FRUIT SUSHI – FRUISHI

Risa Botha Ek maak Sushi met Sushi rys en fruits, mango skyfies , kiwi, litchi, strawberrys, banana… Heerlik… Ek noem dit Fruishi
Mayonnaise en cranberries en dried mixed fruit pieces as garnering.

Berei Sushi rys soos gewoon, lê roasted seaweed op bamboo matjie en pak ‘n laag rys en druk plat op hele vel seaweed… Pak dan vars vrugte repies of skyfies van jou keuse op en rol op met bamboes matjie… Sny in skywe en garneer met mayonnaise en garneer met blokkies droë vrugte volgens jou smaak… Ek gooi gewoonlik roasted sesame seeds oor ook.. Heerlik proe soos poeding

FOTO EN RESEP:  Risa Botha

GAI PHAD MED MAMUANG – CHICKEN WITH CASHEW NUTS
1 handful chicken sliced
1 T chopped garlic
1 E vegetable oil
1 T Chilli paste (ekt ‘n ¼ t gebruik ek hou nie van brand nie)
3-4 drop chilli oil
1 E oyster sauce
1 E light soy sauce
1 E sugar
2 E cashew nuts
½ onion cut in 2 cm x 2 cm
1 stalk spring onion cut in 3 cm lengths
Gently roast the cashew nuts in a pan for a few minutes or until they turn golden brown.
At a low heat in a wok add the oil and the garlic and gently stir fry the chicken until half cooked. Add the chilli paste and stir well to coat the chicken.
Add the roasted cashew nuts to the wok and immediately add the oyster sauce, light soy sauce and sugar.
add the onion for a few seconds. Turn the heat off and serve with rice. Dont forget to add a few drops of chilli oil for colour.

Bron – Pum cooking school (phuket thailand)
Foto – Benhet Nieuwenhuis
Hierdie was vir my die lekkerste!!!!!!! 10/10

MARIKA SE THAI-BEESKERRIE-NOEDELS
Bietjie olie
1 ui, gekap
5 ml fyn knoffel
15 ml fyn gemmer
30 ml rooikerriepasta (Woolworths)
600 g beesvleis, in repies gesny
400 ml klappermelk
45 ml bruinsuiker
15 ml vissous
30 ml sojasous
340 g eiernoedels of 2-minuut noedels
350 g broccoli, gaar gestoom
300 g wortels in juliennerepies gesny, gaar gestoom
250 ml rooikool, gekerf

Verhit olie braai ui, knoffel en gemmer tot sag.
Voeg kerriepasta by en braai verder.
Braai beesvleis saam met kerriepasta. Giet klappermelk, bruinsuiker, vissous en sojasous by. Kook vir 15 minute.
Kook noedels in water tot net sag, dreineer.
Skep noedels en groente gevolg deur kerriesous in diep sopbakkies.
Sprinkel met rooikool en bedien dadelik.

Foto: Marika Tegmann

ASIATIESE EIERGEBRAAIDE RYS
Meng die volgende saam:
¼ teelepel sesame olie
¼ teelepel vis olie
3 teelepel soya sous
Gebruik 1 teelepel van die mengels per koppie gaar rys.
Kook rys tot net gaar, hou eenkant.
Klits 1 eier met bietjie water. In ń warm wok of pan giet olie in met ½ teelepel Chinese 5 spice, voeg die eier by en klits met vurk om klein stukkies eier te vorm, meng rys goed deur. Voegnog soya sous by na smaak.

Resep: Retha Marais
Foto: Heather Le Roux

UNITED COLOURS – PHAD PRIO WAN
1 Handful meat of your choice (sliced) ek het hoender gevat
1 T chopped garlic
1 E vegetable oil
1 E tomato ketchup
1 E Chilli sauce
1 E oyster sauce
1 E light soy sauce
1 E sugar
Half tomato cut in 2cm squares
Half onion cut in 2cm squares
4 carrot pieces
half handful chines kale cut in 2 cm squares
4 pieces baby corn cut
half handful savoy cabbage cut in 2 cm squares
Prepare all the vegetables on a plate and top with the garlic, tamato ketchup, chilli sauce, oyster sauce, light soy sauce and sugar.
At low heat add the oil into a wok. add the meat and stir fry until half cooked.
add the mixed vegetables and sauces and continue to stir untilthe chinese kale turns dark green. Turn off the heat and serve.

SOURCE: Pum cooking school Phuket
PHOTO: Benhet

CHICKEN AND PINEAPPLE STIRFRY
I start with a bit of olive oil in the wok.
Fry:
½ a sliced onion with red and green pepper
1 heaped tablespoon of fresh ginger
1 clove of garlic chopped
I then add the chicken (pre-cut into thin slices and pre-spiced with a bit of salt and pepper and some chicken spice)
Once the chicken is semi cooked, add julienne veg (food lovers market sell the pre-sliced veggie packs).

