Let's Wok – Ricette
Let's Wok – Ricette
Filetto di maiale avvolto nel prosciutto serrano
Piatto cremoso al wok per la cucina all’aperto con HOT WOK Questa ricetta è perfetta per cucinare all’aperto con HOT WOK durante tutto l’anno. Il filetto di maiale, succoso e avvolto nel prosciutto serrano, viene completato da una salsa cremosa ai funghi dal sapore intenso. Ingredienti (4 porzioni) 2 filetti di maiale Fette di prosciutto serrano Sale e pepe nero macinato fresco Burro o crema di burro per la cottura 1 cipolla, affettata 200–250 g di funghi, affettati 2 tazze di panna da cucina Acqua, quanto basta Formaggio cremoso, a piacere Brodo vegetale o fondo di manzo (facoltativo) Prezzemolo liscio fresco, tritato finemente Preparazione Preparare la carneTagliare i filetti di maiale a medaglioni regolari. Condire leggermente con sale e pepe. Avvolgere ogni pezzo con una fetta di prosciutto serrano. Il prosciutto aderisce perfettamente senza bisogno di spago da cucina. Preriscaldare il HOT WOKAccendere il HOT WOK e posizionare una grande padella per paella sopra il bruciatore. Aggiungere una noce di burro e lasciarla sciogliere. Rosolare la carneRosolare i medaglioni avvolti a fuoco alto su tutti i lati fino a doratura. Rimuoverli dalla padella e tenerli da parte, oppure completare la cottura delicatamente sulla griglia. Cuocere le verdureAggiungere altro burro nella padella e saltare la cipolla e i funghi fino a quando risultano morbidi e leggermente dorati. Preparare la salsaSpostare le verdure su un lato della padella e versare la panna. Con un cucchiaio di legno, staccare i succhi di cottura dal fondo mescolando bene. Regolare la consistenza con un po’ d’acqua se necessario. InsaporireIncorporare il formaggio cremoso. Aggiustare di sale e pepe oppure aggiungere brodo vegetale o fondo di manzo, se desiderato. Completare il piattoRimettere i medaglioni di maiale nella salsa e lasciare sobbollire dolcemente per qualche minuto. Guarnire con prezzemolo fresco prima di servire. Consiglio Al posto dell’acqua si può usare vino bianco, ma il piatto è eccellente anche senza alcool. Contorni Tagliatelle, riso, patate, rösti, crocchette o il contorno che preferite. Un piatto ricco e saporito, ideale per la cucina all’aperto con HOT WOK.
Ajam Paniki – ali di pollo indonesiane al cocco
Un piatto speziato, ricco e aromatico – perfetto per il tuo HOT WOK Porta i sapori dell’Indonesia nella tua cucina all’aperto con questa ricetta facile e gustosa di Ajam Paniki. Ali di pollo allevate all’aperto cotte a fuoco lento in una salsa cremosa al cocco e spezie, preparate con il calore intenso del tuo HOT WOK. Ingredienti (per 4 persone) Per il pollo: 1 kg di ali di pollo ruspanti Olio per friggere Per la pasta di spezie (boemboe): 3 scalogni 3 spicchi d’aglio 2 peperoncini rossi (regolare a piacere) 1 cucchiaino di coriandolo in polvere 1 cucchiaino di curcuma 1 cucchiaino di pasta di gamberetti (opzionale) 1 cucchiaio di olio Salsa: 400 ml di latte di cocco 2 gambi di citronella (schiacciati) 3 foglie di lime 2 foglie di Daun Salam (opzionale) Sale e zucchero q.b. Preparazione: 1. Prepara la boemboe: Frulla tutti gli ingredienti fino a ottenere una pasta liscia e omogenea. 2. Rosola le ali: Accendi gli anelli interni del HOT WOK, aggiungi olio e fai dorare le ali di pollo. Metti da parte. 3. Cuoci la salsa: Riduci leggermente il calore. Fai soffriggere la boemboe per 1–2 minuti. Aggiungi il latte di cocco, la citronella, le foglie di lime e Daun Salam. Aggiusta di sale e zucchero. 4. Fai sobbollire: Rimetti le ali nel wok e cuoci a fuoco basso per circa 30 minuti, finché la salsa si addensa. 5. Servi: Servi con riso al vapore – e goditi un’autentica esperienza di gusto indonesiana direttamente dal tuo HOT WOK! Consiglio: Non hai ancora un HOT WOK? Puoi cucinare questo piatto anche su un fornello tradizionale – ma il calore del HOT WOK fa davvero la differenza.
