Pea-starch jelly

Mix pea starch with the cool slurry water until no dry powder remains. Lightly oil a shallow heatproof container and set it on a stable surface.

Boil the cooking water and reduce to low. Stir the slurry again, then pour slowly while stirring continuously across the pan base. Cook to a thick, evenly translucent paste without white raw-starch patches, following the product’s cooking directions.

Carefully pour into the shallow container. Let the initial steam subside briefly, then refrigerate promptly and set a 2 hr first check. Wait until fully cold and firm enough to unmold, chilling longer if needed; do not leave it cooling at room temperature for hours.

Chop garlic and optional chilies into a heatproof bowl with optional chili powder and roasted peanuts. Warm a little oil until shimmering, not smoking, remove from heat and carefully mix in. Add soy, vinegar and sugar, then use optional bouillon or salt sparingly after tasting.

Unmold and slice on a clean board, spoon over the dressing and add washed optional cilantro. Eat promptly and refrigerate while waiting.