Coconut semolina casserole
Coconut semolina casserole
JAPAN
Asia greets Austria. / Best semolina from Asia.
Preparation time: 5 minutes
Cooking time: 40 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
250ml Kokosmilch
Additional ingredients
- 100ml guava juice
- butter for greasing
- 60 grams of semolina
- 30 grams of sugar
- 1 egg
- 25 grams of sesame seeds
- 1 tsp lemongrass
- 1 pinch of ginger
- Fruit for garnish (berries, mango, pineapple...)
preparation
- Preheat the oven to 160 degrees. Grease small baking tins or casserole dishes with butter.
- Mix Kokosmilch and guava juice with semolina and sugar and bring to the boil once.
- Cook over low heat, stirring, for 5-7 minutes until smooth. Set aside and let cool down a bit.
- Separate the egg and beat Protein to snow. Stir the egg yolks with the lemongrass and ginger into the cooled semolina mixture. Carefully fold in the egg whites.
- Pour the mixture into the prepared molds, sprinkle with sesame seeds and bake in the oven at 160 degrees for about 30 minutes.
- Peel fruit and cut into bite-sized pieces. Pour the cooled coconut semolina casserole onto a plate and serve garnished with fruit.
Tip:
Also tastes good with fruit puree, e.g. mango puree, strawberry puree…
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Miso soup with mushrooms and vegetables
Miso soup with mushrooms and vegetables
JAPAN
An insider tip. And not just for veggies.
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Erdnussöl
- 1 tbsp Sojasauce
- 1 EL Reisessig
- 1/2 cup Bohnenkeimlinge
- 125 g Reisnudeln Pad Thai (= 2 noodle nests)
Additional ingredients
- 1 liter miso stock (miso paste + water)
- 3 spring onions
- 1/4 head of cabbage
- 2 tbsp shiitake mushrooms
- 1 bunch coriander
- 1 bunch of mint
- 1/2 tsp ginger
- 1/2 tsp lemongrass
- 2 carrots
preparation
- Finely chop the spring onions and ginger.
- Heat Erdnussöl in a wok or nonstick pan. Fry spring onions and ginger.
- Deglaze with Sojasauce and Reisessig and pour in the miso broth. Season with lemongrass.
- Simmer for 20 minutes. Then top up with some water.
- Soak the shiitake mushrooms according to the instructions.
- Meanwhile, cut the remaining ingredients into bite-sized pieces and arrange on two plates. Pour the hot miso broth over the vegetables
Tip:
The soup can be supplemented with other vegetables or fried tofu to taste.
More delicious recipes from Japan:
sweet sushi
sweet sushi
JAPAN
Those with a sweet tooth will love this.
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 large can Kokosmilch
Additional ingredients
- 1 cup sushi rice/short grain rice
- 1 packet of vanilla sugar
- Fruit of your choice for topping
preparation
- Boil Kokosmilch with vanilla sugar, add rice and cook until done.
- Shape the cooled rice with wet hands.
- Refrigerate again and serve with fruit of your choice.
Tip:
Serve with chocolate sauce!
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Asian soup Thai style
RECIPE OF THE WEEK
Asia soup Thai style with prawns and radishes
This is how we get the holiday mood on our plates.
Ingredients
Shan'shi ingredients
-
- 100g Reisnudeln Pad Thai
- 2 tbsp Sesamöl geröstet
- 330 g Shan´shi Bambussprossen
- 6 tablespoons Shan´shi Sojasauce
- 800 ml Shan´shi Kokosmilch
Additional ingredients
- 1 onion
- 2 cloves garlic
- 3 carrots
- 1 chili
- juice of a lime
- 200 ml vegetable soup
- 200 grams of shrimp
- 6 radishes
- Some basil
preparation
- Cook the rice noodles according to the package instructions in plenty of salted water. Finely chop the onion and garlic.
- Peel and slice carrots. Heat oil in a large saucepan. Sauté the diced onions and garlic in it until translucent. Drain Bambussprossen , add to the pan with the carrots and roast the vegetables.
- chop chili Add chili, lime juice and Sojasauce . Boil with Kokosmilch and vegetable soup. Simmer for around 10 minutes on medium heat. Add shrimp. Simmer again for another 5 minutes. Season with Salt and pepper.
