Over the last few months, we have been inundated by enquiries from all over Germany, asking if we know any supper clubs outside of Berlin. more...
Tischkunst von 16.03.2011 kann unten gesehen werden. more...
Vielen Dank an alle Damen die am 20. Oktober zu der privaten Bridge-Party mit anschließendem Mittagessen gekommen sind. more...
Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.
I call this Asian-style because it does not really fit perfectly into any single Asian country's cuisine. I love the kinds of flavours that are used in Asian cooking, but I make no claim for authenticity. This is a pretty westernised dish.
It makes an enormous difference to use good chicken stock here - homemade is the best. There are plenty of stock recipes on the internet, but if anyone wants to know how I do mine, just ask in the comments section below.
Serves 4 as a starter
For the meatballs
300g minced pork
6 spring onions
1 tbsp hoi san sauce
a small piece of root ginger
1 stem of lemongrass
a little sesame oil
For the soup
600ml chicken stock
juice of 1 lime
1 tbsp soy sauce
1 tbsp fish sauce
2 tbsp rice wine
100g glass noodles
a bunch of coriander, roughly chopped
1 lime, quartered
Chop the onions, ginger and lemongrass and mix with the pork and hoisan sauce. Form into 8 little patties.
Mix the stock, lime juice, soy sauce, fish sauce and rice wine together in a saucepan and heat until gently simmering.
Warm the sesame oil in a frying pan over a medium heat and fry the meatballs until browned on both sides. Then pour in a little of the stock - just a centimetre deep or so - cover the frying pan with a lid and leave the meatballs to cook through in the steam from the stock for about 4 minutes.
Whilst the meatballs are cooking, cook the noodles in the remaining stock according to packet instructions (they usually only take a minute). Divide the noodles between four soup bowls, top with two cooked meatballs each and pour over the remaining stock from both pans, so the noodles are swimming in soup.
Sprinkle with the coriander and serve with lime quarters on the side, to squeeze over for added zing.