Super Secret Online Cooking Society !

- 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

- 2 packs vegetarian chicken (ca. 360g)
- 1 tsp salt
- 2 tbsp potato starch plus 1 extra
teaspoon
- 7 cloves garlic minced
- 1 red onion diced
- 2 Korean green chilis or jalapenos, sliced
- 3 whole scallions white parts chopped, green
parts sliced
- 2 - 3 pointed red paprikas
- 1 can mushrooms
- 1 tbsp pepper flakes
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp agave syrup
- 2 tbsp sherry
- 4+1 tbsp vegetable oil
- 10 dried red chilis
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds

(1) To a large bowl, add a pinch of salt and 2 tablespoons of potato starch to vegetarian chicken. Gently toss to make sure they are all evenly coated. Set aside.
(3) Prep your vegetables by mincing the garlic, dicing the onion, slicing the Korean chilis, chopping up the scallions, slicing the pointed paprika, halving the mushrooms.
(3) Prepare the sauce by mixing together pepper flakes , soy sauce, white wine vinegar, agave syrup, sherr, and 1 teaspoon of potato starch. Set aside.
(4) To a very large non-stick pan, add 4 tablespoons of vegetable oil over high heat. When oil is very hot, add coated vegetarian chicken in one layer, making sure they are not touching each other. If they touch, they will stick to one another.
(5) Cook the vegetarian chicken and flip them, until they are brown on all sides (approximately 7 minutes). Remove rom the pan and set aside on a cooling rack to drain the excess oil.
(6) In the same pan, add 1 tablespoon of oil. Then add the garlic, onions, chilis, and scallions and saute until the garlic starts to brown. Then add mushrooms and later paprika to fry shortly.
(7) Reduce the heat to medium-high and add the sauce, stirring it with a wooden spoon until it reduces down into a thick sauce (approximately 30 seconds). Turn down the heat.
(8) Gently add back the fried vegetarian chicken and stir everything together, so that the vegetarian chicken is evenly coated in your sauce.
(9) Garnish with sesame oil and toasted sesame seeds.
(10) Serve immediately with rice or over soba noodles.

- vegetable oil
- 3 onions, roughly sliced
- 5 cloves garlic, finely cut
- 4 Thai bird or holland chilies, thinly sliced
- 400g meat substitute (Like Meat)
- 500g green beans
- 1 bit of sugar
- 2 tablespoon fish sauce
- 2 tablespoon thin/light soy sauce
- 1 teaspoons dark soy sauce
- 3 teaspoons oyster sauce
- about one cup veggie broth or water
- holy basil leaves (about 1 1/2 cups packed)

(1) Cut and boil green beans until just tender.

(2) Heat oil and fry garlic and chili, then add meat substitute and fry until nicely browned, then remove from pan.

(3) In same pan fry onion, until lightly cooked but still crispy. Add beans

(4) Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water, adding more broth or water as desired.

(5) Add meat substitute and mix well. Finally, add thai basil, mix well again and remove from heat.

(6) Serve with rice

- 500g beans
- 200g meat substitute (like meat, Aldi chunks)
- 2 onions
- panang curry paste
- 500 ml broth
- thai basil
- lime juice

(1) cut beans in bite size pieces and cook in boiling water until just tender
(2) cut onion in big slices and fry in some oil until just slighly soft, remove from pan
(3) in the same pan, heat more oil, and brown meat substitute until nice and crispy, remove from pan
(4) in the same pan fry a generous amount of panang curry paste, then add broth and stir until curry paste is dissolved, add thai basil and lime juice, then continue cooking to thicken sauce (or add some cornflour mixed with water)
(5) when sauce is nice an thick, add onions, beans and meat substitute and mix thoroughly
(6) serve with rice

- 8 ounces soba noodles
- 1/4 cup soy sauce
- 3 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon miso
- 1 teaspoon grated garlic
- 4 green onions
- Sriracha, to taste (optional)
- Toasted sesame seeds
To make it a meal: Fried egg or soft boiled egg, Pan fried tofu or Marinaded tofu, or Sauteed shrimp, shiitake mushrooms, bird eye chillies, fresh cilantro ...

(1) Cook the noodles: Cook the soba noodles according to the package instructions: it should take about 4 to 5 minutes. Important: when the noodles are done cooking, rinse them under cool running water in a strainer, tossing them to remove the starch. Then shake off excess water. If you’d like the noodles to be warm when serving, run them under warm water for a few seconds; you can also serve room temperature or cold. (If you skip this step, the noodles soak up the sauce and become too dry.)
(2) Whisk the sauce: Meanwhile, in a medium bowl whisk together the soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, miso (if using), and grated garlic.
(3) Slice the onions: Thinly slice the green onions on the bias (diagonally), using both white and dark green parts.
(4) Combine and serve: Return the rinsed and shaken dry noodles to the pan or a bowl; stir in the sauce and green onions. Place in serving bowls, top with sesame seeds and serve.

*Toasting the sesame seeds really brings out the nutty flavor! It takes only 3 minutes and you can taste the difference. Store toasted sesame seeds for months in a sealed container in the pantry.

