Little Kitchen Masters Discover Asia: 100 Delicious Recipes & 50 Sushi Highlights E-Book

DG Williams DG Williams

• Herausgeber: neobooks
• Kategorie: Lebensstil
• Sprache: Deutsch

Seitenzahl: 108

Veröffentlichungsjahr: 2025

Beschreibung

Little Hands, Big Flavors – Let's Discover Asia Together! Do your kids love to cook? Little Kitchen Masters Discover Asia is the perfect guide for young chefs and their families to explore the exciting flavors of Asian cuisine! With 100 delicious recipes and 50 amazing sushi creations, this book turns every meal into a fun adventure. Inside, you'll discover: ✅ Easy & tasty recipes from Japan, China, Thailand, and beyond! ✅ Step-by-step guides perfect for little hands and big imaginations ✅ Fun sushi-making techniques to create restaurant-quality rolls at home ✅ Cultural food facts that bring the magic of Asia to your kitchen Cooking has never been this exciting! Whether your child is a beginner or a little pro, this book will spark their creativity, boost their confidence, and make family mealtime a delicious experience. Get your copy today and start your journey through Asia's most mouthwatering dishes!

Leseprobe

DG Williams DG Williams

Little Kitchen Masters Discover Asia: 100 Delicious Recipes & 50 Sushi Highlights

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Inhaltsverzeichnis

Titel

Welcome to Asian cuisine: from

Basic kitchen appliances:

appetizers and snacks

Crispy Spring Rolls

Crispy Spring Rolls

Steamed Dim Sum

Spicy Tom Kha Soup

Edamame with Sea Salt

teriyaki chicken skewers

tempura vegetables

kimchi pancakes

sushi rolls as a starter

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

main courses

teriyaki chicken

Fried 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

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

sushi creations

The sushi creations

California Rolls

sashimi specialties

nigiri sushi

tempura rolls

Vegan Sushi Variations

Sweet sushi desserts

desserts and sweets

mochi ice cream

sesame balls

Matcha Tiramisu

mango sticky rice

Bubble Tea

banana spring rolls

Green Tea Pudding For 4 servings

lychee sorbet

drinks

Matcha Latte

Sencha tea

jasmine tea with flowers

Genmaicha tea

bubble tea variations

Taro Bubble Tea

Mango Boba Tea

Matcha Boba Tea

ginger-turmeric lemonade

Thai iced tea

watermelon slush

coconut water with basil seeds

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

Welcome to Asian cuisine: from

Little Kitchen Masters Discover Asia: 100 Delicious Recipes & 50 Sushi Highlights

by DG Williams

In this cookbook, we not only want to 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 delved into the secrets of Asian cooking.

We are a group of open-minded and experimental 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 took us to the kitchens, market stalls and restaurants of various countries in Asia. We not only tasted delicious dishes, but also discovered the stories and traditions behind the recipes.

As teenagers, we have a fresh and unbiased view of the world of cooking. We are brave enough to try new flavours 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 commitment to Asian cuisine. We hope you will enjoy preparing and enjoying the recipes as much as we have enjoyed creating them for you. Let us take you on a journey that will stimulate not only the palate but also the senses, and discover the diverse aromas and flavors of Asian cuisine through the eyes of our young and enthusiastic chefs.

Basic ingredients of Asian cuisine:

Soy sauce: An essential ingredient in many Asian dishes that adds 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 that is 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 several different types of tofu, from firm to silken, used in different 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 variants 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 gently steaming 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 tools, you'll be well equipped to explore the diverse Asian cuisine and prepare authentic dishes.

appetizers and snacks

Welcome to our first chapter where we begin the culinary journey through Asian cuisine. It's all about delicious appetizers and snacks that not only tantalize the palate but also build anticipation for the main meals. From crispy spring rolls to steamed dim sum and spicy tom kha soup, we offer you a colorful palette of flavors and textures. These little delicacies are perfect for sharing or just to whet the 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 paper-thin dumplings 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 hearty filling makes them a popular appetizer dish that no Asian menu should be without. In this recipe, you'll learn how to make these tasty spring rolls at home and we'll give you tips on how to get them perfectly crispy. Treat yourself to a delicious appetizer that's great as finger food or an 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 tablespoons 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 of soy sprouts

2 spring onions, cut into thin strips

1 teaspoon ginger, grated

2 tablespoons soy sauce

salt and pepper to taste

12 spring roll sheets (spring roll dough)

1 egg, lightly beaten (to seal the rolls)

vegetable oil for frying

For the dipping sauce:

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon of 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 until pink, about 2-3 minutes per side. Remove from the pan and set aside. In the same pan, cook the chicken until cooked through. If you're skipping meat, start with step 2.

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

Place 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 up from bottom to top, making sure to keep the roll tight. Use some beaten egg to brush the edges of the wrapper and 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.

Steamed Dim Sum

For about 20 Dim Sum

Ingredients:

For the dough:

200 g wheat flour

125 ml of 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 of sugar

salt and pepper to taste

20 small dim sum dough sheets (available in 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 of sugar

A few drops of chili oil (optional)

Preparation:

Prepare the dough: Sift the wheat flour into a bowl and gradually add the water. Knead the dough for about 10 minutes until it is 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 mix with the ground pork in a bowl. Add 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 on a lightly floured surface into a thin circle about 8 cm in diameter.

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

Steaming: Place the Chinese cabbage or savoy cabbage leaves in the steamer of a steamer pot or bamboo steamer to prevent the dim sum from sticking. Make sure the water in the pot does not touch the vegetables. Place the dim sum on top of the vegetables and close the lid. Steam the dim sum for about 15-20 minutes until they are 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: Serve the steamed dim sum hot, along 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 chili peppers, lightly crushed (depending on desired spiciness)

2 garlic cloves, chopped

2-3 lime leaves

juice of 2 limes

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

1 teaspoon sugar

Fresh coriander leaves for garnish

salt to taste

Preparation:

Prepare the broth: In a saucepan, heat the coconut milk and chicken broth. Add the lemongrass, kaffir lime leaves, galangal or ginger, and lime leaves. Simmer the broth 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. Let them 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 depending on the desired acidity and spiciness.

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

The spicy Tom Kha soup is now ready to be served. It is a delicious starter or a light main course and offers the perfect blend of exotic flavors and pleasant spiciness. Enjoy it hot and let yourself be enchanted by the flavors of Thai cuisine!

Edamame with Sea Salt