11.01.2026 WS Memories&Recipes

Thank you so much for joining this event:)

Here’s a little recap!

Together we created a beautiful spread full of flavor, texture, and creativity. The fillings and sides included grilled mushrooms, vegan minced protein, lemon-sesame tempeh crumbles, smashed potatoes, caramelized sweet potatoes, red jasmine rice fried rice, and simply steamed vegetables. We also added brightness with a variety of pickled vegetables, a fresh fruit salad, and a bold garlic-ginger sauce to tie everything together.

I was truly inspired (and amazed!) by everyone’s cooking skills and thoughtful grocery selections.

Below, I’m sharing a few product recommendations that came up during the workshop, along with the requested peanut harissa recipe many of you asked for. I hope it inspires you to keep experimenting and creating at home.

Thank you all again for showing up and bringing such good energy 💖

bought at GoASIA

Today's Peanut Harissa

Ingredients

• 1 tsp cumin seeds (toasted)

• 2 tsp coriander seeds (toasted)

• 6 tsp Chinese chili flake

• 1 tsp salt

• 1tbsp EV olive oil (or rapeseed oil with lemon flavor)

• 1tbsp minced garlic

• 1tbsp Turkish pepper paste(mild)

• 4tbsp peanut butter

  Method

  • Grind toasted seeds with chili salt and garlic.

    Blend or pound in oil until a thick paste forms.

  • Add peanut butter lastly

The spices !

Yum Yum Cucumber

Ingredients

• 350 g cucumber

• 1tsp salt(Massage with salt for about 15 minutes, then rinse and gently squeeze by hand)

  ( for the paste)

• 1tbsp sesame seeds, (optional)

• 3 tbsp sambal oelek

• 1tbsp roasted sesame oil

• 1tbsp smoked paprika powder

• 1/3 tsp raw cane sugar

• 1tbsp Nutritional yeast (or brewer's yeast)

Instructions

1. Cut the cucumber into bite-sized pieces.

2. Massage the cucumber with salt and let it sit for about 15 minutes, until moisture is released.

3. Rinse the cucumber with water and gently squeeze out excess moisture. The cucumber should retain a light saltiness.

4. Toss the cucumber with all remaining ingredients.

Garlic Ginger Sauce

Ingredients

• 15g chopped garlic & ginger (mixed)

• 20g raw cane sugar

• 40g vegan mushroom sauce ( a kind of sweet soy sauce)

• 50g sweet chili sauce

• 30g light soy sauce

• 40g water

• 15g lemon flavored rapeseed oil or any oil

• A pinch of black pepper

Instructions

1. Heat a small amount of oil in a pan over low to medium heat.

2. Add 15g chopped garlic & ginger and gently sauté until fragrant. Do not let them brown.

3. Add the remaining ingredients and stir well to combine.

4. Simmer gently for a few minutes until the sauce is well blended and slightly thickened.

5. Remove from heat and let cool before using.

   At the event, we used 3 tablespoons of this sauce for 250 g of sautéed white champignons.

   
   
   
   

   

   This sauce keeps well in the fridge for up to a week.

   Some of the meetup members and I were talking about themes for our next events today. We’re planning to try an improv ramen cooking event sometime this month, and an improv crêpes cooking event in February.

   Stay tuned and see you in 2 weeks!

   If you’d like to bring your ideas, please feel free to share them with me next time you see me at an event 😄