Thai chicken wings with red curry and coconut milk
Thai chicken wings with red curry and Kokosmilch
CHINA
You’ll love these tender Thai wings that combine spicy red curry with creamy coconut milk.
Preparation time: 40 minutes
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
- 1 jar Bambussprossen
- 2 teaspoons red Thai curry paste
- 3 tbsp Woksauce
- 2 tbsp wok oil
- 3 cans of Kokosmilch (1200 ml)
Additional ingredients
- 800g chicken breast
- 300 g all-purpose flour
- 2 tbsp sugar
- ½ tsp salt
- 2 tbsp lemon juice
- 1 tsp grated lemon zest
- 1 tsp grated ginger
- 2 eggs white
- 1 tbsp chopped spring onions
- 1 tsp sesame seeds
Chicken wings are easy to eat! Sure – it’ll eventually be a mess – but it’s also a lot of fun to be able to eat the meat off the bone with your hands. Don’t you think so? 🙂
preparation
First stir in a wok for a few minutes, then add the Woköl , wait a few seconds and stir in the red curry paste.
Simmer for a few minutes to allow the curry to taste better. Add the chicken wings, stir and cook for 5 minutes.
Now it’s time to add the other ingredients: Salt , sugar, Woksauce , drained Bambussprossen , and coconut milk. Mix everything, bring to a boil and simmer over high heat for about 5 minutes.
Cover with a lid and simmer on low heat for 30/40 minutes.
When the wings are done and tender, arrange on a plate along with the jasmine rice.
Tip:
Garnish with fresh chili and coriander.
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Steamed salmon with ginger
Steamed salmon with ginger
If you want to impress your guests without putting in a lot of work, this recipe is for you.
Preparation time: 25 minutes
Ingredients for: 1 person
Many people these days have an electric steamer (steam cooker) in the household and everyone likes to treat themselves to a fish dish from time to time. So if you want to impress your guests without putting in a lot of work, this recipe is for you. All you need is fresh fish (salmon or your favorite fish), a few easy-to-find ingredients, and of course, Shan’shi’s help!
preparation
First prepare the ingredients: cut the spring onions and the ginger into long, thin strips. Place the salmon fillets in a bowl and set aside.
In a small bowl, stir together Woksauce , sugar, Sesamöl , and ginger and pour over the salmon, sprinkling over the chopped spring onion.
Meanwhile, heat the steamer for about 10 minutes; when hot, add the sheet pan with the salmon and cook for 25 minutes.
Serve the salmon straight onto a plate and garnish with some fresh coriander.
Tip:
The salmon can be substituted with your favorite fish.
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Vegan glass noodles
Vegan glass noodles
Also known as glass noodles, mung bean vermicelli is very popular in Asia, where it can be combined with a variety of ingredients.
Preparation time: 30 minutes
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
- 1 packet of Glasnudeln Vermicelli
- 1 glass Chop Suey
- 1 jar Bambussprossen
- 3 tbsp Woksauce
- 1 tbsp Woköl
- 2 tsp Sesamöl
Additional ingredients
- 800g chicken breast
- 300 g all-purpose flour
- 2 tbsp sugar
- ½ tsp salt
- 2 tbsp lemon juice
- 1 tsp grated lemon zest
- 1 tsp grated ginger
- 2 eggs white
- 1 tbsp chopped spring onions
- 1 tsp sesame seeds
You can get really creative and add the veggies of your choice. Glass noodles are quick and easy to make when you’re craving Asian food or just looking for a vegan alternative that’s both healthy and delicious.
preparation
Soak the glass noodles in warm water for about 10 minutes.
Meanwhile, thinly slice the vegetables and set aside.
Heat the oil in the wok, add the garlic and sauté for a few minutes until golden.
Then add a jar of drained chop suey and a jar of Bambussprossen along with carrots, mushrooms and cherry tomatoes.
Cook the noodles in a saucepan of boiling water, stirring constantly, until tender, 10 to 15 minutes.
