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abbr.汤匙（tablespoon）
1、heaping tbsp───堆积汤匙
1、Heat 1 tbsp oil, saute Shitake mushrooms with chopped garlic until fragrant. Season with a little salt and sesame oil. Remove to cool.───烧1汤匙油，把冬菇及蒜茸炒香，以少许盐及麻油调味，取出待冻。
2、Gradually add sugar, about 1 tbsp at a time, beating until stiff peaks form.───逐渐加入糖，一次大概加1大勺，继续打发到硬性发泡。
3、Tbsp (1/4 cup plus 2 Tbsp) olive oil───汤匙（1/4杯+2汤匙）橄榄油
4、Soak the Assam in 2 tbsp of water for a while, strain and retain the Assam juice.───亚参放入2汤匙水中，浸片刻至出味，滤清后成亚参汁备用。
5、Heat oil, put the flank beef in the wok and add chopped garlic, chopped ginger and 2 tbsp. chu-hau paste in to stir-fry.───烧热油，牛腩下镬，加入蒜茸、姜茸各一汤匙及柱侯酱两汤匙同炒。
6、Now, in another bowl, dissolve the gelatine in 2 tbsp cold water. Gradually add the flower infusion, stirring to separate lumps.───现在，用另一个碗，加2汤匙冷水溶解琼脂粉，再慢慢加入花朵浸液并搅拌至不结块。
7、1 TBSP lemon juice (optional).───1大勺柠檬汁(可选)。
8、Heat up wok with 1 TBSP oil.───勺油在锅加热。
9、If you don't like the taste of water, add a 2 tbsp. of lemon or lime juice to add flavor.───如果你不喜欢纯水的味道，加两汤匙柠檬或酸橙汁来提味。
1、Mix food colouring with 1/2 tbsp of water. Add in pork with marinade. Marinate for half an hour.
2、Blend egg with 2 tbsp of mungbean flour . Add in chicken and mix well . 3.
3、pan-fry beef ribs in 2 tbsp oil until golden yellow and done. Stir in sauce mix and heat through. Sprinkle with lemon rind.
4、Saute ginger and green onion in 1 tbsp oil. Add lobster, chicken and stir - fry until one.
5、Put sesame paste in a bowl, mix 2 tbsp cool boiled water to mix well.
6、Stir-fry chicken wings in 2 tbsp oil until done. Add celery, carrot and XO seafood sauce. Stir well until heated through.
7、Pan-fry chicken steaks in 2 tbsp oil until done.
8、Saute shallots in 2 tbsp oil. Add beef and stir - fry until almost done.
9、Puree the strawberries in blender and reserve 4 tbsp. for decoratiion.