Super Secret Online Cooking Society !

- 6 dried guajillo chillies
- 6 dried arbol chillies
- 2 dried ancho chillies
- 1/3 cup Sriracha
- 3 tbsp vegetable oil
- 1 (28 oz) can tomato purree
- 3 tbsp unsalted butter
- 1 large red onion, sliced
- 4 garlic cloves, minced
- 3 lb tail-on-shrimp, peeled and deveined
- salt and freshly ground black pepper
- steamed white rice, to serve
- chopped fresh parsley, to garnish

1) In a medium pot, bring 4 cups of water to a boil. Set a skillet over medium heat. Toast all chillies in the dry skillet for 3 min on each side. Once the chillies are toasted, drop them in the boiling water, cover, turn off heat. Let steep for 20 min.
2) Drain the water, reserving about 1/4 cup. Discards chilli stems and seeds. In a blender or food processor, combine chillies, reserved cooking liquid, Sriracha, 2 tbsp oil and puree until smooth. Pass mixture through a medium mesh strainer into large saucepan. Add tomato puree and place over high heat. Bring to a gentle boil, lower heat to medium and simmer until sauce reduces and thickens slightly, 12 - 15 min.
3) In a separate pan or skillet, heat butter and 1 tbsp oil over medium high heat. Add onion and cook until it starts to soften, 6 - 7 min. Add garlic and shrimp and cook for an additional minute.
4) Pour in the tomato / chilli sauce, stirring to combine, and cook it all together until the shrimp are cooked through, 3 - 4 min. Season with salt and pepper to taste.
5) Serve over steamed white rice, generously spooning any additional sauce onto the shrimp and rice. Garnish with chopped parsley.

- 600 ml vegetable oil
- 4 bream fillets, each cut into 5 - 6 pieces across
the fillet
- handful of plain flour
- 300g straight-to-wok or precooked rice noodles
- 4 medium tomatoes, cut into 8 wedges
- 4 spring onions, thinly sliced on an angle
- 1/2 medium cucumber, halve lengthways,
deseeded and thinly sliced
- 1 banana shallot, thinly sliced into rings
- 2 little gem lettuces, cut into 8 wedges
- 3 tablespoons roughly chopped fresh coriander
- 2 tablespoons roughly chopped basil
- 10 mint leaves, roughly chopped

Dressing:
- 1/2 lemongrass stalk, very thinly sliced into
rings
- 10g (or more) fresh ginger, peeled and grated
- 3 garlic cloves, roughly chopped
- 1 - 2 red bird's eye chillies, roughly chopped,
seeds and all
- 1 1/2 tablespoons fish sauce
- juice of 2 limes
- 1 tablespoon caster sugar

1) Firstly, make the dressing. Grind and pound lemongrass, ginger, garlic and chillies in a pestle and mortar until they form a coarse paste. Add fish sauce, lime juice, sugar and stir well. Have a taste and redress if you feel the need.

2) Heat oil in pan until it's about 175 degrees C. Toss pieces of fish in flour and shake of excess. Lower fish into pan using slotted spoon, allow to cook for 3 - 4 minutes until it's a little crusty and pale golden on outside. Lay on kitchen paper.

3) Mix hot fish with remaining ingredients and serve as quickly as possible: place noodles in large serving bowl. Add tomatoes, spring onion, cucumber, shallot, lettuce, coriander, basil and mint. Place fish on top. Pour half the dressing and very gently turn everything over to mix. Do not break up fish !

4) Serve in bowls with remaining dressing for people to add as they wish.

(Serves 2)
- 250gm Baby Pak Choi, separate stalks and leaves
- 3 cloves garlic, finely sliced into strips
- 1 small piece of ginger, finely sliced into strips
- 2-3 fresh red chillies, finely sliced
- 200ml vegetable stock
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp dark soy sauce
- 1 tsp fresh lemon juice
- 1 tbsp sesame oil
- 4 tbsp olive oil

1) In a small bowl, pour in the sesame oil, soya sauce, lemon juice, salt, sugar, stir and leave a side.

