Most Kawa of Days 30 recipe repository

[kawatan]

PartnerBeast's sesame noodles

Cook 1 pound Chinese wheat noodles in a large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl.

Toss with ~3 ounces dark sesame oil so they don't stick together.

In a cast iron skillet, heat 1/4 cup vegetable oil over medium-low flame. Add 4 green onions, thinly sliced on the diagonal, 2-inch piece fresh ginger, minced, 6+ garlic cloves, minced, and 2 teaspoons red chili paste (we used Korean gochujang, sambal oelek would be ideal but spicier).Cook and stir for a minute until soft and fragrant.

Mix in 1/4 cup brown sugar, 1/2 cup creamy peanut butter, 1/2 cup tahini (sesame paste), 3 ounces rice vinegar, 3 ounces soy sauce, and 3/4 cup hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated.

Serve at room temperature or chilled.

You are supposed to garnish with 2 tablespoons toasted sesame seeds, cucumber slices, and fresh cilantro leaves, but we forgot. Still delicious.

PartnerBeast's tabbouleh

Mix in a large bowl 1 heaping cup bulgur wheat, 1 cup boiling water, 1/2 cup fresh lemon juice (3-4 lemons), and 1/3 cup extra virgin olive oil. Let stand 1/2 hour, then fluff with fork.


Mix on a chopping block, in the following order:

2 bunches Italian (flat leaf) parsley, finely chopped.
1 large red onion coarsely chopped, then added to parsley, and finely chopped together.
6-8 large garlic cloves, finely chopped, then mixed into parsley-onion pile.
1 large cucumber peeled and cut into 1/2” dice and mixed into above.
4 plum tomatoes or 3 ripe round tomatoes, into 1/2” dice and gently mixed into above
1 bunch mint leaves (~ 8 big stems), coarsely chopped and mixed into above.

To the standing bulgur mixture add another 1/3 cup extra virgin olive oil, 1 tsp. kosher salt, and 1 tsp. coarse cracked black pepper and slowly mix in the chopped vegetable mixture.

Taste and reseason as needed, and let hang out in the fridge for a while. It's better the next day, though most of you tasted it about 4 hours in and it was just fine. :)

PartnerBeast's mango salad

Whisk together 2 tbsp brown sugar and 2 tbsp lime juice in a large bowl until sugar dissolves. Then whisk in 1 thin sliced Thai bird chili, 1 medium shallot sliced thin, 1/4 cup chopped cilantro, and 2 tbsp chopped mint leaves. When these are mixed evenly, add 2 ripe mangoes, peeled and thinly sliced and toss gently until evenly covered.

PartnerBeast's limeade

Stir together 1/2 cup brown sugar, 1/2 cup white sugar, and 1 cup water over medium heat until fully incorporated to make simple syrup. Mix that with one cup of lime juice. Mix that with 4-5 additional cups of water and chill. Great alone, also great with honey whiskey.

Reverse Seared Pork Shoulder

(adapted from Serious Eats)

Preheat oven to 250 degrees Farenheit. Liberally season a small bone in, skin-on pork shoulder with salt and pepper on all sides and place in a Dutch oven. Transfer to oven and roast without the lid at least overnight, until a knife or fork inserted into side shows basically no resistance when twisted, ~10 hours.

Remove from oven, put on the lid, and rest for a few hours. Increase oven to 500 degrees Farenheit and allow to preheat. Remove lid, return pork to oven and roast until skin is blistered and puffed, about 40 minutes. Remove from oven, tent with foil and allow to rest until ready to serve, at least half an hour.

Vegan Chocolate Cake

(adapted from Smitten Kitchen)

For one layer: Heat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray.

In a large bowl, mix together 195 g all purpose flour, 60 g Dutched unsweetened cocoa, 1 1/2 tsp baking soda, 1/2 tsp table salt, and 150 g granulated sugar until all the lumps are gone from the cocoa and flour. Mix in 145 g dark brown sugar and 120 ml vegetable oil as best you can. Add 355 ml cold French pressed coffee and 15 ml apple cider vinegar and mix until the batter is smooth.

Pour into prepared pan. Bake for 45 minutes, until top is springy and tester insterted comes out clean or just a little crumbed (no wet batter). Cool cake in pan.

Layer and top with homemade vegan aquafaba merengue if you're less lazy than me, or just a can of frosting.