Asian Bolognese

Shan'shi &

RECIPE OF THE WEEK

Asian Bolognese

The Far Eastern interpretation of a classic.

Ingredients

Shan'shi ingredients

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.

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Tip:

Serve with roasted peanuts.

More recipes from Cooking Catrin:

by shanshi

Veggie Bami Goreng

RECIPE OF THE WEEK

Veggie Bami Goreng

Bami Goreng with a difference

Ingredients

Shan'shi ingredients

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.

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Tip:

Leave the tofu in the marinade for several hours – alternatively marinate overnight.

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by shanshi

Fried Noodles with Chicken & Vegetables

RECIPE OF THE WEEK

Fried Noodles with Chicken & Vegetables

Fried noodles like from your favorite Asian – interpreted by Cooking Catrin

Ingredients

Shan'shi ingredients

Additional ingredients

  • 2 cloves garlic
  • 200 g chicken fillet
  • 1 small head of broccoli {equivalent to: 150 g broccoli}
  • 400 grams of mushrooms
  • 2 tsp freshly grated ginger
  • 70 ml vegetable soup
  • 1 pinch salt & pepper
  • 2 fists of fresh spinach
  • 10 g sesame {for garnish}

preparation

  • Cook the Mie noodles according to package instructions.
  • Then drain and stir in 2 tablespoons of oil {so that they don’t stick together}.
  • Wash chicken fillet, pat dry, salt and pepper.
  • Cut into strips and marinate with the Sojasauce .
  • Remove the stem from the broccoli and pluck into roses.
  • Wash the mushrooms, cut in halves or quarters depending on their size.
  • Finely grate the ginger. Peel the garlic and chop in to fine slithers.
  • Heat oil in a pan or wok.
  • Fry the vegetables and garlic in it for around five minutes, then add the meat and ginger and sear everything.
  • Deglaze with the vegetable soup and let it simmer while stirring.
  • Season with Salt and pepper.
  • Finally, add the Mie noodles and fry.
  • Serve garnished with fresh spinach and sesame seeds.

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Tip:

Alternatively, any seasonal vegetable can be used.

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by shanshi

Asian rice noodle salad

RECIPE OF THE WEEK

Asian rice noodle salad

Lettuce with a difference. Rice noodles and rocket combined into a culinary salad that is eaten warm.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 pepper
  • 1 red onion
  • 2 carrots
  • 2 avocados
  • 75 g arugula
  • juice 1 lime
  • a pinch of Salt & pepper
  • 1 tbsp sesame
  • 1 fist of pecans

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.
  • Froth with the hand blender.
  • Pour over the salad together with the sesame and pecan nuts and enjoy immediately while still warm.

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Tip:

Can also be enjoyed cold.

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by shanshi

Sushi salad in a glass

RECIPE OF THE WEEK

Sushi salad in a glass

The easy way to enjoy sushi. Perfect as an appetizer or as a party snack.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 200 g sushi rice
  • 400 g salmon fillet (sushi quality)
  • 50ml teriyaki sauce
  • 1/2 juice of a lemon
  • 2 tbsp olive oil
  • 50 grocket
  • 2 tsp black sesame seeds

preparation

  • Cook the rice in salted water according to the package instructions.
  • Allow to cool slightly and then marinate with Reisessig .
  • Dice the salmon, marinate with teriyaki sauce.
  • Briefly sear on all sides in olive oil in a pan.
  • Pour the rice into glasses.
  • Place arugula on top. Add fried salmon.
  • Peel and dice the avocado. Pour over the fried salmon.
  • Serve immediately, while still fresh, with some Sojasauce , black sesame seeds and a dollop of wasabi.

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Tip:

The fish can also be eaten raw in the appropriate quality.

