Type what you have

Ingredients

• ✓ salt
• green chile pepper

Instructions

1. 1 Bring a large pot of water to a rolling boil. Add the chilies and boil for about 5 minutes. Drain, discarding all of the water. Transfer the chilies to a food processor or blender. Process until you get a thick but slightly chunky sauce. Add the salt and briefly pulse to mix in. Store in a glass jar in the refrigerator for up to 3 weeks, or spoon into an ice cube tray and stored in a freezer bag.

By Me Here

Ingredients

• ✓ salt
• extra-firm tofu
• vegetable oil

Instructions

1. 1 Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
2. 2 Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
3. 3 Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
4. 4 Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
5. 5 Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.

By Sarah Dipity

Ingredients

• ✓ salt
• rice wine vinegar
• white sugar
• chili garlic sauce

Instructions

1. 1 Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

By Sean Gough

Ingredients

• ✓ salt
• egg
• water
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg in a medium bowl. Mix in 1/3 cup water.
3. 3 Combine flour and salt in a large bowl. Create a well in the center of the flour mixture and slowly pour in egg and water.
4. 4 Mix well. If the mixture is too dry, increase the amount of water 1 teaspoon at a time until a pliable dough has formed.
5. 5 Knead dough on a lightly floured surface until elastic.
6. 6 Cut dough into two separate balls. Cover dough balls with a damp cloth for a minimum of 10 minutes.
7. 7 Cut each ball into four equal pieces.
8. 8 Roll the pieces into 10 ½ x 10 ½-inch squares. Then cut each square into nine 3 ½ x 3 ½-inch squares for a total of 72 wonton wrappers. Use in any wonton recipe.

By Stephen

Ingredients

• ✓ salt
• jasmine rice
• jasmine rice
• coconut milk

Instructions

1. 1 Put rice in a fine-mesh sieve, and rinse with cold running water until water runs clear.
2. 2 Pour coconut milk into a saucepan and add salt and rice over medium-high heat. Stir to combine and bring to a boil. Once mixture is boiling, reduce heat to low, and cover.
3. 3 Cook until coconut milk is absorbed and rice is cooked through, abut 20 minutes. Fluff rice with a fork and serve.

By thedailygourmet

Ingredients

• ✓ salt
• coconut milk
• coconut oil
• taro root
• coconut flake

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated.
3. 3 Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands.
4. 4 Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.

By Little Bites of Beauty

Ingredients

• ✓ salt
• mayonnaise
• corn syrup
• black pepper
• soy sauce
• ginger
• white sugar

Instructions

1. 1 In a food processor or blender, mix the mayonnaise, corn syrup, salt, and pepper until blended. Mix in the soy sauce, ginger, and sugar. Blend well and adjust seasoning to taste. Chill 2 hours to blend flavors.

By Jeanie Bean

Ingredients

• ✓ salt
• water
• egg
• all-purpose flour
• peanut oil

Instructions

1. 1 Whisk cold water, egg, and salt together in a medium bowl. Add flour in 3 batches, mixing well after each addition. Let stand at room temperature for 15 minutes.
2. 2 Heat a wok over high heat. Remove from the heat and thinly coat with 1 tablespoon peanut oil. Return to the heat and reduce the temperature to low.
3. 3 Pour 1/4 of the egg mixture into the warm wok to make an 8-inch diameter circle. Rotate the wok quickly to spread batter into an even layer. Cook until the bottom is golden brown and the edges begin to curl, 45 to 60 seconds. Carefully remove from the wok and place onto a paper towel with the browned side down. Repeat to make one more wrapper.
4. 4 Rub the wok with remaining 1 tablespoon of peanut oil, then make remaining two wrappers as directed above.
5. 5 When wrappers have cooled completely, cut each one in half to yield eight wrappers.

By Matilda

Ingredients

• ✓ salt
• long-grain rice
• coconut water
• water
• olive oil

Instructions

1. 1 Combine rice, coconut water, water, olive oil, and salt in a saucepan. Bring to a boil; reduce heat and simmer, covered, until liquid is absorbed, about 15 minutes. Do not lift the lid while rice is cooking. Fluff with a fork.

By sandra007

Ingredients

• ✓ salt
• vegetable oil
• tempura mix
• water
• asparagus

Instructions

1. 1 Heat 1 to 2 inches of oil in a saucepan or deep fryer over medium-high heat.
2. 2 Stir tempura mix and water together to make a loose batter.
3. 3 Cut tough ends from the bottom of the asparagus spears. Dip into the batter, making sure spears are evenly coated.
4. 4 Carefully add 5 to 6 asparagus spears to the hot oil. Fry until they float to the top, 30 seconds to 1 minute. Drain on paper towels and season with sea salt. Repeat with remaining asparagus.

