Fried pork with pineapple
Fried pork with pineapple
THAILAND
Sweet and sour at its finest. An authentic recipe with only 10 minutes of preparation time and an additional serving tip.
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
- 1 jar Bambussprossen
- 1 glass Chop Suey
- 4 tablespoons Sojasauce süß
- 2 tablespoons Erdnussöl or Woköl
Additional ingredients
- 350 grams of pork
- 1 small can of pineapple
- 8 mushrooms
- 2 tbsp chicken soup
- 2 spring onions
- 1 garlic clove chopped small
- 1 tsp ginger
- 1 teaspoon chopped chilies
- 1/2 tsp sugar
preparation
- Cut the meat into thin strips, quarter the mushrooms and finely chop the spring onions.
- Heat 2 tablespoons Erdnussöl in the wok and fry the garlic in it until golden brown. Add meat and mushrooms.
- Fold in the remaining ingredients one at a time.
- Stir everything together over high heat until the meat is done. Finally season with Salt , pepper and sugar and taste.
Tip:
Serve with basmati rice.
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Fried pork with pineapple
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Satay with peanut sauce
Satay with peanut sauce
INDONESIA
Chicken pieces on a skewer – a delicious greeting from Indonesia.
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1/2 tsp Sambal Oelek
- 1/2 teaspoon Sojasauce süß
- 4 tbsp Erdnussöl
Additional ingredients
- 200 g chicken breast
- 1 small onion
- 1/2 tsp ginger
- 1/2 tsp lemongrass
- 50 g salted peanuts
- 80-100ml water or vegetable broth
preparation
- Peel onions and cut them into fine pieces. Heat 2 tablespoons Erdnussöl in the wok, add the chopped onion and peanuts.
- Season with Sambal Oelek , Sojasauce süß , ginger, lemongrass and stir-fry over low heat for 5 minutes.
- Gradually add some water or chicken broth.
- Then process the mixture in the blender to a creamy paste.
- To smooth the sauce, mix in the remaining 2 tablespoons Erdnussöl .
- Cut the chicken into thin strips about 15 cm long and thread onto skewers. Brush the meat with some peanut sauce and grill or fry for 3-4 minutes on each side.
- Arrange the remaining peanut sauce in two bowls and serve with the skewers.
Tip:
Saté means “meat grilled on bamboo skewers over a wood fire” in Indonesian.
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cashew chicken
For some, the pinnacle of pleasure. Since the chicken gets something on the nut.
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Asian vegetable soup
Asian vegetable soup
INDONESIA
Lust for life to spoon.
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
- 50 g Glasnudeln Vermicelli
- 1 jar Bohnenkeimlinge
- 2 EL Woköl
- 5 tbsp Sojasauce süß
- 4 pieces Mu Err mushrooms
Additional ingredients
- 2 green onions
- 2 cloves of garlic
- 2 carrots
- 1 tbsp fresh chopped coriander
- 1/2 leek
- 1/2 teaspoon chopped chillies
- 1 liter vegetable broth
preparation
- Soak mu err mushrooms in water for 30 minutes.
- Cut the spring onions into 1 cm wide pieces. Wash carrots, halve and cut crosswise into thin slices. Wash the leek, halve lengthwise and cut into strips. Take the Mu Err mushrooms out of the water and cut them into small pieces together with the garlic.
- Heat Woköl in the wok and briefly sauté the garlic, chopped chillies and spring onions. Add the carrots, leeks, Bohnenkeimlinge and mu err mushrooms and sauté briefly. Then pour in the vegetable broth and bring to the boil.
- Season the soup with Sojasauce and the fresh coriander. Then stir the Glasnudeln Vermicelli into the soup and leave to stand for 4-5 minutes.
Tip:
Refine the vegetable soup with shrimp!
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Fried Egg Rice
Fried Egg Rice
CHINA
Side dish or main course … delicious in any case.
Shan’shi fried egg rice is a meatless recipe for Asia fans that is quick to whip up and everyone likes it.
