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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Rezept für Soba Nudeln mit Erdnusssauce

Soba Noodles with peanut sauce

Soba Noodles with peanut sauce

Köstliches Asia Gericht

Ingredients for 2 servings

Ingredients

Shan'shi ingredients

Other Ingredients

For the Sauce:
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce
  • 150 ml lukewarm water
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
  • Crispy chili oil to taste
For the Toppings:
  • 4 small cucumbers, cut into thin strips
  • 2 garlic cloves, sliced
  • Cilantro or spring onions
  • Peanut oil for frying garlic
For the Noodles:
  • 2 packs soba noodles

Preparation

Cook the Noodles:

  • Cook the soba noodles according to the package instructions and rinse with cold water. Set aside.

Prepare the Sauce:

  • Mix all the sauce ingredients (peanut butter, soy sauce, lukewarm water, rice vinegar, sugar, sesame oil, crispy chili oil) in a bowl, possibly using an immersion blender for a smooth consistency.
  • Taste and adjust seasoning, then set aside.

Prepare the Toppings:

  • Cut the cucumbers into thin strips.
  • Fry the garlic slices in oil over low heat until golden brown.
  • Prepare cilantro or spring onions for garnish.

Serve:

  • Mix the cooked and rinsed noodles with the prepared sauce.
  • Arrange the toppings as desired on the noodles.

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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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Kokos Ramen Suppe

Coconut Ramen Soup

Coconut Ramen Soup

Köstliches Asia Gericht

Serving for 4 people

Ingredients

Shan'shi ingredients

Ingredients for the soup

  • 1 can of Shan’shi coconut milk
  • 1 tbsp gochujang
  • 1 tbsp miso paste
  • 1 garlic clove
  • Zest and juice of 2 limes
  • 1 tsp sugar
  • 1 glass of water (about 200 ml)

Ingredients for the toppings

  • 2 packs of Shan’shi ramen noodles
  • 2-4 large radishes, thinly sliced
  • Cilantro, plucked
  • Spring onions, finely chopped
  • A few sugar snap peas, washed
  • Crispy chili oil
  • Roasted peanuts
Egg Topping:
  • 2-4 eggs, soft-boiled (7 minutes)
  • 4 tbsp Shan’shi soy sauce
  • 2 tbsp dark soy sauce
  • 3 tbsp Shan’shi rice vinegar
  • 3 tbsp mirin

Preparation

Preparation of the Soup:

  1. Puree all the ingredients for the soup finely in a blender or with an immersion blender and bring to a boil once.
  2. Taste and season if needed.
  3. Let it cool. (Can be eaten cold or warm)

 

Preparation of the Eggs:

  1. Soft-boil the eggs (7 minutes), cool in ice-cold water, and peel carefully.
  2. Mix all the ingredients for the marinade (soy sauce, dark soy sauce, rice vinegar, mirin) in a bowl.
  3. Place the peeled eggs in the marinade and let them sit for 2 hours. The eggs should be completely covered, so use a smaller container and top up with a bit of water if necessary.

 

Noodles:
Prepare the ramen noodles according to the package instructions and cool under cold water.

 

Serving:

  1. Divide the soup into bowls.
  2. Add the prepared noodles to the bowls.
  3. Garnish with the toppings: radishes, halved eggs, cilantro, spring onions, sugar snap peas, peanuts, and crispy chili oil. Adjust toppings to preference.

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Zwei Teller mit Spicy Udon Nudeln

Spicy Udon Noodles

Spicy Udon Nudeln

Köstliches Asia Gericht

Ingredients for 2 people

Ingredients

Shan'shi ingredients

Other ingredients

Oil and Mushrooms:
  • 2 tbsp Shan'Shi peanut oil
  • 200 g mushrooms, sliced
Aromatics:
  • 4 garlic cloves, finely chopped
Liquids:
  • 1 tbsp Shan'Shi rice vinegar
  • 150 ml heavy cream
Seasonings:
  • 1-2 tsp gochujang
  • 1 tsp sambal oelek
  • 1 tsp sugar
  • A dash of soy sauce
Noodles and Garnish:
  • 2 packs Shan'Shi udon noodles
  • BBQ seaweed flakes
  • Sesame seeds

Preparation

Prepare the Noodles:
Cook the udon noodles according to the package instructions, drain, and set aside.

