Kung Po Prawns Recipe [Kung Po Garnelen] Gong Bao Prawns

For this recipe, you're supposed to use giant prawns, but as I've mentioned before, I'm highly allergic to shellfish, that's why I can't prepare prawns (my fingers swell). So when I'm making this dish for my family, who loves it, I'm using already prepared shrimps out of the chiller cabinet.

To achieve a more appealing look, you should try to use giant prawns with the head still on.

Kung Po Prawns for 4 (220kcal / serving)

400g shrimps OR 20 giant prawns with the head on OR you can use any other white fish or squid
200ml chicken broth
50g scallions
15g ginger
2 garlic cloves
2tbsp Doubanjiang (you can use chilisauce instead, but the taste will be slightly different)
2tbsp starch
8tbsp ketchup
4tbsp sake (rice wine)
1 1/3tbsp soy sauce
2tbsp sugar
2tsp rice vinegar
1 1/2tbsp salad oil
2tsp sesame oil


1. Chop scallions, ginger and garlic.

• When you're not using prepared shrimps, you should now prepare the giant prawns. Remove the legs and antennas with a knife or a pair of scissors. Remove the end of the tail and press out the liquid. Cut open the backpart of the prawn, but keep the first and last segment intact. With a thin skewer, remove the bowel.

2. In a bowl, combine chicken broth, ketchup, sake, soy sauce, sugar and vinegar. Mix well.
3. In another bowl, combine starch with 2tbsp water.
4. Let's fry the prawns/shrimps. In a pan, bring 2tsp salad oil to high heat. Add the shellfish.
5. When using prawns you fry them until they turn red. When using shrimps, you fry them for about 2-3 minutes. Then remove both from the pan.

6. In the same pan, heat another 2tsp of salad oil and add scallions, ginger and garlic. Add doubanjiang but be careful. The spiciness might make you cough or burn in your eyes. Cook until everything developed its aroma.
7. Add the prepared spice mix (the one from step 2). Bring to a boil.
8. Add the shellfish and fry for another few minutes.
9. Slowly add the starch mixture while stirring fast to thicken the sauce.
10. At the end, add the sesame oil and done!

请慢用!!

Spicy Fried Eggplant Recipe [Auberginen in pikanter Sauce Rezept]

This recipe is rather oily, so you should serve it with a plain side dish like rice to take in the extra oil. You can also consider steamed or cooked side dishes.
Fry the meat together with the garlic to give it an extra aroma, then add the fried eggplant.
You can use pork or beef and chilisauce instead of doubanjiang, but the taste will be not the same.


Spicy Fried Eggplant for 4 (500kcal / serving)

800g eggplant
150g - 200g (what you like) of  ground meat
200ml chicken broth
70g scallions
15g ginger
2 garlic cloves
2tbsp salad oil
3tbsp soysauce
2tbsp sake
2tsp sugar
1tsp Doubanjiang
2tsp starch
2tsp sesame oil
oil for deep frying


1. Cut the scallions into small rings. Peel the ginger and garlic and then thinly slice both of it.
2. Remove the stem of the eggplant. Cut it into bitesize pieces.

3. Now it's time to deep fry the eggplant. In a pot, heat enough oil to 180°C. Add the eggplants and deep fry until the skin is deep purple (2-3 minutes). Take them out and place them on a plate with a kitchen towel to drain.
4. Let's fry the meat. In a pan, bring the salad oil to medium heat. Add the ground meat and fry until crumbly.
5. Add ginger, scallions and garlic and keep frying.
6. Add doubanjiang but be careful, the spiciness might make you cough or burn in your eyes. Add soysauce, sugar and sake. Add the chicken broth and boil up.

7. Add the fried eggplant and let everything boil for 1-2 minutes.
8. In the meantime, combine the starch with 1 1/2 tbsp water. While fast stirring, add the starchmix to the pan and thicken everything a bit.
9. When it has thickened, add the sesame oil and done!

请慢用!!

Beware, you might need some bitters afterwards.

Sichuan Style Chicken with Cashew Nuts Recipe [Hühnchen Kung Pao Rezept] (Kung Pao Chicken)

Okay, I've decided I just can't post all recipes I've cooked, because it's taking too much time.
So from now on, I'll only post the most interesting recipes first, the easier ones, where you mainly have to cut and grate, will be pushed back until later.

