CHINESE SWEET AND SOUR PORK
Dit was nou een Van my bestess Eerste probeer slag..
Marinate 1kg pork pieces in a mixture of
1/2 cup Soy sauce
1/4 cup Rice wine vinegar
1/4 cup hoisan sauce
2tbsp sesame oil
Remove from marinade and fry in wok
Dip each piece in corn starch then egg then fry till golden brown
Set aside
In the wok add
1chicken oxo block
4 tbsp soy sauce
2tsp sesame oil
4tsp rice wine vinegar
1tbsp sugar
2tbsp tomato sauce
2tbsp corn starch
Pineapple juice
Mix well together..
Bring to boil..stirring until it starts to thicken.
Stir in Bell peppers. Onion.carrot.scallions and pineapple pieces.
Cook for a few minutes
Add in pork and stir gently to coat with sauce.
Serve on a bed of white rice..
Sprinkle over sesame seeds
Enjoy..
Photo and recipe:  Andre Arendse

CHICKEN CHOW MEIN
Chinese food always looks so fresh, colorfull and tasty because you generally cook it very quick over high heat, but takes a lot of preparation.
I use whatever veggies I have, but if you want to use Mc Cains stirfry even better, but the trick is to chop, slice dice them into smaller sections and stir fry the harder veggies first and then add the quick cooking veggies so that all the veggies are still crunchy, not hard or too soft.
Boil egg noodles for 5 mins, rinse and strain and set aside.

Marinate 4 chicken breasts sliced thinly in a mixture of
3 tbsp soy sauce
2 tspn sesame oil
2 tbsp rice wine vinegar or Sherry
Tspn salt and pepper in a bowl for 10 mins.

Stir fry in hot wok for 5/10 mins until sauce reduces a bit, don’t cook till dry, remove from wok into a plate, set aside.
Stir fry 2 grated garlic cloves and an inch piece of chopped ginger for 10 seconds in a hot wok in 2 tbsn vegetable oil.
Add veggies and stirfry for 3 mins.
Add chicken and sauce cook for 2 mins and add noodles.
Cook for 2 extra mins. Done.
Enjoy!
Recipe and photo: André Arendse

PRAWNS IN THAI RED CURRY SAUCE
2 tablespoons vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
1 – 3 tablespoons Thai red curry paste, depending on spice preference
2 tablespoons curry powder
1 cup coconut milk
½ cup low-sodium chicken broth
1 kg prawns, cleaned and devained
1 teaspoon fish sauce
1½ teaspoons sugar
3 carrots, julienned
fresh coriander
spring onion
Garnishes:
thinly sliced shallots, raw or fried
coriander
roasted chopped peanuts
lime wedges
chopped spring onion

Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 15 minutes. Taste and adjust seasoning. Add coriander and white parts of spring onion. Add carrots and prawns and simmer for 5 minutes.
Serve with jasmine rice or steamed buns

Source and photo: Charleen Nieuwenhuizen

THAI RED CURRY WITH RICE NOODLES
1tbsp vegetable oil
1 small brown onion, finely chopped
2 cloves garlic, chopped
1tsp grated fresh ginger
2-3tbsp Thai red curry paste
1kg (1lb) chicken thigh fillets, cut into 3cm (1 1/4in) pieces
300ml (9fl oz) coconut milk
250g (8oz) green beans, chopped into 5cm (2in) lengths
1-2tbsp fresh coriander leaves
METHOD

Heat the oil in a large saucepan and add the onions, garlic and ginger. Cook over a medium heat, stirring occasionally, for 3 minutes. Add the curry paste and cook, stirring for 1 minute. Add the chicken and cook, stirring occasionally for 2 minutes.
Add the coconut milk and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes. The sauce should have reduced and thickened by this stage.
Add the beans, stir well, and cook for about 5 minutes, or until tender. There should be enough sauce to easily coat the meat. If the mixture is very liquid, increase the heat and simmer until reduced. Use a spoon to remove any oil that rises to the top. Season to taste and serve in bowls topped with a handful of coriander leaves, accompanied with steamed rice.

Photo:Chantel Van Wyk
Source: Lyle Langley

ORIGINAL RECIPE:  Food.com

THAI CHICKEN NOODLE
Ek het vreeslik geniet om die te maak en my man het dit net so baie geniet! Thai Chicken Noodle! Hier is my resep! Geniet dit! ☺️
Thai Chicken Noodle:
Ingredients:
2 Chicken Fillets cut up into blocks
Half a bag of chinese noodles
1 Onion cut up
Half a green pepper cut
Three small red peppers cut
1 Cabbage cut
2 Cups French Frozen Stirfry Vegetables
30ml Sweet Chilli Sauce
15ml Soya Sauce with 30ml water added
15ml oil
1 Teaspoon Maizena
15ml White Vinegar
45ml Worchester Sauce
15ml brown sugar
15ml oil for the chinese noodles
Salt & Pepper to taste
1 Cup water
Method:
1. In a pot of boiling water add halve a bag of the chinese noodles with oil and salt and boil for 25min just covered with water.
2. After the noodles is cooked, drain and add the 15ml oil and mix well and set aside.
3. Now in a pan fry the onion in the oil and add salt and pepper.
4. Fry the onion till golden brown and add the chicken.
5. Add the woester sauce to the chicken and onion.
6. Add the green and red pepper and fry well.
7. Add the cabbage and mix well.
8. Add the stirfry vegetables and a cup of water.
9. Now you add the soya sauce, vinegar, brown sugar and maizena.
10. You will see the consistency will change and will thicken a little, add the sweet chilly sauce and mix well and fry for 20min.
11. Now here comes the tricky part, after the mixture is fried well add the chinese spaghetti one scoop at a time and mix in with the stirfry and chicken mixture till it is well mixed.
12. If all the spaghetti is added, you can eat up!
13. It is not overspised it is all natural goodness, and tastier than I thought!
14. Make sure you make enough because after this dish there will be nothing left and everyone wants to come back for more!
15. Simply Delicious!!!

