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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More delicious recipes from China

by awirnsberger

Chinese Sweet and Sour Chicken

Chinese Sweet and Sour Chicken

Delicious Asian dish

Preparation time: over 30 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 200 Gr. Chicken Breast (diced)
  • 30 Gr. Fresh Pineapple (diced)
  • 10 Gr. Onion (sliced in 4 and shredded)
  • 45 Gr. Bell Peppers (diced)
  • 30 Gr. Carrots (peeled and diced)
  • 8 Cherry Tomatoes
  • 10 Gr. Spring Onions
  • 1 Tsp salt
  • 2 Tbsp sugar
  • 200 Gr. Flour
  • 80 ml Cold Water
  • Cashew Nuts to garnish
  • Spring Onion thin sliced to garnish

Sweet and sour is particularly popular in westernised Cantonese cuisine and may be found all over the world commonly with pork or chicken. Several provinces in China produce various dishes that claim to be the ancestor including a traditional Jiangsu dish called “pork in a sugar and vinegar sauce”. This Sweet n Sour Chicken was one of my favorites during my school days.

Preparation

Dice chicken breast and keep it aside.

Prepare the batter by mixing cold water and flour in a bowl, stirring well to avoid lumps.

Add the chicken to the mixture, stir until the meat is completely covered by the batter and leave aside for a few minutes.

In the meantime, heat up a wok over a medium fire (you can also use a deep pot or pan), add 1 Lt of Edernuss Ol and heat it up for five minutes, (you can drop a Tsp of batter in the oil to check when is ready to fry).

Start frying the chicken 3/4 pieces at the time until golden brown and set aside on kitchen tissue to absorb any oil in excess.

Cut up all the vegetables then heat the wok oil in another wok or pan.

Add all the diced veggies and cook for 5 minutes, stirring well until all vegetables are cooked on the outside but still crispy inside.

Stir in cherry tomatoes and diced pineapple, mix well adding sweet n sour sauce, oyster sauce, wok sauce, rice vinegar, salt and sugar.

Cook for another couple of minutes and finally stir in the chicken that we have previously deep fried.

Stir for another 2 minutes until well combined. Serve garnished with cashew nuts, sesame seeds, spring onion and rice.

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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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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

Stir Fried Udon Noodles with Mongolian Beef

Stir Fried Udon Noodles with Mongolian Beef

This dish from Asian chef Nissara is perfect for those who love noodles and beef.

Preparation time: over 30 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

For the beef marinade

For the noodles

Additional ingredients

For the beef marinade

  • 250g rib eye steak cut into strips
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1 tbsp cornstarch
  • ½ tsp baking powder

For the noodles

  • 2 tbsp sugar
  • 1 tsp chilli powder
  • 1 tsp sesame seeds
  • 2 garlic cloves, finely chopped
  • 2 cm ginger, finely chopped
  • 1/4 red onion, finely chopped
  • 1 small spring onion, cut into 1-2 cm pieces

preparation

In a bowl, combine wok oil, soy sauce, garlic powder, pepper, cornstarch, and baking powder. Cut the steak into strips, place in the bowl and cover with the marinade. Leave the meat with the marinade in the fridge overnight. If you want it to go fast, leave it on for at least 30 minutes.

Heat a spoonful of wok oil in a wok over medium heat, add the meat and fry well done on both sides, then fill into a separate container. Bring a medium-sized saucepan with water to a boil. Add the remaining wok oil to the wok. When this has heated up, sauté the garlic, ginger and onion for 2-3 minutes, add Woksauce , sesame oil and sugar, and at the same time cook the noodles in the water for 3 minutes. Drain noodles and add to wok.

Finally, add the marinated meat, chilli powder and spring onion and cook again for a few minutes.

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Tip:

Serve straight away and garnish with sesame seeds.

More delicious recipes from Nissara

by shanshi

Vegan Pad Thai with Shan'shi rice noodles

Vegan Pad Thai with Shan'shi rice noodles

Tradition meets vegan: Asian Pad Thai reinterpreted with Shan’shi rice noodles

Preparation time: less than 30 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 3 tbsp brown sugar
  • Tamarind paste sauce (made with 1 tbsp tamarind paste and 3 tbsp water)
  • 4 tbsp red onion (finely chopped)
  • 100 g tofu (diced)
  • 100 g fresh bean sprouts
  • 2 tbsp spring onions (chopped)
  • 2 tbsp coriander (chopped)
  • 2 tbsp peanuts (crushed)
  • 2 tsp chili powder
  • 1 lime

Pad Thai is a rice noodle dish known worldwide. In 2011, Pad Thai ranked No. 5 on CNN’s list of the 50 Best Dishes in the World. In Thailand, it is a common street food sold in many markets and small restaurants. There it’s usually served with eggs, shrimp or chicken, but this vegan version is delicious and leaves you wanting more.

