ASIAN COOKBOOK FOR TEENAGERS by VALENTIN E-Book

Valentin Ducane Valentin Ducane

• Herausgeber: neobooks
• Kategorie: Ratgeber
• Sprache: Deutsch

Seitenzahl: 108

Veröffentlichungsjahr: 2025

Beschreibung

Craving delicious Asian food but don't want to spend hours in the kitchen? VALENTIN DUCANE COOKBOOK ASIA KIDS ! is the perfect cookbook for teens and beginners who want to whip up amazing Asian dishes—fast, fun, and foolproof! From mouthwatering stir-fries to perfect sushi rolls, this book has everything you need to impress your friends and family with homemade Asian cuisine. Inside, you'll discover: ✅ 100 easy and quick recipes from Japan, China, Thailand & beyond ✅ Step-by-step guides for making sushi, ramen, dumplings, and more ✅ Simple ingredients and shortcuts for stress-free cooking ✅ Fun cooking hacks and tips to master Asian flavors ✅ Tasty, budget-friendly meals—perfect for young foodies No fancy skills needed—just grab your chopsticks and start cooking! Get your copy now and bring the best of Asia straight to your kitchen! The best books should be affordable, so we've set this super price just for you! Möglicherweise KI-generierter Inhalt.

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VALENTIN DUCANE VALENTIN DUCANE

ASIAN COOKBOOK FOR TEENAGERS by VALENTIN

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Inhaltsverzeichnis

Titel

Enjoy getting to know Asian cuisine!

Basic ingredients and kitchen appliances

Basic kitchen appliances:

Chapter 1: Appetizers and Snacks

Crispy spring rolls

Crispy spring rolls

Muted Dim Sum

Spicy Tom Kha Soup

Edamame with sea salt

Teriyaki chicken skewers

Tempura vegetables

Kimchi pancakes

Sushi rolls as a starter

Chapter 2: Soups and Stews

Ramen noodle soup

Pho Bo (Vietnamese beef soup)

Miso soup

Szechuan hotpot

Chicken curry soup

Tom Yum soup

Wonton soup

Vegetable chowder

Chapter 3: Main Courses

Teriyaki chicken

Roast beef with broccoli

Shrimp with chili and garlic

Mapo Tofu

Chicken Cashew Stir Fry

Vegetables in oyster sauce

Red Thai curry

Bibimbap (Korean rice bowl)

General Tso's Chicken

Eight Treasures ( Ba Bao Fan)

Baked chicken in sweet and sour sauce

Chapter 4: Side dishes and salads

Sushi rice

Kimchi

Cucumber salad with sesame

Spicy seaweed salad

Mung bean sprout salad

Pickled vegetables

Edamame salad

Egg noodle salad

egg fried rice

coleslaw

Chapter 5: Sushi Creations

The art of sushi

The basics of sushi

The sushi creations

The role of creativity

Enjoy sushi at home

California Rolls

Sashimi specialties

Nigiri sushi

Tempura rolls

Vegan sushi variations

Sweet sushi desserts

Chapter 6: Desserts and Sweets

Mochi ice cream

Sesame balls

Matcha tiramisu

Mango Sticky Rice

Bubble Tea

Banana spring rolls

Green Tea Pudding Serves 4

Lychee sorbet

Chapter 7: Drinks

Matcha Latte

Sencha tea

Jasmine tea with flowers

Genmaicha tea

Bubble tea variations

Matcha Boba Tea

Ginger- Turmeric Lemonade

Thai iced tea

Watermelon slush

Coconut water with basil seeds

Chapter 8: Tips and Tricks

Roll sushi like a pro

Homemade spicy sauces

Asian spices and their use

Storage and shelf life of ingredients

50 different sushi fillings

Impressum neobooks

Enjoy getting to know Asian cuisine!

VALENTIN DUCANE

ASIAN COOKBOOK FOR TEENAGERS

by VALENTIN

In this cookbook, we not only offer you a culinary journey through the fascinating world of Asian cuisine, but also present the unique perspective of a young, passionate team of chefs. Our team consists of enthusiastic teenagers who have immersed themselves in the secrets of Asian cooking.

We are a group of open-minded and adventurous young people who want to explore the diversity of Asian cuisine and share it with you. Our shared interest in Asian cuisine began as a curious journey that led us to the kitchens, market stalls, and restaurants of various Asian countries. We not only tasted delicious dishes but also discovered the stories and traditions behind the recipes.

As teenagers, we have a fresh and unbiased perspective on the world of cooking. We're bold enough to try new flavors and ingredients, and our enthusiasm for cooking is reflected in every recipe in this book. We firmly believe that Asian cuisine is not only delicious but can also be a source of inspiration and creativity.

