Vietnamese Pickled Daikon and Carrot

Ingredients
- 1 large carrot, julienned
- 1 pound daikon, julienned
- 1 tsp salt
- 2 tsp + 1/2 cup sugar
- 1 1/4 cups white vinegar
- 1 cup warm water

Directions
1.  Put carrot and daikon in large bowl, sprinkle salt and 2 tsp sugar, let sit several minutes. Mix with hands and squeeze water out for several minutes, until daikon will not break when bent
2.  Rinse in a colander, then press to expel water
3.  Combine other ingredients to make brine and pour over vegetables
4.  Marinate at least 1 hour before using, will last up to 4 weeks in refrigerator 

Spiced Banana Pancakes (from Flour Too)

Ingredients
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp black pepper
- 2 tbsp packed brown sugar
- 1 large egg
- 1 cup whole milk
- 2 tbsp vegetable oil
- 4 medium bananas cut into 1/2 inch pieces

Directions
1.  Mix dry ingredients in a bowl
2.  Whisk wet ingredients in a separate bowl, add 3 of the 4 bananas
3.  Add wet to dry ingredients, use spatula to mix until just combined and lumpy
4.  Heat skillet/pan on medium heat, add butter or oil, when added drops of water sizzle, the pan is ready, scoop 1/2 C of batter, cook on one side until brown on the edges and bubbles throughout the pancake, then flip and cook until done through the centre, turn the heat down to low, then continue cooking pancakes adding oil prior to each one

Cold sesame noodles with shredded chicken

Ingredients
- 1 pound chicken/turkey breast
- 1/4 cup tahini
- 1/4 cup black vinegar
- 1 tbsp rice wine vinegar
- 2 1/2 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp grated ginger
- 1 tbsp sambal
- 1 tbsp fish sauce
- 1/2 cucumber, julienned
- 2 cups cabbage, thinly sliced
- 1/2 cup roasted peanuts, crushed
- 1/2 pound dried noodles
- cilantro, chopped

Directions
1.  Salt and pepper chicken, then sous-vide at 150F for 1 hour, remove then shred
2.  Combine all sauce ingredients
3.  Cook noodles, run under cold water and drain well.
4.  Combine all ingredients and mix well.

Instant pot steamed egg custard

Ingredients
- 6 eggs
- chicken broth (2:1 volume with eggs)
- white pepper
- optional: marinated ground pork

Directions
1.  Crack eggs into large measuring cup, add double volume of chicken broth, add pinch of white pepper
2.  Beat eggs, then strain through fine mesh strainer into steaming dish. If using pork, put the pork layer at the bottom of the dish before adding eggs
3.  Cover dish completely with tin foil, then lower into instant pot with steaming rack in place
4.  Cook on low pressure for 8 minutes, then natural release for 5 minutes