Asiatisk mad

Mango Sticky Rice in just one hour

1.3K views · 183 reactions | Klar til at tage arbejdet med på vandet? Tag på workation til Tyskland, og kombiner din arbejdsdag med spændende SUP board-oplevelser på smukke søer og... | By Rejselandet Tyskland | Facebook

21 reactions | Denne nemme chiliolie, skal jeg bruge i morgen i Go Morgen Danmark! Skal du se med? Uanset! Så får du opskriften her… brug olien i supper, til dumplings, på wokretter mm 🌶️ Chiliolie 1 lille glas – 15 minutter, nem 2 fed hvidløg 2 stk. stjerneanis 10 g frisk ingefær i skiver 2 dl smagsneutral olie 3 spsk. tørrede chiliflager 2 spsk. fint hakkede saltede peanuts Chiliolie Snit hvidløg i tynde skiver og kom dem i en kasserolle med stjerneanis og ingefær. Kom olie på og lad den simre stille og roligt i ca. 5 minutter. Hvidløg og ingefær skal ikke tage farve. Fyld imens chiliflager og peanuts i et varmefast sylteglas (mindst 5 dl stort). Sæt en ske i og hæld den varme olie på. Lad den køle inden brug. Kassér stjerneanis og ingefær inden servering. #louisalorang #gomorgendanmark #chiliolie #chilioil #spice #food #easyfood #lorang | Louisa Lorang

318K views · 7.7K reactions | A new take on the Asian Wombok salad we all love. This time with crispy rice that makes every mouthful crunchy with an addictive texture. I’ve added marinated chicken to cook in the oven while the rice is baking, but you could use BBQ chicken or leave this out completely. Crispy Rice Asian Wombok Salad Ingredients - serves 4-5 Crispy rice: 3 cups cooked and cooled white rice (see notes) 1.5 tablespoons salt reduced soy sauce 2 teaspoons sesame oil 2 teaspoons extra virgin olive oil Salad: Wombok cabbage - 4 cups Shredded carrot - 1 cup 150g snow peas 3 spring onions Fresh mint (optional) 100g toasted almonds 600g chicken breast or thigh 1 tablespoon hoisin sauce 1 tablespoon salt reduced soy sauce 2 cloves garlic 1 teaspoon sesame oil Dressing: 4 tablespoons white vinegar 4 tablespoon extra virgin olive oil 2.5 tablespoons salt reduced soy sauce 2 tablespoons white sugar 1 tablespoon sesame oil Notes - you can cook Jasmine or basmati rice, or use microwave rice to save time. You can leave out the chicken and replace with tofu or edamame beans for a plant protein choice. I’ve used pre shredded carrot from the supermarket for a crunchy shortcut. METHOD 1. Preheat oven to 200C. 2. Cook and cool rice on a tray lined with baking paper in the fridge. If using microwave rice, don’t heat it up simply spread on a tray. 3. Add soy, sesame oil and olive oil to the rice and stir to combine. Flatten into a thin layer over the baking tray. 4. Bake for 40-50 minutes checking and stirring the rice every 10-15 minutes to ensure even browning. 5. Meanwhile place chicken in a small baking dish. Marinate with hoisin, soy, sesame oil, chopped garlic and pepper. Bake for 30 minutes along with the rice. 6. Remove chicken once cooked and thinly slice it. 7. Prepare salad ingredients - thinly slice wombok, spring onion, snow peas, mint if using and carrot. 8. Make dressing by adding all ingredients to a jar and shaking until the sugar is well dissolved. 9. Assemble salad once the rice has cooled. Add salads, toasted almonds, chicken and rice. Add dressing as desired. Toss to coat. 10. Best served straight away once the dressing is added! #crispyrice | Liz the Dietitian

