Teller mit 8 Schätzen und einer Schüssel Reis

Eight Treasures

Eight Treasures

CHINA

The Chinese recipe Eight Treasures by Shan’shi is quick to prepare. Incidentally, the number “eight” stands for wealth in China, so get to the wok!

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 dash Shao Hsing wine
  • 2 chicken breasts
  • 1 tbsp starch
  • Vegetables:
    • 3 garlic cloves
    • 20g ginger
    • green onion
    • bamboo
    • bell pepper
    • peanuts
    • 1 tablespoon of sugar
    • 3 tbsp soy sauce
    • 1 tbsp oyster sauce

Preparation

Cut the spring onion into thin slices.

Peel and finely chop the ginger and garlic.

Cut the chicken into small cubes. Add the wine, starch and soy sauce and mix well.

Remove the seeds from the peppers and cut into cubes.

Fry the marinated chicken in a little wok oil until crispy.

Then set aside and fry the vegetables in fresh oil, starting with the garlic and peppers and then Chop Suey.

Fry the vegetables only briefly so that they remain crisp. At the end, add 3 tablespoons of soy sauce, 1 tablespoon of sugar and 1 tablespoon of oyster sauce.

Then return the chicken to the pan and fold in.

Serve with rice.

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More delicious recipes from China:

by shanshi

Chinese Sweet and Sour Chicken

Chinese Sweet and Sour Chicken

Delicious Asian dish

Preparation time: over 30 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 200 Gr. Chicken Breast (diced)
  • 30 Gr. Fresh Pineapple (diced)
  • 10 Gr. Onion (sliced in 4 and shredded)
  • 45 Gr. Bell Peppers (diced)
  • 30 Gr. Carrots (peeled and diced)
  • 8 Cherry Tomatoes
  • 10 Gr. Spring Onions
  • 1 Tsp salt
  • 2 Tbsp sugar
  • 200 Gr. Flour
  • 80 ml Cold Water
  • Cashew Nuts to garnish
  • Spring Onion thin sliced to garnish

Sweet and sour is particularly popular in westernised Cantonese cuisine and may be found all over the world commonly with pork or chicken. Several provinces in China produce various dishes that claim to be the ancestor including a traditional Jiangsu dish called “pork in a sugar and vinegar sauce”. This Sweet n Sour Chicken was one of my favorites during my school days.

Preparation

Dice chicken breast and keep it aside.

Prepare the batter by mixing cold water and flour in a bowl, stirring well to avoid lumps.

Add the chicken to the mixture, stir until the meat is completely covered by the batter and leave aside for a few minutes.

In the meantime, heat up a wok over a medium fire (you can also use a deep pot or pan), add 1 Lt of Edernuss Ol and heat it up for five minutes, (you can drop a Tsp of batter in the oil to check when is ready to fry).

Start frying the chicken 3/4 pieces at the time until golden brown and set aside on kitchen tissue to absorb any oil in excess.

Cut up all the vegetables then heat the wok oil in another wok or pan.

Add all the diced veggies and cook for 5 minutes, stirring well until all vegetables are cooked on the outside but still crispy inside.

Stir in cherry tomatoes and diced pineapple, mix well adding sweet n sour sauce, oyster sauce, wok sauce, rice vinegar, salt and sugar.

Cook for another couple of minutes and finally stir in the chicken that we have previously deep fried.

Stir for another 2 minutes until well combined. Serve garnished with cashew nuts, sesame seeds, spring onion and rice.

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More delicious recipes from Nissara

by shanshi

Thai Fried Rice with Shrimps and Pineapple

Thai Fried Rice with Shrimps and Pineapple (Khao Pad Goong Sapparod)

Elegant dinner: Fried rice with prawns, served in pineapple

Preparation time: less than 30 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 Tsp salt
  • 2 Tbsp sugar
  • 5 Gr Chopped Garlic
  • 1 medium pineapple
  • 30 Gr Chopped carrot
  • 20 Gr Chopped onion
  • Chopped bell pepper 30 Gr (you can use different colors)
  • 10 Gr Chopped Spring Onions
  • 20 Gr Cashew Nuts
  • 100 Gr White Tiger Shrimps 16/20 cal
  • 180 Gr Cooked rice (Jasmine or any kind of long grain will do)

Rice is part of our daily diet! In Thailand and South East Asia whenever you have rice leftover in the kitchen, you can transform it into a fried rice dish which is not only easy to make but tastes delicious and looks great! This Fried Rice with Shrimps and cashew nuts served in fresh pineapple is an elegant dinner idea whenever you want to impress your family and friends.

Preparation

Cut the pineapple in half and empty it with the use of a small knife. Cut in bite sized pieces and keep aside for later.

After chopping all the vegetables, heat up a medium wok for a couple of minutes. Pour in the wok oil and let it heat up. Then add all the chopped vegetables, stir fry for 2/3 minutes.