- Cut the radishes into fine strips.
- Serve the soup with the rice noodles in deep plates and garnish with the chopped radishes.
More recipes from Cooking Catrin:
Chop Suey
RECIPE OF THE WEEK
Chop Suey
The classic of Chinese cuisine! Whether vegetarian, with meat or fish – the dish is a hit in every variation.
Ingredients
Shan'shi ingredients
- 3 tbsp Erdnussöl
- 75 ml Sojasauce
- 330 g Asiatisches Wokgemüse
Additional ingredients
- 350 g chicken fillet
- 250 g basmati rice
- 1 onion
- 2 cloves of garlic
- 3-4 carrots
- 2 peppers
- 150 g beans
- 30 grams of peanuts
- 1 tsp cornstarch (optional)
- 1 tsp powdered sugar
preparation
- Peel and finely chop the onion and garlic cloves.
- Prepare the rice according to the packaging instructions
- Dice the meat. Wash and clean the vegetables. Slice the carrots and dice the peppers.
- Heat the oil in a pan. Fry the meat cubes with the onion and garlic.
- Remove everything from the pan and set aside. Then fry the vegetables well in the pan and caramelize them with the icing sugar.
- IF PREPARING WITH STARCH: Add back the meat, mix the Sojasauce with the starch and deglaze the vegetables with it.
- IF PREPARING WITHOUT STARCH: Add back the meat and deglaze the vegetables with the Sojasauce
- Serve the finished Chop Suey garnished with the cooked rice and peanuts.
Tip:
Chop Suey also goes wonderfully with our Reisnudeln Pad Thai .
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Asian Summer Bowl
RECIPE OF THE WEEK
Asia Summer Bowl
With our Asian Summer Bowl, it feels a bit like being on vacation even in the hot office.
Ingredients
Shan'shi ingredients
- 150g Reisnudeln Pad Thai
- 200 grams Bambussprossen
- 2 tbsp Reisessig
- 4 tablespoons Sesamöl geröstet
Additional ingredients
- 1 pepper
- 1 red onion
- 2 carrots {large}
- 2 avocados
- 75 g arugula
- juice 1 lime
- 1 tbsp wasabi paste
- 1 tbsp sesame
- 1 fist of pecans
- Salt pepper
preparation
- Cook the rice noodles in plenty of salted water according to package instructions.
- Wash the peppers and cut into bite-sized pieces, peel and finely dice the onion. Peel the carrots and peel off thin strips with the vegetable peeler.
- Place the carrot strips, Bambussprossen , avocado, arugula, and rice noodles in a bowl.
- Place Reisessig , lime juice, Sesamöl , Salt and pepper, wasabi paste in a blender jar. Froth with the hand blender. Pour over the salad together with the sesame and pecan nuts and enjoy immediately while still warm.
Tip:
The salad also tastes good cold, making it an ideal lunch snack.
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Chinese Beef Salad
RECIPE OF THE WEEK
Chinese Beef Salad
New Year celebration traditions.
Ingredients
Shan'shi ingredients
- 6 tablespoons Shan´shi Sojasauce
- 6 tablespoons Erdnussöl
- 2 tbsp sweet chili sauce
- 3 tbsp Oyster Sauce
Additional ingredients
- 450 g beef steak
- 2 cloves garlic
- Salt pepper
- ½ lemon
- 150 g cocktail tomatoes
- 2 large carrots
- 100 g arugula
- 100g spinach {frisch}
- ½ bunch coriander
- 50 grams of sprouts
- 4 tbsp peanuts
- white sesame
- Salt pepper
- Optional: 2-3 fresh figs
preparation
- For the marinade: Crush the garlic cloves. Mix 3 tablespoons of the peanut oil with the Sojasauce , the sweet chilli sauce, the Oyster Sauce and the lemon juice. Season with Salt and pepper. Soak the steak in it for about 2 hours or overnight.
- For the salad: Wash and clean the tomatoes, then halve or quarter them depending on their size. Wash the carrots and peel off fine strips with the vegetable peeler. Wash the arugula, spinach and coriander. Finely chop coriander. Put all the ingredients on plates together with the sprouts and peanuts. Season with Salt and pepper.
