Rezept für Pad Kra Pao

Pad Kra Pao

Pad Kra Pao

Köstliches Asia Gericht

Zutaten für 2 Personen

Ingredients

Shan'shi ingredients

Other ingredients

  • 4 garlic cloves, finely chopped
  • 2-3 shallots, finely chopped
  • 1-2 (or more) birdseye chilies, to taste
  • 400 g ground pork
  • 1 tbsp fish sauce
  • 1-2 tsp dark soy sauce
  • 2 tbsp water
  • 2 tsp brown sugar
  • 1 bunch Thai basil
  • 2-4 eggs

Preparation

Preparation:

  • Pound the garlic cloves, chilies, and shallots into a fine paste.
  • Mix all the liquid ingredients (oyster sauce, fish sauce, light soy sauce, water) with sugar in a bowl.
  • Wash the Thai basil and pick the leaves.

Frying:

  • Heat peanut oil in a pan and fry the prepared paste until the aromas are released.
  • Add the ground pork and fry thoroughly, breaking it apart as it cooks.

Add Sauce:

  • Mix the prepared sauce into the meat.
  • Add the Thai basil and stir until it wilts.

Fry Eggs:

  • In a separate pan, fry the eggs sunny-side up.

Serve:

  • Serve the Pad Krapao with rice and place the fried egg on top.

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Weitere köstliche Rezepte aus China

by awirnsberger

Rezept Orangen-Huhn mit Reis

Orange Chicken with Rice

Orange-Chicken with Rice

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Other ingredients

Chicken:
  • 6 boneless chicken thighs
Marinade:
  • 2 tbsp Shan‘shi soy sauce
  • Zest of one orange
  • 2 tbsp Shaoxing wine
  • ½ tsp white pepper
  • A bit of water
For Frying:
  • Potato starch
  • Shan’shi peanut oil
Sauce:
  • ½ cup fresh orange juice
  • ½ cup chicken broth
  • 2 tbsp Shan’shi rice vinegar
  • 1 tbsp Shan’shi oyster sauce
  • 1-2 tsp sugar
  • 3 garlic cloves, finely chopped
  • 1-2 tbsp ginger, peeled, finely chopped
  • About 1 tsp potato starch mixed with cold water (to thicken the sauce)
Garnish:
  • Sesame seeds
  • Spring onions

Preparation

Marinate the Chicken:

  • Cut the boneless chicken thighs into bite-sized pieces and marinate them in a mixture of soy sauce, orange zest, Shaoxing wine, white pepper, and water. Let it sit for at least 30 minutes.

Fry the Chicken:

  • Coat the marinated chicken in potato starch until fully covered.
  • Heat enough peanut oil in a wok or deep pot and fry the chicken. Fry once, then remove and let it cool slightly. Fry a second time for extra crispiness.

Prepare the Sauce:

  • Mix all the liquid ingredients for the sauce (orange juice, chicken broth, rice vinegar, oyster sauce) in a bowl.
  • Heat some oil in a wok and briefly sauté the garlic and ginger.
  • Add the prepared sauce and bring to a boil. Thicken with the potato starch dissolved in water

Combine Chicken with Sauce:

  • Add the twice-fried chicken to the finished sauce and mix until well-coated.

Serve:

  • Arrange the orange chicken on a plate and garnish with sesame seeds and spring onions.
  • Serve with rice.

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Weitere köstliche Rezepte aus China

by awirnsberger

Fried Egg Noodles

Gebratene Eiernudel mit Wokgemüse

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Für die Nudeln

  • 1 Pkg Shan’shi Mie-Eiernudeln
  • 2 Stück Hühnerbrust
  • 1 Pkg iglo Wokgemüse
  • 1 EL Knoblauch
  • Frühlingszwiebeln (nur das Grüne, in cm-Stücke geschnitten)
  • 1 EL Shan’shi Sesamöl
  • 1 EL Ingwer, fein gehackt und geschält

Für die Marinade (Huhn)

  • 3-4 EL Shan‘shi Sojasauce
  • 2 EL Shaoxing Wein
  • 1 TL Kartoffelstärke
  • 1-2 EL Wasser

Für die Sauce (Nudeln)

  • 2 EL Shan’shi Sojasauce
  • 2 EL Dunkle Sojasauce
  • 2 EL Wasser
  • 1 EL Shan’shi Oystersauce
  • 2 TL Zucker
  • 1 TL Stärke

Preparation

Huhn marinieren:

  • Hühnerbrust in dünne Streifen schneiden.
  • Mit Sojasauce, Shaoxing Wein, Kartoffelstärke und Wasser marinieren, solange rühren, bis die Flüssigkeit komplett aufgesaugt ist.

 

Nudeln vorbereiten:

Mie-Eiernudeln fast garkochen und kurz abschrecken.

 

Huhn anbraten:

In einem Wok das Huhn fest anbraten, herausnehmen und beiseitestellen.

 

Gemüse anbraten:

  • In demselben Wok Knoblauch anbraten.
  • iglo Wokgemüse dazugeben und weiterbraten.