Preparation

Soak the rice noodles in lukewarm water for 10 minutes, then drain and set aside.

Prepare the tamarind sauce by adding 1 tbsp tamarind paste to 3 tbsp water.

Heat a medium wok, pour in the oil and immediately add the red onion. Fry for 2-3 minutes until golden brown. Add tamarind sauce, brown sugar and soy sauce and cook for another 2-3 minutes.

Add tofu and rice noodles and continue frying until noodles are soft and tender.

Serve on a large plate and garnish with chili powder, crushed peanuts, bean sprouts, chopped cilantro, scallions, lime slices and additional tamarind sauce.

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Tip:

For an even more exotic result, serve this dish on a large banana leaf.

More delicious recipes from Nissara

by shanshi

Vegan Fried Udon Noodles

Vegan fried udon noodles with tofu, garlic and chili

Spice up your day with these Vegan Tofu Garlic Chili Noodles.

Preparation time: 35 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 2 tsp minced garlic
  • 1 tsp chopped ginger
  • 2 tsp dried chili
  • 250g chopped tofu
  • 3 spring onions
  • 1 tablespoon of sugar
  • 1/2 tablespoon Salt (for the water)
  • Nori seaweed cut into strips
  • Sesame seeds for garnish

preparation

For the sauce, heat the oil in a wok over medium-high heat, add the chopped garlic and sauté, stirring, for 2-3 minutes.
Add ginger and tofu and stir-fry for 2-3 minutes.

Add sugar, chilli powder and Woksauce and cook for another 3-4 minutes. Remove the wok from the stove.

Bring a pot of lightly salted water to a boil. Add the noodles and cook for about 3 minutes, depending on how soft you want them to be.
Drain the noodles, add to the sauce in the wok and stir-fry for 2 minutes, adding the spring onions and Sesamöl .

Adjust the flavor with a drop of Sojasauce and Woksauce if needed.

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Tip:

Serve in a bowl and sprinkle with nori seaweed and sesame seeds.

More delicious recipes from Nissara

by shanshi

Salmon on Mie Eiernudeln

Salmon on Mie Eiernudeln

CHINA

This dish makes gourmets’ hearts smile.

Preparation time: 5 minutes
 Cooking time: 15 minutes
 Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 2 salmon fillets, approx. 150g each
  • 4 spring onions
  • 1 chili pepper

preparation

  • Wash the salmon fillet and pat dry.
  • Wash, remove and finely chop the chili pepper.
  • Wash the spring onions and cut into thin rings.
  • Cook Mie Eiernudeln in a saucepan until al dente. Then strain and keep warm.
  • Heat Woköl in a wok or pan and sear the salmon fillets on the skin side.
  • After 4-5 minutes, add 6 tablespoons Woksauce , fry briefly and then carefully turn the fillets. Fry for another 3-4 minutes until the sauce is well absorbed. Set the salmon fillet aside.
  • Briefly fry the drained Mie Eiernudeln with spring onions and chilli in the roasting residue. Season with 2 tablespoons Woksauce and Sesamöl geröstet .
  • Mix everything well and serve with the salmon fillets.

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Tip:

Squeeze a squeeze of fresh lime juice over the salmon fillets before serving.

More delicious recipes from China:

by shanshi

Woknudeln with shrimp

Woknudeln with shrimp

JAPAN

It’s quick – tastes delicious.

Preparation time: 1 5 minutes
 Cooking time: 10 minutes
 Ingredients for: 4 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 3-4 spring onions
  • 400g broccoli
  • 1 large clove of garlic
  • 2 small zucchini
  • 20 medium sized peeled prawns
  • Juice of 1/2 lemon
  • 500ml water (or clear soup)

preparation

  • Shiitake mushrooms min. Soak in water for 15 minutes.
  • Cut the spring onions into 1 cm wide pieces. Cut the garlic, broccoli and zucchini into small pieces. Place the chopped vegetables in a sieve together with the shiitake mushrooms and wash with water.
  • Pour Woköl into the heated wok. Fry the garlic and shrimp and deglaze with lemon juice. Add the vegetables and shiitake mushrooms and fry briefly. Then season with Thai Chilisauce and Sojasauce . Add Woknudeln without pre-cooking and 500ml water (or soup) to the wok, stir from time to time and let simmer for about 5 minutes over medium heat.

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Tip:

The shrimp can also be replaced with chicken or tofu.

More delicious recipes from Japan:

by shanshi