Add the pineapple and cook for a couple more minutes. Add the shrimps and stir fry for another 3/4 minutes until cooked.

Finally add the rice, wok sauce, oyster sauce, salt, sugar and stir fry for another 2/3 minutes combining all the ingredients.

Serve directly into the pineapple halves decorating with cashew nuts, spring onions and lime slices.

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More delicious recipes from Nissara

by shanshi

Vegan ramen with Shan'shi Ramen noodles

Vegan ramen with Shan'shi Ramen noodles

This vegan ramen is rich, warming and full of flavor – perfect for a chilly day.

Preparation time: less than 30 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 tbsp salt
  • 1 tbsp miso paste
  • 1 tbsp ginger (in strips)
  • 1 tbsp spring onions (sliced)
  • 1 tbsp white cabbage (chopped)
  • 1 tbsp leek (sliced)
  • 1 tbsp shiitake mushrooms (previously soaked in water, drained and chopped)
  • 1 tbsp daikon (white radish)
  • 1 tbsp tofu (diced)
  • 1 tbsp seaweed
  • 1 tbsp red kidney beans
  • 1 tbsp sweet corn
  • 1 tbsp onion (chopped)
  • 1 tbsp brown sugar
  • 1 tsp sesame seeds
  • 2 slices whole sweet corn (1 cm thick)

There’s no better food than ramen, and especially during the cold season, just the sight of a steaming hot bowl of ramen makes you feel right at home after a long day. There are so many different ramen recipes to suit every taste, but sometimes it can be difficult to find a vegan version. With the help of Shan’s special “ramen noodles” made with just flour, water and salt, we can prepare this delicious vegan miso ramen full of flavor and goodness.

Preparation

Put 1.5 liters of water in a large pot and bring to the boil. Add salt, sugar, soy sauce, sesame oil, ginger, chopped corn, cabbage, leek, onion, mushrooms, white radish and seaweed. Cover with a lid and cook for 30 minutes.

In a small bowl, add 2 tablespoons of hot water to the miso paste, stir well and then add to the pot. Cook for another 25 minutes.

Meanwhile, cook the pasta in a separate pot of water for 3-4 minutes, drain and place in two separate bowls.

When the soup is ready, pour over the noodles and garnish with sweet corn, red kidney beans, chopped green onions, sesame seeds, nori seaweed and a few drops of sesame oil.

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Tip:

With the Shan’shi Ramen noodles it becomes particularly authentic and delicious.

More delicious recipes from Nissara

by shanshi

Stir Fried Udon Noodles with Mongolian Beef

Stir Fried Udon Noodles with Mongolian Beef

This dish from Asian chef Nissara is perfect for those who love noodles and beef.

Preparation time: over 30 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

For the beef marinade

For the noodles

Additional ingredients

For the beef marinade

  • 250g rib eye steak cut into strips
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1 tbsp cornstarch
  • ½ tsp baking powder

For the noodles

  • 2 tbsp sugar
  • 1 tsp chilli powder
  • 1 tsp sesame seeds
  • 2 garlic cloves, finely chopped
  • 2 cm ginger, finely chopped
  • 1/4 red onion, finely chopped
  • 1 small spring onion, cut into 1-2 cm pieces

preparation

In a bowl, combine wok oil, soy sauce, garlic powder, pepper, cornstarch, and baking powder. Cut the steak into strips, place in the bowl and cover with the marinade. Leave the meat with the marinade in the fridge overnight. If you want it to go fast, leave it on for at least 30 minutes.

Heat a spoonful of wok oil in a wok over medium heat, add the meat and fry well done on both sides, then fill into a separate container. Bring a medium-sized saucepan with water to a boil. Add the remaining wok oil to the wok. When this has heated up, sauté the garlic, ginger and onion for 2-3 minutes, add Woksauce , sesame oil and sugar, and at the same time cook the noodles in the water for 3 minutes. Drain noodles and add to wok.

Finally, add the marinated meat, chilli powder and spring onion and cook again for a few minutes.

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Tip:

Serve straight away and garnish with sesame seeds.

More delicious recipes from Nissara

by shanshi

Vegan Pad Thai with Shan'shi rice noodles

Vegan Pad Thai with Shan'shi rice noodles

Tradition meets vegan: Asian Pad Thai reinterpreted with Shan’shi rice noodles

Preparation time: less than 30 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 3 tbsp brown sugar
  • Tamarind paste sauce (made with 1 tbsp tamarind paste and 3 tbsp water)
  • 4 tbsp red onion (finely chopped)
  • 100 g tofu (diced)
  • 100 g fresh bean sprouts
  • 2 tbsp spring onions (chopped)
  • 2 tbsp coriander (chopped)
  • 2 tbsp peanuts (crushed)
  • 2 tsp chili powder
  • 1 lime

Pad Thai is a rice noodle dish known worldwide. In 2011, Pad Thai ranked No. 5 on CNN’s list of the 50 Best Dishes in the World. In Thailand, it is a common street food sold in many markets and small restaurants. There it’s usually served with eggs, shrimp or chicken, but this vegan version is delicious and leaves you wanting more.

