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ies from Southeas
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Papaya Salad
Ingredients for 4 servings :
400 g pap aya
300 g snow peas
150 g lettuce
150 g Radicchio salad
3 – 4 spring onions
200 ml coconut milk
Juice from 3 lemons
1 dash salt
1 dash mint
Marché® Tip: .
This dish is traditionally
seasoned with hot chili
peppers . It may be best.
to only decorate the.
salad with fresh jalapeño.
peppers . This way, each.
guest can decide on their.
own level of spiciness..
Preparation:
Cut the papayas in half, remove the
slices
seeds, cut off the skin and cut into
off the
about W inch (5 mm ) thick. Rinse
them
ch
blan
and
snow peas, clean them
the
ool
ck-c
sho
for a few minutes. Now
er.
wat
snow peas in a bow l of icy- cold
ring s,
Cut the spring onio ns into thin
d
-size
bite
into
tear
wash the lettuce,
pieces and spin dry.
ng
Place the papaya , snow peas, spri
l, add
onions and lettuce in a large bow
and
e
juic
on
lem
and
the coco nut milk
e.
tast
to
t
min
mix well. Add salt and
Coconut Soup
Ingredients for 2 servings :
V liter coconut milk
1 stalk of lemon grass
2 tbsp lime juice
2 tbsp fish sauce
2 tsp sugar
1 dash red pepper
1 dash salt
Preparation:
In a pot , bring the coco nut milk
, lime
juice, fish sau ce and sugar to a
boil .
Crush the lem on grass stalk and
add it
to the soup. Let the soup boil for
about
2 to 3 minutes. Remove the lemon
grass
and then seas on the soup with
a dash
of red pep per and a dash of salt
.
Marché® Tip:
To liven things up, try adding grill
ed
pieces of chicken, fried shrimp
or pureed mango. They are a grea
t
addition to this dish !
Wings
n
e
k
ic
h
C
d
e
t
a
in
M ar
sam e
with Chili and Se
Ingredient
s for 4 servings :
16 chicken wings
e oil
2 tbsp vege tabl
2 tsp salt
pp er
W tsp ground pe
For the glaze:
ili sauce
3 tbsp swee t ch
e
3 tbsp soya sauc
e oil
m
sa
se
k
ar
d
1 tsp
p epper
1 small jalapeño
inced
m
c,
1 clove garli
er
opped fresh ging
V tsp finely ch
seeds
1 tsp sesame
Preparation:
em
wings and pat th
Clean the chicken
l,
oi
e
th
along with
dr y. Place them,
tic
as
pepp er, into pl
salt and ground
r
them marinate fo
bag and then le t
e
. During that tim
ab ou t 30 minutes
e.
the glaz
you can prepare
o
s from the jalapeñ
Remove the seed
eces.
pi
all
sm
cut it into
pepper and then
an d
e
uc
sa
e, th e soya
Pu t th e chili sauc
then
d
an
l
to a small bow
the sesame oil in
ga
d rlic.
opped ginger an
add the finely ch
Mix well.
for
ed chicken wings
Grill the marinat
an
As
e.
on each sid
ab ou t 10 minutes
en
can fry the chick
al ternative, you
pan.
es in a hot frying
wings on both sid
icken w ings w ith
Now brush th e ch
e
t th em back on th
th e glaze an d pu
.
es
ut
r ab ou t 10 min
grill, covere d, fo
at
them in the oven
You can also bake
160° C (320° F) .
e
g, briefly roast th
Just before servin
en
th
d
a frying pan an
sesame seeds in
en
ick
er the cooked ch
sprinkle them ov
wings.
Marché® Side Dish Suggestion:.
In Asia, this recipe is typically served with.
fried rice. Fry boiled rice with green onions,.
bell pepper, peas and egg in a large frying.
pan or a big wok. Season with soya sauce,.
rice wine and pepper to taste.
Sweet-Sour Sauce
Ingredients for a
half-liter bottle:
500 g ketchup
500 g palm sugar
20 ml Worcestershire sauce
600 ml rice wine vinegar
1 small organic lemon, cut in half
To change the consistency:
Add water or cornstarch
Preparation:
Put the ketchup, the palm sugar, the
Worcestershire sauce and the rice
wine vinegar into a pot and slowly
bring to a boil. Add the entire
lemon and let simmer over a
medium flame for 15 minutes. Now
remove the lemon and check the
consistency of the sauce. If the
sauce is too thick, add a little bit of
water. If the sauce is too watery,
add a little cornstarch.
hrimp
Ground Be ef – S
skewers:
S ke w e r s
Preparation:
to
ef and shrimp in
Put the ground be
til
ix thoroughly un
500 g m
a blender and m
.
p
iform consistency
700 g shrim
you reach a un
er
eño
nd
lap
ria
ja
e
co
th
of
s from
V bundle
Remove the seed
all
sm
to
c
in
rli
cut them
2 cloves of ga
peppers and then
s
er
s
pp
ve
pe
clo
lapeño
e garlic
1 – 2 small ja
es. Finely chop th
sh ginger piec
fre
d
pe
op
ch
d, together with
ly
ad
ne
d
1 tbsp fi
d coriander an
an
:
ly
lternative
er, to the meat/
4 tbsp Panko (a
the choppe d ging
e,
)
bs
m
ru
Add the soya sauc
breadc
shrimp mix ture.
o
nk
Pa
e
e
l and th
1 tbsp soya sauc
the vege table oi
ith
l
oi
e
bl
ta
ge
d then season w
ve
an
)
sp
4 tb
(breadcrumbs
pp er
V tsp black pe
black pepp er.
Ingredients for 15
ixed ground beef
e spicier your.
