Let's Wok - Recettes
Let's Wok - Recettes
Asian Pumpkin Soup
Asian Pumpkin Soup on HOT WOK 🔥 Ingredients for 4 people: 3 tbsp coconut oil 500 g pumpkin 400 g carrots 1 spring onion (50 g) 1 small chili 1 clove garlic 5 cm ginger (30 g) 1 tsp turmeric 500 ml vegetable broth 400 ml coconut milk 5 leaves Thai basil 1 lime leaf A pinch of salt 1 tbsp soy sauce A pinch of black pepper 1 tbsp lime juice Fresh coriander for serving How to cook it on HOT WOK: Preparation: Remove the stems from the pumpkin, peel it if necessary, and hollow it out. Weigh the pumpkin and use the same amount of carrots. Peel the carrots and cut both the pumpkin and carrots into large chunks. Peel and finely chop the ginger and turmeric. Finely chop the spring onion, chili, and garlic. Heat up the HOT WOK gas burner: Set the HOT WOK to high heat and heat the coconut oil in the wok. When the oil is hot, add the spring onion, ginger, chili, turmeric, and garlic. Sauté everything until it becomes translucent and fragrant. Add the vegetables: Add the pumpkin and carrots to the wok, and gently cook without browning them. Reduce the heat slightly and pour in the vegetable broth and coconut milk. Add the Thai basil and lime leaf. Simmer: Bring the soup to a boil, then let it simmer on medium heat for about 10-15 minutes, or until the vegetables are tender. Test by pricking the vegetables with a needle – they should slide off easily when they are ready. Remove herbs and blend: Remove the lime leaf and basil leaves from the soup. Use a hand blender to puree the soup until smooth and creamy. Season and serve: Season the soup with salt, pepper, soy sauce, and lime juice to taste. Serve hot, topped with fresh coriander.
Mussels with herbs and beer on a HOT WOK
If you're looking to cook a flavorful seafood dish with a quick and intense heat, this mussel recipe made on a HOT WOK gas burner is perfect! With fresh mussels, herbs, and a splash of beer, this dish comes together in minutes, locking in all the natural juices and bold flavors. Serve it with a cold beer for the ultimate seafood experience. 4 Persons. Ingredients: 2 kg mussels 🦪 1 tbsp butter 🧈 4 garlic cloves 🧄 (thinly sliced) 1/2 tsp chili flakes 🌶️ 2 carrots 🥕 (diced) 2 celery stalks 🥬 (diced) 1/2 lemon 🍋 (sliced) 1 beer 🍺 (same type for serving) 2.5 dl (1 cup) crème fraîche 38% 🥛 1 handful of roughly chopped parsley 🌿 Salt and pepper to taste Instructions for HOT WOK: Preparation: Start by thoroughly rinsing the mussels. Remove any damaged ones or those that don’t close when tapped lightly on the counter. Prepare the vegetables: Dice the carrots and celery. Slice the garlic cloves thinly. Heat the HOT WOK Gas Burner on high heat: Melt the butter in the wok, making sure it gets hot enough. Add the garlic, chili flakes, carrots, and celery. Sauté for a couple of minutes until the vegetables become slightly golden and fragrant. Add lemon and beer: Add the lemon slices and beer to the wok and stir well. Season with salt and pepper. Let everything come to a boil over high heat. Steam the mussels: Once the liquid is boiling vigorously, add the rinsed mussels. Stir quickly to coat them in the liquid. Cover the wok with a lid (or use a large lid that fits over most of the wok) and let the mussels steam for about 2 minutes, or until they open. Finishing touches: Once the mussels have opened, remove the lid and crank the heat to maximum again. Stir in the crème fraîche and chopped parsley, mixing everything gently so the mussels are well-coated. Taste the broth and adjust seasoning with more salt, pepper, and a squeeze of lemon juice if needed. Serving: Pour the mussels and the flavorful broth into a serving dish and serve immediately with a cold beer of the same type used in the dish. Tip: The HOT WOK Gas Burner provides faster and stronger heat, making this dish even more delicious as the mussels steam quickly, preserving their juices and flavor!
Potato Leek Soup
Potato Leek Soup on a HOT WOK Serves 4 people:4 portions 850 grams peeled potatoes 250 grams bacon (can be increased if you are a bacon pig) 1 vegetable stock 250 ml whipping cream 37%. Start by cutting and washing the leeks and potatoes, then fry the bacon crispy in the pan, when it is crispy take it out and add the leeks and potatoes and fry a little bit, then add water until it is covered plus vegetable stock. Cook for about 20 minutes (until tender), when it is tender, remove from the heat and pour about half of the water from a bowl. Blend the potatoes and leeks and the remaining water until it is a uniform mass, then bring it to a boil with cream and possibly some of the liquid (until it has the desired consistency). Season to taste with salt and pepper and finally sprinkle with bacon.
Delicious Mushroom Soup on Your HOT WOK
Mushroom soup is suggested here 🍄🟫. Made on a hot wok but can easily be prepared on the stove 😁. 2 tablespoons butter 2 tablespoons olive oil 1 red onion 3 cloves of garlic 400 grams brown mushrooms 1 dl white wine 1 tablespoon fresh thyme 3 tablespoons flour 1 liter mushroom broth (used 3 mushroom bouillon cubes in 1 liter water) 2 teaspoons Dijon mustard Cream Salt and pepper Finely chop the red onion and garlic. Slice the mushrooms. Bring all the ingredients to the wok. Put butter and olive oil in a pan over low heat (middle burner). Put the chopped onions and garlic in the wok, fry until golden. Add the mushrooms and fry until most of the liquid is gone. Add white wine and thyme, let most of it evaporate. Add Dijon mustard, salt, and pepper. Sprinkle flour over and add the mushroom broth, let it simmer for about 5 minutes, stirring occasionally. Finish with a little cream and season to taste with salt and pepper.
Soupe de Poulet - Tom Kha Gai
Ingrédients (pour 4 personnes) 200 g de filet de poulet 150 g de champignons 400 g de lait de coco 100 g de galanga 3 tiges de citronnelle 6 feuilles de combava (kaffir lime) Coriandre (selon goût) Piment (selon goût) 6 c. à soupe de jus de citron vert 3 c. à soupe de sauce de poisson 300 ml d’eau 1 c. à café de sel Préparation 1️⃣ Préparer les ingrédients Couper le poulet en fines lanières. Rincer et couper les champignons. Trancher le galanga en fines rondelles. Couper la citronnelle en biais en fines lamelles. 2️⃣ Préparer le bouillon Porter l’eau à ébullition avec 1 c. à soupe de jus de citron vert. Faire chauffer le lait de coco et l’eau ensemble. 3️⃣ Cuisson Ajouter le galanga, les champignons, la citronnelle, les feuilles de combava, le poulet et le sel. Laisser mijoter environ 10 minutes. 4️⃣ Assaisonnement Ajouter le piment, la sauce de poisson et les 5 c. à soupe restantes de jus de citron vert. Mélanger et ajuster l’assaisonnement selon votre goût. 5️⃣ Service Ajouter de la coriandre fraîche avant de servir. Servir chaud, accompagné de pain ou de riz. Bon appétit !