390K views · 27K reactions | @shredhappens CRISPY RICE SALAD - but make it high protein. This is probably one of the BEST salads I’ve made recently… it’s an absolute mouth party in each bite. I had an authentic Vietnamese crispy rice salad a couple weeks ago at a local restaurant and I just knew I wanted to give it a try. . I used my high protein lowcarb @kaizenfoodco rice for this, but I’ve put the recipe for regular rice below, too! . This is best served right away to keep the rice crispy + crunchy. . Here is how I made it: . 1.We’ll start with the rice. If you are keeping things high protein & lowcarb, my Kaizen lowcarb rice works great here, and thats what I used here. Just prepare 8oz according to packaging instructions. If using regular rice, cook 8-10oz according to instructions or in a rice cooker. . 2.Add cooked rice to a bowl, drizzle with 1/4 cup olive or avocado oil, and add 1.5 tbsp red curry paste. Mix very well. . 3.Grab a baking sheet, line with parchment paper, lay out the rice so its not overlapping. Pop into the oven at 420F for 25 minutes. At 25 minutes, give it a mix and break up the rice, and pop it back in for another 8-10 more minutes. Time can vary by oven. Remove, then let cool completely. . 4.While rice is cooling, make the salad. Cut 6 Persian cucumbers in half moon and add to a bowl along with a large handful of roughly chopped fresh cilantro and large handful roughly chopped fresh mint, 1 thinly sliced shallot, 1/3 to 1/2 cup roughly chopped dry roasted peanuts. . 5.To make the dressing, grab a small jar and add the juice of 1 large lime, 1/4 cup fish sauce, 2 finely mined garlic cloves, 1 tsp fresh minced ginger, 1 to 2 tbsp garlic chili crunch, 1 to 2 tbsp powdered monk fruit or sweetener of choice. Give it a good shake. . 6.Top the salad with the crispy rice, the dressing, toss, then strategically top with a tablespoon or two of garlic chili crunch, and devour. . I hope you love this. If you make it, be sure to let me know on SHREDHAPPENS. And dont forget, you can save 20% with code SHREDHAPPENS on my kaizen protein rice. . ENJOY! . . . . #salads #saladrecipe #lowcarb #lowcarbrecipes #ketorecipes #healthyfoodshare #goodmoodfood #keto #whatsonmyplate | Arash Hashemi

1.4M views · 75K reactions | Episode 3: Hot salads - Crispy rice salad 😮‍💨 It’s crispy, sweet, crunchy and spicy - so yum! It’s great as a side or just on its own. Ingredients 300g uncooked rice 2 tbsps red thai paste @bluedragonuk Roughly 1 tbsp sesame seed oil Dressing 3 tbsp light soy @lkkeurope 2 tbsp rice wine vinegar 1 tbsp sesame seed oil 1 crushed garlic Roughly 1 tbsp grated ginger Juice of 1 lime 1-2 tsps chilli oil Sesame seeds 1 tbsp honey 1 cucumber 2 spring onions Handful of coriander and mint 1 red chilli Peanuts Method: 1. Cook the rice as per packet instructions. Once cooled, mix with red thai paste and sesame seed oil. 2. Spread this flat on a lined baking tray and bake in the oven at 200C for 30mins, mixing half way through. 3. Mix together the dressing ingredients. 4. Smashed the cucumber then chop into small chunks. Finely slice the spring onions, mint, coriander and chilli and add to a large bowl along with the peanuts. 5. Top with the crispy rice and the dressing, mix and eat straight away 😊 #crispyrice #salads #easyrecipe #spicysalad | Elizabeth (Lilly) Assender

11M views · 465K reactions | CRISPY ASIAN CABBAGE ROLLS 🔥 Day 4 of 10 high protein, low calorie recipes. 335 calories, 38g protein. Full recipe on my substack. Link in bio! | Recipes by Victoria

Stegt pak choi med asiatisk sauce - NEMT og lækkert tilbehør

Stegt pak choi med asiatisk sauce - NEMT og lækkert tilbehør

Mama Noi’s Banana Fritters | Marion's Kitchen

Mango Sticky Rice

Indonesisk rejesuppe - Ferskensuppe med rejer fra Alletiders Kogebog blandt mere end 6.000 opskrifter med billeder.