Asian salad freestyle - today they call it "Asia Bowl"

January 31st, 2019 | main dishes

Asian salad freestyle – why “freestyle”? We’ve had a wonderful recipe for Asian salad for ages, which we vary and change over and over again – today, it’s modern to use the English word ‘bowl’ in Germany. There are some components that have to be, such as rice noodles, fish sauce, soy sauce, rice vinegar – and many components that can, such as vegetables, mushrooms, cilantro, nuts and so on… Every time a surprise, what the fridge contains… Take heart and try out!

Asian salad freestyle - today they call it

With this salad, you can let your cooking creativity run wild: Combine other vegetables with the salad or choose instead of chicken breast fish, shrimp or octopus, for example. Welcome to the kingdom of the thousand possibilities.

Weird to offer a recipe for a freestyle dish, I know. But I give it to you to have an idea at hand. This is how it always works!

Asia Salad

(4 portions – Attention: allow the meat to marinate for 30 minutes at least – better longer)

200 g chicken breast

cut into stripes

2 TS light soy sauce

1 TS ginger, grated

1 TS lemon grass, very finely chopped

1 TS garlic, very finely chopped

mix and marinate the chicken for at least 30 minutes

6 TS fish sauce

150 ml rice vinegar

3 TS apricot jam (quince jelly was also very good)

2-3 red peppers, without seeds, cut into rings

1 stick of celery, in fine cubes

1 carrot, cut in fine cubes

salt

mix a dressing from all ingredients

3 TS of cashew nuts

roast golden brown without fat

200 - 250 g rice noodles

prepare according to inscription

2 carrots, thinly sliced

½ cucumber, quartered, sliced

about 8 leaves of romaine lettuce, cut into strips

4 spring onions, halfed, cut into 4 cm long strips

3 stalks of celery, sliced

8 shiitake mushrooms, quartered

or, if you get small ones, let them as a whole, it is nice to carve a star on the surface as in the photo

fry the chicken strips in a little oil

garnish rice noodles with the dressing and the vegetables

1 bunch of coriander

some stems of mint

cut the herbs roughly and mix them with the salad, put some leaves aside for decoration, add chicken strips and nuts to the salad and serve

1 lime

cut into 8 slices and serve with the salad

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February 10th, 2018 | collaboration

New publication: “I love quinces”

Captain’s dinner publishes recipes in the new cookbook! Quinces are a (almost) forgotten fruit. Hardly anyone knows or uses this fruit today. Markus Wittur is committed to the preservation of ancient varieties of quince. The Franconian “Quince Savior” has published a unique and very personal recipe collection on this golden yellow fruit with a special, so beguiling scent. I’m glad that my recipes and photos are represented in this book.