Add some veggie spice and a bit more salt and pepper and stir fry until the veg is semi soft then add the pineapple (tinned pineapple pieces as much as you like) stir fry for another minute.
I normally buy the Chinese noodles and you can soak them in boiling water before you even start cooking as this you drain and stir in last.

Once the pineapple has cooked through, add 1 tblsp of each of the following:
soya sauce (kikkamon)
oyster sauce
Woolies stir fry sauce
Cook through for another minute.
Lastly add your drained Chinese noodles and cook through for another 2 mins and you’re done.
Enjoy! 🙂

RECIPE AND PHOTO: Shereen Pannewitz-van Der Walt

MALINDA SE LEKKER SOET-SUUR VARK
1 blik pynappel stukke hou die sous eenkant
15 ml maizena
15 ml tamatie sous
30 ml rys wyn of wit wyn asyn ( ek gebruik wit wyn asyn )
10 ml soya sous
10 ml bruin suiker
1 rooi soet rissie sny in strips (ek sny rooi / geel / orange wat ek in die yskas het )
2 spring onions
400 g vark strips geur met sout en witpeper sif koekmeel oor die strips voor jy dit braai …( ek koop Woollies se strips en gebruik die hele pak )

In ‘n pan sit jy olie en margarien, braai die vark strip tot lekker bruin en haal uit.
Sit die soetrissie en spring onion in en braai vir 2 min
Sit in die pynappelstukke in
Maak die maizena aan met die pynappelsous, voeg by die tamatie sous suiker soya en asyn.
Gooi nou by die soetrissie in en meng gooi n bietjie water by tot jy die dikte van die sous kry waarvan jy hou sit die varkvleis terug en kook vir 1 min bedien saam rys of noodles.
Enjoy ……
Vir n variasie sit ek wortels in wat ek in repe sny dit is die oranje op die foto

RESEP EN FOTO: Malinda Marjee Walker

SHARON’S SUSHI RICE
3 cups Sushi rice
4 cups water
Put in rice cooker, put lid on and put cooker on.

Vinegar mixture
1 cup rice vinegar
½ cup sugar
2 teaspoons salt
Warm this up till all sugar is dissolved.
Use only half of this mixture over your rice
Throw away the rest or halve the mixture next time
Pour over rice while rice is still warm
And mix in a cutting form with your wooden spoon
It is very important to get the rice correct otherwise your
sushi will not be nice.

Use the following these basic ingredients
Avo
Scottish salmon
Cucumber
Asparagus
Kiri cheese
Roasted Sesame seeds (roast the seeds in a pan)
Nori (seaweed)
Soya Sauce Kikkoman green cap
Wasabi
Pickled ginger

Sharp knife, sushi mat.
Watch as many Youtube videos as you can.
SOURCE – Sharon Naude

CECILY SE THAILAND FRIED RICE-STIR FRY
Rede vir die naam is omdat Fried rice droog is en ek hou van n sousie.
Stap een:
Braai uie tamatie en stukkies hoender in die pan met n titsel olie
Voeg spices by soos bv knoffel,
rosemary,
peper,
sout,
origano,pietersielie en
BBQ seasoning van Cape herb and spice
Na alles lekker gebraai is voeg volgende sousie by. Ek doen sommer my eie sweet and sour sousie
Dit bevat:
Tamatiesous
Mrs Balls chutney
Chicken en BBQ marenade ( Weet nie of hy in SA beskikbaar is nie dit is n Heinz produk)
As jy van kos hou met n knyp in kan jy sweet chilly sous by voeg die hot ene.
Okay volgende stap.
Voeg die sous by die gebraaide ui,tamatie en hoender met spices in.
Voeg dan groente in. Ek het ertjies, wortels en koel in gevoeg. Ek het dit lekkerlik vir 5 min laat prit en toe die stoof af gesit. Groente hoef nie sag of dood gekook te word nie. Intussen kan jy jou rys gekook het sodra dit klaar is voeg dan rys by en sit die plaat op sy hoogste en roer alles deur sodat daar so fried geur deur kom nie heeltemal droog kook nie. Haal van plaat af en bedien in bakkie of bord. Kan n heerlike groen slaai saam bedien ook maar nie nodig nie.
Bron en fotos: Cecily Sangeres Baartman

KIKKOMAN ANISEED STIRFRY

Pour a tablespoon of olive oil in your wok and rub it in so there is no excess oil left.
Cut 1 X packet chicken breast into strips and into the wok
Then pour bout 100 ml kikkoman in
(This Japanese seasoning has a very specific smell and might put you off from cooking with it, but trust me it so worth it and it won’t linger.)
Add the aniseed to the mix and stir so that the chicken soaks up the kikkoman and binds with the aniseed.
Stir for a few mins so there is no sauce in the pan.
Cut a palet of mushrooms and add.
(The mushrooms add moisture so your chicken won’t dry out)
Stir for a few mins
Now add the stirfry mix.
Remember not to add the pineapple since it doesn’t agree with aniseed.
Stir until veggies is crispy or to your liking.

RECIPE AND PHOTO: Samantha Metcalfe