LINDY SE STIRFRY

2 eetl suurlemoen en avocado gegeurde olyfolie
2 klein chillies, gesny
¼ groen geel en rooi soetrissie, in repies gesny
¼ koppie wortels, in repies
koppie mushrooms, in kwarte gesny
3 vars knoffelhuisies, gekerf
5 ml nat gemmer
20 ml teriyaki sous
1 ui, gekerf
2 spring onions
1 koppie spinasie, in stukke gesny
½ koppie kool, in repies gesny
4 hoenderfilette, in repies gesny.
lang plat ertjies, so 10
Wok noodles

Olie in warm pan met chillies, gemmer, knoffel, dan hoender tot bruin.
Bietjie sout en growwe peper, groente by en net voor lig gestoom die teriyaki sous en noodles byvoeg.

Bron: Lindy Badenhorst

POT STICKERS:
WONTON WRAPPERS:
2 k meel
1 eier geklits
knypie sout en 3 E water
Sif meel en sout in ‘n bak.Voeg eier en water by om stywe deeg te maak. As deeg te pap is voeg nog bietjie meel by. Rol deeg op meelbestrooide oppervlak tot papierdun. Druk sirkels uit. Bedek met klam doek. (As jy ‘n pasta masjien het kan jy dit op die dunste stelling rol ) Jy kan ook klaargekoopte Wrappers koop.

VULSEL:
400 gr vark maalvleis
4 grasuie gekap
4 knoffelhuisies fyn
stukkie fyngekapte vars gemmer
2 E rys asyn
2 E soya sous
1 E sesame olie
2 t suiker.
halwe rissie fyngekap
1 t Hoisen sous
Meng alles.
Sit 1 t vulsel in deeg sirkel. Maak rande nat met bietjie water en knyp dit toe en maak paar voutjies bo-op. Gebruik pan met deksel en braai die deegpakkies in bietjie olie tot goudbruin. Gooi half k water oor en maak toe met deksel Laat dit stoom vir plus minus 5 min.

DOOPSOUS:
kwart k soy
1 t sesame olie
2 huisies knoffel fyn
2 grasuie gekap
2 t hoisensous
1 t fyn vars gemmer
2 t suiker
1 E water.
Resep en foto: Martie Fourie Moolman

DELICIOUS PAD THAI
250g packet rice stick noodles
2 lemons (or lime) juice
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons thai sweet chilli sauce
2 tablespoons peanut oil
2 chicken breast fillets, thinly sliced
500 g prawns, peeled, deveined
1/2 cup tofu cut in thin strips
3 green onions, thinly sliced
2 small red chillies, deseeded, finely chopped
2 eggs, lightly beaten
1 cup bean sprouts
1/4 cup roasted peanuts, finely chopped
1/2 cup coriander leaves
lime wedges, to serve

Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
Combine lemon juice, fish sauce, sweet chilli sauce and sugar in a jug. Whisk with a fork to combine.
Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden.
Add prawns, onions and chillies.
Stir-fry for 2 to 3 minutes or until prawns turn pink.
Add noodles. Stir-fry for 2 minutes.
Add lemon juice mixture to wok. Toss to combine.
Slowly pour eggs over noodles. Stir-fry for 1 minute.
Add sprouts and toss well
Spoon pad Thai onto plates and add tofu, sprinkle with peanuts and coriander leaves.
Serve with lime or lemon wedges.
Source and photo: Louise Venter

INGRIDS SWEET AND SOUR CHICKEN

FOR THE BATTER
100g plain flour
1 dessertspoon baking powder
1 pinch salt
1 teaspoon sesame oil
125ml water, more if needed
oil, for frying
For the chicken
5 tablespoons cornflour
1 large pinch white pepper
4 chicken breasts, cut into 2cm cubes
Mix together plain flour, baking powder and salt. Drizzle in sesame oil and gradually add water, whisking constantly until you get a smooth batter. The consistency should be similar to cream. Let sit for at least 30 minutes.
Fill a deep pan or wok with oil and slowly heat to 190 C.
For the chicken:
In a large shallow dish, mix together cornflour and white pepper. Dust the chicken in the seasoned cornflour then dip into the batter evenly coating each piece. Transfer to the hot oil and fry until golden and the chicken is no longer pink in the centre, about 4 to 5 minutes.
Scoop out with a slotted spoon, drain on kitchen towels and enjoy with sweet and sour sauce.