Preparation

Soak the rice noodles in lukewarm water for 10 minutes, then drain and set aside.

Prepare the tamarind sauce by adding 1 tbsp tamarind paste to 3 tbsp water.

Heat a medium wok, pour in the oil and immediately add the red onion. Fry for 2-3 minutes until golden brown. Add tamarind sauce, brown sugar and soy sauce and cook for another 2-3 minutes.

Add tofu and rice noodles and continue frying until noodles are soft and tender.

Serve on a large plate and garnish with chili powder, crushed peanuts, bean sprouts, chopped cilantro, scallions, lime slices and additional tamarind sauce.

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Tip:

For an even more exotic result, serve this dish on a large banana leaf.

More delicious recipes from Nissara

by shanshi

Gamil Guksu - Soba Noodle Salad

Gamil Guksu - Korean Soba Noodle Salad

This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or when you crave something fresh and delicious.

Preparation time: 35 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 tbsp chopped shallots
  • 1 tbsp chopped fresh chili
  • 2 tbsp chopped spring onions
  • 2 tablespoons nori seaweed for garnish
  • 1/2 teaspoon Salt (for the water)

preparation

Put a pot of water on the stove, add the Salt and bring to a boil.

Add the pasta and cook for 3/5 minutes depending on how soft you want them to be.

When the noodles are done, drain and, if you want to eat them cold, rinse under cold water and set aside.

Chop the spring onions, shallots and chili and cut the nori seaweed into strips.

Put the noodles in a bowl, add Sesamöl , Woksauce and chopped vegetables.

Stir well and garnish with nori seaweed.

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Tip:

More delicious recipes from Nissara

by shanshi

Vegan Fried Udon Noodles

Vegan fried udon noodles with tofu, garlic and chili

Spice up your day with these Vegan Tofu Garlic Chili Noodles.

Preparation time: 35 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 2 tsp minced garlic
  • 1 tsp chopped ginger
  • 2 tsp dried chili
  • 250g chopped tofu
  • 3 spring onions
  • 1 tablespoon of sugar
  • 1/2 tablespoon Salt (for the water)
  • Nori seaweed cut into strips
  • Sesame seeds for garnish

preparation

For the sauce, heat the oil in a wok over medium-high heat, add the chopped garlic and sauté, stirring, for 2-3 minutes.
Add ginger and tofu and stir-fry for 2-3 minutes.

Add sugar, chilli powder and Woksauce and cook for another 3-4 minutes. Remove the wok from the stove.

Bring a pot of lightly salted water to a boil. Add the noodles and cook for about 3 minutes, depending on how soft you want them to be.
Drain the noodles, add to the sauce in the wok and stir-fry for 2 minutes, adding the spring onions and Sesamöl .

Adjust the flavor with a drop of Sojasauce and Woksauce if needed.

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Tip:

Serve in a bowl and sprinkle with nori seaweed and sesame seeds.

More delicious recipes from Nissara

by shanshi

Glass noodles with shrimp

Glass noodles with shrimp

JAPAN

A treat in no time.

Preparation time: 5 minutes
 Cooking time: 10 minutes
 Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 200 g shrimp (frozen, ready to eat, deveined)
  • 2 spring onions
  • one Handful of cilantro or parsley

preparation

  • Mix prawns with curry paste and Sambal Oelek and sauté in Erdnussöl .
  • Then deglaze with Kokosmilch and simmer for 5 minutes on a low flame.
  • Cook the glass noodles according to the instructions and mix with the chopped spring onions and coriander or parsley.
  • Finally mix all the ingredients together and serve.

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Tip:

The dish also tastes great cold, surprise you with it at your next picnic.

More delicious recipes from Japan:

by shanshi

Chicken soup with Kokosmilch

Eight Treasures

CHINA

Try the Tom Kha Gai Soup and you’ll see why it’s a classic.

Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients for: 4 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 200 g chicken breast (without skin)
  • 1/2 l chicken soup
  • 100 g mushrooms (sliced)
  • 2 tbsp lemon juice
  • 8 basil leaves (cut into strips)
  • 8 cherry tomatoes (sliced, peel if necessary)
  • 1 tsp ginger
  • 1 tsp lemongrass

preparation

  • Cut the chicken breast into small pieces. Boil chicken soup. Add ginger, lemongrass, chicken, Kokosmilch , Sambal Oelek , Bambussprossen and mushrooms, season with salt and pepper.
  • Let the soup simmer gently for about 15 minutes. Before serving, add the tomatoes, basil and lemon juice and let the soup steep for 4-5 minutes.

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Tip:

You can also use coriander leaves instead of basil leaves.

More delicious recipes from Indonesia:

by shanshi