Wonton with cabbage and chicken

RECIPE OF THE WEEK

Wonton with cabbage, chicken & VEGGIE on a colorful bed of vegetables

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Additional ingredients

For the dough:
  • 500g flour
  • 400ml of water {lauwarm}
For the filling :

  • 200 g chicken meat {instead of cabbage}
  • 2-3 carrots
  • 2 green onions
  • 1 tbsp grated ginger {frisch}
  • 1 clove garlic
  • 1 pinch Salt
For a veggie filling:

  • 200 g cabbage instead of chicken
  • remaining ingredients the same
For the peanut dip:

  • 50g peanut butter
  • 2 tbsp honey
  • Some garlic {gepresst}
  • Some chili sauce

preparation

  • For the dough, knead flour with lukewarm water to form a smooth, sticky dough. Form into a ball and chill in a covered bowl or foil for about 45 minutes.
  • For the filling, finely chop the chicken and sauté briefly in the Sesamöl .
  • Peel and finely dice the carrots. Wash and trim the spring onions and cut into fine rings. Clean and grate the ginger and peel, clean and finely chop the garlic. Season the vegetables with 2 tbsp Sojasauce , 1 tbsp Sesamöl and a pinch Salt . Allow to steep briefly and drain off the resulting liquid.
  • Add the chicken to the vegetables and mix in.
  • For the veggie filling, remove the stalk and finely chop. Mix in the rest of the vegetables.
  • For the peanut dip, stir together 10 tbsp Sojasauce , 1 tbsp Sesamöl , the Reisessig and the remaining ingredients until smooth.
  • Roll out the cold{!} dough on a floured work surface very thinly {approx. 3 mm} and cut out circles with a diameter of about 8 cm using a glass or a dish ring. Place a spoonful of the filling in the center of each circle. Moisten the edge of the dough and fold it into a semicircle. Fold the edge into waves to close.
  • Let steep in boiling water for about 4 minutes.
  • Serve the dumplings on a bed of vegetables {chop and fry colorful vegetables} with the peanut dip.

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Refreshing Thai mango glass noodle salad

Refreshing Thai mango glass noodle salad

THAILAND

Exotic, refreshing and vegan

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

Ingredients

Shan'shi ingredients

  • 1 package Shan´shi glass noodles (100g)
  • 1 tablespoon Shan´shi Sojasauce
  • 1 jar of Shan´shi Bambussprossen (330g)
  • 2 tablespoons Shan´shi Woköl

Additional ingredients

  • 1 red pepper
  • 1 yellow pepper
  • 1 avocado
  • 1 package smoked tofu (250g)
  • 1 mango
  • 1 handful of fresh coriander
  • Garnish: fresh lime and fresh coriander
For the peanut sauce
  • 2 tbsp water
  • 1 tbsp agave syrup
  • 2 tablespoons peanut butter
  • 1 tbsp lime juice
  • 2 fresh chili peppers

preparation

  • Soak the glass noodles in hot water according to the instructions
  • Cut the yellow and red peppers and the avocado into fine strips
  • Dice the peeled mango
  • Cut the tofu into cubes as well
  • Fry the tofu in the Woköl for about 5 minutes until golden
  • mix for them peanut sauce the Sojasauce with water, agave syrup, peanut butter and lime juice
  • Mix vigorously until you get a creamy consistency
  • Cut the chili peppers into fine strips
  • Mix all the ingredients in a bowl and add the drained Bambussprossen
  • Garnish the glass noodle salad with coriander and add the peanut sauce
  • Serve the glass noodle salad with fresh lime and more cilantro
  • Have a good meal!

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Miso ramen soup with fried smoked tofu

RECIPE OF THE WEEK

Miso ramen soup with fried smoked tofu

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 L vegetable soup
  • 2 eggs
  • 1 piece. Ginger
  • 2 cloves of garlic
  • 2 tsp miso paste
  • Salt pepper
  • 150 g smoked tofu
  • Some oil
  • 50 grams of mushrooms
  • 4 spring onions
  • 1 (yellow) small zucchini
  • 100 g pea pods
  • 100 grams of peas
  • Optional 1 chili pepper to refine
  • Some sesame seeds for garnish

preparation

  • Bring the vegetable soup to a boil. Hard boil the eggs separately. Cook the noodles separately according to package directions.
  • Peel and finely chop the ginger and garlic. Heat Sesamöl in a saucepan and briefly sauté ginger and garlic. Add 3 tsp Sojasauce and miso paste and stir. Deglaze with the vegetable soup and simmer briefly over low heat. Season with Salt and pepper.
  • Dice the smoked tofu, sauté briefly in oil and deglaze with 2 tablespoons Sojasauce .
  • Wash the vegetables and, depending on the variety, optionally clean them and cut them into bite-sized pieces. Simmer the vegetables in the soup for 5 minutes.
  • Arrange the vegetables in bowls with the noodles, boiled eggs and tofu and serve with miso soup. Optionally refine with chili and serve garnished with sesame.