Kung Pao Chicken for 4 (400kcal / serving):

400g chicken breast (recipe says thighs, but breast is better, trust me)
For chicken seasoning:
1/2tsp salt
2tbsp sake (rice wine)
1 1/2 tbsp starch
50g cashew nuts
100ml salad oil
60g green bell pepper
60g red bell pepper
50g spring onions
1tsp ginger
optional 2 red chilis (this dish is actually hot, but I was cooking for my family and they can't stand it spicy)
For seasoning:
3tbsp soysauce
2tsp sake
2tsp sugar
2tsp rice vinegar
5tbsp chicken broth
2tbsp starch

1. In a small bowl, soak the cashew nuts in oil for about 10 minutes.
2. Peel onions and cut into cubes. Clean the bell peppers, then cut into 1cm pieces. Cut the chilis into small rings. Peel the ginger and cut into small stripes. Cut the spring onions into 2cm pieces.
3. Cut the meat into 1cm pieces. Put in a bowl, then add  salt, sake and starch.

4. Now lets mix the spices for the seasoning. In a bowl, combine soysauce, sake, sugar and vinegar and mix. Add broth and starch and mix well.
5. In a large pan, heat a few tbsp of salad oil to medium heat. Fry for a few minutes until the colour begins to change.
6. Add spring onions, chilis and ginger and keep frying.

 Add the bell pepper and later cashew nuts.

Fry until the meat is cooked through and the vegetables are getting tender.
7. Add the seasoning und stir until the sauce begins to thicken.

8. Serve with rice and done!

 请慢用

Bang Bang Chicken Recipe [Banbanji Rezept] (Banbanji Recipe)

This recipe seemed really odd to me and I wasn't sure if I would like it. The first bites are really weird ... but the more you eat, the better it gets! What a great dish.
You should note, that this is a cold dish!

Banbanji for 4 (360kcal/serving):

300g chicken breast
100g cucumber
1,2l chicken stock
60g spring onions
20g ginger
          For the sauce:
40g spring onions
10g ginger
4tbsp sesame paste (I took the Arabian Tahina, if you take Chinese or Japanse paste, you might need less sugar)
2tbsp rice vinegar
2tbsp soy sauce
3tbsp sugar
1tbsp sesame oil
2tsp chinese chile oil (called Ra-Yu or La-Yu)


1. For the broth, cut the spring onions into 2cm pieces. Cut the ginger into slices.

2. In a pot, bring chicken stock with spring onions and ginger to boil. Add the meat and let cook over low heat for ca. 20 minutes.
3. Take the pot from the plate and let everything cool on room temperature.
4. Cut cucumber into slices. For the sauce, chop the sprin onions, peel and chop the ginger.
5.Take 5tbsp of broth from the pot and but it in a bowl. Add sesame paste and vinegar. Add soy sauce and sugar. Add sesame oil and chili oil. Mix well. Now add the chopped spring onions and ginger.

Mix everything well.

6. Now take the meat out of the broth and pat dry with a kitchen towel. Cut into very thin pieces or rip with your fingers.
7. Arrange on a plate with the cucumbers. Add the sauce and done! You should serve rice with it.

请慢用!!

Sweetcorn Soup Recipe [Chinesische Maissuppe Rezept]

Sweetcorn Soup Recipe for 5 (80kcal per serving)

250g sweetcorn (can)
800ml chicken broth (no salt!)
1/2 tsp salt
sugar and pepper to your taste
1 big egg
1 1/2 tbsp starch
2 1/2 tbsp water

1. In a small bowl, dissolve starch in water. Puree the corn with a handheld blender.
2. In a big pot, bring broth to a boil. Add corn puree and salt.
3. Now thicken the soup with the dissolved starch.
4. Now slowly pour in the beaten egg and wait until it stocked.
5. Taste the soup. If salty, you can add another egg white. It'll help.
6. Already done!

请慢用!!

Chinese Cabbage Salad Recipe (Chinakohl Salat Rezept)

A very healthy and yet low calorie and filling recipe for people on a diet! Of course that's not all you can eat, you also need some calories with it.

Chinese Cabbage Salad for 4 (75kcal pro portion)

300g Chinese Cabbage
5tbsp sweet corn
cherry tomatoes
one lemon
          For the dressing:
4 tbsp rice vinegar
2tsp sugar
2tbsp sesame oil
salt

1. Cut the Chinese Cabbage into thin stripes. Lay in room temperature water for ca. 5 minutes.
2. Cut the tomatoes into half. Cut lemon into quarters. When you're taking the corn out of a can, let it drain.

3. In a bowl, mix vinegar, sugar and salt. Add oil and mix well.
4. Take the cabbage out of the water and draing. Then arrange everything on a plate and put the lemon quarters aside.

请慢用!!