 

Nudeln und Huhn hinzufügen:

  • Die Nudeln und das Huhn wieder in den Wok geben.
  • Die vorbereitete Sauce (Sojasauce, dunkle Sojasauce, Wasser, Oystersauce, Zucker) hinzufügen und gut vermischen. Falls eine dunklere Farbe gewünscht wird, etwas mehr dunkle Sojasauce hinzufügen. Mit Stärke, in etwas kaltem Wasser aufgelöst, Sauce eindicken.

 

Frühlingszwiebeln und Sesamöl hinzufügen:

Die geschnittenen Frühlingszwiebeln und 1 EL Sesamöl untermischen.

 

Abschmecken und servieren:

Mit Frühlingszwiebeln garnieren und nach Belieben mit Sesam bestreuen.

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Weitere köstliche Rezepte aus China

by awirnsberger

Bild Gebratene Nudel mit Spiegelei

Fried pasta with fried egg

Fried pasta with fried egg

Delicious Asian dish

Preparation time:15 minutes

Ingredients

Shan'shi ingredients

Additional ingredients

  • Spring onion, cut into fine strips
  • Chiliöl (to the recipe)
  • 1 tsp white pepper
  • Salt to taste
  • 2 tbsp Shaoxing wine
  • 1 tbsp brown sugar
  • 1 egg per serving

preparation

Prepare the sauce by mixing Shaoxing wine, oyster sauce, soy sauce, brown sugar and sesame oil.

Stir-fry the vegetables in a wok and add the cooked mie noodles. Then deglaze with the prepared sauce and season with white pepper. Add more soy sauce or salt to taste.

Fry a fried egg in a separate pan and serve on top of the fried noodles.

Garnish with chili oil and sprinkle with spring onions to taste.

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More delicious recipes from China

by awirnsberger

Wasserspinat

Classic water spinach

Classic water spinach

In Thailand, fresh chilies are not spared in this dish.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 500 g water spinach
  • 4 garlic cloves
  • 2 tbsp wok oil
  • salt to taste

Preparation

Wash the water spinach thoroughly and cut into even pieces about 5-10 cm long.

Sice the garlic cloves.

Geat the oil in a wok and briefly fry the sliced garlic. . Immediately add the water spinach and fry together.

Mix in the oyster sauce evenly and season with a little salt to taste.

If you want, you can add chilis to make it spicy.

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Tip:

Those who like to experiment can add a teaspoon of doufuru (fermented tofu).

More delicious recipes

by awirnsberger

Teller mit 8 Schätzen und einer Schüssel Reis

Eight Treasures

Eight Treasures

CHINA

The Chinese recipe Eight Treasures by Shan’shi is quick to prepare. Incidentally, the number “eight” stands for wealth in China, so get to the wok!

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 dash Shao Hsing wine
  • 2 chicken breasts
  • 1 tbsp starch
  • Vegetables:
    • 3 garlic cloves
    • 20g ginger
    • green onion
    • bamboo
    • bell pepper
    • peanuts
    • 1 tablespoon of sugar
    • 3 tbsp soy sauce
    • 1 tbsp oyster sauce

Preparation

Cut the spring onion into thin slices.

Peel and finely chop the ginger and garlic.

Cut the chicken into small cubes. Add the wine, starch and soy sauce and mix well.

Remove the seeds from the peppers and cut into cubes.

Fry the marinated chicken in a little wok oil until crispy.

Then set aside and fry the vegetables in fresh oil, starting with the garlic and peppers and then Chop Suey.

Fry the vegetables only briefly so that they remain crisp. At the end, add 3 tablespoons of soy sauce, 1 tablespoon of sugar and 1 tablespoon of oyster sauce.

Then return the chicken to the pan and fold in.

Serve with rice.

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More delicious recipes from China:

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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More delicious recipes from Nissara

by shanshi

Foto von Lion Head

Lion's Head

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

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.

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Tip :

Don’t forget to serve your lion’s head meatballs with a bowl of hot rice.

More delicious recipes from Nissara

by c21nmd

cashew chicken

cashew chicken

INDONESIA

For some, the pinnacle of pleasure. Since the chicken gets something on the nut.

Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients for: 4 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 350 g chicken meat
  • 2 garlic cloves (chopped small)
  • 1 red bell pepper (cut into strips)
  • 1 bunch spring onions (sliced ​​into 5cm strips)
  • 100 g cashew nuts, roasted but not salted
  • 1 pinch of granulated sugar
  • 1 teaspoon chopped chilies

preparation

  • Cut the chicken into small pieces and, if necessary, place them in 4 tablespoons Sojasauce before cooking to intensify the taste.
  • Heat Woköl , add chopped garlic and chillies and sauté until golden brown. Add the chicken and sauté briefly, stirring constantly. Add red bell pepper, Oyster Sauce , Sojasauce and sugar and simmer for 2 minutes. Mix in the cashews and spring onions and simmer for 1 minute.

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Tip:

Serve with basmati rice or Shan’shi Mie Eiernudeln !

More delicious recipes from Indonesia:

by shanshi

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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More recipes from Cooking Catrin:

by shanshi