Crispy Chili Tofu mit Reis

Crispy Chili Tofu

Crispy Chili Tofu

Delicious Asian dish

Preparation time: over 30 minutes

Ingredients

Shan'shi ingredients

Additional ingredients

  • 500 g white tofu
  • 6 cloves of garlic, finely chopped
  • 2-3 tbsp finely chopped ginger, peeled
  • 1 tsp sugar
  • Potato starch for breading

Preparation

Cut the tofu into even cubes (ca. 2×2 cm).

Mix the finely chopped ginger and garlic with the soy sauce and sugar.

Place the tofu cubes in the marinade and leave to marinate well.

Heat the oil to about 170°C. If you do not have a thermometer, you can use the chopstick test. Hold a wooden stick in the oil and observe how much the oil bubbles. Strong bubbling indicates that the oil is hot enough.

Roll the marinated tofu cubes in potato starch.

Fry the breaded tofu cubes for about 3 minutes, remove and leave to cool briefly on a rack.

Continue to heat the oil and deep-fry the tofu a second time.

After the second frying, remove the tofu cubes again and leave to cool briefly on the same rack. Then toss in a bowl of sweet chili sauce. Add the chopped spring onions and sesame seeds.

The crispy tofu can be served with rice.

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Tip:

If you want to eat something else instead of tofu for a change, you can replace the tofu with all kinds of meat or other vegetables.

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by awirnsberger

Asian ribs

Asian ribs

CHINA

Spicy Ribs – Asian pleasure meets BBQ.

Preparation time: 120 minutes
Cooking time: 180 minutes
Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 4 rows of ribs
  • 2 tsp Salt
  • 1 tsp pepper
  • 4 tbsp olive oil
  • 2 tbsp butter
  • Juice a lime
  • sesame and spring onion for garnish

preparation

  • Pat the ribs dry and trim excess fat. Fold the bottom of the ribs up so the skin is showing. Insert the handle of a spoon between the bone and the skin and carefully peel off the skin and gently peel off the ribs.
  • Mix the curry paste with Salt , pepper and olive oil and rub it neatly into the ribs. These are now wrapped and placed in the fridge for at least 2 hours.
  • Preheat the oven to 150°C top and bottom heat. The ribs are now placed in a roasting pan or in extra-strong aluminum foil, tightly closed, in the oven for three hours.
  • In the meantime, the glaze can be prepared. Put the chilli sauce in a small saucepan together with the sugar, butter and the juice of one lime and bring to the boil.
  • After three hours, the ribs are coated with the glaze and put back in the oven for 15-20 minutes on the grill function. The glaze is touched up every 5-10 minutes.
  • When the ribs are ready, you can take them out of the oven. Sprinkle with sesame seeds and fresh spring onions, if you like, and serve.

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Tip:

To save time, marinate the ribs the night before and chill.

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by shanshi

Kingfish Chinese style

Kingfish Chinese style

CHINA

Easy Chinese style fish recipe.

Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients for:2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 king bass (or sea bass, sea bream)
  • 20 grams of ginger
  • 3 cloves of garlic
  • 2 chili peppers
  • Flour
  • 2 tsp sugar
  • 6 tbsp fish sauce

preparation

  • Chop the ginger, garlic and chili peppers and add the sugar, Sojasauce , fish sauce and chili sauce.
  • Chop Bambussprossen and coriander and set aside.
  • Prepare kingfish and then roll in flour.
  • Fry kingfish in oil and then drain on kitchen paper.
  • Fry Bambussprossen and add the prepared sauce mixture and coriander and bring to the boil briefly.
  • Finally, pour the sauce mixture over the kingfish and decorate with some coriander.

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Crispy Chicken with Hot India Sauce

Crispy Chicken with Hot India Sauce

INDIA

As a party recipe, the chicken can be served on a large plate on a bed of lettuce. .

