Kimchi Kartoffelpuffer

Kimchi Potato Pancakes

Kimchi Potato Pancakes

Köstliches Asia Gericht

Ingredients for 2 people

Ingredients

Shan'shi ingredients

Other ingredients

For the Pancakes:
  • 4 mealy potatoes
  • 200 g kimchi
  • 4 spring onions
  • Salt
  • Pepper
  • 1 tsp starch
  • Peanut oil or wok oil for frying
For the Garnish:
  • Wok sauce
  • Rice vinegar
  • Sour cream
  • Chives

Preparation

Prepare the Potatoes:

  • Grate the potatoes into fine strips and lightly salt them, letting them sit for 15 minutes.
  • Squeeze out the liquid using a cloth.

Prepare the Kimchi:

  • Drain the kimchi to remove some of the liquid.
  • Chop finely.

Prepare the Mixture:

  • Mix the kimchi, grated potatoes, chopped spring onions, salt, pepper, and 1 tsp of starch well in a bowl.

Fry the Pancakes:

  • Heat oil in a pan.
  • Add the potato mixture to the pan and form into several small pancakes or one large pancake.
  • Fry on both sides over medium heat for about 5-7 minutes until golden brown and crispy.

Prepare the Garnish:

  • Mix sour cream with finely chopped chives and salt to taste.

Serve:

  • Place the finished pancakes on plates.
  • Drizzle with some wok sauce and rice vinegar and garnish with the chive sour cream.

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by awirnsberger

Gamil Guksu

Gamil Guksu

Gamil Guksu

This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.

Ingredients for 2 people

Ingredients

Shan'shi ingredients

Other ingredients

  • 1 tbsp chopped shallots
  • 1 tbsp chopped fresh chili
  • 2 tbsp chopped spring onions
  • 2 tablespoons nori seaweed for garnish
  • 1/2 teaspoon salt (for the water)

Preparation

Place a pot of water on the stove, add the salt and bring it to a boil.

Throw in the noodles and boil for 3/5 minutes depending on how soft you want them to be.

When the noodles are ready, drain them and if you want to eat them cold, rinse under cold water then set aside.

Chop spring onions, shallots, chili and cut nori seaweed in stripes.

Transfer the noodles to a bowl, add sesame oil, wok sauce and chopped vegetables.

Stir well and garnish with nori seaweed.

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by awirnsberger

Wasserspinat

Classic water spinach

Classic water spinach

In Thailand, fresh chilies are not spared in this dish.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 500 g water spinach
  • 4 garlic cloves
  • 2 tbsp wok oil
  • salt to taste

Preparation

Wash the water spinach thoroughly and cut into even pieces about 5-10 cm long.

Sice the garlic cloves.

Geat the oil in a wok and briefly fry the sliced garlic. . Immediately add the water spinach and fry together.

Mix in the oyster sauce evenly and season with a little salt to taste.

If you want, you can add chilis to make it spicy.

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Tip:

Those who like to experiment can add a teaspoon of doufuru (fermented tofu).

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by awirnsberger

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.

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by c21nmd

Stir fried udon nudeln mit mongolischem Rindfleisch

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.

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by shanshi

Gamil Guksu - Soba Noodle Salad

Gamil Guksu - Korean Soba Noodle Salad

This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or when you crave something fresh and delicious.

Preparation time: 35 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 tbsp chopped shallots
  • 1 tbsp chopped fresh chili
  • 2 tbsp chopped spring onions
  • 2 tablespoons nori seaweed for garnish
  • 1/2 teaspoon Salt (for the water)

preparation

Put a pot of water on the stove, add the Salt and bring to a boil.

Add the pasta and cook for 3/5 minutes depending on how soft you want them to be.

When the noodles are done, drain and, if you want to eat them cold, rinse under cold water and set aside.

Chop the spring onions, shallots and chili and cut the nori seaweed into strips.

Put the noodles in a bowl, add Sesamöl , Woksauce and chopped vegetables.

Stir well and garnish with nori seaweed.

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Tip:

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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.

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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.

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by shanshi

Mie Eiernudeln with pork fillet and vegetables

Mie Eiernudeln with pork fillet and vegetables

CHINA

Had pig – irresistible with pasta and vegetables.

Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 250 g pork fillet
  • 2 carrots
  • 10g shiitake mushrooms
  • 1 green pepper
  • 2 green onions
  • fresh ginger, about 2 cm long
  • Salt , pepper

preparation

  • Ginger peel and finely chop. Mix Woksauce with chopped ginger in a soup plate.
  • Cut the pork fillet into strips and marinate in the ginger sauce for 10 minutes.
  • Wash and trim the carrots and peppers and cut into strips.
  • Wash the spring onion and cut into thin rings.
  • Wash the shiitake mushrooms and soak them in warm water for at least 15 minutes. Then cut into strips.
  • Cook Mie Eiernudeln in a saucepan until al dente and then strain the Mie Eiernudeln .
  • Heat Erdnussöl in a wok or frying pan and sear the pork tenderloin while stirring.
  • Add the chopped vegetables and sauté for a few minutes.
  • Finally, add Mie Eiernudeln and season with the remaining marinade and Sesamöl geröstet .
  • Season with Salt and pepper.

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Tip:

Of course, other vegetables such as Shan’shi Bambussprossen , zucchini or pea pods are also ideal for this dish.

More delicious recipes from China:

by shanshi