Let's Wok - Recettes
Let's Wok - Recettes
Churros
Make delicious Churros in your HOT WOK Ingredients for 4 Persons: 2.5 dl water 110 g unsalted butter 1 tbsp. sugar 1 pinch salt 160 g wheat flour 3 eggs 1 tsp. vanilla sugar 1 L oil (for frying) Topping sugar cinnamon if desired chocolate sauce if desired How to make Churros Preparation:Pour the water, butter, sugar and salt into a saucepan. Bring to the boil. Mix in all the flour at once. Stir until the dough comes together and releases the pan. Remove the pan from the heat and allow the dough to cool. When the batter is pinky hot, stir in one egg at a time. Finish by adding the vanilla sugar. Prepare a bowl with sugar, and cinnamon if desired, to roll the hot churros in.Preparation:Heat the oil in a wok or paella pan. It should be around 180°C. If necessary, test with a small lump of dough, if the oil bubbles and the dough flows, the oil is ready.Put the dough in a piping bag with a star tip at the end.Spray the dough directly into the oil. Cut the dough with scissors when the desired size of churros is sprayed out.Fry until golden brown. Drain on some kitchen roll, then toss in sugar and cinnamon.Serve:Eat your churros as they are or with chocolate sauce and softice. Enjoy!
Chicken and vegetables
For 4 persons. Wok sauce 1 dl soy 3 tbsp ketjap manis 2 tbsp sweet chili sous 1 tbsp mustard 2 tbsp sugar Chicken and vegetables 400 g chicken 1 tbsp Italian Toscana 200 g mushrooms 1 pepper fruit 1 can chickpeas 1 bag candy peas 1 onion Oil for frying Salt and pepper How to: 1. Coarsely chop everything and mix the wok sauce together.2. Turn on your hot wok and fry the chicken, once the chicken is fried, remove it.3. Fry the chickpeas and take them off again.4. Fry the mushrooms, when the mushrooms start to shrivel add the onions. 5. When the mushrooms and onions have turned colour. Add the pepper fruit fry for a minute.6. Take all the other ingredients in the wok, except the candy peas.7. Season to taste with salt and pepper. 8. Just before serving, toss in the candy peas. Recipe from: https://www.instagram.com/handgaard_bbq/
Fried Calamari with fried rice by HOT WOK
You need: 2 Calamari tubes cut into rings 1 egg 300 g. potato flour 1 tbsp. sesame oil Salt and pepper 1 liter oil for frying 1 big onion, coarsely chopped 1 red or green bell pepper, coarsely chopped 3 cloves of garlic, finely chopped 3 spring onions, cut into 2 cm pieces 2 eggs 1 tbsp. curry paste 2-3 dl. Boiled and chilled basmati rice 1 lemon, coarsely chopped 1 bunch of cilantro, finely chopped Sauce: 2 tbsp. ketchup 2 tbsp. tamari or soya sauce 2 tbsp. hoisin sauce 1 tbsp. sesame oil Instructions: Begin by checking the calamari for bones and cutting them into strips. Mix 1 egg with sesame oil, salt, and pepper – marinade the calamari in this. Prepare the vegetables and put them separately in little bowls. Mix the sauce. Dredge the calamari in the potato flour. Heat 1 liter oil to 180 °C and fry a bit of the calamari at a time and move them to a paper to get rid of excess oil. Throw out the oil, as it cannot be reused when you have fried fish or shellfish. When you throw out oil, never put it in the sink but pour the cold oil into a bottle of sorts and throw it in the trash can. Heat the wok with 2 tbsp. oil and scramble to eggs in the wok. Push the egg to the side, add some oil to the wok and fry the onion. Mix the onion and the egg and push it to the side. Add some oil and fry the bell pepper, add garlic, and mix with the onion and egg. Push it to the side again and heat the curry paste. Add the rice and fry it for a minute or two and mix everything in the wok. Fry it for a few minutes and add the sauce. Mix well and remove the mixture to a serving bowl. Quickly, heat the calamari on the wok and add it to the serving bowl. Garnish with lemon and fresh herbs.
