Lachs mit Sticky Sojasauce

Salmon with sticky soy sauce

Salmon with sticky soy sauce

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Additional ingredients

  • 3 salmon fillets, each about 3 fingers wide
  • 1 cup of rice
  • 20g ginger
  • 4 cloves of garlic
  • 2 tbsp honey
  • chili pepper
  • coriander
  • Juice of ½ lime
  • Zest of 1 lime
  • A little potato starch to thicken

Preparation

Sprinkle both sides of the salmon fillet with sea salt flakes.

Peel and finely chop the garlic. Fry well in a little oil.

Deglaze with lime juice, then add the soy sauce. After a short time, add the honey.

Add 50ml water and about 2 tablespoons of starch dissolved in water. Bring to the boil briefly.

Heat a little oil and place the fillets skin side down in the pan. Fry until the skin is crispy, then turn once.

Serve the salmon on a bed of rice and generously pour over the sauce.

Garnish with coriander leaves and thinly sliced chili.

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by awirnsberger

Krabbenchips mit Tatar

Crab chips with tartare

Crab chips with tartare

Delicious Asian dish

Ingredients

Shan'shi ingredients

Additional ingredients

  • 400g filet of beef
  • 1 bunch of chives
  • 1 Champignon
  • Sesame seeds to garnish
Sauce
  • 1 clove of garlic
  • 30g ponzu
  • 30g yuzu
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp kewpie

Preparation

Peel and finely chop the garlic clove. Mix in a bowl with the remaining ingredients for the sauce.

Cut the meat into thin strips and then cut the long strips very thinly crosswise until you have fine pieces.

Mix the beef well with the sauce.

Finely chop the chives and fold in.

Finely slice the mushrooms with a slicer or cut them very thinly.

Arrange the tartare on a plate, alternate the mushroom slices with crab chips in a row in the meat and garnish with some sesame seeds and a few dabs of Kewpie mayonnaise.

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by awirnsberger

Honig - Sojasauce Chicken Wings

Honey - soy sauce chicken wings

Honey - soy sauce chicken wings

Delicious Asian dish

Preparation time: 1,5 hours

Ingredients for four people

Ingredients

Shan'shi ingredients

Additional ingredients

  • Ca. 1 kg chicken wings
  • 1 tsp white sesame seeds
  • 1 spring onion stalk, finely chopped
  • For the marinade:
    • 85 g honey
    • 75 ml light soy sauce
    • 2 tbsp dark soy sauce
    • 50 ml rice vinegar
    • 6 cloves of garlic
    • 1 tbsp sesame oil

Preparation

Press the garlic cloves through a garlic press into a bowl. Then carefully mix all the ingredients for the marinade in a bowl until the honey is completely dissolved.

Place the chicken wings in a bag and pour in the marinade, seal airtight and marinate for at least 30 minutes.

Preheat the oven to 180°C fan oven.

Spread the marinated chicken wings, skin side up, on a baking tray lined with baking paper. Keep the remaining marinade. Bake the wings for 30 minutes.

After 30 minutes, drain and discard the drained juices on the tray (a crucial step to ensure the sauce thickens).

Pour the reserved marinade over the wings. Mix well and spread the wings again, skin side up.

Reduce the oven temperature to 160°C fan and bake the wings for a further 30 minutes, basting them with the juices on the tray every 10 minutes (3 times in total). If necessary, rearrange the wings or turn them over if they are browning too quickly. The sauce should be syrupy at the end to glaze the wings well.

Arrange the chicken wings on a serving platter, pour over the syrup from the tray and sprinkle with sesame seeds and finely chopped spring onion.

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by awirnsberger

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

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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by awirnsberger

Bild vom Glasnudelsalat

Glass noodle salad with tofu

Glass noodle salad with tofu

Delicious Asian dish

preparation time: ca. 20 – 30 minutes

Ingredients for four people

Ingredients

Shan'shi ingredients

Additional ingredients

  • Fresh coriander
  • Dried tofu
  • Chopped peanuts
  • Spring onions
  • Finely chopped red cabbage
  • Slices of cucumber

For the dressing

  • Juice of one lime
  • 2 tbsp rice vinegar
  • 3 tbsp fish sauce
  • 1 tbsp honey
  • 1 clove of garlic (pressed)
  • 2 tbsp sesame oil
  • Chili flakes to taste

Preparation

Soak the glass noodles in hot water and leave to soak for 4-5 minutes. Then drain them.

