Asian Menu No. 1 À La Didi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg turkey breast
- 200 g flour
- 200 g breadcrumbs
- 0.75 liter ¾ beer (Pils)
- 1 teaspoon salt
For the sauce:
- 3 half bell peppers, red, yellow, green
- 1 ½ medium onion (s)
- 250 g mushrooms, brown
- 0.5 ½ small carrot (s)
- 120 g asparaus from the jar
- 150 g mun bean seedlins
- 0.5 ½ kl. can bamboo shoot (s)
- 0.5 ½ kl. Can / s pineapple (pieces) with juice
- 0.5 liter ½ vegetable stock
- Sauce thickener, light
- Salt and pepper, whiter
- Szechuan pepper
- peanut oil
For the pasta:
- 500 g pasta
- 5 liters water
- 5 teaspoons salt
For the dessert:
- Batter (remainder the turkey breast)
- 2 tablespoon sugar
- 6 banana (s)
- 6 nectarine (s)
- 6 scoops vanilla ice cream
- honey
- Nut nougat cream
Print Recipe
Pin Recipe Instructions
- Mix the flour, breadcrumbs and salt together. Add the beer and stir with the electric hand mixer until the dough has a slightly runny consistency. Let the dough stand in the refrigerator for about 30 minutes.
- Cut the turkey breast into 3 cm³ pieces. Turn the turkey breast pieces in the batter and fry them in the deep fryer at 170 ° C, stirring constantly, until they are golden brown. Then drain on kitchen paper and keep warm until serving.
- Wash the peppers, quarter them, remove their pips and white skin and cut the peppers into small pieces. Finely chop the onions and sauté them in peanut oil in a large, deep pan. Clean the mushrooms, cut them into slices or quarters and fry them with them. Wash the carrots, peel them, quarter them lengthways, cut into small pieces and fry them with them. Add the pepper pieces and bamboo shoots. Peel the asparagus, cut into small pieces and fry with it. Add the mung bean seedlings and pineapple pieces. Continue frying for about 10 minutes, turning every now and then. Deglaze with pineapple juice and vegetable stock. Season with salt and Szechuan pepper, bring to the boil briefly. Season to taste with salt and pepper and bind with a sauce thickener. Keep warm until serving.
- Bring 5 liters of water to the boil, season with 5 teaspoons of salt and cook the pasta in it until al dente.
- Serve with the turkey breast and the sauce.
- For dessert, peel the bananas and nectarines and cut them into large pieces. Then stir the dough again and, if necessary, add some carbonated mineral water. Add the bananas and nectarines to the batter. Heat the deep fryer to 180 ° C and fry the fruit in portions, stirring constantly, until the pieces have a golden brown color, which takes about 3 minutes.
- Drain on kitchen paper, arrange with honey, nut nougat cream and vanilla ice cream and serve.
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