This cookbook is the result of our passion and dedication to Asian cuisine. We hope you enjoy preparing and enjoying the recipes as much as we enjoyed compiling them for you. Let us take you on a journey that will stimulate not only your palate but also your senses, and discover the diverse aromas and flavors of Asian cuisine through the eyes of our young and enthusiastic chefs.

Basic ingredients and kitchen appliances

Basic ingredients of Asian cuisine:

Soy sauce: An essential ingredient in many Asian dishes, adding a savory umami flavor.

Fish sauce: Used in many Southeast Asian dishes, it adds salty and umami -rich flavors.

Ginger: Fresh ginger is used as a seasoning or spice in many Asian dishes.

Garlic: A universal spice used in almost all Asian cuisines.

Rice: In many Asian countries, rice is the basis of almost every meal. Jasmine rice , basmati rice, and sticky rice are some of the most common varieties.

Noodles: From rice noodles to egg noodles to udon noodles, noodles are an essential part of Asian cuisine.

Coconut milk: Used in many Southeast Asian curries and desserts, it adds a creamy texture and mild coconut flavor.

Tofu: An important source of protein in Asian vegetarian cuisine. There are different varieties of tofu, from firm to silky, used in various dishes.

Sesame oil: An aromatic oil used in Chinese and Japanese cuisine to season dishes.

Chili paste: Depending on your preferences, there are hot or mild versions that are used in many Asian soups, sauces and marinades.

Seaweed: Used in sushi preparation and for making soups and broths.

Asian vegetables: These include pak choi, bok choi, water spinach, daikon radish, and others, depending on the region.

Basic kitchen appliances:

Wok: A versatile pan for frying, steaming and deep-frying.

Rice cooker: Easy to use and perfect for preparing rice.

Knife set: Sharp knives are essential for preparing vegetables, meat and fish.

Bamboo steamer: For gentle steaming of Dim Sum and other dishes.

Mortar and pestle: For crushing spices and herbs for spice pastes and sauces.

Cutting board: A large, sturdy cutting board is important for safe and efficient cutting.

Sieve or pasta strainer: For draining pasta or rice.

Sushi mat: For rolling sushi.

Wok spatula or spatula: For stirring ingredients in a wok.

Rice spoon: A special spoon for serving rice.

With these basic ingredients and kitchen appliances, you'll be well equipped to explore the diverse Asian cuisine and prepare authentic dishes.

Chapter 1: Appetizers and Snacks

Welcome to our first chapter, where we begin our culinary journey through Asian cuisine. It's all about delicious appetizers and snacks that not only tantalize the palate but also whet your appetite for the main meals. From crispy spring rolls to steamed dim sum With sum and spicy tom kha soup, we offer a colorful palette of flavors and textures. These little delicacies are perfect for sharing or simply to whet your appetite while you embark on the adventure of Asian cuisine. Immerse yourself in the variety of appetizers and snacks that Asian cuisine has to offer and enjoy the journey!

Crispy spring rolls

Crispy spring rolls are a true classic in Asian cuisine. These wafer-thin pastry parcels are filled with a mixture of fresh vegetables, meat, or shrimp and then deep-fried until golden brown and crispy. The combination of crunchy vegetables and savory filling makes them a popular appetizer that no Asian menu should be without. In this recipe, you'll learn how to make these delicious spring rolls at home, and we'll give you tips on how to get them perfectly crispy. Treat yourself to a delicious appetizer that makes a great finger food or appetizer for an Asian feast. Let's delve into the world of spring rolls together and master the art of rolling and frying!

Crispy spring rolls

For 12 spring rolls

Ingredients:

For the filling:

150 g shrimp, peeled and deveined (optional)

100 g chicken breast , cut into thin strips (optional)

2 tbsp vegetable oil

2 garlic cloves, chopped

1 small onion, finely chopped

1 carrot, julienne cut

1 cup white cabbage, finely chopped

1 cup Chinese cabbage, finely chopped

1 cup bean sprouts

2 spring onions, cut into thin strips

1 teaspoon ginger, grated

2 tbsp soy sauce

Salt and pepper to taste

12 spring roll wrappers (spring roll dough)

1 egg, lightly beaten (to seal the rolls)

Vegetable oil for frying

For the dipping sauce :

3 tbsp soy sauce

1 tbsp rice vinegar

1 teaspoon sugar

1 garlic clove, chopped

1 teaspoon Sriracha sauce (to taste)

Preparation:

If using shrimp and chicken, heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the shrimp and cook for about 2-3 minutes per side, until pink. Remove from the skillet and set aside. In the same skillet, cook the chicken until cooked through. If using meat, start with step 2.

