Asian Bolognese
Shan'shi &
RECIPE OF THE WEEK
Asian Bolognese
The Far Eastern interpretation of a classic.
Ingredients
Shan'shi ingredients
- 3-4 tbsp Sesamöl geröstet
- 5 tbsp Sojasauce
- 300 g Mie Eiernudeln
Additional ingredients
- 2 cloves of garlic
- 1 large onion
- 500 g minced meat mixed
- 1-2 small chili peppers
- 1 teaspoon freshly grated ginger
- 400 g diced canned tomatoes
- 1 small bunch of coriander
preparation
- Peel onion and garlic and chop finely.
- Heat Sesamöl in a pan, sauté garlic and onion until translucent.
- Add the minced meat and sauté for about five minutes.
- Add chili, Sojasauce , ginger, Salt and pepper.
- Add the diced tomatoes and let everything simmer with the lid on for about 15 minutes.
- Fold in the chopped coriander.
- Cook the noodles according to the package instructions in plenty of salted water, drain and toss with a little Sesamöl .
- Serve the pasta with the Asia Bolognese and garnish with herbs.
Tip:
Serve with roasted peanuts.
More recipes from Cooking Catrin:
Veggie Bami Goreng
RECIPE OF THE WEEK
Veggie Bami Goreng
Bami Goreng with a difference
Ingredients
Shan'shi ingredients
- 8 tbsp soy sauce
- 3 tbsp peanut oil
- 2 teaspoons sweet chili sauce
- 400g rice noodles Pad Thai
Additional ingredients
- 2 cloves garlic
- 400 g tofu {alternatively smoked tofu}
- 1 pinch salt & pepper
- 1 tbsp honey
- 1 leek
- 1 big zucchini
- 1 pod of chili
- 2 tsp sesame
preparation
- Finely chop the garlic.
- Cut tofu into bite-sized pieces.
- Marinate tofu pieces with garlic, sweet chili sauce, soy sauce, salt and pepper, honey and sesame oil.
- Then fry in peanut oil.
- Briefly cook the rice noodles in plenty of salted water. Then strain.
- Wash and trim the leeks and zucchini and cut into bite-sized pieces.
- Fold in the rice noodles and pour in the marinade.
- Then season with fresh chili pepper, salt and pepper and serve immediately while still warm with the fried tofu slices.
- Garnish with sesame.
Tip:
Leave the tofu in the marinade for several hours – alternatively marinate overnight.
More recipes from Cooking Catrin:
Crispy Chicken with Hot India Sauce
Crispy Chicken with Hot India Sauce
INDIA
As a party recipe, the chicken can be served on a large plate on a bed of lettuce. .
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 small can of Kokosmilch 165ml
- 100ml Woköl
- 2-3 tbsp Chilisauce scharf
Additional ingredients
- 300 g chicken fillet
- 1 egg
- Flour and crumbs for breading
- Salt, pepper
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 tbsp tomato paste
- 50ml water
- 1 TL Mais- oder Kartoffelstärke
preparation
- Wash the chicken fillet, pat dry and cut into long strips of approx. 8 cm. bubbling egg. Season chicken with Salt and pepper, then coat in flour, egg and breadcrumbs. Heat some of the Woköl in a pan and fry the chicken strips until crispy.
- In another pan, heat the Kokosmilch with the remaining Woköl . Season with cumin, turmeric, tomato paste, Salt and pepper. Mix the corn or potato starch in water, add to the sauce and boil until you get a creamy sauce. Chilisauce scharf to taste.
Tip:
The dish also tastes great cold, surprise you with it at your next picnic.
More delicious recipes from India:
Ginger duck with pak choi
Ginger duck with pak choi
INDIA
Cooked in just 20 minutes thanks to the preparation tips. Duck good – all good. Even better with ginger and crunchy pak choi.
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
2 tbsp Erdnussöl
Additional ingredients
- 2 duck fillets
- 300 g pak choi
- 50ml teriyaki sauce
- 1-2 tsp ginger
- Salt
- pepper
preparation
- Wash the duck breast, pat dry and score the skin a few times across the grain. Mix the teriyaki sauce and ginger in a soup bowl and use it to marinate the skin side of the duck breast.
- Heat a pan with Erdnussöl and sear the duck breasts on the skin side, then turn and sear well. Reduce the heat slightly and fry for 7-10 minutes, turning several times.
- Wash the Pak Choi, shake dry, put in the pan and fry briefly.
- Add the rest of the marinade and season with Salt and pepper. Cut the duck breast diagonally into strips and serve with the pak choi.
Tip:
Serve with basmati rice.
More delicious recipes from India:
Red Chicken Curry
Red Chicken Curry
INDIA
What would Indian cuisine be without this classic?
Preparation time: 15 minutes
Cooking time: 10 minute
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
- 1 jar Bambussprossen
- 8 tablespoons Sojasauce süß
- 1 g large can of Kokosmilch milk 400ml
- 2-3 tsp Thai Curry Paste Red
- 2 EL Woköl
Additional ingredients
- 350 g chicken meat
- 1 red bell pepper (cut into small pieces)
- 1/2 tsp sugar
- 1/2 tsp lemongrass
- 1/2 teaspoon chopped chillies
preparation
- Cut the chicken into small pieces and, if necessary, place them in 4 tablespoons Sojasauce before cooking to intensify the taste.
- Heat Woköl , pour in half the Kokosmilch and bring to the boil. Stir in Thai curry paste red and simmer over medium heat for approx. 1 minute. Stir in the meat and the remaining 4 tablespoons Sojasauce süß and cook briefly. Mix in the chopped Bambussprossen , the chopped red pepper, sugar, remaining Kokosmilch , lemongrass and chillies. Simmer the red chicken curry over medium heat for about 10 minutes.
