Ingredients In Asian Cuisine - Unold 48746 asia Bedienungsanleitung

Cut mango and apple into fine cubes. Add
lemon juice, horseradish, mustard and honey
and puree with the ESGE
hot sauce
350 g each white and red onions, 1 tbsp soy oil,
3 tbsp rice vinegar, 1 tbsp each sugar, salt and
cayenne pepper
Peel onions and chop finely. Fry in sesame oil,
stirring, until the onions are slightly brown. Add
the sugar and caramelize. Pour in about 150 ml
water and simmer about 15 to 20 minutes at
medium heat. When the onions are soft, season
the sauce with rice vinegar, salt and cayenne
pepper.
lemon dip
Appr. 500 g cream yogurt, juice and grated peel
of one organic lemon, 3 tbsp olive oil, 2 to 3 clo-
ves garlic, 2 chili peppers, 1 tsp paprika powder,
2 to 3 tbsp sugar, salt, pepper, lemon balm for
garnishing if desired
Mix yogurt with lemon juice and lemon peel,
stir in olive oil. Peel garlic and press or chop
very fine. Stir this into yogurt mixture. Wash the
chili peppers, cut in half and removed seeds,
then chop finely. Add yogurt and season with
paprika, sugar, salt and pepper. Decorate with
finely chopped lemon balm, if desired.

inGredients in AsiAn cuisine

soy sauce: made from fermented soybeans. Light
soy sauce has a mild flavor, dark soy sauce is
more salty and usually colored with caramel. A
very sweet Indonesian variant is Ketjap manis.
agar-agar: a natural gelling agent made of sea-
weed (gelatin can be substituted).
Bamboo sprouts: young sprouts of the bamboo
plant.
Bean paste: yellow paste is mildly salty; white,
red or black pastes are more salty. Sweet red
bean paste is also available for desserts.
chili sauce: hot sauce made of chili peppers,
vinegar, salt and plums.
Five-spice powder: hot spice consisting of black
pepper, star anise, fennel seeds, cloves and
cinnamon.
Glutamate: a powdered flavor enhancer made of
vegetable protein.
Ginger: fresh ginger root, spicy hot; peel and
chop finely.
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hand mixer.
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Peanut sauce
9 tbsp sweetened peanut butter, 6 tbsp soy
sauce, 4 tbsp sesame oil, ¼ l vegetable broth,
1 to 2 red chili peppers
Bring broth to boil with the sesame oil and the
soy sauce. Stir in the peanut butter one tables-
poon at a time. Cook at low heat. Wash the chili
peppers, cut in half and removed seeds, then
chop finely. Add to the sauce in the pot. Season
to taste.
Yogurt/herb dip
1 cup yogurt, 1 bunch herbs (e.g. thyme, par-
sley, dill, basil, mint), 1 clove garlic, salt,
pepper
Peel garlic and chop finely. Wash herbs, dry and
chop finely. Stir garlic and herbs into the yogurt;
season with salt and pepper.
Noodles: wheat or egg noodles used in Asian cu-
isine are pre-cooked. Instant noodles are availa-
ble in sizes from very thin to very wide. Before
frying noodles, they should be cooked (about 2
minutes).
chinese noodles: usually fine, clear noodles made
of mungo bean, tapioca or soybean starch. Never
cook these noodles; instead, pour boiling water
over them and wait until they are soft (about 10
minutes), then drain and cut with scissors.
Rice noodles: made from rice flour and water;
prepare the same as Chinese noodles.
Basmati rice: a high-quality variety, very aromatic
when cooked.
long grain rice: remains grainy after cooking;
firm to the bite.
siam rice (sticky rice): the grains stick to each
other after cooking. Ideal when eating with
chopsticks.