THAI FRIKKIES
Bron: Martie Fourie Moolman
FOOD LOVERS RECIPES
250 g bees maalvleis
250 g vark maalvleis
1 eetlepel gekapte knoffel
4 spriet uie, gekap
1 stukkie vars gemmer, gerasper
2 eetlepels rooi kerrie pasta (koop dit klaar deesdae by ‘n Supermark)
1 eetlepel gekapte vars koljander
1 eetlepel suurlemoensap
1 eetlepel vis sous (Te kry by Supermark) Dit hou lank in die yskas.
1 eetlepel palm suiker (of bruin suiker)
swart peper.

Maak klein frikkies en braai in bietjie olie tot gaar.

GRONDBOONTJIE SOUS:
1 eetlepel olie
1 eetlepel rooi kerrie pasta
2 eetlepels crunchy grondboontjiebotter
1 eetlepel palm suiker (of bruin suiker)
1 eetlepel suurlemoensap
1 koppie klappermelk

Verhit olie, voeg kerriepasta by roerbraai 1 min.
Voeg res van bestanddele by en kook tot sous dik is.
Bedien saam frikkies en Phad Thai.

PHAD THAI
Eier noodle nessies. Kook 6 tot 8 min. Dreineer.
2 eetlepels olie en 2 eetlepels soya sous om te bedek. Hou eenkant.
2 eiers geklits
2 eetlepels soysous
2 eetlepels soet rissiesous
1 eetlepel sesame olie
2 knoffelhuisies fyn
1 stukkie vars gemmer gerasper
4 spruit uie gekap
1 rooi soetrissie in repies
paar sampioene in snytjies
1 wortel in dun repies
125 g groen boontjies in stukkies
handvol baba spinasie of bock choy gekap
2 eetlepels gekapte vars koljanderblare

Klits soy, rissiesous, seseme olie en eiers. Hou eenkant.
Verhit bietjie olie in wok. Voeg uie, knoffel, gemmer in en roerbraai so 2 min.
Voeg ander groente by en roerbraai nog vir so 3 min. Voeg noedels by, roerbraai nog so 2 min. Voeg eiermengsel by en roerbraai 1 min. Bedien dadelik

Foto:  Martie Fourie Moolman

“SAVE MORE” SWEET AND SOUR CHOPS
These sweet chops will not leave a sour taste in your mouth as they taste delicious.
6 kassler chops
10 ml mustard
440 g tin pineapple rings, drained
300 ml water
1 pouch KNORR Fresh Ideas Sweet and Sour Dry Cook-in Sauce

Preheat oven to 200ºC. Place the kassler chops in an ovenproof dish in a single layer.
Spread a little mustard onto each chop. Arrange pineapple rings over the chops. Mix 300 ml water and KNORR Fresh Ideas Sweet and Sour Sauce in a jug and pour over the chops and pineapple. Bake covered for 50 mins until the sauce has thickened and the chops are cooked and tender. Serve with mashed potato and vegetables
Recipe posted by Retha Roux

SOETSUUR VARKVLEIS
750 g varkfilet in blokkies gesny
75 ml botter
5 ml geuropwekker
1 blik pynappelstukke
100 ml kookwater
15 ml suiker
100 ml witasyn
30 ml sojasous
20 ml mielieblom
1 soetrissie in repies gesny
Braai die vleis in botter tot goudbruin en gaar. Sprinkel die geuropwekker oor.
Dreineer die pynappelstukke en meng die pynappelstroop met die kookwater, suiker, asyn, sojasous en mielieblom. Kook ongeveer 15 min. oor lae hitte. Meng die pynappelstukke en soetrissie met die sous en giet dit oor die blokkies varkvleis.
Sit die gereg warm voor.
RESEP:  Retha Roux
Foto: Wayne Dugmore
Nota:  Ek het die greenpepper in die vuurwarm sous gesit toe dit begin dik word het. Ek het die plaat afgesit,  toe die sous bygegooi en gelos dat dit prut tot die plaat koud is.

THIASE FRIKKADELLE
500 g varkmaalvleis
80 ml fyn broodkrummels
3 preie, fyn gekap
1 eier
15 ml (1 eetlepel) sojasous
15 ml (1 eetlepel) vars gemmer
3 knoffelhuisies, fyn gekap
125 ml (½ koppie) braaisous
30 ml (2 eetlepel) hoisin-sous
noedels en groente vir opdiening

Meng die varkvleis, broodkrummels, preie, eier, sojasous, gemmer en knoffel liggies met jou hande in ‘n groot mengbak. Rol in balle so groot soos gholfballe.
Plaas die frikkadelle in ‘n kastrol. Meng die braai- en hoisin-sous in ‘n bakkie en giet dit oor die frikkadelle.
Bedek en kook op laag vir 1 uur of tot die frikkadelle deurgaar is. Sit voor met noedels en groente.