- Sear the marinated steak on both sides in the remaining Erdnussöl . Remove from the pan and set aside.
- Pour the marinade into the pan and let it simmer.
- Cut the steak into strips and serve with the salad.
- Spread the sauce on the salad. Garnish with some oil, white sesame and optionally with figs.
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jiaozi
RECIPE OF THE WEEK
jiaozi
Chinese vegetarian dumplings.
Ingredients
Shan'shi ingredients
- 1 tbsp Sesamöl geröstet
- 3 tbsp Chilisauce scharf
- 2 tbsp Sesamöl geröstet
- Sojasauce
- Chili sauce sweet
Additional ingredients
- 400 g whole wheat grain
- 200 ml lukewarm water
- 1 pinch Salt
- 2-3 carrots {depending on size}
- 1 small shallot
- 2 cloves garlic
- 2 fists of spinach
- Salt pepper
preparation
- Knead the wholemeal flour with the lukewarm water and a pinch of Salt into a smooth dough. Cover and chill in the fridge for 30 minutes.
- Peel and coarsely grate the carrots. Peel and finely chop the shallot and garlic. Put Sesamöl in a pan. Sauté the grated carrots, diced shallots and garlic and fresh spinach until translucent. Mix with the chili sauce, Salt and pepper and let simmer briefly. Let it cool down a bit.
- Roll out the dough very thinly on a floured work surface. Using a glass or round cutter, cut out circles {about 8cm in diameter} and place a teaspoon of filling on each. Brush with water and squeeze. Alternatively, seal with a fork.
- Boil water in a large saucepan. Let the vegetarian jioazi simmer for about 4 to 5 minutes until they float to the top. Strain and drizzle with some Sesamöl and garnish with fresh basil.
- Serve with Sojasauce and sweet chili dip.
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Spring rolls with salmon and spinach
RECIPE OF THE WEEK
Spring rolls with salmon and spinach
Fresh spinach and salmon wrapped in crispy rice paper.
Ingredients
Shan'shi ingredients
- 250 ml Woköl
- 3 Oyster Sauce
- Spicy chili sauce
- Sojasauce
Additional ingredients
- 400 g fresh salmon fillet
- 1 red onion
- 2 cloves garlic
- 1 bunch of chives
- 12 sheets of rice paper (alternatively 1 pack of strudel dough)
- 100g spinach {frisch}
- 50 g arugula
- 1 handful of basil
- juice ½ lemon
- Salt pepper
preparation
- Peel the onion and garlic cloves and chop very finely.
- Roughly dice the salmon. Heat some Woköl in a pan.
- Finely chop the chives. Sauté the diced onions and garlic until translucent.
- Add the salmon cubes. Add spinach and chives and let simmer. Deglaze with lemon juice and Oyster Sauce . Season the filling with Salt and pepper and leave to cool briefly.
- If using strudel dough, cut into squares. Spread the filling over the strudel/rice paper corners, adding a little fresh arugula to each one. Fold and roll up. Seal with water.
- Heat 250 ml Woköl in a saucepan. Briefly fry the spring rolls in it on all sides.
- Serve immediately while still warm with hot chili sauce and Sojasauce .
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Fried Asian prawns with vegetables and rice
RECIPE OF THE WEEK
Asian fried shrimp with vegetables and rice
Our culinary journey to Thailand.
preparation
- Mix Sojasauce with the lime juice. Wash and finely chop the herbs. Peel and finely chop the lemongrass. Finely grate the fresh ginger. Add the chopped herbs, lemongrass and ginger to the Sojasauce .
- Prepare the shrimp and mix with the Sojasauce .
- Fry the prawns with Sojasauce in a little Erdnussöl on both sides and set aside.
- Wash, trim and cut the vegetables into bite-sized pieces.
- Pour Erdnussöl into the pan and heat.
- Peel garlic and chop finely. Sweat the garlic and chili pepper in the pan, add the vegetables and sauté well.
- Add the prawns to the vegetables in the pan, toss through again and serve immediately while still warm, garnished with sesame seeds.
Tip:
This goes well with rice.
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