Noodles with tiger prawns made by HOT WOK
You need: Egg noodles, can be with the taste of shrimp 1 big red onion, thinly sliced 1 red bell pepper, thinly sliced 2 eggs Tiger prawns – about 10 per person Bean sprouts 2 spring onions, finely chopped Sauce: 1 tbsp. curry powder ½ tsp. chili powder or flakes 2 tbsp. water A bit of salt 1 tbsp. light soya sauce A few drops of sesame oil A few drops of soya sauce Instructions: Put the noodles in a bowl with boiling water and a bit of salt. Drain the noodles when they are al dente and put them on a clean dishcloth. Cut the vegetables so they are ready to be cooked. Prepare the sauce by mixing the curry and chili with 2 tbsp. water and add the rest of the ingredients. Heat the wok and add about 1 tbsp. oil. Add the eggs, scramble them, and push them to the side. Add a bit of oil and fry the onions and mix with the egg for about 30 seconds. Push them to the side again. Add a bit of oil and the bell pepper. Fry it and mix it with the onion and egg. Push it aside again, add oil, and fry the prawns. Remember to fry the prawns on both sides. Mix it all together and fry for a few minutes while you stir. Add the bean sprouts and stir. Now add the noodles and mix well. Heat it for about a minute and add the sauce. Mix the sauce well with the rest of the ingredients and heat it for a minute or so. Serve with spring onions and fresh cilantro.
Spicy Tofu made by HOT WOK
You need: 300 g. firm tofu, drained and cut into 2x2 cubes 1 tbsp. fresh ginger, finely chopped 2 cloves of garlic, finely chopped 1 big onion, chopped 3-4 spring onions, cut 2 cm. pieces 1 bell pepper, chopped 1 fresh red chili, chopped 1 big tomato, cut into wedges Marinade: 2 tbsp. light soya sauce 2 tsp. sesame oil 1 tsp. sugar Sauce: 2 tbsp. light soya sauce 1 tbsp. chili (depending on hotness) or curry paste 1 tbsp. hoisin sauce 1 tbsp. red wine vinegar 1 tbsp. dark soya sauce Instructions: Begin by marinating the tofu and let it sit for about 15 minutes, while you prepare the vegetables. Heat the wok and add 2 tbsp. of sunflower oil. Sauté the tofu golden on all sides and take it off the pan. Mix all the ingredients for the sauce. Heat the wok with 1 tbsp. oil and fry the onion for about 30 seconds and push it to the sides of the wok. Fry the bell pepper for about 30 seconds. Add garlic and ginger and stir for about 10 seconds and mix it with the onions. Push it to the sides again and fry the tomato. Mix it all together and squish the tomato wedges to release the juices. Add spring onion and chili and give the mix a good toss. Cook it for a few minutes while you still mix and toss the ingredients around. Turn the heat down and add the sauce. Heat it for a minute or two until it is hot. Lastly, ass the fried tofu and garnish with fresh, finely chopped herbs.
Roasted vegetables for 4 persons
Roast recipeRoasted vegetables for 4 persons (as an accessory) or 2-3 persons (as main dish) (30 min.) Fry the vegetables so that they are still crispy and delicious. The dish can be served with cooked pasta as a side dish. INGREDIENTS 450 g broccoli 2 bunches of spring onions or 1 leek 2 small cloves of garlic 1 green bell bell pepper 350 g mushrooms 100 g bean sprouts 3 dl chopped kale 3 tbsp. neutral oil for frying (e.g. grape seed oil) GINGER SAUCE 5 cm fresh ginger 2-3 TBSP. oyster sauce 2 TBSP. Soy sauce 2½ dl. chicken or vegetable stock 2 TSP. Cornstarch salt and freshly ground pepper RISTEDE ALMOND 50 g almonds (skinned) 2 TSP. Oil ½ TBSP. Soy sauce 1 pinch of dried chili flakes How to prepare flash roasted vegetables in your HOT WOK.1. break the broccoli into bunches and cut into 1 cm thick slices. Slice the spring onions diagonally and slice the garlic thinly. Cut the bell bell pepper into strips. Clean mushrooms and cut into thick slices. Rinse bean sprouts and kale.2. ginger sauce: peel and grate the ginger and mix all the ingredients for the sauce together.3. toasted almonds: Lightly toast the almonds in a dry pan. Pour the oil and soy over them and let them evaporate. Sprinkle with chili and place the almonds on a piece of baking paper.Heat some oil well in a wok. Fry the broccoli for a few minutes and remove from the wok. Fry the peppers, spring onions and garlic for 1-2 minutes and remove from the wok. Add some new oil and fry the kale for 2 minutes, then remove it from the wok as well. Pour the ginger sauce into the wok and stir constantly until it becomes creamy. Then add the stir-fried vegetables back into the wok with the mushrooms and heat briefly. Add bean sprouts at the end and you're done.Season with salt and pepper and sprinkle with almonds.