THAI GROEN KERRIEPASTA
3 groen soetrissies ontpit en gesny
3 salotte of klein ui
3 knoffelhuisies gehalveer
¼ koppie vars koljanderblare gekap
2 stokkies suurlemoengras gekneus en gekap
150 ml olie
2 eetlepels water
½ teelepel shrimp pasta (Onthou dit ruik nie lekker nie te koop by
chinese koswinkels, of WW)
1 teelepel fyn komyn
sout
1 eetlepel suiker
1 eetlepel koljander saad
1 eetlepel gerasperde lemmetjie skil
Meng alles in ‘n voedselverwerker of stamp tot fyn in vysel. Bêre in yskas en gebruik soos nodig. Verkrygbaar in botteltjies of pakkies in supermarkte, maar dit is rerig nie dieselfde nie.
Resep:  Martie Fourie Moolman

THAI ROOI KERRIEPASTA
4 salotte of klein ui gekap
4 knoffeltoontjies
2 stingels suurlemoengras gekneus en gekap
4 koljanderwortel gekap
2 rooi rissies
1 teelepel droë galangal poeier ( Kan 2 teelepels vars gerasperde gemmer gebruik)
1 teelepel gerasperde lemmetjieskil
1 teelepel shrimp pasta (Dit is ‘n belangrike bestanddeel, dit ruik nie lekker nie maar is ‘n moet. Kan dit by chinese kos winkels kry of WW. Dit hou lank in die yskas)
1 gedroogte kaffir lime blaar. ( Kan dit ook by WW kry ingelê in botteltjie)
3 teelepels paprika
1 teelepel komyn saad
2 eetelepels olie

Meng al die bestanddele in ‘n voedselverwerker of stamp tot fyn in vysel. Bêre in yskas en gebruik soos nodig. Kry dit ook nou in botteltjies of pakkies in supermarkte maar dit is rerig nie dieselfde nie.
Resep: Martie Fourie Moolman

HUMMUS BI TAHINI
Hummus is great served with pita chips, vegetables, or crostada. Make a wrap sandwich by spreading hummus on thin pita bread, adding veggies like cucumber, bell peppers, and carrots, then roll it up.
2-4 tablesppons lemon juice
½ cup plain yogurt
2 tablespoons high quality olive oil, plus 1-2 tablespoons for garnish
1 small clove garlic, minced
½ cup tahini (stir before using)
1 lb. chickpeas (from a 16 oz. can, or from dried, then cooked, chickpeas)
2 teaspoon salt
½ teaspoon paprika

Place the lemon juice, yogurt, olive oil, garlic, tahini and chickpeas in a blender (the liquid is at the base of the blender). Blend on high, stopping to stir frequently, until the hummus is smooth, adding 1-2 tablespoons lukewarm water. Taste, and season with salt. More yogurt can be added as desired, to smooth out the hummus.
Spread the hummus on a medium-sized plate, drizzle with olive oil and sprinkle with paprika.
Recipe:  Janine Botha

THAI CHICKEN AND EGG NOODLES
30 ml olive oil
4 chicken breast fillets, sliced
250 ml chicken stock
35 ml soft brown sugar
25 ml lime or lemon juice
6 spring onions, thinly sliced
2 cloves of garlic, crushed
20 ml fresh, grated ginger
1 red chilli, seeded & chopped
25 ml sherry or apple juice
5 ml cornflour, mixed with water to form a paste
salt and freshly ground black pepper to taste
30 ml fresh, chopped coriander
250 g thin egg noodles

Heat AMC 24cm Fry Pan over medium temperature until Visiotherm is just below frist red area. Also bring 2.5 litres water, with salt added, to the boil in AMC 24cm High or Pasta Perfecto.
Heat oil in pan and fry chicken on both sides until just brown, but not overcooked. Spoon out and set aside. Turn temperature down to lowest setting.
Pour stock, sugar and lime or lemon juice into unit. Stirto dissolve sugar. Bring to the boil and add spring onions, garlic, ginger and chilli. Simmer sauce for 3 – 5 minutes.
Stir in sherry or juice, and mix cornflour into sauce. Simmer gently, until sauce thickens. Season, return chicken to sauce and heat through. Sprinkle with coriander.
Boil pasta in water and drain well. (The egg noodles boil for only a few minutes, so take care to overcook them)
Serve individual portions of pasta and spoon sauce over.
Resep geplaas deur Diane Roode Hancox-
Hier is ‘n heerlike Thai resep uit my AMC resepteboek.

THAI STIR FRIED BEEF WITH OYSTER SAUCE
450 gr rump steak – sliced
30 ml Soya sauce
15 ml Corn flour
45 ml oil
15 ml garlic – chopped
15 ml fresh ginger – chopped
250 gr mushrooms – Shitake, button, straw and or oyster mushrooms
30 ml Oyster sauce
5 ml sugar
4 spring onions – cut into short lenghts
2 red chillies – cut into strips for garnish

Marinate beef in soya sauce and corn flour for 1 hour
Heat half the oiil in wok or pan and fry ginger and garlic until lightly browned
Add beef and fry until evenly coloured – Remove from pan and set aside
Heat remaining oil and fry mushrooms
Return beef to pan with mushrooms
Add oyster sauce and sugar
Fry toghether for a short while then add spring onions, mixing well
Garnish with strips of chillie and serve with Jasmine rice
PS moenie sout by gereg voeg nie – die oester en soya sous is sout genoeg
Recipe posted by Mandy Nel