Today, I gave my students (divided in groups) a tray with pork, cloves of garlic and a quarter of an onion. Additional instruction was for them to use at least three Asian sauces, plus vinegar and ground pepper. For evaluation they have to plate their dish using sauce as part of the garnish.
These are some of the results.
For extra credit, groups were to record the amount of ingredients they actually used and to write the recipe for their creation.