Drain the glass noodles, add to the vegetables and mix well.
Now it’s time to add the seasonings: add Sesamöl , Woksauce and sugar to the wok while you continue stirring the glass noodles and vegetables. After another 10 minutes the dish is ready.
Serve in a bowl.
Tip:
Sprinkle with chopped spring onions and sesame seeds.
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Grilled Rib Eye Steak
Grilled Rib Eye Steak
Everyone loves a fantastic barbecue.
Preparation time: 35 minutes
Ingredients for: 1 person
Ingredients
Shan'shi ingredients
- 1 tbsp Woksauce
- 2 tsp Erdnussöl
- 1 tbsp Sojasauce
- 1 tbsp Thai Chilisauce
Additional ingredients
- 300g Rib Eye Steak
- 1 clove of garlic
- 10 black peppercorns
- ½ tsp salt
- 200 grams of carrots
- 1 teaspoon brown sugar
- 1 tsp fresh lime juice
- ½ tbsp freshly chopped cilantro
- germinated seeds
There’s nothing like a juicy steak grilled over a charcoal fire to share quality time in the garden with friends and family. With the ingredients from Shan’Shi you can give your rib eye steak an Asian touch at any time.
preparation
Crush the garlic and black peppercorns with a knife and place in a bowl along with the Woksauce and Erdnussöl .
Marinate the steak with this mixture and set aside.
Prepare salad by adding the following ingredients to a bowl: thinly sliced carrots, cilantro, Sojasauce , lime juice, brown sugar, and Thai chili sauce.
Mix everything well.
Place steak on a hot grill/pan and cook to taste.
When the meat is done, salt the steak, cut into slices and serve with the salad on top.
Tip:
Garnish with sprouted seeds.
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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
- 1 tbsp Woköl (wok oil)
- 2 tbsp Sojasauce (Soy sauce)
For the noodles
- 250 g Udon-Nudeln (udon noodles)
- 1 tbsp Woksauce
- 1 tbsp Sesamöl (sesame oil)
- 2 tbsp Woköl (Wok oil)
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.
Tip:
Serve straight away and garnish with sesame seeds.
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Thai Fried Rice with Shrimps and Pineapple
Elegant dinner: Fried rice with prawns, served in pineapple
Preparation time: less than 30 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Shan' Shi Woksauce
- 2 Tbsp Shani' Shi Austernsauce
- 2 Tbsp Shan' Shi Woköl
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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Chinese Sweet and Sour Chicken
Delicious Asian dish
Preparation time: over 30 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 Lt Shan' Shi Erdnussöl
- 2 Tbsp Shan' Shi Woköl
- 2 Tbsp Shan' Shi Woksauce
- 2 Tbsp Shan' Shi oyster sauce
- 2 Tbsp Shan' Shi Reisessig
- 2 Tbsp Shan' Shi Chilisauce süß
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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Thai curry duck
Thai curry with duck
A classic of Thai cuisine
Ingredients for 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Shan’Shi Wok-Öl
- 2 tbsp Shan’Shi Curry Paste red oder Curry Paste yellow
- 200g Shan‘Shi Coconut milk
- 1 tbsp Shan’Shi Soy Sauce
Additional ingredients
- 250g duck breast
- 10 tomatoes
- 100 grams of pineapple
- 2 tsp brown sugar
- 1/2 tsp salt
- Fresh Chili and Basil to garnish
Curry is a staple of Thai cuisine with so many traditional recipes changing from region to region. There are 3 main types of curry paste sold everywhere in Thailand: red, yellow and green differing in color and spiciness depending on the chilies used in the preparation. They can all be used in this duck recipe which combines the spices of curry, the sourness of pineapple and cherry tomatoes together with the sweet creaminess of coconut milk.
Preparation
Heat up a frying pan on a medium heat and place the duck breasts skin down, cook for approximately 5/7 minutes until it releases the fat.
When its skin gets crispy and golden brown, turn on the other side.