Marché® Tip: Th
Asian” they are! .
dishes, the more.“
y the fiery taste.
If you really enjo
n cuisine, then.
of Southeast Asia
.
the spice volume”
you can “turn up
s.
er
jalapeño pepp
by adding more
d natural yogurt.
or ginger. Rice an
u down, just in.
will help cool yo
t of control..
case things get ou
teaspo ons, fo rm
Using two small
t
e mix ture an d pu
small balls of th
em
th
ill
ewer. Gr
th em on to th e sk
ch
10 minutes on ea
t
ou
covered for ab
e
th
ly, you can fry
side. Alternative
pan.
sides in a frying
skewers on both
Singapore Nood
servings :
les
the
les according to
Boil the Mie no od
chicken
e
les
th
od
t
no
package. Cu
500 g Mie
directions on the
)
les
with
od
no
on
se
as
(Chine
strips and se
breasts into thin
ok
th
the oil into e w
3 tbsp oil
and pepp er. Pour
lt
sa
n
sts
ow
brea
ying pan) an d br
400 g chicken
(o r in to a large fr
e.
m
fla
t
ho
lt,
a
Sa
st s ov er
th e chicken br ea
ide.
as
t
se
d
er
an
l
pp
Pe
large bow
Put them into a
l
oi
e
1 tbsp sesam
y
chopped
lf rings and finel
1 tbsp finely
e onions into ha
th
t
Cu
g
on
fresh ginger
ve . Ad d bo th , al
ch op th e garlic clo
wok
c
rli
ga
of
d ginger, to th e
1 clove
w ith th e ch op pe
ste
paste.
pa
rry
rry
cu
e
cu
d
th
ing, add
2 tbsp re
and continue fry
1 onion
Continue to fry.
r
pe
ep
p
ll
be
1
e seeds
k
pp ers, remove th
1 stalk of lee
Wash the bell pe
Cut the leek into
2 carrots
t into thin strips.
cu
d
an
peas
ts and cut them
1 handful of snow
gs, peel the carro
rin
l
al
sm
rips.
sprouts
es or into thin st
1 handful of soya
either small piec
to
in
sprouts
1 small can
as and the soya
ean the snow pe
Cl
ts
oo
sh
of
o
t
of bambo
bo o sh oo ts ou
an d take th e bam
e
uc
sa
ya
so
e ve ge tabl es in to
sp
2 tb
n. Pu t all of th es
ca
e
th
utes .
r sauce
fr y fo r a few min
2 tbsp oyste
th e wok an d stir
sauce.
e and the oyster
Add the soya sauc
es are
at w hen ve ge tabl
Rem ove fro m he
taste.
to
l
oi
d th e se sam e
fully co oked . Ad
Ingredients for 4
Red Curry Paste
Preparation:
Ingredients for about 150 g paste:
5 fresh jalapeño peppers
1 tsp salt
1 tsp finely chopped fresh galangal
or ginger
3 tbsp finely chopped lemon grass
1 tsp fresh kaffir lime leaves
1 tbsp coriander roots
V tsp pepper corn
V tsp coriander seeds
V tsp cumin
3 tbsp finely chopped shalots
2 cloves of garlic
1 tsp shrimp paste
Preparation:
Brown the coriander seeds and the
cumin in a frying pan. Remove the seeds
from the jalapeño peppers and cut into
Marché® Suggestion:.
Strips, cubes, rings: a feast for your eyes..
Cut your vegetables in varying shapes.
and forms. It not only looks decorative,.
but the vegetables taste a lot better, too.
small pieces. Place all of the ingredients
into a mortar and then thoroughly grind
with the pestle until they have the consistency of a paste. Place the paste in a
jar and seal it airtight. If properly stored
the paste will keep for three months.
Mango Lassi
Ingredients for 4 glasses,
200 ml each:
500 g natural yogurt, 3.5% fat
250 ml water
3 tbsp sugar
1 ripe mango
Preparation:
Remove the skin from the mango.
Now remove the pulp from the seed
and cut the pulp into small pieces.
Place the mango pieces, along with
r,
the natural yogurt, water and suga
oth.
into a blender and mix until smo
Marché® Tip: .
the.
A mango is ripe when: the skin of
.
you
d,
esse
mango can be slightly depr
the.
can recognize the fresh scent of
ly.
fruit, the stem can be removed easi
the.
and the first dark spots appear on
outer skin..
Pandan Chiffon Cake
Ingredients for one
sponge cake:
150 g flour
1 dash of salt
1 level tbsp baking powder
7 egg yolk
7 egg white
135 ml coconut milk 110 g powdered sugar
80 g oil 20 Pandan leaves
(these can be ordered in
an Asian grocery store)
Marché® Tip: .
Pandan leaves are the thin, glossy,.
sword-shaped leaves of the pan.
danus tree. These sweet, aromatic
.
leaves are a very popular spice in.
Southeast Asian cuisine..
Preparation:
Separate the egg yolks from the egg
whi tes. Beat the egg yolk s with
a hand mixer and then slowly, add
the powdere d sugar. Add the flou
r
and the baking powder. Blend
thoroughly into the egg yolk / pow
dered sugar mix ture.
Cut the pandan leaves into small
pieces. Put them, along with the
coconut milk and oil, into a separate
bowl and blend until you cannot see
the pieces of leaves any more.
Beat the egg whites until firm and
add
a dash of salt. Gently fold the bea
ten
egg whites and the mixed liquid (the
coconut milk, oil and pandan leav
es),
alternating layers, into the flour
mix ture. Pour the finished dough
into
a cake form and bake in the oven
for
about 50 minutes at 160° C (320°
F).