Ingreadient

• 2 tbsp vegetable oil, for frying
• 2 garlic cloves, crushed
• 1 tsp crushed fresh root ginger
• 1 green chilli, diced
• 1 cucumber, grated
• 2 tbsp cashew nuts, toasted and chopped
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp chinese black vinegar
• 1 tbsp chopped fresh coriander
• 50g/1¾oz doenjang paste (or miso)
• 2 tbsp gochujang paste
• 1 tbsp runny honey
• 2 tbsp sesame oil, plus extra for greasing
• 2 tsp sesame seeds
• 3 garlic cloves, crushed
• 1 shallot, peeled and roughly chopped
• 2 tbsp macadamia nuts, roughly chopped
• ½ apple, peeled and roughly chopped
• 2 tbsp vegetable oil
• 200g/7oz salmon
• 2 tbsp vegetable oil, for frying
• 4 garlic cloves, sliced
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 4 tsp palm sugar
• 2 bok choi, cut into quarters
• 1 red chilli, thinly sliced, to serve