Super Secret Online Cooking Society !

- 200g pre-fried tofu

Seasoning Powder:
- 1 tsp of salt
- 1 tsp of garlic powder
- 1 tsp of white pepper
- 1 tsp of ground Sichuan pepper
- 0.5 tsp of ground chili

Rest of the dish:
- 6 cloves of garlic, finely cut
- 4 red chili, chopped
- 3 green onion, chopped

(1) Mix all the ingredients for the seasoning powder in a small bowl
(2) Cut tofu into bite-sized pieces and fry in a pan in some oil
(3) Remove from pan and mix with 3/4 of the seasoning powder, set aside
(4) In the same pan, drizzle in oil and add in chopped garlic, chopped red chili, and green onion. Saute together for 2-3 minutes.
(5) Add in tofu, season with leftover seasoning s
powder and toss for 30 seconds.
(6) Serve with rice

For the Spicy Peanut Sauce:
- 5 tablespoon peanut butter
- 5 tablespoon water
- 5 tablespoon soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon honey
- juice of 1 lime
- 2 cloves garlic
- 60 ml chili sauce like sriracha (more or less depending on spice tolerance)
- 1/2 cup peanuts (or use crunchy peanut butter)

For the Salad:
- 200g (veggie) chicken breast (or more)
- 1 red bell pepper
- 400g chopped purple cabbage
- 300g ounces soba noodles
- fresh cilantro or basil to taste
- 1/4 cup crushed peanuts for topping

(1) Spicy Peanut Sauce: Puree sauce ingredients in a food processor or blender. Add the peanuts last so you can control how chunky it is
(2) Chicken: Cook the veggie chicken in a skillet over medium high heat. Season with salt and pepper. When the chicken is cooked through, set aside until cool enough to handle and shred the meat
(3) Vegetables: Chop the red pepper, cabbage, and cilantro to your desired size for the salad.
(4) Noodles: Cook the noodles according to package directions (usually just boiling for a few minutes)
(5) Assemble: Toss everything together with enough dressing to generously coat everything. Serve hot or cold!

- 2-3 chillies
- 3 shallots
- 4 cloves of garlic
- some oil
- 500g vegetarian minced meat
- 2 tsp brown sugar
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 50ml broth (or water)
- 1 bunch Thai basil (or holy basil)

(1) Cut the shallots, garlic and chillies into small pieces and sauté in the wok with oil until the onions are brown
(2) Add veggie meat and fry until crumbly
(3) Add the sugar, soy sauce and fish sauce, fry for 1-2 minutes and deglaze with a little broth
(4) Add the basil leaves, wait a moment and serve over rice

- 400g firm tofu
- 150g short grain rice
- soy sauce
- 3 cloves or garlic
- a piece of ginger
- some mirin
- a large tablespoon of miso paste
- diced carrots
- diced mu-err mushrooms
- 1 chopped nori sheet
- 1 large spring onion.
- white sesame seeds
- fresh bean sprouts
- something pickled (e.g. radish, Japanese cucumber)
- chopped cilantro
- wasabi paste
- wakame salad
- white sesame seeds
- 5 teaspoons of green tea

(1) Cut tofu into 1cm thick slices and place in warm salted water for 15 minutes.
(2) Drain and press. Fry in very hot sesame and peanut oil for 3 minutes on each side. Drain on kitchen paper.
(3) Wash rice 4 times until the water is almost clear. Then steep in fresh water for 30 minutes (important). Drain off the water and add 150ml of fresh water and a pinch of salt.
(4) Cover and bring to a simmer over medium heat, turn down the heat and leave on the stove for 12 minutes. Do not open the lid.
(5) There should definitely be something pickled as a topping, e.g. pickled radish or Japanese pickled cucumbers, etc.
(6) I also chose carrots and mu-err mushrooms. Cover the bottom of a large skillet with soy sauce.
(7) Finely chop 3 cloves of garlic and a piece of ginger. Add a sip of water and some mirin to the soy sauce, heat it up and briefly simmer the garlic and ginger.
(8) Add a large tablespoon of miso paste, diced carrots and mushrooms, and a chopped nori sheet and simmer very briefly.
(9) Remove from the heat and remove the vegetables from the broth. Reserve broth.
(10) Slice a large spring onion.
(11) Roast the white sesame seeds in a pan.
(12) Place about 2 tablespoons of rice in a small soup bowl, top with carrots, mushrooms, and nori.
(13) Top with fresh bean sprouts, pickled radish, diced tofu, chopped cilantro. Add some of the broth, some wasabi paste, wakame salad and toasted sesame in top.
(14) Brew 5 teaspoons of green tea with 1 liter of boiling water and let steep for 3 minutes. Pour tea over rice and vegetables. Season with soy sauce and enjoy.
- Makes about 8 small bowls.