Lemon Chicken by HOT WOK
You need: 400 g. chicken cut into 3x3 cm. cubes 300 g. potato flour Salt and pepper 1 liter sunflower oil for frying Marinade for chicken: 2 tbsp. light soya sauce1 tbsp. sesame oil2 tsp. sugar½ tsp. salt1 tbsp. finely grated fresh ginger1 egg Lemon sauce: 1 lemon – both the juice and the zest cut into strips2 tbsp. honey2 tbsp. rice vinegar2 dl. Chicken stock2 tbsp. maizena (or some kind of starch)1 tsp. powdered sugarWaterSalt Garnish: Slices of lemonSpring onion, finely choppedFresh cilantro, finely chopped Instructions: Mix the ingredients for the marinade and coat the chicken in a bowl. Massage the marinade into the chicken pieces. Put the potato flour in a bowl with some salt and pepper. Crack the egg into the bowl with the chicken and mix thoroughly. Dredge the chicken pieces in the potato flour mixture. Heat the oil in your wok to 180 °C. The sauce: Zest the lemon and cut it into thin strips. Juice the lemon in a bowl and mix with honey, rice vinegar, and a bit of salt. Mix maizena and powdered sugar with a bit of cold water. Prepare 2 dl. Chicken stock. When the oil in the wok is hot enough, you fry the chicken. Do not fry all the chicken at a time, but fry some at a time. The chicken should be golden and crispy after about 4 minutes. Remove the chicken to a paper to get rid of excess oil. When the chicken is done, you can get rid of the oil from the wok. As you have not fried fish, you can save the oil and use it 2-3 more times. When you throw out oil, never put it in the sink but pour the cold oil into a bottle of sorts and throw it in the trash can. Then you are ready to make the sauce. Add 2-3 tsp. oil in the wok and add the lemon zest. Cook for 10 seconds and add the lemon juice and heat for an additional 30 seconds. Add the chicken stock and reduce the sauce for a couple of minutes. Thicken the sauce with maizena – get the sauce to a boil to thicken. Add the chicken to the sauce and make sure all the chicken is coated. Garnish with lemon slices, spring onion, and fresh cilantro.
Beef with basil in HOT WOK
Recipe for making Beef with Basil in a HOT WOK Preparation for 4 people: 400 g beef (tenderloin or fillet) 8 tbsp. oil 3 cloves of garlic 4 sprigs of holy basil chilli (according to your wishes) 7 tbsp. oyster sauce 3 tbsp. soya 150 g carrots (in strips) 100 g onions (in strips) 50 g fresh pepper 1.5 tbsp. sugar salt & pepper 6 tbsp. water Rice Preparation:Cut the beef into thin slices and marinate in a mixture of oyster sauce, soya, sugar, just under half the oil, salt and pepper for at least 20 minutes. Clean and cut the vegetables.Peel the leaves from the holy basilChop the garlic Rice is cooked. Preparation:The remaining oil is heated on the wok. Sauté the garlic and chilli. Add the beef and fry for 2-3 minutes. Mix in the vegetables and a little water, fry for another 2-3 mins. Serve:Serve with rice.
French fries in Wok
Simple "How to": Warm oilTurn on your HOT WOK Gas stove. 7 and 12 kW burners are quickly hot and the Silverline model needs a little longer cause it's 4,5 kW effect. But expect the oil to be ready in 3-4 minutes. Fry the potatoesAdd your french fries or sliced potatoes.Let them fry until crispy / golden / brown. ServersSprinkle with coarse salt or flake salt. 🍟👌 Bon appetite
Falafels made in a HOT WOK
The recipe is made by Ædedolken Lang.For 4 peopleWhat you need: 400 gr dried chickpeas A large bunch of broad-leaved parsley, 4 cloves garlic, 3 onions 1 tablespoon crushed coriander 1 tablespoon cumin, 1 teaspoon chili powder 1 tablespoon salt 4 eggs 3 tbsp rasp 1 liter of sunflower oil Here's how you do it:Rinse the dried chickpeas in cold water. Then you soak them in a bowl of suitable size and with plenty of water (they suck a lot of water and fill about twice as much when they have sucked the water). The chickpeas should be soaked for 24 hours or at least for 12 hours. The chickpeas are now softened up and now they need to be rinsed one last time.Now put all the ingredients in a blender and blend them to a large mass.Now shape the falafels as when making meatballs. So with a tablespoon or even better in a falafel iron.Turn on your HOT WOK Gas Extinguisher. Outdoor.Heat 1 liter of sunflower oil in the wok pan and now fry the falafels at 160-180 degrees for about 2-3 minutes. Make 6-8 pieces at a time. Beware of the heating oil!Now you are ready to serve your homemade falafels in e.g. pita bread with salad and dressing. Bon appetite.