Lemon Chicken Recipe [Frittiertes Huhn mit Zitrone Rezept]

This is a recipe I know from China - my dad took us to a restaurant near his work (no, we're not Chinese, he just worked there) in Beijing and he love this restaurant and of course wanted us to love it to.
Not hard to say, I didn't like it very much. Everything was SO spicy. They're speciality were spicy ribs and my parents could eat them like chips. I was only able to eat half of it and was already crying like a baby. I have no idea if it was good, because during that evening I never felt my tongue again.
So next time we went there (of course we had to go a second time) my parents went for the ribs again and I wanted to try something else and I found Lemon Chicken.
I can't say I liked it very much either...
but years have passed, my taste changed and I got curious again. Thank God, because it was delicious!


Lemon Chicken for 4 (350kcal/portion)

400g chicken thighs with skin but withou bones (if not without bones, buy regular chicken thigh with skin and remove the bones ... it's a little complicated, but I did it too!)
Salt
2 tbsp Sake (rice wine)
100g starch
Frying oil
     For the sauce:
150g sugar (yes)
100g lemon juice
60g rice vinegar
100g water
2tbsp starch
big pan, large enough to deep fry

1. Slightly cut in the meat from both sides. Be careful not to cut it through.
2. Lay on a plate next to eachother. Sprinkle with salt and sake and rub in. Put aside for 10 minutes.
3. While waiting, we can mix the sauce. In a bowl, mix sugar and vinegar. Add lemon juice and stir. Finally, add starch and mix well.
4. On another plate, sprinkle starch. Roll the meat in it until everythings covered.
5. Now we can deep fry the meat. Lay a paper towel on a plate. Heat frying oil (enough for deep frying!) in a pot or big pan an bring to 180°C)
6. Piece by piece (too much at one time will make the temperature drop too fast) put meat in the pan and deep fry.

7. When the meat is coming up, you can fry it another minute. Then take out and lay it on the paper towel plate.
8. Take another pan or remove the oil from your used pan and pour in the lemon sauce. Bring to boil on medium heat.
9. While the sauce is simmering to thicken, cut the meat into bite size pieces.
10. When the sauce has thickend, add the meat and stir until everything is covered. That's it!

请慢用!!

Sweet and Sour Pork [Schweinefleisch Süß-Sauer]

357 days, 241 recipes

Thursday was sweet and sour pork. I'm usually not a big fan of sweet and sour, because I like my food decided. Plus, it most restaurants it contains pineapple or orange or something and I don't like fruit in hearty dishes. I don't know why, I just don't like it.
But since this recipe was part of the cook book and I had everything in the fridge, I decided to go for it.

My friend Laureen came over to help me cook (or help me eat?).

Sweet and Sour Pork for 4 (550 kcal/serving):

350g pork (best is from the ham part)
1/2 onion (if you like onions, take the whole)
1 bell pepper
100g carrots
100g cooked bamboo shoots
4Tbsp Salad Oil
Fryingoil
 
Seasoning for the meat:
A pinch salt
2Tbsp soy sauce
1 1/2 sake (rice wine)
pepper

Dough:
1 Egg
3 EL starch

For the sauce:
3Tbsp soy sauce
4Tbsp rice vinegar (seems a lot, but you'll need it!)
90ml water
120g sugar
1 1/2 Tbsp starch


1. Cut the meat into 1,5cm bitesize pieces.
2. For the meat seasoning, combine soysauce with salt, add sake and mix well. Add pepper and put in the meat. Stir until everything is covered with seasoning.
3. Cut carrots, bamboo shoots, bell pepper and onions into bitesize pieces.
4. In a small pot, bring little water to a boil and cook carrots and bamboo shoots for about 5 minutes. Then pour them into a colander and briefly chill under cold water.
5. For the dough, mix egg with starch and beat well! There shouldn't be any chunks. Add the meat and stir until everything is covered with dough.

6. For the sauce mix soy sauce, vinegar, water and sugar well. Add starch and mix well.
7. Now we're going to fry the meat. Therefore you need a big pot and lots of oil. Heat the oil in the pot to 180°C. Drop a little dough - when it comes right up, the oil is hot enough. Add the pieces of meat little by little without them sticking together. Fry until golden brown, then lay on a plate with kitchen paper.
8. In a big pan, heat the salad oil. Fry onions and bell pepper until the colours slightly changes. Add carrots and bamboo shoots and cooking a little. Then take out the vegetables and put aside.

9. Pour the sauce mix into the pan and cook over high heat. When the sauce is becoming thicker add the meat and vegetables. Cook until everything is glazed. Taste and adjust seasoning.

10. 请享用!