SOURCE: Kristie Townsend

CHINESE GESTOOMDE BROODROLLETJIES

250 gr koekmeel
Knippie sout
2 telepels bakpoeier
1 x 250 ml melk

Sif sout, meel en bakpoeier saam. Voeg melk by en meng tot deeg. Knie goed tot deeg glad en sag is. Laat staan vir 15 min. Maak 8 bolletjies. En rol uit en vou een punt oor. Sit in bamboes steamer en stoom vir so 12-15 min lank. Vul met enige vulsel wat jy wil. Ek het Chakalaka en Hoender in gesit. Baie lekker.
Tip: smeer bietjie olie onder aan bun voordat jy dit in steamer sit anders sit bun vas

Foto: Ronel Muller Thoma

INEKE SE ROERBRAAI MET MAALVLEIS

Moeg vir gewone stirfry?

1 pakkie maalvleis
2 knoffelhuisies
½ pak pasta skulpies (jy kan ander pasta ook gebruik) kook apart terwyl jy met stirfry begin.
Pasta vat so 20 min.
1 pak roerbraai groente (stirfry)
1 blik pynappel stukke
Soja sous na smaak
½ koppie tamatiesous
1 eetlepel mielieblom
1 pakkie sampioene

Gebruik n wok of groot pot.
Braai sampioene en knoffel en maalvleis saam tot bruin. Saam met soya sous.
Skep alles in bak en hou apart.
Braai dan groente (stirfry spinasie, wortels, kool, baba mielies, peppers) tot sag. Gooi pynappel stukke by. Gooi dan knoffel, sout, peper by asook bietjie soya sous oor groente.
Meng pynappel sap en tamatiesous en mielieblom bymekaar en gooi saam groente om te verdik.
Meng maalvleis by en roer tot alles gemeng is.
Gooi pasta by en meng. En geniet.

Resep en foto: Ineke Steyn

ELSABIE SE NASI GORENG

Ek het die pakkie speserye(Nice and spicy) by my slaghuis gekoop en die resep is op die agterkant. Die speserye is in plastiek lagies verseel in die volgorde wat dit gebruik moet word. Vir my groente het ek fyn gesnyde rooikool, grof gerasperde wortel, klein blokkies groen peper & fyn gesnyde stingel & blare seldery gebruik (1k van elke groente). Daar is onder andere borrie, fyn koljander & komyn, gedroogde uie & rissie vlokkies in die spesery mengsel. Ekstras wat bykom is gerasperde vars gemmer & geparsde knoffel (ek rasper sommer my vars knoffeltoontjies met my klein ekstra skerp rasper “microplaner” wat ek vir die gemmer gebruik). Dan word dit bedien met ‘n 4-eier omelet wat in repe gesny word en bo-op die rys geplaas word. Ek het toevallig ‘n foto van die vorige keer se resep geneem en gebere.

Resep en foto: Elsabie Templeton

FRIEDA SE LEKKER CHINESE ETE
Daar is regtig niks “fancy” aan hierdie Chinese disse nie…maar dis uit die boeke uit! hahaha prys jakkals haar eie stert!

DEGIE VIR VARK-BLOKKIES
Maak dit eerste want dit moet n uur in yskas staan voor jy dit bak
250ml Bruismeel
sout
150 ml koue water
12,5 ml olie
2 eierwitte (hou die geel om by te klits as jy die egg fu young maak)
Meng die water en olie
Voeg meel en sout by, tot glad
Laat staan 1 uur in yskas
Klits eierwitte styf en vou in
Geur Vark blokkies met sout en peper
Doop blokkies in beslag en braai in warm olie tot gaar

SOETSUUR SOUS
20 ml suiker
25 ml asyn
1 ml sout
12,5 ml tamatiesous
7,5 ml sojasous
12,5 ml maizena
half k water
blikkie pynappelstukke
4 piekeluitjies
Meng alles in pot en bring tot kookpunt
Voeg klein blikkie pynappelstukke en 4 piekel uie, gekap by en kook tot dik

HOENDER
Pak hoenderporsie in pan
Skep lepels goue stroop oor en sprinkel goed met Sojasous
Prut stadig tot hoender gaar is
Voeg bietjie coke by indien dit droogbraai
Kook intussen jou Spaghetti gaar , sonder sout

ROERBRAAI/ CHOW MEIN
Hoender of steak repies , gebraai in bietjie olie en gegeur
Kool, repies gesny
Wortels, grof gerasper
Ui, ringe gesny
Roerbraai bogenoemde by as vleis amper sag is
Voeg n pakkie Hawaiian Stir Fry of die French Stir Fry by
Roerbraai tot sag en gaar
Skep bietjie van die roerbraai uit en hou vir Egg Fu Young
Skep van die gaar Spaghetti by orige roerbraai en geur met Sojasous

EGG FU YOUNG
Klits eiers , ek het 5 gebruik plus die 2 eiergele
Voeg bietjie sojasous by en van die roerbraai groente
Bak in pan of in eierringe tot gaar

RESEPTE EN FOTO’S:  Frieda Greyling