When both sides are cooked and medium rare on the inside, remove from the pan, place on a chopping board, slice and leave it to rest.
Heat up the wok oil in another pan, add the curry paste and cook for a couple of minutes to release the flavors. Add the coconut milk and simmer for 5 minutes then add duck slices, sugar, salt, diced pineapple and the whole cherry tomatoes.
Cook for another 7/8 minutes and then serve garnishing with fresh basil leaves and fresh chili.
Tip:
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Thai Shrimp Salad
Thai Shrimp Salad with Crab Chips
Refreshing snack or elegant appetizer
Preparation time: 35 minutes
Ingredients for: 1 person
Ingredients
Shan'shi ingredients
- 1 tbsp Sojasauce
- 1 tbsp Thai Chilisauce
Additional ingredients
- 10 White Tiger Prawns
- 1 teaspoon brown sugar
- 1 tbsp fresh coriander chopped
- 1 tsp Spring Onion Chopped
- 1 Tbsp Fresh Mint Chopped
- 1 tsp Fresh Chili Chopped
- Garnish with Krabbenchips
Lime, mint, cilantro, and Thai sweet chilli sauce combine beautifully with white tiger prawns in this exotic salad that’s quick and easy to make when you’re craving seafood and want a dish that’s both a refreshing snack and a can be an elegant appetizer. Serve the salad with shrimp crackers to add crunch and make eating even more fun.
preparation
Remove the tails from the shrimp and then cut into small pieces.
Heat a pan over medium-high and grill the shrimp without oil for about 5/6 minutes, stirring constantly. When the shrimp are done, set aside in a bowl.
Chop the cilantro, mint, spring onion and fresh chili and add to the shrimp, dress with Thai chili sauce, Sojasauce , brown sugar and lime juice.
Stir well and serve with Krabbenchips .
Tip:
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Lion's Head
You can enjoy these pork meatballs on any day of the year. The meatballs get their name from their shape, which resembles a lion’s head. Lions are a very auspicious symbol in Chinese culture and stand for prosperity, power and strength.
Preparation time: over 30 minutes
Ingredients for 6 meatballs
Ingredients
Shan'shi ingredients
- 2 tbsp Shan' Shi oyster sauce
- 2 tbsp Shan' Shi wok sauce
- 2 tsp Shan'Shi sesame oil
- 2 tsp Shan' Shi wok oil
- 1 liter Shan' Shi peanut oil
Additional ingredients
- 600 g minced pork
- 10 leaves chinese cabbage (Napa)
- 100 ml chinese Shaoxing cooking wine (if not available, replace with cooking sherry)
- 30 g shiitake mushrooms (sliced) (if fresh mushrooms are not available, dried mushrooms can be used by soaking them in water for 30 minutes and then squeezing them out)
- 30 g spring onions (chopped)
- 1 tbsp ginger
- 1 tbsp garlic
- 300 g corn starch
- 1 egg white
- 2 tsp. salt
- 2 tbsp sugar
Preparation
Place the minced pork in a bowl with the garlic, spring onions, oyster sauce, 1 tbsp wok sauce, 1 tsp sesame oil, 50 g cornstarch, 1 tsp salt, 1 tbsp sugar and 1 egg white. Mix well with your hands until the mixture has a paste-like consistency. Use this paste to form your Lion’s Head meatballs. Traditionally, they are quite large, so prepare each meatball with a handful of paste, work it until it is firm and round, then toss it in the cornstarch until it is fully coated.
Fry them in the pan until they are golden brown and set aside.
Heat a pan over a medium heat and add the wok oil, garlic, ginger and shitake mushrooms and cook for one minute. Add cabbage leaves. Put the balls into the pot, add water, 1 tbsp sugar, 1/2 tsp salt and 1 tbsp wok sauce, cover with a lid and simmer for 3 minutes. Add the Shaoxing wine and cook for 10 minutes over a medium heat, then reduce the heat and cook for a further ten minutes.
Tip :
Don’t forget to serve your lion’s head meatballs with a bowl of hot rice.
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