By LLawson

Ingredients

• ✓ salt
• eggplant
• chicken breast
• garlic
• soy sauce
• canola oil
• mushroom
• black pepper
• spinach

Instructions

1. 1 Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
2. 2 Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
3. 3 Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
4. 4 Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
5. 5 Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

By Questoria

Ingredients

• ✓ salt
• onion
• white sugar
• mustard powder
• soy sauce
• rice vinegar
• canola oil
• sesame seed

Instructions

1. 1 Puree the onion in a blender until smooth. Strain through a fine mesh strainer. Reserve 3 tablespoons of onion juice; discard the remaining pulp.
2. 2 Combine the sugar, mustard powder, and salt in the bowl of an electric mixer. Use the paddle attachment to mix the sugar until the spices are evenly blended. Pour in the reserved onion juice, soy sauce, and rice vinegar. Mix for several minutes until the sugar has begun to dissolve. Slowly drizzle in the canola oil with the mixer running at a medium-high speed. Add the toasted sesame seeds and continue mixing 1 minute more.

By ANTHONYTHEOBALD

Ingredients

• ✓ salt
• sour cream
• mayonnaise
• wasabi powder
• jalapeno pepper
• apple cider vinegar

Instructions

1. 1 In a small bowl, stir together the sour cream and mayonnaise. Mix in the wasabi powder, jalapeno pepper, vinegar and salt. Refrigerate for about 15 minutes to let the flavors develop. If you want to add more wasabi, add a little bit, and then refrigerate for about 5 minutes. The wasabi will get hotter upon sitting.

By BAJATHECAT

Ingredients

• ✓ salt
• rice vinegar
• thai sweet chili sauce
• sesame oil
• white sugar
• granulated garlic
• cucumber
• green onion

Instructions

1. 1 Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
2. 2 Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

By maryelle

Ingredients

• ✓ salt
• water
• napa cabbage kimchi
• luncheon meat
• chili powder
• black pepper

Instructions

1. 1 In a large pot, stir together the water, kim chee, reserved kim chee brine, Spam, chili powder, salt and pepper. Cover the pot and bring to a boil over medium high heat. Simmer, for 20 minutes or until the kim chee cabbage is translucent and soft.

By MISOHAM

Ingredients

• ✓ salt
• green mango
• water
• water
• sugar
• vinegar

Instructions

1. 1 Combine mango slices and 3 tablespoons salt in a large bowl. Let sit, about 15 minutes.
2. 2 Combine remaining 1 tablespoon salt, 3 cups plus 3 tablespoons water, and sugar in a large pot; bring to a boil. Stir until sugar dissolved. Off heat, pour in vinegar. Let brine cool about 15 minutes.
3. 3 Drain mango slices; place in large jars. Add cooled brine to cover. Seal jars; refrigerate until mango turns yellow, about 2 days.

By doris

Ingredients

• ✓ salt
• white sugar
• water
• white vinegar
• cucumber
• red onion

Instructions

1. 1 Whisk sugar, hot water, vinegar, and salt together in a bowl until sugar dissolved; stir in cucumber and onion. Refrigerate at least 1 hour to soften vegetables and reduce onion pungency.

By PRACTICINGJOY

Ingredients

• ✓ salt
• cucumber
• scallion
• rice vinegar
• garlic
• ginger
• chile oil
• chile powder
• sugar
• fish sauce

Instructions

1. 1 Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
2. 2 Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
3. 3 Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

By Eric

Ingredients

• ✓ salt
• egg
• panko bread crumb
• chicken breast
• avocado oil cooking spray
• barbecue sauce
• green onion

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's recommendations.
2. 2 Beat egg and salt lightly in a shallow bowl or a small casserole dish. Place panko bread crumbs on a plate.
3. 3 Dip each cutlet into egg mixture, allowing excess to drip back into the bowl. Turn cutlets in panko bread crumbs so both sides are coated well, pressing the cutlets gently into the crumbs. Set on a piece of parchment paper. Spray each side with cooking spray and place in the basket of the air fryer.
4. 4 Air-fry for 5 minutes, turn, and air-fry for an additional 4 minutes. Serve with barbecue sauce and garnish with green onions.

By Bibi

Ingredients

• ✓ salt
• fish sauce
• sesame oil
• sunflower oil
• lemon juice
• five-spice powder

Instructions

1. 1 Combine fish sauce, sesame oil, sunflower seed oil, lemon juice, Chinese five-spice powder, and salt in a container; mix well.

