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  • Mashed potatoes with Shanghai paksoy

Recept time 20 min.
Recept time 4
Recept time Saucepan

How about trying something different with mashed potatoes? Shanghai paksoy is perfect to use in this recipe. An Asian twist to a Dutch recipe.

Ingredients

  • 2 EAT ME Shanghai paksoy
  • 1 EAT ME cayenne pepper
  • 1 kilo potatoes
  • 4 chicken fillets
  • 100 g butter
  • 1 onion
  • 10 g turmeric powder
  • 5 g curry powder
  • 1 clove garlic
  • 1 red bell pepper
  • 200 g salted cashew nuts
  • 6 tbsp. sweet soy sauce (dark)
  • 2 tbsp. salty soy sauce (light)

Let's get to work

Preparation
  1. Preheat the oven to 180 °C.
  2. Marinate the chicken fillets in 4 tbsp. of sweet soy sauce (dark) and allow for a minimum of 10 minutes to marinate.
  3. Peel the potatoes and cut into large pieces. Boil for about 20 minutes and pour most of the water out.
  4. Bake the chicken fillets in the oven for about 15-20 minutes until done.
  5. Rinse the Shanghai Paksoy and cut the bottom off, then cut into thin slices.
  6. Rinse the cayenne pepper and slice finely. Chop the onion and cut the bell pepper into cubes.
  7. Crush the garlic with a garlic press.
  8. Heat the butter in a frying pan and add the onion, pepper and cayenne pepper. Fry this for a few minutes. Add the garlic and fry briefly.
  9. Bring to taste with turmeric powder, curry powder, 2 tablespoons of sweet soy sauce (dark) and the salty soy sauce (light) and put aside.
  10. Mash the potatoes using a potato masher until smooth.
  11. Add the bell pepper mixture and the Shanghai paksoy and mix well with the mashed potatoes.
  12. Serve with chicken breast and cashew nuts.
Enjoy

More recipes with cayenne pepper

Spring rolls met sugar snaps
Spring rolls with sugar snaps
Gevulde ravioli met flespompoen
Stuffed ravioli with butternut squash
Spaghetti aglio olio
Spaghetti Aglio Olio
Couscous met kipfilet en mangosalsa
Couscous with chicken fillet and mango salsa
Thaise tom kha kai soep
Thai tom kha gai soup

Read more about the used products

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