More recipes from Cooking Catrin:

by shanshi

Mie pasta pan with steak strips

RECIPE OF THE WEEK

Mie pasta pan with steak strips

Enjoyment guaranteed.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 zucchini (medium)
  • 1 bunch of green asparagus
  • ½ leek
  • 1 clove garlic
  • Salt pepper
  • For the dressing: 2 tbsp miso, 2 tbsp honey, 1 dash water juice of 1/2 lemon, some ginger (freshly grated)
  • For the steak strips: 2 steaks (200 g each) 2 tbsp olive oil Salt & pepper

preparation

  • Prepare the Mie noodles according to the package instructions.
  • Wash the zucchini, remove the stalk, cut in half and dice. Remove the dry ends from the green asparagus. Roughly chop the leek and peel, clean and finely chop the garlic.
  • Heat Sesamöl in a pan, sauté the leeks and garlic cubes until translucent. Add the asparagus and zucchini cubes and roast. Season with chilli sauce, Salt and pepper.
  • For the dressing, mix the ingredients except for the oil. Gradually pour in the oil and continue to mix.
  • For the steak strips, heat some oil in a pan. Sear the fillet steaks according to the desired cooking level (3 minutes per side for medium). Then remove from the heat and cover. Season with Salt and pepper. Place the fillet steaks in the oven for 5-8 minutes and leave to stand. Then cut into strips.
  • Marinate the noodles with the dressing and mix with the roasted vegetables. Season with Salt and pepper, arrange in deep plates and serve garnished with the steak strips.

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Tip:

If you like, you can season the pasta with a fresh, chopped chilli.

More recipes from Cooking Catrin:

by shanshi

Vegetable curry with egg noodles

RECIPE OF THE WEEK

Vegetable curry with egg noodles

The pasta variant with Austrian vegetables

Ingredients

Shan'shi ingredients

Additional ingredients

  • 3 peppers (yellow & red)
  • 75 g eggplant
  • 100 grams of tomatoes
  • 1 onion
  • 1 clove garlic
  • 200 grams of corn
  • 2 level tbsp curry powder
  • 100 ml vegetable soup
  • Juice of half a lime
  • Salt pepper
  • Some sesame seeds for garnish
  • 4 tablespoons coriander or parsley (chopped)

preparation

  • Prepare the Mie Eiernudeln according to the package instructions.
  • Wash the peppers and aubergine and cut into bite-sized pieces. Halve the tomatoes. Peel and finely chop the onion and garlic.
  • Heat the Woköl in a pan and sauté the chopped onion and garlic until translucent. Add the vegetables (peppers, aubergines, tomatoes & corn).
  • Add the curry powder and sauté briefly, then deglaze with the vegetable soup and simmer for three to four minutes.
  • Pour in the Kokosmilch and simmer briefly. Then season with lime juice, Salt and pepper and chili sauce.
  • Fold in the noodles. Serve the vegetable curry garnished with sesame and chopped herbs.

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Tip:

It also goes well with basmati rice.

More recipes from Cooking Catrin:

by shanshi

poke bowl

RECIPE OF THE WEEK

poke bowl

Colorful, delicious and healthy!

Ingredients

Shan'shi ingredients

Additional ingredients

  • 300 g wild salmon fillet (fresh)
  • 150 grams of shrimp
  • 250 g basmati rice
  • 2-3 carrots (small to medium)
  • 160 g fresh "Strankerl" green beans
  • 1 avocado
  • 1 fist of spinach (fresh)
  • 300 g red cabbage
  • juice of a lemon
  • 4 tbsp olive oil
  • 2 tbsp teriyaki sauce
  • Salt and pepper

preparation

  • Remove the skin from the salmon fillets and dice. Mix Sojasauce with two tablespoons of olive oil and the lemon juice. Marinate the fish with it and let it sit in the fridge for about 30 minutes.
  • Cook rice according to package instructions in salted water. Peel the carrots, clean and cut into julienne (thin) strips. Wash, trim and halve the beans. Blanch the carrots and beans in a little salted water.
  • Heat a little olive oil in a pan and roast the cooked vegetables until crispy. Season with Salt and pepper.
  • Remove the vegetables from the pan and reheat some olive oil. Salt and roast the prawns and the marinated salmon for 3 – 5 minutes, depending on your taste.
  • Fill the rice in bowls then arrange the carrots, green beans and finally the shrimp and fish on the rice.
  • Garnish with spinach and, if desired, red cabbage. Season with Salt and pepper and spread the teriyaki sauce on top.
  • Halve, peel and remove the stone from the avocado. Cut into strips and place half an avocado on each bowl.

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Tip:

If you like, you can also serve the salmon raw on the poke bowl.

More recipes from Cooking Catrin:

by shanshi

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

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.

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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

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.

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Tip:

Chop Suey also goes wonderfully with our Reisnudeln Pad Thai .

More recipes from Cooking Catrin:

by shanshi