John Myers
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Three Kinds of Asian Delicacies
The perfect three kinds of asian delicacies recipe with a picture and simple step-by-step instructions.
For the salmon tartare:
- 700 g Salmon fillet sushi quality
- 1 Pc. Lemon
- 1 tsp Lemongrass dried
- 2 tbsp Fish sauce
- 2 tbsp Olive oil
- Fleur de sel
For the tuna tartare:
- 700 g Tuna fillet sushi quality
- 2 tbsp Sesame oil
- 1 Pc. Lemon
- 1 tbsp Sesame
For the soup:
- 500 g Carrots
- 1 Can Coconut milk
- 250 ml Cream
- 3 tbsp Vegetable broth
- 1 tbsp Chopped ginger
- 2 Pc. Garlic cloves
- 1 tsp Cayenne pepper
For the Asian ravioli:
- 500 g Flour
- 250 ml Lukewarm water
- 350 g Mixed minced meat
- 1 tsp Chopped ginger
- 1 Pc. Leek
- 1 tbsp Soy sauce
- 1 tbsp Sesame oil
- 2 tbsp Rice vinegar
- Salt and pepper
For the wasabi foam:
- 200 ml Cream / sour cream 20% fat
- 1 tbsp Soy lecithin
- 2 tbsp Wasabi
Salmon / Tuna Tartare:
- Cut the salmon and tuna into small pieces. Mix the salmon with the oil, lemongrass and fish sauce, season to taste with fleur de sel and fresh lemon. Mix the tuna with the sesame oil and sesame seeds. Season to taste with fresh lemon and fleur de sel.
Carrot-Ginger-Coconut Soup:
- Put the carrots, ginger, garlic and vegetable stock in a large saucepan. (Put two carrots aside for the ravioli) Then add water until the carrots are covered. Simmer all ingredients for about 45 minutes (until the carrots are soft).
- Then add the coconut milk, the cream and the cayenne pepper and puree the soup well. Season to taste with salt.
Asian ravioli:
- Briefly sear the minced meat for the filling, chop the carrots and leek into small pieces and mix with the minced meat and the remaining ingredients. Season to taste with salt and pepper.
- For the dough, mix the flour and water and knead well. Then cover the dough with a damp cloth and let it rest for 1 hour. Then roll out the dough very thinly and cut out circles with a glass.
- Add 1 teaspoon of filling for each ravioli to the dough and fold the dough circles together. Press the ends together firmly with a fork. Ravioli for 12 minutes. place in the steamer.
For the wasabi foam
- Mix the sour cream (reduced fat) with wasabi and soy lecithin and bring to the boil. Add salt and pepper and green food coloring as needed. Then puree with the hand blender until a foam is formed.
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