Japanese Ramen with Dashi
Japanese Ramen with Dashi – Perfect for HOT WOK Gas Burner Make authentic Japanese ramen from scratch with your HOT WOK! This recipe delivers a deep umami flavor with homemade dashi, aromatic oil, and a flavorful tare. Perfect for a cozy evening with plenty of warmth and taste! Ingredients (2 servings) Dashi (Soup Base) 1 piece kombu seaweed 3 dried anchovies 3 dried shiitake mushrooms 900 ml water 1 handful bonito flakes Aromatic Oil 2 garlic cloves 2 green onions Chicken skin 3 tbsp oil or fat Tare (Flavor Enhancer for the Broth) 1.5 dl dashi 4 tbsp sake 2 tbsp mirin 1 tbsp ketjap manis (sweet soy sauce) 3 tbsp coarse salt Toppings Marinated pork tenderloin Marinated bamboo shoots Fish cakes Fresh green onions Ajitsuke eggs (marinated eggs) Fresh egg noodles Bean sprouts Instructions Dashi – The Soup Base Place kombu seaweed, dried shiitake mushrooms, and dried anchovies in 900 ml of water. Let it soak for 4 hours or overnight. Pour the mixture into a wok or pot and slowly bring it to a simmer on your HOT WOK gas burner. Let it simmer for 10 minutes over low to medium heat. Remove the kombu and add bonito flakes. Turn off the heat and let the flakes settle for a few minutes. Strain the liquid and set it aside. Aromatic Oil Finely chop garlic and green onions. Heat oil or fat in a small pan or wok over low heat. Add the chopped ingredients and chicken skin. Fry slowly until golden and crispy. Stir regularly to prevent burning. Strain the oil and set it aside. Discard the garlic, onion, and chicken skin. Soup Take 1.5 dl dashi and set it aside for the tare. Heat the remaining dashi and add 800 ml of chicken broth. Keep the soup warm on your HOT WOK gas burner until serving. Tare – The Flavor Booster In a small pot, combine 1.5 dl dashi, sake, mirin, soy sauce, and coarse salt. Heat over medium heat, stirring until the salt dissolves. Noodles Cook the noodles according to package instructions. Drain and set aside. Serving In each bowl, add 4 tbsp tare and 2 tbsp aromatic oil. Pour in the hot broth and add the cooked noodles. Mix well. Top with marinated pork tenderloin, marinated bamboo shoots, fish cakes, green onions, ajitsuke eggs, and bean sprouts. 🔥 Enjoy your homemade ramen with deep umami flavors – prepared on your HOT WOK gas burner! 🔥🍜
Spicy Pork Tenderloin with Noodles
Serves 4 pers. Trim the pork tenderloin (approx. 500 g) and slice into thin pieces, about 2-3 mm thick.Add 1 tsp baking soda and 1 tsp cornstarch, mix well, and let it rest for about 30 minutes. Heat up the wok and sear the meat. Remove it from the pan and sauté the vegetables: 1 red bell pepper ½ medium zucchini ½ medium onion ½ bunch of spring onions 2 chilies 3-4 garlic cloves Cut the vegetables into strips and finely chop the chilies and garlic. Season with the following ingredients: 2 tbsp dark soy sauce 2 tbsp light soy sauce 2 tbsp rice wine 50 ml meat stock If necessary, thicken the sauce with a bit of cornstarch. I served this with noodles, but rice works really well too. Absolutely delicious! If it’s too spicy, simply reduce the amount of chili. I used sesame oil for frying. Wok'r: Michael Bothfelder
Noodles with hoisin and beef
Here's a recipe for a delicious hoisin and beef noodle dish that's as quick to make as it is tasty! The juicy flank steak combined with fresh vegetables and a deep, sweet-salty sauce makes for a fantastic flavour experience, especially when cooked on HOT WOK. Perfect for those days when you need to go fast, but still have a lot of flavour. Serve piping hot - enjoy!Ingredients for 4 people: 350 g egg noodles 500 g flank steak 1 bunch of spring onions 1 onion 2 carrots oil (for frying) Sauce 4 tbsp hoisin sauce 4 tbsp. soya 1 tbsp. brown sugar 1 tsp sesame oil 1 tbsp. black soy sauce (optional - it gives the dish a slightly deeper flavour and darker colour) Here's how to make it Preparation:Cook the noodles according to the packet instructions.Cut the flank steak into thin strips.Cut the spring onions into 3 cm pieces, chop the carrots and roughly chop the onion. Stir together the ingredients for the sauce.Wok:Light the two inner rings of your HOT WOK and add oil to your wok pan.Start by frying the carrots and onions for 1 min. before adding the spring onions.Remove the vegetables and fry the meat with a little oil. When the meat is almost done, add the vegetables and sauce. When the sauce is bubbling, switch off the heat and stir in the noodles. Enjoy.
