From Alice Enevoldsen
Mix the ingredients.
Knead for 10 minutes. (Add flour to keep it from sticking. You should end up with a smooth, stretchy dough)
Let sit for 10 minutes, covered.
Divide into eight parts. Roll each part as thin as you can, add flour to keep it from sticking.
Slice into appropriate sized strips. Let dry for 2-3 minutes, then add to boiling water and boil until cooked (~5 minutes, or until they float).
You can also dry them out and keep them for a few days.
I also used this to try making ravioli for the first time. My ravioli fell apart though.
From Jason Enevoldsen
Garlic, ginger, canola oil – simmer in a pan, until the garlic starts to turn translucent. Add scallions or Japanese chives and finely ground white pepper (optional). Simmer 5+ minutes (the closer you can get this to singeing without singeing the better, but if you do burn it, throw it out and start over). Add Maggi, turn to low. Let it heat while prepping other stuff.
Raise the heat to 8 (out of 10) and let it get really hot. Add the meat, brown quickly, stirring for 2-3 minutes. Turn back to 5-6, add ¼ cup sake. Stir occasionally. Once it is browned all over, start adding the first vegetable. If it is broccoli, add 2 tablespoons Maggi after it starts to turn softer. Once it is added, start chopping the second vegetable, then add that one – etc till you’ve added all the veggies. Keep the heat fairly high but don’t burn it – this means you may be changing the heat level often: turn it up to boil off the water, then down so it doesn’t burn.
Vegetable order: Kohlrabi, bell peppers, broccoli, celery, carrots, bok choi (always right at the very end),
In a separate cup mix corn starch (sweeter) or potato starch (less flavor added), 2 tablespoons Maggi, 2 tablespoons sake, 2 tablespoons water. Mix it well – till the starch is dissolved and there are no lumps. Drizzle it into the stir fry while stirring. When it is all added, keep stirring until the juices are the thickness that you want and the liquid has turned clearer and darker (meaning the starch is cooked). You probably want the juices dripping off the spatula somewhat slowly. Turn off the heat as soon as you get to the right consistency, and remove from heat immediately, but stir once a minute for a little while longer to keep the starch from burning.
Add thai basil (half at the beginning, half with the veggies)
Add 5-10 fresh curry leaves (add at the beginning)
Add 5 thai peppers (leave whole, but bruise and add first)
From Jenn Purnell
Heat the oil at medium, fry whole spices for a few seconds and add the onion rings. Cook until the onions are light brown. Add the rice and ground spices, cooking for a few minutes.
Add the broth and cook on low for 15 minutes.
Add the brown sugar, stirring quickly, then put the tight lid back on immediately! Cook another 15 minutes, or until the rice is done.
Blender all ingredients.
Mix tomato sauce, 1 tablespoon canola oil, oat milk, and 1 cup of water. Blend the garlic and ginger with water into a paste.
Heat the oil over medium heat, brown the chicken on all sides, but don’t do it all at once, do it in batches, setting the partly cooked chicken aside. Add all the whole spices to the oil and stir. Add the ginger/garlic paste and the turmeric. Cook, stirring, for a short time. Add the chicken, tomato mixture, salt, pepper, lemon juice, and chopped green pepper. Bring to a boil, cover, and turn down the heat to simmer. Cook for 20+ minutes. Turn up the heat, and cook down to half.
Peel, core, and slice up the butternut squash into bite-size pieces. Mix 1 tablespoon canola oil, oat milk, cilantro, salt, sugar, mustard, ground cumin, lemon juice, and 3 tablespoons water.
Heat the oil at medium, add the whole spices, and add the squash less than a minute later. Stir and cook for 5 minutes. Whisk the oat milk mixture and mix into the squash. Add the chopped bell pepper. Cover and reduce heat. Stir every 10 minutes, cooking for 40 minutes.
Mix olive oil, vinegars, and shallot. Set aside.
Spend this time preparing the apples.
Add the spices, and mix it up. Marinade the apples. Let sit, turning as long as you have time for (a couple hours). Room temperature is fine.
Grill, setting aside the remaining marinade. Grill at a low temperature for about 25 minutes, until the apples’ sugars caramelize a little but they’re still firm.
Whiz the leftover marinade up with some kalamata olives. Serve the apples and tapenade together.