In the same pan, sauté the chopped vegetables (garlic, onion, carrot, white cabbage, Chinese cabbage, bean sprouts, spring onions, and ginger) until slightly softened, about 5-7 minutes. Add the soy sauce and sauté for another 2 minutes. If you previously cooked shrimp and chicken, add them back in now. Season with salt and pepper to taste. Let the filling cool.

a spring roll wrapper on a clean surface. Place about 2-3 tablespoons of the filling in the center of the wrapper. Fold the sides of the wrapper over the filling and roll it up from the bottom up, making sure to keep the roll tight. Brush the edges of the wrapper with a little beaten egg to seal the roll.

Heat enough vegetable oil in a saucepan or deep fryer to 180°C. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on kitchen paper.

For the dipping sauce, mix all ingredients (soy sauce, rice vinegar, sugar, garlic and sriracha sauce) in a small bowl.

Serve the crispy spring rolls hot, preferably with the dipping sauce .

Enjoy your homemade crispy spring rolls as a delicious appetizer or snack.

Muted Dim Sum

For about 20 Dim Sum

Ingredients:

For the dough:

200 g wheat flour

125 ml water

For the filling:

200 g shrimp, peeled and deveined

100 g minced pork

1 spring onion, finely chopped

1 garlic clove, finely chopped

1 teaspoon ginger, grated

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon sugar

Salt and pepper to taste

20 small dim sum dough sheets ( available at Asian markets)

A few leaves of Chinese cabbage or savoy cabbage for steaming

For the dipping sauce :

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar

A few drops of chili oil (optional)

Preparation:

Prepare the dough: Sift the flour into a bowl and gradually add the water. Knead the dough for about 10 minutes until smooth and elastic. Form the dough into a ball, wrap it in plastic wrap, and let it rest for 30 minutes.

Prepare the filling: Roughly chop the shrimp and combine with the ground pork in a bowl. Add the spring onions, garlic, ginger, soy sauce, sesame oil, sugar, salt, and pepper. Mix well and set aside.

Prepare dim sum dough sheets: Divide the dough into small balls and roll each ball out on a lightly floured surface into a thin circle about 8 cm in diameter.

Dim Filling the dough : Place a tablespoon of the filling into the center of each dough circle. Fold the dough circle in half to form a half-moon shape and press the edges together well to seal the dough. Sum to seal. Repeat this step until all Dim Sum are filled.

Steaming: Place the Chinese cabbage or savoy cabbage leaves in the steamer of a steamed pot or bamboo steamer to prevent the dim Sum stick. Make sure that the water in the pot does not touch the vegetables. The Dim Place the sum on the vegetables and close the lid. Steam the sum Sum for about 15-20 minutes until firm and the dough is cooked through.

Prepare dipping sauce : In a small bowl, combine soy sauce, rice vinegar, sugar, and optional chili oil .

Serving: The steamed dim Serve the sum hot with the dipping sauce . Enjoy these little delicacies as an appetizer or as part of a dim sum brunch.

Have fun preparing and enjoying your homemade steamed dim Sum !

Spicy Tom Kha Soup

For 4 servings

Ingredients:

400 ml coconut milk

400 ml chicken broth (or vegetable broth for a vegetarian version)

200 g chicken breast , cut into thin strips (optional)

200 g mushrooms, sliced

2 lemongrass stalks, pressed and cut into pieces

3-4 kaffir lime leaves , slightly crumpled

3 slices of galangal or ginger (about 2 cm thick)

2-3 red Thai chilies, lightly crushed (depending on desired spiciness)

2 garlic cloves, chopped

2-3 lime leaves

Juice of 2 limes

2 tbsp fish sauce (or soy sauce for a vegetarian version)

1 teaspoon sugar

Fresh coriander leaves for garnishing

Salt to taste

Preparation:

Prepare the broth: Heat the coconut milk and chicken broth in a saucepan. Add the lemongrass, kaffir lime leaves , galangal or ginger, and lime leaves. Simmer over medium heat for about 10 minutes to allow the flavors to develop.

Seasoning: Add the Thai red chilies, garlic, fish sauce (or soy sauce), and sugar to the broth. Stir well and simmer for another 5 minutes.

Adding chicken and mushrooms (optional): If you want chicken in your soup, add the chicken strips and mushrooms now. Simmer for about 5-7 minutes, until the chicken is cooked and the mushrooms are soft.

Seasoning: Season with lime juice and salt. Adjust the amount of lime juice and chili peppers according to your desired acidity and spiciness.

Serving: Pour the Tom Kha soup into bowls or deep plates. Garnish with fresh coriander leaves.