Preparation time: 15 minutes
 Cooking time: 15 minutes
 Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 300 g chicken fillet
  • 1 egg
  • Flour and crumbs for breading
  • Salt, pepper
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tbsp tomato paste
  • 50ml water
  • 1 TL Mais- oder Kartoffelstärke

preparation

  • Wash the chicken fillet, pat dry and cut into long strips of approx. 8 cm. bubbling egg. Season chicken with Salt and pepper, then coat in flour, egg and breadcrumbs. Heat some of the Woköl in a pan and fry the chicken strips until crispy.
  • In another pan, heat the Kokosmilch with the remaining Woköl . Season with cumin, turmeric, tomato paste, Salt and pepper. Mix the corn or potato starch in water, add to the sauce and boil until you get a creamy sauce. Chilisauce scharf to taste.

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Tip:

The dish also tastes great cold, surprise you with it at your next picnic.

More delicious recipes from India:

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Woknudeln with chicken and pea pods

Woknudeln with chicken and pea pods

INDONESIA

Delicious for every day – the evergreen made with Shan’shi.

Preparation time: 10 minutes
 Cooking time: 10 minutes
 Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 200 g chicken fillet
  • 2 cloves of garlic
  • 1 chili pepper
  • 200 grams of pea pods
  • 250ml - 300ml water or vegetable broth
  • Salt
  • 1/2 tsp cumin
  • Herbs for garnish like cilantro or mint

preparation

  • Wash the chicken fillet, pat dry and cut into thin strips. Peel garlic and chop finely.
  • Wash, deseed and finely chop the chilli.
  • Wash the pea pods, cut off the ends and cut in half lengthways.
  • Heat Woköl in a wok or pan and sear the chicken fillet in it.
  • Then add the pea pods, chili and garlic.
  • Add Woknudeln and pour in 250ml – 300ml water or vegetable stock, stir well and fry for 3-4 minutes.
  • Season with Chilisauce scharf , Sojasauce , Salt and cumin.
  • Arrange on two plates and serve sprinkled with chopped herbs.

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Tip:

This dish also tastes great with other vegetables such as carrots, mushrooms or zucchini.

More delicious recipes from Indonesia:

by shanshi

Fried pork with vegetables

Fried pork with vegetables

JAPAN

Everyone accesses here.

Preparation time: 25 minutes
Cooking time: 15 minutes
Ingredients for: 4 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 500 grams of pork
  • 5 tbsp teriyaki sauce
  • 1 tbsp ginger
  • 4 MuErr mushrooms
  • 1 green pepper
  • 1 large clove of garlic
  • 3-4 green onions
  • 1 tbsp ginger
  • 25 g cashew nuts

preparation

  • Cover the shiitake mushrooms with warm water and Leave to soak for 30 minutes.
  • In the meantime, cut the meat into strips and place in Shan’shi Teriyaki Sauce. Wash and clean the vegetables. Finely chop the peppers into strips, the onions into rings and the garlic. Strain Asiatisches Wokgemüse and wash briefly with water. Remove the shiitake mushrooms from the water, pat dry and cut into very fine strips.
  • Pour Erdnussöl into a heated wok. Fry the nuts until fragrant, then remove. Fry the meat in the remaining Woköl while stirring. Add the vegetables, garlic and Shan’shi ginger, sauté until crisp.
  • Deglaze with Sojasauce and Chilisauce scharf , season and cook the contents of the pan for another 3 minutes while stirring. Arrange on a plate and serve sprinkled with the nuts.
  • Thoroughly wash the sushi rice in a colander. Boil 150ml water with the sushi rice in a saucepan and cook covered for 10-15 minutes over low heat. If necessary, add some water.
  • As soon as the water has been absorbed or the sushi rice is already soft, remove the pot from the heat, place a clean tea towel over the pot and let the rice soak for another 10 minutes.
  • Mix sushi rice with Reisessig and allow to cool to room temperature while stirring.
  • Halve and stone the avocado, separate the flesh from the skin with a tablespoon and cut into strips 1/2 cm thick.
  • Place a sheet of nori seaweed on the bamboo mat, spread the sushi rice evenly over it, leaving 1cm free at the top.
  • Place avocado strips in the middle and spread with wasabi paste.
  • Roll up the bamboo mat with the rice and press firmly.
  • Open the bamboo mat, cut the roll into 1.5cm thick pieces and arrange on a plate.
  • Arrange Sojasauce in a small bowl and serve with it.