- 2 red onions
- 800g small purple aubergines (about 14)
- 1 red bell pepper (optional)
- salt, oil
- 4 Tbsp ghee
- 1 Tsp cumin
- 10 fresh curry leaves (or dry ones)
- 1.5 Tbsp grated ginger
- 1Tsp Kashimiri chili powder
- 1 Tsp ground tumeric
- 400ml coconut milk
- 350g tomato puree
- (1 Tbsp sugar - I left that out)

(1) Heat oven to 180 degrees, finely cut onions, wash and half aubergine (cut bigger ones in pieces), prick aubergine skin with fork and brush with oil and salt all around
(2) Put aubergines into casserole dish cut side down. If using, add red pepper cut into bite size pieces. Bake in oven for 20 min (or a bit longer)
(3) In the meantime prepare sauce: heat ghee (or oil) in pan, add cumin and fry at high heat, add curry leaves and fry shortly. Add onions and fry at medium heat until soft
(4) Add ginger, chilli, tumeric and salt, fry shortly then add coconut milk and tomatoes. Fry for a further 4 minutes, stirring often. add suger (optional)
(5) Pour sauce over aubergines in casserole, cover casserole with aluminium foil and bake for 50 minutes (or until aubergines are softened)

Ingredients
- 2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces
- 1 teaspoon salt
- 1 tablespoon cornstarch

Sauce
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon water
- 1/2 teaspoon dark soy sauce (*see footnote 3)
- 2 teaspoons sugar
- 1 teaspoon cornstarch

Stir-fry
- 2 1/2 tablespoons peanut oil (or vegetable oil)
- 1 teaspoon ginger , minced
- 3 cloves garlic , chopped

Instructions
(1) (Option 1) Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
(2) (Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.
(3) Combine the sauce ingredients in a small bowl, mix well.
(4) Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
(5) Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
(6) Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
(7) Serve hot as a side or as main over steamed rice or noodles.

Ingredients
- 2 (1 lbs / 450 g in total) eggplant , cut to 8-cm (3-inch) sticks
- 1 teaspoon salt
- 1/4 cup cornstarch , to coat the eggplant

Sauce
- 3 tablespoons Chinkiang vinegar
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon dark soy sauce (or soy sauce)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon Doubanjiang (fermented chili bean paste)
- 2 tablespoons sugar
- 1/2 cup vegetable stock
- 1 tablespoon cornstarch

Cook
- 1/2 cup peanut oil (or vegetable oil)
- 2 teaspoons Sichuan peppercorns
- 4 green onions , chopped
- 3 tablespoons minced garlic about 8 cloves garlic
- 1 tablespoon ginger , minced
- 1/2 lbs (230 g) vegetarian ground pork
- 8 to 10 Chinese dried chili peppers (or Korean dried chili peppers)

Instructions
(1) Chop eggplant into long sticks of about 2-inch (5-cm) long and 1/4-inch (6-mm) thick.
(2) Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
(3) Add all the sauce ingredients into a bowl. Stir to mix well.
(4) Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
(5) Add oil to a large nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping (you might need to cook in 2 or 3 batches). Fry the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 5 to 7 minutes. Transfer to a plate. Cook the remaining batch(es) with the same method. If the skillet gets too hot and starts to smoke, turn to medium heat.
(6) Once the eggplant is all cooked, remove the pan from the stove. Drain extra oil and only leave 1 tablespoon in the pan by pouring the oil into a heatproof bowl, or wipe the pan with a few layers of paper towels attached to the front end of a pair of tongs.
(7) Add the Sichuan peppercorns into the pan. Cook over medium heat until the peppercorns turn dark brown. Remove them with a spatula and transfer to a small bowl. Add the pork. Cook and chop with your spatula, until separated into small bits and cooked through. Add green onion, garlic, ginger, and dried chili peppers. Stir a few times to release the fragrance.
(8) Stir the sauce again to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well.
(9) Turn to the lowest heat and taste the sauce (be careful, it will be very hot!) Adjust flavor by sprinkling a bit more salt or sugar, if needed. Turn to medium heat and mix well again. Transfer everything to a plate immediately.
(10) Serve hot over steamed rice as a main.

- 400g smoked tofu, cubed
- 1 tbsp coconut oil
- 3 onion, finely chopped
- 6 garlic cloves, crushed
- 5cm tbsp freshly grated root ginger
- 1 red chilli, finely chopped
- 3 tbsp Thai red curry paste
- 2 tbsp tomato puree
- 3 tbsp peanut butter
- 1 tbsp indian curry powder
- 1 tbsp turmeric
- 1 tbsp. soft light brown
- 250 ml coconut milk
- 2 red peppers, cubed
- mushrooms
- beans
- small can of bamboo shoots
- lime juice
- cliantro

(1) Put the onion, garlic, ginger, chilli, Thai red Curry Paste, tomato puree,peanut butter, curry powder, turmeric and brown sugar into a foodprocessor and pulse until smooth.

(2) Heat coconut oil in pan and fry beans until soft, remove from pan

(3) Fry paste until flavour develops. Add tofu cubes and pepper cubes, fry

(4) add coconut milk, mushrooms, bamboo, beans, simmer

(5) add fish sauce and lime juice for flavour

(6) serve with fresh cilantro leaves