Chinese Beef Salad

RECIPE OF THE WEEK

Chinese Beef Salad

New Year celebration traditions.

Ingredients

Shan'shi ingredients

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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by shanshi

Jiaozi

jiaozi

RECIPE OF THE WEEK

jiaozi

Chinese vegetarian dumplings.

Ingredients

Shan'shi ingredients

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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Frühlingsrollen mit Spinat

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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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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by shanshi

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

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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by shanshi

Gamil Guksu

Gamil Guksu

Gamil Guksu

This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.

Ingredients for 2 people

Ingredients

Shan'shi ingredients

Other 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

Place a pot of water on the stove, add the salt and bring it to a boil.

Throw in the noodles and boil for 3/5 minutes depending on how soft you want them to be.

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

Chop spring onions, shallots, chili and cut nori seaweed in stripes.

Transfer the noodles to a bowl, add sesame oil, wok sauce and chopped vegetables.

Stir well and garnish with nori seaweed.

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by awirnsberger

Vegan spring rolls

Vegan spring rolls

Delicious Asian dish

Preperation time: approx. 30-45 minutes

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 handful shiitake, dried
  • 2 tbsp ginger, peeled and finely chopped
  • ½ savoy cabbage, finely chopped
  • 4-6 cloves of garlic, finely chopped
  • 3 spring onion stalks
  • ½ tsp white pepper
  • ½ tsp sugar
  • 1 tbsp 5 spice powder
  • Oil for frying
  • Spring roll wrapper
  • 1 tbsp starch
  • 1 tbsp cold water

Preparation

Pour boiling water over the dried shiitake mushrooms in a bowl and soak for about 30 minutes. Then chop into small pieces.

Pour hot water over the glass noodles in another bowl and soak

Heat the oil in a wok, fry the garlic and ginger and add the spring onions.

Then add the remaining ingredients, i.e. shiitake mushrooms, savoy cabbage, glass noodles, wok vegetables and spices, and fry briefly.

Allow the filling to cool.

Roll ca. 1-2 tbsp of the filling into a wrapper and seal with a starch and water mixture.

Heat ca. ½ – 1 cm of oil in a shallow pan and fry the spring rolls over a medium heat until golden brown on both sides.

Serve with chili sauce for dipping.

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by c21nmd

Vegan Ramen

Vegan Ramen

There is no better comfort food than ramen and especially during the cold season.

Ingredients for 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 tbsp salt
  • 1 tbsp miso paste
  • 1 Tbsp Ginger (julienne)
  • 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 Corns
  • 1 tbsp onion (chopped)
  • 1 tbsp brown sugar
  • 1 tsp sesame seeds
  • 2 slices (1 cm) Whole Sweet Corn

There is no better comfort food than ramen and especially during the cold season. Just the sight of a steaming hot bowl of Ramen will make you feel at home after a long day. There are so many different ramen recipes for every taste but sometimes it can be hard to find a vegan version. With the help of Shan’Shi special “Ramen nudeln” made only with flour, water and salt, we can prepare this delicious vegan miso ramen full of flavor and goodness.

Preparation

Pour 1 Lt and a half of water in a large pot and bring it to the boil. Add salt, sugar, soy sauce, sesame oil, ginger, sliced sweetcorn, cabbage, leek, onion, mushrooms, white radish, and seaweed. Cover with a lid and let it boil for 30 minutes.
In a small bowl add 2 tbsp of hot water to the miso paste, stir until well combined and then add to the pot, letting it boil for another 25 minutes.

In the meantime boil your noodles in a separate pot of water for 3/4 minutes, drain them and arrange them in two separate bowls.

When the soup is ready, pour onto the noodles decorating with sweet corn, red kidney beans, chopped spring onions, sesame seeds, nori seaweed and a couple of drops of sesame oil.

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by awirnsberger