Mongolian Beef by HOT WOK
Mongolian Beef - a flavour experience in a class of its own!Fancy a spicy, hot dish that will make your taste buds explode? 🤯 Then this Mongolian beef is just the thing for you!Ingredients:- 300g tender roast beef- 2 onions 🧅- Fresh spring onions- 3 cloves of garlic 🧄- 5-8 hot Vyrtse Bird Eyes chillies 🌶️ For the sauce:- 50ml soy sauce- 1 tbsp oyster sauce- 50ml sweet soy sauce- 2 tbsp hoisin- 1/2 tsp Vyrtse vegetable stock- 1 tsp Vyrtse-DarkPink salt 🧂- 1 tsp Vyrtse-Malabar pepperThis is how it works:1. cut the roast beef into thin strips and coat in cornflour.2. roughly chop the onions and spring onions, finely chop the garlic.3 Stir together the sauce and set aside.4. sear the meat in the @hot_wok_germany or in a pan and set aside.5. now fry the vegetables, then return the meat to the pan and add the sauce and chillies. Simmer briefly.Serve with rice or noodles - simply irresistibly delicious and really nice and spicy! Thanks to: vyrtse
Asian lamb crown with new potatoes
Asian lamb crown with new potatoesFor 4 persons. 1 kg lamb crown. 1 kg new pre-cooked potatoes. 1.5 dl whisky (optional) 10 cloves of garlic 2 organic limes 16 tbsp teriyaki sauce 1 tsp cayenne pepper 4 tsp cumin 4 large fresh sprigs of rosemary Start by roughly chopping the garlic. Heat a paella pan with olive oil, and when it's hot, add garlic, rosemary, and the lamb crown. When the lamb is lightly browned, pour whisky over it and ignite it to flambe. While the lamb is cooking, mix teriyaki sauce, cayenne pepper, cumin, and the zest and juice from the limes to make a marinade. When the lamb is cooked to an internal temperature of about 35-40 degrees Celsius, remove it from the pan to rest. Then, fry the potatoes in the pan until they are lightly browned, about 30 minutes. When the potatoes are almost done, cut the lamb crown into chops and marinate with half of the prepared marinade. When the potatoes are cooked, place them in a bowl and toss with the remaining marinade. Then, fry the chops for about 2 minutes on each side. Once cooked, set them aside, and place the potatoes in the middle of the pan and fry for about 5 minutes. The dish is now ready and can be garnished with fresh garlic shoots and rosemary, as well as a sprinkle of flaky salt. If desired, you can add some halved carrots as shown in the picture.
Stir-fried noodles from the Wok
Chinese noodles with crunchy vegetables and tender beef strips. Ingredients: 300 g beef strips 1 broccoli 1 onion 1 carrot Bean sprouts 200 g egg noodles 3 tbsp soy sauce 2 tbsp sesame oil Salt and pepper to taste Instructions: Cook the egg noodles according to package instructions, drain, and set aside. Cut the broccoli into small florets, thinly slice the onion, and cut the carrot into thin slices. Heat sesame oil in a pan and sauté the beef strips until browned and cooked through. Season with salt and pepper, then remove from the pan. In the same pan, sauté the onions, carrots, bean sprouts, and broccoli until lightly browned. Add the beef strips back to the pan and deglaze with soy sauce. Mix everything well and let it simmer for another 2-3 minutes. Add the cooked egg noodles to the pan and mix until the noodles are coated with the soy sauce and vegetables. Serve the dish hot and garnish with fresh coriander or sesame seeds, if desired. Enjoy your meal! 🖤🔥 From Cookkingjay and 📸 Christian Schulze Fotografie
Perfectly sear steaks on the HOT WOK Grillpan
Ingredients: Steaks of your choice Garlic butter Fresh herbs Salt and pepper Instructions: Preheat the HOT WOK: Begin by preheating your HOT WOK at high heat. Make sure it's hot enough for a good sear. Searing the Steaks: Place your steaks on the HOT WOK and let them sear for 1-2 minutes on each side. This high heat will give them a delicious, brown crust that enhances their flavor. Enhance the Flavor: Once you've achieved the perfect sear, add garlic butter and fresh herbs to the HOT WOK. This will enhance the taste of your steaks. Medium Heat: Lower the heat to medium on the HOT WOK Gas Burner. At this temperature, you can safely add the butter and herbs without the risk of burning. Additional Seasoning: If desired, season the steaks with salt and pepper or your preferred spices. Continue cooking for an additional 1 minute. Remove and Rest: After cooking the steaks for 2 minutes on each side and with the spices for 1 minute, carefully remove them from the HOT WOK Grill Pan. Resting Time: Allow the steaks to rest for 4-5 minutes. This resting period ensures that the steaks remain juicy and delicious. Serve: After the resting time, serve the steaks. Enjoy your perfectly seared, flavorful steaks! Note: Cooking times may vary depending on the thickness of the steaks. Thicker steaks may require longer cooking if you prefer them less rare on the inside. 🥩👌