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients for:2 people
Ingredients
Shan'shi ingredients
- 2 EL Woköl
- 1 jar Bohnenkeimlinge
- 5 tbsp Sojasauce süß
Additional ingredients
- 150 g long grain rice
- 3 eggs whisked
- 2 garlic cloves crushed
- 4 spring onions in rings
- 120 g frozen peas
- 1 diced red bell pepper
preparation
- Cook the rice for 10-12 minutes cook in plenty of water until al dente. Drain, rinse and drain.
- Heat Woköl in a pan and cook the eggs over low heat while stirring. Heat oil in wok. Garlic, spring onion, red bell pepper, Bohnenkeimlinge and frozen peas, stirring for 1-2 min. sear
- Add the rice and mix. Then add eggs, Sojasauce and Salt (to taste) and mix.
Tip:
As a variation, chicken or shrimp can be added to the egg rice.
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Green Asia Vegetable Bowl
RECIPE OF THE WEEK
Green Asia Vegetable Bowl
We look forward to sticky sushi rice, lots of colorful vegetables, spicy sauces and sweet mango.
Ingredients
Shan'shi ingredients
- 12 tbsp Sesamöl geröstet
- 3-4 tbsp Reisessig
- 3-4 tbsp Sojasauce
Additional ingredients
- 250 g sushi rice
- 2 pack pak choy
- ½ bunch of green asparagus
- 150g shiitake mushrooms
- Salt pepper
- ½ mango
- 2-3 radishes
- 100g fresh spinach
- 2 cloves garlic
- 3 tbsp honey
- Sprouts for the garnish
preparation
- Prepare the sushi rice according to package instructions and allow to cool slightly.
- Finely chop the garlic for the dressing. Mix the remaining ingredients well together and froth briefly with the hand blender. Fold in the chopped garlic.
- Wash, trim and halve the pak choi.
- Heat some Sesamöl in a pan. Fry the pak choi in it on the cut side. Clean the asparagus and mushrooms and fry them in the pan as well. Season to taste with Salt and pepper and some Sojasauce .
- Arrange the sushi rice in bowls or deep plates.
- Place the roasted vegetables on top.
- Peel the mango and dice finely, peel and finely slice the radishes.
- Add the mango and radishes to the bowl with the fresh spinach.
- Season with the dressing, garnish with sprouts and serve warm.
Tip:
Can be made with any summer or spring vegetable.
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Veggie Summer Pad Thai Rice Salad
RECIPE OF THE WEEK
Veggie Summer Pad Thai Rice Salad
Ingredients
Shan'shi ingredients
- ½ glass Bohnenkeimlinge
- 50 ml Sojasauce süß
- 75 ml Sesamöl geröstet
- 75 ml Kokosmilch
Additional ingredients
- 350g basmati rice
- 150 g red cabbage {freshly cut}
- 2 carrots
- 2 – 3 spring onions | alternatively ¼ leek
- ½ bunch of radishes
- 1-2 cloves of garlic
- 1 yellow pepper
- 1 red pepper
- 150 g red cabbage {freshly cut}
- Salt pepper
- ½ bunch cilantro {freshly chopped}
- 50g peanut butter
- 75 ml Kokosmilch
- juice ½ lime
- Optional: ¼ lime {for the extra sour kick}
- Sesame & Quinoa Pops
preparation
- Cook the rice according to package instructions, then optionally allow to cool and set aside.
- wash vegetables. Clean and chop the red cabbage. Peel, grate or very finely chop the carrots. Finely chop the spring onions or alternatively the leek. Clean radishes and chop very finely. Peel and finely dice the garlic. Wash the peppers, clean and cut into fine strips. Place the rice and chopped vegetables in a large bowl along with the bean sprouts. Season with Salt and pepper. Set aside half of the coriander. Chop the remaining coriander and add to the vegetable/rice mixture.
- For the dressing: Put all the ingredients in a bowl. Froth until creamy with a hand blender. Season with some chopped chili if you like. Pour the dressing over the salad and mix well.
- Serve the Veggie Summer Pad Thai Rice Salad garnished with sesame and quinoa pops, optionally a slice of lime and freshly chopped coriander.
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