By Ursel

Ingredients

• ✓ salt
• butter
• garlic
• baby bok choy
• chicken broth
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add garlic; cook and stir until very lightly browned, about 5 minutes. Add baby bok choy and chicken broth; bring to a boil. Reduce heat to a simmer; cook until baby bok choy are tender, about 6 minutes. Season with salt and black pepper.

By Sarah MJ

Ingredients

• ✓ salt
• cucumber
• carrot
• rice wine vinegar
• sugar
• ginger

Instructions

1. 1 Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
2. 2 Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

By Anne Talbot-Kleeman

Ingredients

• ✓ salt
• jasmine rice
• coconut milk
• water
• onion
• white sugar

Instructions

1. 1 Heat coconut milk, water, onion, sugar, and salt in a saucepan. Pour in rinsed and drained rice. Bring to a boil. Reduce heat, cover, and let simmer, stirring occasionally, until fragrant, tender, and liquid has been absorbed, 20 to 25 minutes.

By May Thu Khine

Ingredients

• ✓ salt
• pearl tapioca
• water
• banana
• white sugar
• coconut milk

Instructions

1. 1 Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle of tapioca left over.
2. 2 Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
3. 3 When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become visible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
4. 4 Cool to room temperature or slightly warmer. Stir again before serving.

By rocketD

Ingredients

• ✓ salt
• chicken thigh
• black pepper
• coconut milk
• red curry paste
• brown sugar
• onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with salt and pepper and place in a roasting pan.
2. 2 Mix coconut milk, curry paste, and brown sugar in a bowl until well blended. Pour over chicken. Place onions on top of chicken and cover with aluminum foil.
3. 3 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).

By KYALALA

Ingredients

• ✓ salt
• all-purpose flour
• baking soda
• baking powder
• sesame oil
• soy sauce
• club soda

Instructions

1. 1 Whisk flour, baking soda, baking powder, and salt together in a large bowl. Pour in sesame oil, soy sauce, and club soda; mix briefly until a loose, lumpy batter forms.

By Tukaussey

Ingredients

• ✓ salt
• bacon
• red onion
• olive oil
• red pepper flake
• garlic
• baby bok choy

Instructions

1. 1 Fry bacon in a large skillet over medium heat until crispy, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate bacon and drain all but 1 tablespoon grease from the skillet.
2. 2 Add onion, oil, red pepper flakes, and garlic to grease in the skillet. Cook and stir over medium heat until onion is soft, 3 to 5 minutes.
3. 3 Add bok choy, cover, and cook for 3 to 5 minutes. Remove the lid; cook and stir until bok choy is tender but still a bit crunchy, about 2 more minutes. Stir in bacon and season with salt. Serve immediately.

By SHUNPR

Ingredients

• ✓ salt
• vanilla ice cream
• sweet rice flour
• water
• white sugar
• green tea powder
• cornstarch

Instructions

1. 1 Remove and discard the top half of a cardboard egg carton. Line 10 of the cups in the bottom half of the egg carton with plastic wrap.
2. 2 Scoop ice cream into 10 prepared egg carton cups. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours.
3. 3 Stir rice flour, water, and salt together in a microwave-safe bowl; add sugar and stir until completely smooth. Whisk green tea powder into rice flour mixture.
4. 4 Cover the rice flour mixture bowl with plastic wrap; microwave for 2 minutes. Stir rice flour mixture, re-cover the bowl with plastic wrap, and microwave until mochi dough is thick and sticky, about 1 1/2 minutes more.
5. 5 Lightly dust a work surface with cornstarch. Turn mochi dough out on prepared work surface. Roll dough into a 1/8-inch thick rectangle; cut dough into 10 equal squares.
6. 6 Remove ice cream balls from plastic wrap. Place 1 ice cream ball in the center of 1 mochi dough square. Gather mochi dough together to cover the ice cream ball completely, pinch the edges together at the base, and cut off any excess dough. Repeat with remaining ice cream and dough squares.
7. 7 Tightly cover each mochi ball in plastic wrap and place in egg carton, seam-side down. Freeze until firm, about 2 hours.

By John Mitzewich

Ingredients

• ✓ salt
• persian cucumber
• rice vinegar
• white sugar
• soy sauce
• sesame oil
• sesame seed

Instructions

1. 1 Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
2. 2 Whisk together rice vinegar, white sugar, soy sauce, and sesame oil in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

By Alex Mei

Ingredients

• ✓ salt
• cucumber
• rice wine vinegar
• sesame oil
• soy sauce
• sugar
• sesame seed

Instructions

1. 1 Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
2. 2 Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
3. 3 Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

By Carol Castellucci Miller