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
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Your email address will not be published.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 *

Pescado a la Veracruzana - Thunfisch mexikanisch February 23rd, 2021 | main dishes

Pescado a la Veracruzana – Mexican tuna

In times when we cannot travel due to the corona pandemic, why not bring a holiday feeling on our plate at home! Last weekend we were on a short culinary trip in Mexico, more precisely in Veracruz on the east coast of Mexico. A wonderful tuna fish with a fiery, colorful sauce awaited us and it was as if we were listening to the sounds of marimba and mariachi in the humid, warm evening air… Viva México!

read more
Avocado stuffed with prawns and wild garlic sauce March 27th, 2018 | starter

Stuffed avocado: lightning fast & noble

Avocado, shrimp, wild garlic – are in record-breaking time on the table and taste heavenly good. A super fast appetizer that leaves plenty of time to enjoy the spring outdoors in the fresh air. Here you can score points for Easter!

read more
December 10th, 2017 | main dishes

Heligoland “Knieper“ [Crab claw] @home

For many years I pestered my love, the captain, to travel to Heligoland [island in the North Sea] and eat „Knieper“. As a child of Cuxhaven I had so fantastic memories of that. Unfortunately we never managed to go there during the scanty holiday periods with all the other dates. What did I see yesterday on our weekly market at the market stall of our fish seller (you know, the one with the pulpo WhatsApp)? Knieper – incredible! Purchased, brought home and into the pot.

read more
February 12th, 2018 | on the road

Billy the Butcher – the name says it all

A restaurant guide of a special kind led us to Billy the Butcher. “Best Cuts in Town” presents 15 different restaurants and bars in Hamburg. The title leaves no doubt, nothing for vegans… The publisher is the German men‘s(cooking)magazine BEEF!. Passionate meat lovers may appreciate the invitation to a main course in each restaurant. To kick off our „Best Cuts“ tour of Hamburg we had a burger at the butcher shop in Altona.

read more


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