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Nissara's Shan'Shi Thai Red Curry Shrimp With Coconut Milk

Nissara's Shan'Shi Thai Red Curry Shrimp With Coconut Milk

THAILAND

This exotic recipe from southern Thailand combines flavorful red curry with rich and creamy Kokosmilch .

Preparation time: 25 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 10 Black Tiger Shrimp
  • 2 tsp brown sugar
  • A pinch of Salt
  • fresh coriander and chili for garnish

preparation

This dish will tickle your taste buds and impress your guests with its presentation.

Heat the oil in a wok over medium-high heat, add the curry paste and cook for a few minutes to release the curry flavor.

Pour in the Kokosmilch and stir for a few minutes.

Add the shrimp and continue stirring until cooked through.

Now add the Bambussprossen and season with sugar and Woksauce , cook for another 5 minutes.

Now you can serve your curried prawns together with a portion of jasmine rice. If you want to impress your guests, you can serve the shrimp in a fresh, young coconut that has drained the juice.

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Tip:

Garnish with fresh coriander and chili.

More delicious recipes from Nissara

by shanshi

Fried Egg Rice

RECIPE OF THE WEEK

Fried Egg Rice

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Additional ingredients

  • 400 g long grain rice
  • 4 eggs
  • ½ bunch spring onions
  • 3-4 carrots {depending on size}
  • 1 large zucchini
  • Plenty of parsley or cilantro
  • Salt pepper
  • 80 g cherry tomatoes {halbiert}
  • Cress & fresh herbs

preparation

Cook the rice in twice the amount of water.

Meanwhile, whisk the eggs with the Sojasauce .

Wash and trim the spring onions and cut into fine rings. Clean the carrots, peel and cut into long strips. Wash and trim the courgettes and cut into long strips. Drain the Bambussprossen shoots. Wash, dry and roughly chop the herbs.

Heat Erdnussöl in a pan and briefly sauté the vegetables and Bambussprossen . Add the cooked rice while stirring, then pour the egg and Sojasauce mixture over it and mix well. Stir in the herbs and sauté briefly.

Arrange the fried egg rice in deep plates and serve garnished with halved cherry tomatoes, bean sprouts, cress and fresh herbs.

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Tip:

Optionally refine with chili from the Chilisauce scharf .

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Red Asia chicken curry with vegetables

RECIPE OF THE WEEK

Red Asia chicken curry with vegetables

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Additional ingredients

  • 400 g chicken fillets
  • 2 colored peppers
  • 1 medium cauliflower {optional colored}
  • 2-3 spring onions
  • 100 grams of green beans {Fisolen}
  • 1-2 tbsp red curry paste {1 tbsp for more spiciness}
  • Some brown sugar
  • 3-4 tbsp cashew nuts
  • Fresh coriander
  • Fresh sprouts
  • optionally 4 slices of lime

preparation

Cut the chicken into thin strips against the grain.

Wash, trim and dice the peppers. Clean the cauliflower and divide into small pieces. Wash, trim and slice the spring onions. Clean the green beans and cut into pieces three to four centimeters long.

Heat Sesamöl and curry paste in a pan and fry the chicken fillets in it.

After about three minutes, add the Kokosmilch , the diced peppers and the cauliflower and simmer for five minutes.

Stir in the green beans and simmer for another five minutes. Mix in the brown sugar, fish sauce and cashews and season with a little Salt if needed.

Turn off the heat and stir in the fresh coriander and sprouts.

Arrange the curry in bowls and optionally serve with a slice of lime.

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Tip:

Rice is the best accompaniment.

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by shanshi

Japanese onigiri rice balls with Asian vegetables

RECIPE OF THE WEEK

Japanese onigiri rice balls with Asian vegetables

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Additional ingredients

  • 300 g sushi rice
  • 350ml of water
  • 3 tbsp Reisessig
  • ½ tsp salt
  • 2-3 sheets of nori {depending on size}
  • 3 tablespoons of flaxseed
  • 8 tablespoons sesame oil for frying
  • ¼ head of white cabbage
  • 3 carrots
  • 2 peppers
  • Salt pepper
  • 1 avocado to serve
  • Optional: some sugar

preparation

For the onigiri balls: Place the sushi rice in a sieve and rinse under cold water. Drain the rice and cook in water until the liquid is completely absorbed. Let the rice cool down completely.

Meanwhile, heat Reisessig with Salt and optional sugar while stirring until the sugar has dissolved. Let the mixture cool down and use it to marinate the cold rice. Use scissors to cut the nori sheets into very small pieces. Add the nori flakes and flaxseed to the rice and mix to a sticky mass. Form balls out of the mixture with wet hands and flatten them slightly.

Heat four tablespoons of sesame oil in a pan and fry half of the balls in it on both sides. Repeat the process with the remaining four tablespoons of sesame oil and the remaining balls.

