You can finally prepare original Asian specialties without “substitute” products, because Super Vero offers more than 100 authentic products from South Korea, Indonesia, Vietnam, Malaysia, Thailand, China and Japan. There are also ready-made dishes such as kimchi and nangko compote (a fruit originating from southern India), but also sauce for the famous Peking duck, pickled pink ginger, bamboo shoots, rice wine for cooking, dried seaweed leaves and many other products that will make discovering Asian cuisine an easy and exciting experience.
In the dishes, you can expect rich umami flavors, mild spiciness, lots of aromatic spices such as ginger, garlic, sesame and soy sauce, but also mild, pleasant notes that easily please palates accustomed to traditional Serbian cuisine.
Let’s go on a gastronomic journey through the flavors of the Far East, using products that can be bought exclusively at Super Vero.
SIMPLE AND FAST
The following text contains the simplest recipes, which you can prepare from ingredients that you can buy in one place, in Super Vero. Get to know new flavors in a simpler form, so they know what to expect when you combine them with fresh foods like different fruits and vegetables, fish or meat.
After that, we encourage you to start preparing dishes with fruits and vegetables, which can be found at this link. For meat lovers, check out the following Asian specialties at the link.
The bravest and most skilled cooks can immediately start procuring fish and seafood, which we bring to Super Vero fish markets directly from the fish market in Thessaloniki. The Far East is much more than making sushi, and at this link you will discover fish and seafood specialties. which will delight the senses of taste, smell, and sight.
MALAYSIA – Laksa with coconut cream and tom yum paste
Products:
• PASTA TOM YUM (COCK) 454 GR NIHAO
• COCONUT CREAM 1L BAMBOO TREE NIHAO
• RICE PASTA WOK 250GR LIEN YING
• NATURALLY FERMENTED SOY SAUCE 150ML KIKKOMAN
Preparation:
1. Heat 200 ml of coconut cream in a saucepan and add a spoonful of Tom Yum paste.
2. Add a spoonful of soy sauce and 100 ml of water. Cook for 5–10 minutes.
3. Add 125 g of pre-soaked rice pasta and serve with lemongrass if desired.
INDONESIA – Satay curry with tamarind and coconut
Products:
• THAI SATE SAUCE 200ML LIEN YING
• TAMARIND SEAL JUICE 350ML NIHAO
• COCONUT MILK 1L BAMBOO TREE NIHAO
• TOFU MORINA SILK BLUE 307GR NIHAO
• SPICE CUMIN 20GR LIEN YING
• RICE PASTA WOK 250GR LIEN YING
Preparation:
1. Heat 2 tablespoons of Thai Sate sauce in a pan, add 50 ml of coconut milk and 50 ml of tamarind juice.
2. Add cubes of tofu and a pinch of cumin, simmer for 10 minutes and serve with rice noodles.
SOUTH KOREA – Gochujang stir-fry with tofu
Products:
• GOCHUJANG CHILI PASTE 500GR NIHAO
• BEAN SAUCE LKK 368GR NIHAO
• WOK OIL 100ML LIEN YING
• TOFU MORINA SILK BLUE 307GR NIHAO
• NOODLES NIHAO WOK 400GR NIHAO
• SAUCE KIMCHI GR VANG 410GR NIHAO
Preparation:
1. Fry cubed tofu in wok oil.
2. Add a tablespoon of Gochujang paste and 1 tablespoon of bean sauce, mix.
3. Add the cooked noodles and fry everything briefly. Serve with kimchi.
VIETNAM – Pho inspired soup
Products:
• RICE PASTA WOK 250GR LIEN YING
• SESAME OIL (HEINZ) 500ML NIHAO
• SPICE CHINA 25GR LIEN YING
• NATURALLY FERMENTED SOY SAUCE 150ML KIKKOMAN
• 1 LIME
Preparation:
1. Mix 500 ml of water, 1 tablespoon of soy sauce, a pinch of China spice and a teaspoon of sesame oil in a saucepan.
2. When boiling, add 125 g of pasta and simmer until soft.
3. Serve with lime and fresh herbs, if you have them.
CHINA – Peking stir-fry with duck sauce
Products:
• PEKING DUCK SAUCE 360 GR NIHAO
• WOK OIL 100ML LIEN YING
• RICE PASTA WOK 250GR LIEN YING
• SPICE CUMIN 20GR LIEN YING
Preparation:
1. Fry 2 tablespoons of duck sauce in wok oil.
2. Add the cooked pasta and season with a little cumin.
3. Fry for another minute or two and serve warm.
THAILAND – Red curry with coconut and tofu
Products:
• RED CURRY PASTE (COCK) 400 GR NIHAO
• COCONUT MILK 1L BAMBOO TREE NIHAO
• MIRIN TKH HON 200ML NIHAO
• TOFU MORINA SILK BLUE 307GR NIHAO
Preparation:
1. Heat 200 ml of coconut milk in a pan, add 1-2 tablespoons of red curry paste.
2. Add a spoonful of Mirin and tofu cubes.
3. Simmer for 10 minutes and serve with boiled noodles.
JAPAN – Teriyaki tofu with noodles
Products:
• TERRIAKI SAUCE 200ML LIEN YING
• TOFU MORINA SILK BLUE 307GR NIHAO
• NOODLES NIHAO CHINESE YELLOW NOODLES 400GR NIHAO
• SESAME OIL (HEINZ) 500ML NIHAO
Preparation:
1. Cut the tofu into slices and cover with two spoons of Teriyaki sauce, let it rest for 10 minutes.
2. Fry the tofu in a pan with a little sesame oil.
3. Cook the noodles and serve together with the rest of the Teriyaki sauce as a topping.