Tip:
Serve with basmati rice. To give the dish more flavor, simply replace the Sojasauce süß with fish sauce.
More delicious recipes from India:
Salad with spicy chicken strips
Salad with spicy chicken strips
INDIA
Chicken line on the horizon. Connoisseurs of refreshingly light salads will love this summery, exotic variant.
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Erdnussöl
Additional ingredients
- 150 g chicken breast
- 2 lettuce hearts
- 2 tbsp mango chutney
- 1 tsp fresh coriander
- 1/2 tsp ginger
- 1/2 tsp cumin
- juice of half a lemon
preparation
- Finely chop the coriander, mix with the cumin, ginger and mango chutney to form a paste.
- Cut the chicken into thin strips and marinate in the spice paste.
- Heat the wok, add Erdnussöl and fry the chicken for 3-4 minutes while turning until crispy.
- Cut lettuce hearts into pieces, wash and drain.
- Divide between two plates, marinate with lemon juice and arrange pieces of chicken on top.
Tip:
Garnish with lemon slices, sprinkle with finely chopped chillies and serve with baguette or flatbread.
More delicious recipes from India:
Chick pea curry
Chick pea curry
INDIA
The recipe of our Easy Cooking Tour 2019.
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 400 ml Kokosmilch
- 1-2 tbsp Woköl
- 1-2 tsp Sojasauce
- 3-4 tsp Thai Curry Paste Red
Additional ingredients
- 300 grams of chickpeas
- 150 g vegetables (carrots, courgettes, leeks)
- 20 grams of ginger
- 1 piece of fresh lemongrass
- 1 tsp sugar
preparation
- Dice the vegetables.
- Heat 1-2 tbsp wok oil and sear the vegetables.
- Deglaze with 1-2 tsp Sojasauce .
- Top up with Kokosmilch .
- Add red curry paste.
- Add the drained chickpeas, simmer for about 10 minutes and add a little sugar to taste. Mix well again & enjoy!
Tip:
Serve with Uncle Ben’s Express Basmati Rice.
More delicious recipes from India:
Red lentil dhal with Kokosmilch
Red lentil dhal with Kokosmilch
INDIA
A gift from India to the vegans of this world.
Preparation time: 20 minutes
Cooking time: 5 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 300 ml Kokosmilch
- 2 tbsp Erdnussöl
Additional ingredients
- 150 grams of red lentils
- 300 g vegetables (zucchini, onion, garlic)
- 150ml of water
- 1 chili pepper
- 20 grams of ginger
- coriander
- 1-2 tbsp curry powder
- 1-2 tbsp turmeric powder
preparation
- Cut zucchini, onion, chili pepper and coriander.
- Peel and mash the ginger and garlic.
- Sauté chopped onion in Erdnussöl and add curry and turmeric powder.
- Then add the chili peppers, Salt and Kokosmilch to the onions.
- Add the uncooked lentils and water and bring to the boil.
- Add zucchini and bring to the boil again.
Tip:
Serve with rice.
More delicious recipes from India:
Recipe chicken curry with peppercorns
Recipe chicken curry with peppercorns
INDIA
This recipe for 2 people takes just 15 minutes to cook on the spur of the moment and gives the chicken a kick in the ass.
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 400 ml Kokosmilch
- 2 tbsp Erdnussöl
Additional ingredients
- 250 g chicken meat
- 4 tomatoes
- 2 cloves of garlic
- 2 green onions
- 1 tbsp black peppercorns
- 2 teaspoons ground coriander
- 1 tsp ginger
- 1 tsp cumin
- Salt
preparation
- Peel the spring onions and cut into rough strips.
- Cut the chicken into cubes or strips.
- Heat Erdnussöl in the wok.
- Fry the spring onions together with the chicken until crispy, while stirring.
- Cut the tomatoes into large pieces. Peel garlic and chop finely. Crush the peppercorns in a mortar or crush them on a board with the back of a knife.
- Add the tomatoes, garlic and peppercorns to the chicken and briefly roast everything over high heat.
- Pour in Kokosmilch and season with ginger, coriander, cumin and Salt .
- Simmer on medium heat for about 10 minutes.
Tip:
Serve with basmati rice and mango chutney.
More delicious recipes from India:
Fish with spinach and potatoes
Fish with spinach and potatoes
INDIA
Everything that makes you big and strong. Prepare for 10 minutes, put in the oven and you’re done. A simple fish recipe with potatoes that also tastes great without spinach.
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 3-4 tbsp Kokosmilch
Additional ingredients
- 200 g spinach leaves
- 200 g fish fillets (cod, halibut, carp...)
- 4 potatoes
- 1 lemon
- 1 clove of garlic
- 1 onion
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp ground coriander
preparation
- Pre heat the oven to 180 degrees celcius.
- Grate the lemon zest and squeeze out the juice. Mix Kokosmilch with turmeric, coriander, cumin and lemon juice to form a marinade.
- Wash the fish fillets, pat dry and place in the marinade.
- Peel and finely chop the garlic and onion. Peel potatoes and cut into small cubes.
- Cut the spinach into strips and mix with the onion, garlic and diced potatoes.
- Either line a casserole dish with the leaf spinach mixture and spread the fish fillets on it. Or prepare small packages from aluminum foil or butter paper, in which the fish fillets are also distributed on the spinach.
- Cover the fish with the remaining marinade, seal the packet tightly and cook in the oven for 30 minutes at 180 degrees.
Tip:
The preparation in the banana leaf is very aromatic and decorative for serving.
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