Sweet and sour pork meatballs
Pork meatballs made in HOT WOK For 4 persons: 400 g pork2 cloves of garlic1 onion1/2 green pepper1/2 red pepper1/2 yellow pepper2-3 slices pineapple Rapeseed or sunflower oil for frying For the marinade:1/3 teaspoon salta little white pepper1 tbsp light soy sauce1 tbsp rice wine1 egg1 tbsp cornstarch For the sauce:4 tbsp ketchup3 tbsp sugar3 tbsp rice wine vinegar1/2 tsp salt1 tsp cornstarch3 to 5 tbsp water Preparation:Cut the pork into thin slices and marinate in the refrigerator for 1-4 hours.Chop the peppers, onions and garlic. Mix the meat in the cornflour after marinating and form into small balls. Mix the sauceFry the meatballs at about 180 degrees and remove them. Fry the meatballs again to make them crispy and remove them from the pan. Fry the garlic in a little oil. Add the onion to the garlic and fry a little. Add the peppers and allow to colour. Add the sauce and stir. Add the meatballs and stir to distribute the sauce. Serve with rice or noodles. (Recipe by Uwe Hagemann)
Thai inspired spareribs
Thai inspired spareribs and definitely not the last time we make them here. 3 sides spareribs1 red onion3 chillies (depends on the strength)1/3 fennel3 good slices of ginger3 bay leaves2 star anise2 dl soy1/2 Katjap manis2 dl apple must3 dl water2 tablespoons brown sugarSalt and pepper 1) Remove the membrane at the back of the spare ribs.2) Place them in the Traeger at 100 degrees, for 2 hours (can be omitted).3) Coarsely chop the chilli, red onion, fennel and ginger4) After 2 hours, cut up the spareribs, cut between the legs and spread them in a fireproof dish or something that can withstand the heat.5) Divide all the other ingredients into the dish and stir. Now the barrel must go back into the Traeger.6) After 3 hours, take the dish out, the spareribs out of the dish and strain the liquid.7) Transfer the spareribs to a hot wok, together with the liquid.8) Reduce liquid in so it sticks to the spareribs.Now you are ready for Thai-inspired spareribs.
Beef with onions in HOT WOK
It's not just classic wok dishes that you can use your HOT WOK for. Also a Danish celebrity such as steak with onions, the gas burner is particularly suitable for together with a HOT WOK paella pan with a high rim. Then you can easily fry the steaks and onions and prepare the most delicious brown sauce in copious amounts in your outdoor kitchen. This summer version is spiced up with fresh thyme and blackberries. For 5 PersonsIngredients Steaks: 0.9 kg. ground beef (formed into patties) oil salt & pepper Soft onions - onion mixture: 1 piece. leeks (sliced) 1.5 pcs. onion (in rings) 0.5 bunch spring onions (sliced) oil 1 tsp. sugar 4 sprigs fresh thyme salt & pepper Sauce: 25 butter 0.75 wheat flour 0.38 L milk (potato water and/or cream) salt & pepper color 0.5 pk blackberries Here's how you do itSoft onions - onion mixture:Heat the pan. Fry leeks and onions until soft.Add thyme, sugar, salt and pepper. Pick them up. Fry the beefs: Fry the steaks for 4 min. on every side. Remove them (they should not be cooked through, as they also need to simmer in the sauce) Brown sauce:Melt butter and pour flour into the pan.Whip and make a butter ball.Pour in liquid (milk, potato water and approx. 1.5 dl of cream).Season to taste with salt and pepper.Let the dish simmer for 5 minutes. Final touches:Place the steaks in the sauce and let it simmer for approx. 7-10 min. Place plenty of the onion mixture on each steak. Dump blackberries in between and let them simmer for 2-3 min. Finally, sprinkle with flaked salt before serving.