 

Sauté the Mushrooms:
Heat the peanut oil in a pan and sauté the mushroom slices until they turn slightly brown and develop a roasted aroma.

 

Add Aromatics:
Add the finely chopped garlic cloves to the mushrooms and sauté briefly.

Prepare the Sauce:

  • Deglaze with 1 tbsp rice vinegar and add 150 ml heavy cream.
  • Stir in gochujang and sambal oelek.
  • Add 1 tsp sugar and a dash of soy sauce to taste.

 

Combine Noodles with Sauce:
Mix the cooked udon noodles well with the sauce.

 

Serve:
Divide the noodles onto plates and garnish with BBQ seaweed flakes and sesame seeds.

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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

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Soba-Nudel-Salat mit Edamame

Soba Noodle Salad with Edamame

Soba Noodle Salad with Edamame

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

For the salad

  • 2 rolls Shan’shi soba noodles
  • 1 tbsp Shan’shi sesame oil
  • iglo edamame
  • 150 g fresh shiitake mushrooms
  • Salt
  • Shan’shi peanut oil for frying
  • Spring onions, finely chopped
  • ½ jar Shan’shi Shiitake Toppings Shanghai Style
  • 1-2 garlic cloves, peeled and finely chopped

For the dressing

  • 1 tbsp Shan’shi sesame oil
  • 1 tsp ginger (peeled and grated)
  • 2 tbsp Shan’shi rice vinegar
  • 3 tbsp Shan’shi soy sauce
  • 1 tsp honey (vegan alternative: 1 tsp sugar)
  • 1-2 tsp crispy chili oil, to taste

Preparation

Prepare the dressing:

Mix all the dressing ingredients (sesame oil, grated ginger, rice vinegar, soy sauce, honey, crispy chili oil) in a bowl and set aside.

 

Prepare the Shiitake mushrooms:

Clean the shiitake mushrooms and halve or quarter large pieces.

 

Prepare the Soba-Noodles:

  • Cook the soba noodles according to the package instructions, then toss with 1 tbsp sesame oil and set aside.
  • Cook the Edamame:
  • Cook the edamame according to the package instructions.

 

Sautè the mushrooms:

Sauté the shiitake mushrooms in some oil with the garlic until they develop a nice crust and roasted aromas. Set aside.

 

Assemble the Salad:

  • Toss the soba noodles with the prepared dressing and mix in the Shiitake Toppings Shanghai Style from the jar.
  • Add the cooked edamame and spring onions.
  • Garnish with the sautéed shiitake mushrooms.

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Gebratene Udon Nudeln mit igo Wok Gemüse

Fried Udon Noodles with iglo Wok Vegetables

Fried Udon Noodles with iglo Wok Vegetables

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

For the sauce

  • 3 tbsp Shan’shi soy sauce
  • 1 tbsp Shan’shi sesame oil
  • 1 tsp sugar
  • 2 tbsp Shan’shi rice vinegar
  • 1 tsp potato starch
  • A splash of water

Other ingredients

  • 1/2 jar Shan’shi Shiitake Toppings Peking Style
  • 2 stalks spring onions
  • 1-2 tsp ginger, peeled and finely chopped
  • 2-3 garlic cloves, peeled and finely chopped
  • 1/2 pack Iglo Wok vegetables
  • 2 rolls Shan’shi Udon noodles
  • Shan’shi wok oil
  • Shan’shi sesame oil for seasoning
  • Sesame seeds and some spring onion rings for garnish

Preparation

Preparation:

  • Wash the spring onions and ginger.
  • Cook the udon noodles about 2 minutes less than the package instructions and set aside.
  • Finely chop the spring onions.
  • Finely chop the garlic.
  • Peel and finely chop the ginger.

