Woolies Chow Mein Stirfry Mix
Woolies Chow Mein Sous of Enige ander stir fry sous.
Repies vleis. ( Myne wag so 240g vir 2 mense)
Steak & Chops Spice
Jimmy Sous
Soya Sous
Heuning
Sesame Seeds Continue reading
Category Archives: Chinees / Thai / Asian
SPRING ROLLS
SPRING ROLLS
225 g vark maalvleis
50 g gekapte garnale
6 sampioene gekap
2 knoffelhuisies fyn
1 rissie fyn gekap
2 E vis sous
2 t suiker
1 wortel in repies
50 g bamboes spruite gekap (of so drie koolbare in dun repies)
50 g boontjie spruite
2 gras uie gekap
1 E gekapte koljander
24 ‘spring roll wrappers’
peper
olie vir diepbraai Continue reading
PICKLED GINGER-GARI
PICKLED GINGER-GARI
Is usually served with sushi and is called gari. It’s best to use fresh young ginger (shin shoga) to make gari.
1 kg fresh young ginger (shin shoga)
2 teaspoons salt
3 cups rice vinegar
2 cups sugar Continue reading
CHICKEN SATAYS WITH PEANUT SAUCE
CHICKEN SATAYS WITH PEANUT SAUCE
Dit is ‘n Thai gereg, hulle noem dit “chicken satays met peanut sauce” Daar is honderde respte maar my ma het die resep van Thailand gebring. Is heerlik!
Die hoender marinade:
3 eetlepels lemmetjie sap
3 eetlepels canola olie
2 teelepels soyasous
2 teelepels “fish sauce”
1/2 teelepel fyn gedroogde chillie
750 g hoender borsies
Continue reading
PORK CHOW MEIN
PORK CHOW MEIN
600g pork leg steaks, thinly sliced
1 tablespoon hot chilli sauce
1/4 cup soy sauce
2 tablespoons dry sherry
350g packet fresh chow mein noodles
2 teaspoons cornflour
2 tablespoons oyster sauce
2 teaspoons chicken stock powder Continue reading
DECONSTRUCTED SWEET AND SOUR PORK STIR FRY
Marinade for pork:
1 tablespoon soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon lemon/ lime juice
Pork loin chops
Combine all ingredients in a bowl. Add the pork chops and marinade. Continue reading
HOW TO MAKE SUSHI MAKI
Things you’ll need:
A bamboo mat, nori (seeweed)
sushi rice and fillings (fish, chicken, seafood and or vegetables to your liking).
Feel the nori sheet from both sides and you will find one side to be a bit smooth and the other a little rough. The nori should lay on the rolling mat with the rough side facing upwards. Continue reading
GOOD SUSHI MESHI (RICE)
• It has to be (very) sticky.
• It mustn’t be too soft. (We don’t want rice mush. The single rice corns should be identifiable.)
• It mustn’t be too hard. (We don’t want to hear or feel a “Crunch” while eating.) Continue reading
SOET SUUR VARKBLOKKIES
CHINESE FIVE SPICE POWDER SEASONING MIX
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Posted in Chinees / Thai / Asian, Soute, Smere, Botters / Butters, Savories, Patees
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Posted in Chinees / Thai / Asian, Soute, Smere, Botters / Butters, Savories, Patees
1 Comment
CHINESE FIVE SPICE POWDER SEASONING MIX
Make your own Chinese Five spice powder seasoning mix using either ground or whole spices.
1 teaspoon ground Szechwan pepper
1 teaspoon ground star anise
1¼ teaspoon ground fennel seeds
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground white pepper
Combine all ingredients in small airtight container. Store in a cool, dry place.
Posted by René McEvoy