- Fry some spring onions with garlic and ginger,
- Add some minced mushrooms and 4 sliced chili's
- Fry until the mushrooms have some color
- Add a packet of vegan minced meat
- Fry until it has a nice color
- Add a splash of soy sauce
- Add a package of pre made Mapo tofu sauce (asian supermarket)
- Add cubed tofu and let it simmer for a couple of minutes
- Finish with a bit of extra chilli oil

- 2 portions of noodles
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp dark soysauce
- a drizzle of oil

(1) put noodles into boiling water and cook for two minutes
(2) combine sauces in a bowl and stir well
(3) heat wok on high heat, add a drizzle of oil
(4) put in sauce and stir to caramelise it a bit
(5) turn off heat - mix noodles in sauce and serve

- 2 onions, finely diced
- 2 green + 2 red fresh chillies, finely chopped (seeds and all)
- 8-10 fresh or 12 dried curry leaves, chopped or crumbled
- 3 cloves garlic, grated
- about 3 cm of ginger, grated
- 1 tsp ground turmeric
- a large handful of fresh coriander leaves, finely chopped
- 2 cans (150g) tuna
- 2 tbsp fresh lemon or lime juice
- salt, pepper
- 4 - 6 tortillas

(1) Heat 2 tablespoons of sunflower oil in a large frying pan over a high heat and fry the onions for 3-4 minutes, then reduce the heat and cook them for a further 3-4 minutes until very soft.

(2) Add the chillies, curry leaves (standing back from the pan if using fresh leaves, as they will splutter in the hot oil), ginger and garlic and cook for 30 seconds.

(3) Tip in the turmeric, cook for a minute, then add the coriander and tuna. Add the lemon or lime juice, season to taste with salt and pepper and mix well. Cook for 2-3 minütes, stirring from time to time, to heat the mixture through.

(4) Serve hot, wrapped in tortillas with a a dash of lime juice, or spooned on top of baked potatoes.

- 4 medium- large onions
- 500g green beans
- 2 glasses mushrooms, sliced
- 2 packages meat substitute (chunks)
- 3 Tbsp Roasted Sri Lanka curry powder
- some lemon juice
- some broth
- some salt / soy sauce

(1) Puree onions to create a smooth paste
(2) Boil green beans until just soft
(3) Fry onion puree in a pan and add curry powder, fry some more
(4) Add meat substitute and fry for a few minutes
(5) Add broth and some water, depending on how dry it looks
(6) Add some sprinkles of lemon juice
(7) Add mushrooms and green beans, stir and serve with rice

- 200g sushi rice
- 80g fresh shiitake
- furikake seasoning
- soy sauce
- oil
- sesame oil

(1) Wash rice thoroughly and cook - I put it in a bowl with water just covering it and microwaved for 10 min. Then stirred and added some more water, microwaved 2 min, but a rice cooker should also do.
(2) Cut shiitake in slices and fry in a bit of oil, adding soy sauce half way through frying time.
(3) Cut shiitake in small pieces and mix with rice and furikake.
(4) Use onigiri mold to form onigiri from rice mixture - make sure to press them really firmly.
(5) Heat some sesame oil and fry onigiri from both sides, turning them over VERY carefully.
(6) When browned on both sides, turn of heat and add a bit of soy sauce to pan to soak into onigiri
(7) To store in fridge, wrap in cling film

- 400g vegan "chicken"
- 2 tablespoon lemon juice
- 2 teaspoon coriander powder
- 2 cup coriander leaves
- 1 cup mint leaves
- a few curry leaves
- 10 clove chopped garlic
- 6 green chilli
- 1 tablespoon turmeric
- 2 medium chopped onion
- salt as required
- 1 cup yoghurt
- 1 tablespoon cumin powder
- 2 teaspoon red chilli powder
- 2 inch chopped ginger
- 2 teaspoon garam masala powder
- 2 tablespoon ghee / butter
- 1 cup fresh cream

(1) In a bowl, add coriander powder, lemon juice, red chili powder, yogurt, cumin powder, salt, and "chicken" pieces. Mix it well and keep it aside for at least 30 mins.

(2) In a blender, add mint leaves, coriander leaves, curry leaves, ginger, garlic, green chilies, garam masala, 2 tbsp of water, and turmeric. Blend everything together to form a fine paste. Add more water, if required.

(3) Heat ghee in a pan and then add onions. Saute until the onions turn golden brown in color. Now, add the green masala and cook it for about 3 mins. Add the marinated "chicken" pieces and stir to mix everything well. Cover the pan and let it cook for about 15-20 mins. Check if the gravy has thickened well.

(4) Now, pour in fresh cream to the mixture. Mix everything well and cook on low flame for 5 mins. Once done, switch off the gas flame.

(5) Serve with rice