 

Prepare the Sauce:

  • Mix all the sauce ingredients (soy sauce, sesame oil, sugar, rice vinegar, potato starch, and a splash of water) in a bowl.

 

Cooking:

  • Heat wok oil in a wok.
  • Sauté the garlic, ginger, and the white parts of the spring onions.
  • Add the Iglo Wok vegetables, cook according to the package instructions, and stir-fry until done.
  • Add the Shiitake Toppings Peking Style and mix well.
  • Add the cooked udon noodles and the prepared sauce, mixing everything thoroughly. Stir-fry for another two minutes, then mix in the spring onions.
  • Season with a bit of sesame oil, garnish with sesame seeds and spring onion rings.

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Kung Pao Garnelen

Kung Pao Shrimp

Kung Pao Shrimp

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Ingredients for the Sauce

  • 1 1/2 tbsp Shan’shi soy sauce
  • 1 tbsp Shan’shi rice vinegar
  • A splash of water
  • 1 tsp sugar
  • 1 tsp potato starch
  • 1/2-1 tsp Szechuan pepper powder

Ingredients for the Shrimp

  • 2 packs Iglo king prawns
  • ½ tsp potato starch
  • Shaoxing wine
  • A pinch of salt
  • White pepper
  • 1 tbsp Shan’shi peanut oil

Other ingredients

  • 3 garlic cloves, finely chopped
  • 1 tbsp ginger, finely chopped
  • 3-5 dried red chilies, deseeded and roughly chopped
  • 2-3 spring onions, roughly chopped
  • 3 tbsp peanuts, roasted and unsalted
  • Peanut oil

preparation

1. Prepare the shrimp:
Thaw the shrimp according to package instructions and pat dry.
Marinate with Shaoxing wine, a pinch of salt, white pepper, and 1 tbsp peanut oil. Add the potato starch just before cooking.

2. Prepare the sauce:
Mix the ingredients (soy sauce, rice vinegar, water, sugar, potato starch, Szechuan pepper powder) for the sauce in a bowl.

3. Sauté the shrimp:
Heat a wok on high, add some oil, and sauté the shrimp until they turn slightly pink. Remove and set aside.

4. Sauté the vegetables:
Sauté the garlic, ginger, chilies, and spring onions over medium heat.

5. Add the shrimp and sauce:
Turn up the heat and add the shrimp back into the wok.
Add the sauce, which should thicken quickly, and finally mix in the peanuts.

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Shrimp Salat mit Krabbenchips

Thai Shrimps Salad with Krabben Chips

Thai Shrimps Salad with Krabben Chips

Refreshing snack or elegant appetizer

Ingredients

Shan'shi ingredients

Additional ingredients

  • 10 White Tiger Shrimps (16/20 calibre)
  • 1 tsp brown sugar
  • 1 tbsp fresh coriander chopped
  • 1 tsp Spring onion chopped
  • 1 tbsp fresh mint chopped
  • 1 tsp fresh chili chopped
  • Garnish with Krabben Chips

Lime, mint, coriander and Thai sweet chili sauce combines beautifully with white tiger shrimps in this exotic salad that is fast and easy to prepare whenever you’re craving for seafood and want a dish that can be both a refreshing snack and an elegant starter. Serve with Krabben Chips to make it crunchy and even more fun to eat.

preparation

Clean the shrimps from the tail and then cut in small pieces.

Heat up a frying pan on a medium heat, and grill the shrimps without oil for about 5/6 minutes stirring continuously. When the shrimps are cooked set apart in a bowl.

Chop coriander, mint, spring onion and fresh chili and add them to the shrimps, dress with Thai chili sauce, soy sauce, brown sugar and lime juice.

Stir well and serve with Krabben Chips.

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