2) Heat the olive oil on a high heat in a wok or deep frying pan.

3) Once hot, throw in the garlic, ginger, chillies and stir fry for a minute.

4) Add the stalks of the pak choi and stir fry for 2 minutes.

5) Add the leaves and stir fry for a further 2 minutes.

6) Pour in the vegetable stock and soya sauce mixture, stir and allow to simmer for 2-3 minutes, before serving.

(fuer ca. 4 Personen)
- 4 - 5 (mittel)grosse Kartoffeln, nicht zu mehlig, festkochend
- 4-5 hartgekochte Eier
- 1/2 Tasse sauere Gurken (Dill-Gurken), keine Salzgurken !, ganz fein geschnitten !
- 1 kleine, fein geschnittene Zwiebel
- 2 Scheiben Bacon, fein geschnitten, knusprig braten
- 3/4 - 1 Tasse mayonnaise
- 1 TL senf
- Salz
- Pfeffer

1) Alles schichtenweise in die Schuessel (auch Salz und Pfeffer), am Ende Mayonnaise mit ca. 3 EL heissem Wasser verruehren.

3 Möhren (ca. 200g)
1 Zwiebel
2 Knoblauchzehen
2 Eßl. Öl
150g rote Linsen
680g Tomatensauce (Fertigprodukt)
Salz, Pfeffer, Zucker
Balsamico Essig
300 ml Gemüsebrühe, instant
500g Ricotta
1 Zucchini
12 Lasagne Platten (ohne Vorkochen)
125g Mozarella

1) Möhren schälen, putzen. Zwiebel und Knoblauch abziehen. Alles sehr fein würfeln. Öl in einem Topf erhitzen, Gemüsewürfel unter Rühren andünsten. Linsen zugeben, ca. 4 Minuten mitdünsten. Tomatensauce und 300ml Wasser zufügen, alles ca. 10 Minuten köcheln lassen. Mit Salz, Pfeffer, Zucker, Essig abschmecken.

2) Inzwischen Brühe in einem Topf erhitzen, Ricotta einrühren. Zucchini waschen, putzen, in Scheiben hobeln. Backofen auf 200 Grad (Umluft 180 Grad) vorheizen.

3) In eine Auflaufform (ca. 31 x 21 cm) nacheinander Ricottasauce, Nudelplatten, Linsensauce und Zucchinischeiben füllen. So weiterverfahren, bis alles verbraucht ist. Am besten mit Linsensauce abschliessen. Mozarella in Scheiben schneiden, auf der Lasagne verteilen. Lasagne im vorgeheizten Ofen auf mittlerer Schiene ca. 35 Minuten überbacken. Evtl. mit frischen Kräutern garniert servieren.

für 25 Stk

400g Butter
200g Zucker
8 Eier

schaumig schlagen

500g Mehl
4 gehäufte Teelöffel Backpulver
4 Vanillezucker
Rumaroma
375ml lauwarme Milch

1 carp, bream, sea bass, trout, grouper, or grey mullet, weighting about 675g/11/2lb, gutted
15ml light soy sauce
15ml Chinese rice vinegar or dry sherry
veg oil for deep frying
2 gloves garlic, finely chopped
2-3 spring onions, finely chopped with the white and green parts separted
1 tsp finely chopped fresh ginger
2 tbsp chilli bean sauce
2 tbsp tomato puree
2 tsp light brown sugar
1 tbsp rice vinegar
120 ml vegetable stock
1 tbsp cornflour pase
sesame oil

1. Rinse and dry the fish well. Using a sharp knife, score both sides of the fish down to the bone with diagonal cuts about 2.5 cm apart. Rub both sidew of the fish with the soy sauce and rice vinegar or sherry. Set aside for 10 - 15 min to marinate.
2. Heat sufficient oil for deep frying in a wok. When it is hot, add the fish and fry for 3 - 4 min on both sides, until golden brown.
3. To make the sauce, pour away all but about 16ml of the oil.
Push the fish to one side of the wok and add the garlic. white part of the spring onions, the ginger, chilli bean sauce, tomato puree, sugar, vinegar and stock. Bring to the boil and braise the fish in the sauce for 4 - 5 min, turning it over once.
Add the green of the spring onion, stir in the cornflour paste to thicken the sauce. Sprinkle over a little sesame oil and serve.