Mix the fresh vegetables, tofu, soaked glass noodles and dressing in a large bowl.

Garnish with chopped peanuts, fresh coriander and finely chopped spring onions.

Mix the salad well to ensure the dressing is evenly distributed.

Arrange the Shan’shi glass noodle salad with fish sauce dressing on plates and garnish with additional chili flakes if desired.

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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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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

Foto von veganen Lion Head

Lion's Head vegan

Lion's Head vegan

They are the perfect choice for a Chinese New Year feast, but what if some of your guests and family members don’t eat meat? This vegan version of lion’s head with tofu, water chestnuts and cashew nuts will make everyone happy on Chinese New Year or any other celebration.

Preparation time: over 30 minutes

Ingredients for 6 vegan lion heads

Ingredients

Shan'shi ingredients

Additional ingredients

  • 300 g tofu (squeezed and chopped)
  • 150 g water chestnuts (chopped)
  • 150 g cashew nuts (chopped)
  • 30g 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)
  • 30g spring onions
  • 300 g corn starch
  • 100ml Chinese Shaoxing cooking wine (If not available, replace with cooking sherry)
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 tbsp garlic
  • 1 tbsp ginger
  • 10 leaves of cabbage
  • 500 ml water

Lion’s head meatballs derive their name from the famous Chinese lion statue that traditionally guards the entrance to the home and represents prosperity, strength and vitality.
They are the perfect choice for a Chinese New Year feast

Preparation

Wrap the tofu in a clean tea towel and squeeze out all the liquid with your hands. Chop the tofu and place it in a separate bowl. Chop the cashew nuts and water chestnuts and add them to the tofu along with the salt, sugar, soy sauce, sesame oil, spring onions and corn starch. Mix everything very well until you achieve a paste-like consistency. can be mixed with a blender.

Traditionally, Lion’s Head balls are quite large, so prepare each vegetable ball with a handful of paste, shape until firm and round, then roll in cornstarch until fully coated. Deep fry your vegan Lion’s Head until golden brown, remove from the oil and set aside.

Heat a saucepan over medium heat and add wok oil, garlic, ginger and shiitake mushrooms. Cook for one minute, then carefully add Chinese cabbage leaves to each side of the pot. Add the lion’s head meatballs to the pot, pour water, 1 tbsp sugar, 1/2 tsp salt, 1 tbsp soy sauce, cover the pot and simmer for 3 minutes. Add the Shaoxing wine and cook for another 10 minutes on medium heat, then reduce the heat and cook for another ten minutes.

You can serve your vegan lion’s heads in a bowl or simply transfer them to the pot you cooked them in. (a clay pot can be a good serving idea.)

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Tip :

Don’t forget to serve your Lion’s Head balls with a bowl of hot rice.

More delicious recipes from Nissara

by c21nmd

Vegan ramen with Shan'shi Ramen noodles

Vegan ramen with Shan'shi Ramen noodles

This vegan ramen is rich, warming and full of flavor – perfect for a chilly day.

Preparation time: less than 30 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 tbsp salt
  • 1 tbsp miso paste
  • 1 tbsp ginger (in strips)
  • 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 corn
  • 1 tbsp onion (chopped)
  • 1 tbsp brown sugar
  • 1 tsp sesame seeds
  • 2 slices whole sweet corn (1 cm thick)

There’s no better food than ramen, and especially during the cold season, just the sight of a steaming hot bowl of ramen makes you feel right at home after a long day. There are so many different ramen recipes to suit every taste, but sometimes it can be difficult to find a vegan version. With the help of Shan’s special “ramen noodles” made with just flour, water and salt, we can prepare this delicious vegan miso ramen full of flavor and goodness.

Preparation

Put 1.5 liters of water in a large pot and bring to the boil. Add salt, sugar, soy sauce, sesame oil, ginger, chopped corn, cabbage, leek, onion, mushrooms, white radish and seaweed. Cover with a lid and cook for 30 minutes.

In a small bowl, add 2 tablespoons of hot water to the miso paste, stir well and then add to the pot. Cook for another 25 minutes.

Meanwhile, cook the pasta in a separate pot of water for 3-4 minutes, drain and place in two separate bowls.

When the soup is ready, pour over the noodles and garnish with sweet corn, red kidney beans, chopped green onions, sesame seeds, nori seaweed and a few drops of sesame oil.

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Tip:

With the Shan’shi Ramen noodles it becomes particularly authentic and delicious.

More delicious recipes from Nissara

by shanshi