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DE
Peel onions and chop finely. Fry in
sesame oil, stirring, until the onions
EN
are slightly brown. Add the sugar and
caramelize. Pour in about 150 ml wa-
FR
ter and simmer about 15 to 20 min-
NL
utes at medium heat. When the onions
are soft, season the sauce with rice
IT
vinegar, salt and cayenne pepper.
ES
Lemon dip
Appr. 500 g cream yogurt, juice and
PL
grated peel of one organic lemon,
3 tbsp olive oil, 2 to 3 cloves garlic,
2 chili peppers, 1 tsp paprika powder,
2 to 3 tbsp sugar, salt, pepper, lemon
balm for garnishing if desired
Mix yogurt with lemon juice and lemon
peel, stir in olive oil. Peel garlic and
press or chop very fine. Stir this into
yogurt mixture. Wash the chili pep-
pers, cut in half and removed seeds,
then chop finely. Add yogurt and
season with paprika, sugar, salt and
pepper. Decorate with finely chopped
lemon balm, if desired.
INGREDIENTS IN ASIAN CUISINE
Soy sauce: made from fermented soy-
beans. Light soy sauce has a mild fla-
vor, dark soy sauce is more salty and
usually colored with caramel. A very
sweet Indonesian variant is Ketjap
manis.
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Peanut sauce
9 tbsp
6 tbsp soy sauce, 4 tbsp sesame oil,
¼ l vegetable broth, 1 to 2 red chili
peppers
Bring broth to boil with the sesame oil
and the soy sauce. Stir in the peanut
butter one tablespoon at a time. Cook
at low heat. Wash the chili peppers,
cut in half and removed seeds, then
chop finely. Add to the sauce in the
pot. Season to taste.
Yogurt/herb dip
1 cup yogurt, 1 bunch herbs (e.g.
thyme, parsley, dill, basil, mint),
1 clove garlic, salt, pepper
Peel garlic and chop finely. Wash
herbs, dry and chop finely. Stir garlic
and herbs into the yogurt; season with
salt and pepper.
Agar-agar: a natural gelling agent
made of sea-weed (gelatin can be sub-
stituted).
Bamboo sprouts: young sprouts of the
bamboo plant.
sweetened
peanut
butter,
Stand 21.2.2020
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