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Tip:

Serve with basmati rice.

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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.

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by shanshi

Jiaozi

jiaozi

RECIPE OF THE WEEK

jiaozi

Chinese vegetarian dumplings.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 400 g whole wheat grain
  • 200 ml lukewarm water
  • 1 pinch Salt
  • 2-3 carrots {depending on size}
  • 1 small shallot
  • 2 cloves garlic
  • 2 fists of spinach
  • Salt pepper

preparation

  • Knead the wholemeal flour with the lukewarm water and a pinch of Salt into a smooth dough. Cover and chill in the fridge for 30 minutes.
  • Peel and coarsely grate the carrots. Peel and finely chop the shallot and garlic. Put Sesamöl in a pan. Sauté the grated carrots, diced shallots and garlic and fresh spinach until translucent. Mix with the chili sauce, Salt and pepper and let simmer briefly. Let it cool down a bit.
  • Roll out the dough very thinly on a floured work surface. Using a glass or round cutter, cut out circles {about 8cm in diameter} and place a teaspoon of filling on each. Brush with water and squeeze. Alternatively, seal with a fork.
  • Boil water in a large saucepan. Let the vegetarian jioazi simmer for about 4 to 5 minutes until they float to the top. Strain and drizzle with some Sesamöl and garnish with fresh basil.
  • Serve with Sojasauce and sweet chili dip.

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Frühlingsrollen mit Spinat

Spring rolls with salmon and spinach

RECIPE OF THE WEEK

Spring rolls with salmon and spinach

Fresh spinach and salmon wrapped in crispy rice paper.

Ingredients

Shan'shi ingredients

  • 250 ml Woköl
  • 3 Oyster Sauce
  • Spicy chili sauce
  • Sojasauce

Additional ingredients

  • 400 g fresh salmon fillet
  • 1 red onion
  • 2 cloves garlic
  • 1 bunch of chives
  • 12 sheets of rice paper (alternatively 1 pack of strudel dough)
  • 100g spinach {frisch}
  • 50 g arugula
  • 1 handful of basil
  • juice ½ lemon
  • Salt pepper

preparation

  • Peel the onion and garlic cloves and chop very finely.
  • Roughly dice the salmon. Heat some Woköl in a pan.
  • Finely chop the chives. Sauté the diced onions and garlic until translucent.
  • Add the salmon cubes. Add spinach and chives and let simmer. Deglaze with lemon juice and Oyster Sauce . Season the filling with Salt and pepper and leave to cool briefly.
  • If using strudel dough, cut into squares. Spread the filling over the strudel/rice paper corners, adding a little fresh arugula to each one. Fold and roll up. Seal with water.
  • Heat 250 ml Woköl in a saucepan. Briefly fry the spring rolls in it on all sides.
  • Serve immediately while still warm with hot chili sauce and Sojasauce .

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Huhn mit India Sauce

Chicken Hot India Sauce

RECIPE OF THE WEEK

Crispy Chicken with Hot India Sauce

Asian chicken with egg

Ingredients

Shan'shi ingredients

Additional ingredients

  • 300 g chicken fillet
  • Salt pepper
  • 1 egg
  • ½ tsp cumin
  • ½ tsp turmeric
  • 1 tbsp tomato paste
  • 1 tsp corn or potato starch
  • 50ml of water

preparation

  • Wash the chicken fillet, pat dry and cut into small pieces. Season with Salt and pepper.
  • Beat the egg and pull through the chicken.
  • Heat some of the Woköl in a pan and fry the chicken strips until crispy.
  • For the Hot India Sauce, heat the remaining Woköl with the Kokosmilch in a separate pan.
  • Season with cumin, turmeric, tomato paste, Salt and pepper.
  • Mix the cornstarch in water, add to the sauce and bring to the boil until you get a creamy sauce.
  • Season with chili sauce to taste.
  • Serve the chicken fillets with Hot India Sauce and basmati rice.

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by shanshi