Fried squid with fried rice
What you need for 4 pers: 2 squid tubes, cut into thin rings - remember to see if all bones are removed 1 egg 300 grams of potato flour 1 tablespoon sesame oil salt and pepper 1 liter of oil for frying 1 large onion, cut into coarse cubes 1 pepper red or green, cut into large cubes 3 cloves garlic, finely chopped 3 spring onions, cut coarsely 2 cm 2 eggs 1 tablespoon curry paste 2-3 dl boiled and cooled basmati rice 1 lemon, cut into coarse cubes 1 bunch coriander or basil, finely chopped Sauce: 2 tablespoons ketchup - Heinz is good as it is sour 2 tablespoons tamari or soy sauce 2 tbsp hoisinsauce 1 tablespoon sesame oil Here's how you do it: Start by checking if there are bones in the squid and cut them into thin rings. Mix 1 egg with sesame oil and beat with salt and pepper, marinate the squid in it. Prepare all the vegetables and place them separately on a platter or in bowls. Mix the sauce. Turn the squid into potato flour, it should have a dry consistency so they remain separated. Heat 1 liter of oil up to 180 degrees and fry the squid a little at a time, place them on greaseproof paper. Discard the oil, it can not be recycled once we have had seafood in it. Heat the wok with 2 tablespoons oil and put 2 eggs here and let them fry for a few seconds before you scramble them. Pull the eggs up on the side, add a little oil and fry the onions. Turn the whole wok together and pull up on the side, add a little oil and fry the peppers, add the garlic and make friends with the rest of the wok. Pull the vegetables up the side and add a little oil, add the curry paste and heat for a few seconds. Put the rice on and fry for a minute and turn the whole wok together. Fry well for a few minutes and add the sauce. Turn it all over well and heat through so that there are no lumps in the rice. Put the rice in a dish, heat the wok and give the squid a shot of heat before serving. Serve with lemon and fresh herbs.
Porc Asiatique et Riz
Un plat savoureux à base de porc, légumes, riz jasmin et graines de sésame. Ingrédients (pour 4 personnes) 2 gousses d’ail Huile et beurre (selon besoin) 600 ml d’eau 300 g de riz jasmin 1 concombre 2-3 carottes 600 g de salade / Pak Choi 600 g de filet de porc 60 g de graines de sésame 50 g de mayonnaise 50 ml de sauce soja Sel et poivre Sucre et piment (optionnel) Préparation 1️⃣ Cuisson du riz Porter à ébullition 600 ml d’eau avec 1 c. à café de sel. Ajouter le riz et cuire pendant 12 minutes. Laisser reposer 10-12 minutes, jusqu'à ce que l’eau soit complètement absorbée. 2️⃣ Préparation des ingrédients Couper le concombre en rondelles ou en dés. Couper les carottes en fines tranches ou en bâtonnets. Hacher grossièrement la salade / Pak Choi. Couper le porc en lanières. Hacher l’ail finement. Mélanger la mayonnaise et la sauce soja dans un bol. 3️⃣ Cuisson des ingrédients dans le wok Chauffer un peu d’huile de tournesol dans le wok et faire revenir l’ail brièvement. Nettoyer le wok, puis faire griller les graines de sésame à feu vif pendant 3-4 minutes, jusqu’à ce qu’elles soient dorées. Réchauffer le wok avec un peu d’huile et faire revenir les carottes à feu vif pendant 4-5 minutes. Ajouter la salade / Pak Choi et cuire encore 2 minutes à feu moyen. Retirer le mélange et réserver dans un bol. 4️⃣ Cuisson du porc Ajouter l’huile, les épices, le piment, etc. dans le wok et faire revenir le porc à feu vif pendant 3-5 minutes. Ajouter les légumes sautés, une pincée de sucre, du sel, du poivre et un peu de sauce soja. Mélanger et faire revenir encore 3 minutes. 5️⃣ Dressage et service Servir dans une assiette avec le riz, le porc, les légumes et le concombre. Saupoudrer de graines de sésame. Napper avec la mayonnaise au soja. Bon appétit !
