Hoisin-Peanut Dipping Sauce

100g Hoisin
150g Peanut Butter


120g Soy Sauce
40g Rice Vinegar


1 garlic clove, minced


1 teaspoon Sriracha

~100g Water (to desired consistency)

~500g

Massaman Curry

300g Jasmine or Basmati Rice (600g cooked)
300g Water


200g Peanut Butter
Garlic
1 tsp Cayenne
2 Tbsp Ginger
1 Tbsp Cumin
1 tsp Coriander
1 tsp Cayenne

1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Clove
1/4 tsp Allspice

3 Tbsp Soy Sauce
1 Tbsp Lime Juice
1 Tbsp Sugar

200g Onion
300g Potato or Butternut Squash

540g Tofu

200g Coconut Milk

Salt and Pepper to taste

Fruit Chutney

300g Fruit (Apples, Mango, etc)
100g Onion
1/2c Vinegar
50g Sugar
Orange Zest
1T Ginger
1T Cinnamon
1t Allspice
1t Nutmeg

Optional: Raisins

Nasi Goreng

350g Jasmine or Basmati Rice (700g cooked)
350g Water

150g Leeks
4 Cloves Garlic

200g Carrot
150g Kale

540g Tofu
225g Bean Sprouts



75g Soy Sauce
20g Sriracha
25g Rice Vinegar
30g Hoisin Sauce

1 tsp Coriander
1 tsp Cumin

Salt and Pepper to taste