For the Asian vegetables: Clean and finely slice the white cabbage. Wash and trim the carrots and cut into fine strips with a vegetable peeler. Wash the peppers, clean and cut into fine strips.

Heat the sesame oil in a pan and fry the vegetables in it. Deglaze with Sojasauce and hot chili sauce and season with Salt and pepper. Place the vegetables in deep plates and arrange the onigiri balls on top. Peel the avocado, remove the stone and cut into thin slices. Serve the Asia salad garnished with the avocado slices.

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Tip:

Serve with plenty of Shan’shi Sojasauce .

More recipes from Cooking Catrin:

by shanshi

Meal Prep - Asia glass noodle salad in a glass

RECIPE OF THE WEEK

Meal Prep - Asia glass noodle salad in a glass

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Additional ingredients

For the salad:

  • 1 bunch of radishes
  • ½ cucumber
  • 200 g of cauliflower
  • 1 pepper
  • 100 g cherry tomatoes
  • ½ bunch parsley
For the dressing:

  • 2 cloves of garlic
  • 1 tbsp ginger {freshly grated}
  • juice ½ lime
  • 2 tbsp maple syrup
  • 2 tablespoons peanut butter
  • Optional: chilli flakes

preparation

Prepare the glass noodles according to package instructions and set aside. Wash and trim the vegetables and cut into bite-sized pieces. Wash, dry and pluck the parsley.

For the dressing, peel the garlic cloves and press through the garlic press. Put the rest of the ingredients in a tall container and mix with the hand blender until fluffy.

Pour the dressing into two large sealable jars and spread half of the glass noodles on top. Spread the vegetables on top and top with the second half of the glass noodles. Scatter the parsley over the salad. Seal the jars and chill in the fridge.

Before serving, shake the glasses to combine the salad with the dressing.

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Asia zucchini carrot salad with peanut dressing

RECIPE OF THE WEEK

Asia zucchini carrot salad with peanut dressing

Delicious Asian dish

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 clove of garlic
  • 75 ml water
  • 120g peanut butter
  • 1 tbsp honey
  • Juice of half a lime
  • ½ tsp salt
  • 4-5 large carrots
  • 2-3 zucchini {depending on size}
  • 50 grams of peanuts {ganz}
  • Salt pepper
  • sprouts & parsley to serve {alternatively: coriander}

preparation

For the dressing: peel the garlic clove and press through the garlic press. Put the garlic in a tall container with the water, peanut butter, rice vinegar, soy sauce, honey, chili sauce, sesame oil, lime juice and salt and blend until creamy.

For the salad: Wash and trim the carrots and zucchini, peel the carrots. Cut the vegetables into thin strips with the vegetable peeler. Arrange the vegetable strips in deep plates, spread the peanuts over them and season with salt and pepper. Marinate the vegetable salad with the creamy peanut dressing and serve garnished with sprouts and fresh herbs.

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Teriyaki Lachs mit Wintergemüse

REZEPT DER WOCHE

Teriyaki Lachs mit Wintergemüse

Die österreichische Interpretation eines japanischen Klassikers.
Süß, salzig und knusprig in einem. Dieses Gericht ist in 25 Minuten auf den Tellern.

Ingredients

Shan´shi Zutaten

Zusätzliche Zutaten

  • 1 Knoblauchzehe
  • 1 EL Honig
  • 2 Lachsfilets
  • 150 g Kohlsprossen
  • 250 g Reis
  • 1 TL Speisestärke
  • 70 ml Teriyaki Sauce
  • 1 Chili (optional)

Zubereitung

  • Teriyaki Sauce mit Reisessig, Knoblauch (fein gehackt) und Honig vermischen.
  • Die Lachsfilets für eine halbe Stunde bis Stunde darin marinieren und kühl stellen.
  • Die Kohlsprossen, waschen, putzen, vom Strunk befreien und mit zwei Esslöffel Sojasauce vermischen
  • Mit Salz und Pfeffer abschmecken. Zwei Esslöffel Sesamöl in einer Pfanne erhitzen, die Kohlsprossen darin auf mittlerer Hitze rösten, mehrfach umrühren.
  • Reis in der doppelten Menge gesalzenem Wasser garen (bis das Wasser verdunstet ist). Die Lachsfilets aus der Marinade nehmen.
  • Das restliche Sesamöl in einer Pfanne erhitzen und die Lachsfilets auf der Hautseite auf mittlerer Hitze so lange anbraten bis sich eine Kruste gebildet hat.
  • Danach kurz wenden. Den Lachs wieder auf die Hautseite wenden und mit Salz und Pfeffer abschmecken.
  • Die Marinade mit der Speisestärke glatt rühren und zum Fleisch dazugeben.
  • Den Reis mit den Kohlsprossen, dem Lachs und der Teriyaki Sause garniert servieren.
  • Optional mit frisch gehackten Chili verfeinern.

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Tipp:

Fischfilets nie durch, sondern glasig braten.

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by shanshi