4 Chicoree
70g Butter
1 TL Zucker
Saft von 1.5 Orangen
Salz
Cayennepfeffer
einige Minzeblaetter

1) Chicoree halbieren, Kern leicht herausschneiden
2) Butter erhitzen, Zucker, Orangensaft hinzufuegen, mit Salz und Cayennepfeffer wuerzen und kurz durchkochen lassen
3) Gemuesehaelften in Orangenbutter wenden, mit Schnittflaeche nach unten ca. 10 min garen lassen, gelegentlich mit Schmorfluessigkeit begiessen
4) Mit Orangenfilets garnieren
5) evtl. mit Putensteak

ca. 3 cm Ingwer in Stiften
3 Zehen Knoblauch in Scheiben
1 chili, entkernt, in Ringen
1 rote Zwiebel, in Ringen
1 Zwiebel, gewuerfelt
reichlich Sojasosse, gemischt mit Sambal Oelek
Tofustreifen (1 Packung)
2 geh. Essloeffel Panang Curry Paste
1 Dose Kokosmilch
Gemuese: Pilze, Paprika, Bohnen, Fruehlingszwiebeln
Saft von ca. 1 Limette
Basilkum mit Chili / Knoblauch aus Glas

1) Ingwer, Knoblauch, Chili und Zwiebeln in Oel anbraten.
2) Tofustreifen mit anbraten
3) Sojasosse / Sambal dazu, braten
4) In der Mitte der Pfanne CurryPaste anbraten
5) Kokosmilch dazu, Wasser dazu
6) Gemuese nach Geschmack je nach Kochzeit dazu.
7) Limettensaft nach Geschmack + Basilikum mit Chili / Knoblauch
8) mit Reis oder Baguette servieren

800g passierte Tomaten
2.5 EL Honig
4 EL Balsamico Essig
1 EL Weissweinessig
2.5 gestrichene EL Gemüsebrühe, instant
2.5 EL Worcestersauce
viel Curry
2 EL Paprikapulver, rosenscharf
einige Spritzer Tabasco

Alle Zutaten gemeinsam in einen geeigneten Kochtopf geben und bei kleiner Hitze köcheln lassen.

Ingredients
2 teaspoons soy sauce
2 teaspoons Shaoxing (rice wine) or dry sherry
1 teaspoon corn starch
1/2 teaspoon sesame oil
1 pound chicken breast, cut into bite sized pieces
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon Chinkiang (Chinese black vinegar) or balsamic vinegar
2 tablespoons chicken broth or water
1 teaspoon sugar
1 teaspoon cornstarch
3 tablespoons oil
10 dried red chilies
1 teaspoon to 1 tablespoon Sichuan peppercorns, toasted*
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1 red onion, diced
2 red peppers, in bite-size pieces
Shitake mushrooms, in bite-size pieces
4 green onions, sliced
1/4 cup peanuts
1 teaspoon sesame oil

Directions

1. Mix the soy sauce, Shaoxing, corn starch, and sesame oil and marinate the chicken in it for at least 20 minutes (I used more soy sauce, shoaxing and starch).

2. Mix the soy sauces, Chinkiang, broth, sugar and corn starch and set aside (again, I used more).

3. Heat one tablespoon of the oil in a pan over medium-high heat, add the chicken and saute until just about cooked and set aside.

4. Heat the remaining oil in a pan over medium-high heat, add the chilies and peppercorns and saute until fragrant, about a minute.

5. Add the garlic and ginger and red onion and saute until fragrant, about a minute.

6. Add red pepper and shitake mushrooms, saute

7. Add the sauce mixture, bring to a boil, add the chicken, green onions and peanuts, remove from heat and stir in the sesame oil.