Captains Dinner Logo
to top
Asian salad

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

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Spaetzle, freshly prepared December 7th, 2018 | side dishes

Spaetzle homemade – there is nothing better

Spaetzle is a special German pasta. Of course, you can buy dried spaetzle, but I’m afraid they have nothing to do with fresh, home-made ones. Anyone who knows the taste of fresh spaetzle, never wants others again. So fluffy, so juicy, so delicious. Here’s the basic recipe.

read more
August 31st, 2018 | main dishes

Turkey Skewers with Peach & Pimientos de Padron

Grill skewers with little meat, but with lots of vegetables and flavor! Here, the little Spanish peppers play the first violin. The sweetness of the peach softens the pepper sharpness a little bit. The aroma of the bay leaves gives these midsummer BBQ skewers the ultimate kick. Simply delicious.

read more
timbered facade winery Borell-Diehl, Palatinate November 21st, 2018 | Landgänge

Discovery tour Palatinate Part 1

We had planned a hiking week in the Palatinate vineyards for long. Unfortunately, in 2018 we could not realize it. At the invitation of the Palatinate wine marketing association Pfalzwein e. V., we had the chance to experience a Crash Course Palatinate at the beginning of November: Six wine shops, 13 winegrowers and an “Autumn Fireplace Talk” in the evening – the Palatinate from South to North in just one day!

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.