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Recipes for Everyone - Asian
Recipes for Everyone - Asian
Indian Chicken Curry
Ingredients: |
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A:) 400 g finely diced onions
50 g chopped ginger
50 g chopped garlic
50 g chopped chilli peppers
40 g curry powder
5 g garam masala
4 beef tomatoes
0.2 l water
salt
1 bunch of cut cilantro
B:) 500 g chicken breast strips |
Instructions:
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Heat the oil in a pan and roast the onions, garlic and ginger until golden brown. Sprinkle with curry powder and garam masala and roast this too. Add the chopped tomatoes and stir well, adding water to this base bring it to a boil. Add the chilli to this and simmer for another 15 minutes over low flame. Mix everything thoroughly.
Now fill a 65 mm GN oven sheet with the cooled curry sauce and mix in the chicken breast strips (B). |
Preparation:
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Preheat the Convotherm (to 200°C for 10 minutes with convection heat) and then steam the curry at 100°C for 20 minutes.
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Comments:
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Allow the curry to stand for 5 minutes at the end of the cooking time.
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Philippines Chicken or Pork Stew
Ingredients: |
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1 l water
500 g chicken or a pork bone with a good deal of meat on it
150 g red onion strips
1 Tblsp. chopped garlic
1 Tblsp. chopped chilli
100 g brown sugar
1 Tblsp. chopped ginger
2 Tblsp. cilantro
200 g cabbage strips
200 g carrot slices
salt
0.2 l light soy sauce |
Instructions:
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Put all ingredients into a 65 mm SPB (Teflon sheet) and stir well.
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Preparation:
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Preheat the Convotherm to 200°C with convection heat, then cook with steam at 100°C for 20 minutes.
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Comments:
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Serve the stew with cooked starchy rice.
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Ghee Chawal - (Indian Baked Rice)
Ingredients: |
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0.2 l oil
200 g chopped onions
1 cup of chopped raw vegetables
4 cups of chopped Basmati rice
15 g cumin
10 g ground coriander
salt
1 bunch of cut cilantro |
Instructions:
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Heat the oil in a pot and sauté the onions in the oil until transparent. Add the cooked rise and sauté with the onions. Add all the vegetables and mix well. Spread the mixture out, medium thick, on a 20 mm SPB (Teflon coated) oven sheet.
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Preparation:
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Preheat the Convotherm to 250°C (convection), bake for 10 min at 200°C convection plus moisture removal.
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Comments:
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When done, fold the cilantro under the mixture.
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Satay
Ingredients: |
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2 tbsp. brown sugar
1½ tsp. coriander
1 tsp. cumin
1 tsp. Indian saffron
1 tbsp. lemon juice
1½ tsp. Thai fish sauce
2 tbsp. coconut cream 750 g chicken meat, cut in 2 cm cubes |
Instructions:
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Mix chicken meat with spices an let sit in the refrigerator for about 3 hours. Then put the marinated meat on bamboo skewers.
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Preparation:
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Preheat the CONVOTHERM at 230°C (convection) for 10 minutes Then grill the bamboo skewers on a grill grate at 210°C (convection)+moisture removal for about 4 minutes. Serve hot with a peanut sauce. |
Comments:
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A classic Indonesian dish.
Satay sauce:
30 g tamarind mark
100 ml water
1 tbsp. oil
2 tbsp. red curry paste
1 tbsp. paprika, mild
250 ml coconut milk
50 g roasted peanuts
2 tbsp. palm sugar
1 tbsp. fish sauce
Lightly fry tamarind mark, curry paste and paprika in oil. Add coconut milk, peanuts and palm sugar. Reduce and season with fish sauce. |
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DIM SUM
Ingredients: |
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4 dried mushrooms
500 g pork, minced
375 g shrimp meat, finely chopped
40 g soybean sprouts, finely chopped
½ tbsp. soy sauce, light
60 ml chicken base
1 tbsp. corn flour
1 tsp. salt, 1½ tsp. sugar, pepper
1½ tsp. sesame oil 250 g Wan-Tan sheets ( about 48 pcs. ) |
Instructions:
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Press out the soaked mushrooms and chop them fine. Put all other ingredients in a bowl, mix together and let sit in the refrigerator over night. Place 1 tbsp. of filling in the middle of each Wan-Tan sheet, fold up the edges around the filling and close it. Slightly constrict the pasta parcels with the index finger and place on a black oven sheet. |
Preparation:
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Place pasta parcels in a bamboo basket lined with Savoy cabbage and cook in the CONVOTHERM at 100°C (steam) for about 5 minutes. Serve with an Asia dip. |
Cooking:
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Comments:
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A classic, Chinese dish which can be served as an appetizer or as finger food. Hot, fruity or salty sauces go very well with it. |
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