FOR THE SAUCE
1 Tablespoon of olive oil/ cooking oil (olive oil works better)
1 onion or a couple of spring onions Diced
1 garlic clove chopped
1 Tablespoon of dark soy sauce
2 Tablespoons of Balsamic Vinegar (Any vinegar will do but I find this is the best)
1 Tablespoon of tomato puree
125 ml of cold Water
1 Tablespoon of cornflour
2 Tablespoons of sugar
1/2 567g tin of chopped Pineapple (but use all of the juice from the tin for the sauce)
1 red pepper sliced
1 carrot sliced into thin strips
For The Crispy Chicken
2 boneless skinless chicken breasts chopped into chunks
100g cornflour
150g plain flour
10g baking powder
pinch of salt and pepper
Iced water (enough to make a thin batter that will just stick to your finger)

Firstly in a saucepan heat a tbsp of cooking/olive oil on medium heat. Add the diced onion and let them sweat for a couple of minutes. (While the onions are sweating you can put a separate pan of water on to boil for the rice to cook in.)
Then add to the onions the garlic, soy sauce, vinegar and tomato puree. Keep stirring this mixture.
Mix the corn flour (for the sauce) in the cold water then add to the pan.
Stir in the sugar then add your pepper, carrot and pineapple with the juice from the tin. Bring to the boil then simmer for 10 minutes stirring occasionally.
While the sauce is simmering you can mix up your batter. mix the two flours together and baking powder,gently add iced water, briefly stir- can stay lumpy but do not over stir.
Dip your chicken in the batter and deep fry until a golden brown colour. (cut into one of the chicken pieces to ensure it is cooked thoroughly)
Serve chicken on a plate then pour the sauce over the top. Serve with rice.

SOURCE/PHOTO: Ingrid Mouton

SHANS THAI STYLE CUCUMBER SAMBAL

INGREDIENTS
1 cucumber finely chopped
1 bunch of coriander finely chopped
1 large red onion finely chopped
3 teaspoons brown sugar
5 tablespoons fish sauce (bought at a Thai shop)
5 hot fresh chillies
Juice of 1 lime
1 crushed garlic clove

METHOD
Mix sugar, fish sauce and lime juice in a bowl until all the sugar is desolved
Then add all chopped ingredients
Stir through and add more sugar or even bit water as preferred
Ps no salt as the fish sauce is really salty

SOURCE/PHOTO: Shan T Russ

GAILS SWEET AND SOUR CHICKEN

INGREDIENTS
3 chicken breasts washed dried and cut into cubes
Salt and pepper your chicken, sprinkle of aromat
1 cup of maizena
2 eggs lightly beaten
1/3 cup canola or cooking oil

METHOD
Preheat oven to 180 degrees
Heat a large skillet on stove with oil.
Coat chicken pieces well in maizena, then dip into beaten egg and cook in frying pan until golden brown, turning during cooking process.
Remove and place in an ovenproof dish

Sweet and sour sauce
Whisk together all the following ingredients:
3/4 cup sugar
4 tablespoons tomato sauce
1 1/2 tablespoons soy sauce
1 teaspoon garlic salt
1/2 cup lemon juice
Throw the above sauce over the chicken. Bake for 15 mins, turn chicken and bake a further 10-15 mins. Remove and serve with stir fried egg rice

SOURCE/PHOTO: Gail Haselsteiner

CHINESE SPRING ROLLS WITH CHICKEN
Recipe tested and photo:  Johann Viljoen
1 tablespoon soy sauce
1 teaspoon rice wine (or white wine)
freshly ground black pepper
1 teaspoon cornstarch
1 pound ground chicken
2 tablespoons cooking oil, divided
2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
1 stalk green onion, chopped
1/2 head of small cabbage (about 8 ounces), shredded
2 carrots, thin julienne cut
2 tablespoons oyster sauce1 tablespoon cornstarch
¼ cup water
50 spring roll wrappers, defrosted
oil, for deep frying (about ½ liter to 1 liter)
In a large bowl, combine the soy sauce, wine, pepper and cornstarch. Add in the chicken and mix well. Let marinate for 10 minutes (or up to overnight in the refrigerator).
Heat a wok or large saute pan over high heat. When hot, swirl in just 1 tablespoon of the cooking oil. Stir fry the ground chicken until browned. Remove browned ground chicken from wok to a bowl and set aside.
Wipe the wok clean and turn heat to medium. When just starting to get hot, swirl in the remaining cooking oil. Add in the green onion, garlic and ginger and cook for 30 seconds. Take care not to burn these aromatics. Add in the carrots and cabbage. Stir well and turn the heat to medium-high. Stir fry the vegetables for 2 minutes, or until the carrots have softened. Add the cooked chicken back into the wok, stir well. Add in the oyster sauce and toss again. Spread the mixture out on a baking sheet to let cool. Prop up the baking sheet on one end so that any liquid collects on the other side. When the mixture is cool, discard the liquid.
In a small bowl, whisk together the cornstarch and water. This is your slurry. Open the egg roll wrapper package, cover with barely damp towel to prevent drying out.
Add 1 tablespoon of filling to egg roll (see photos for instructions) and roll up. Secure with cornstarch slurry. Keep rolled egg rolls covered with plastic wrap to prevent drying.
When ready to fry, heat 1 ½” of oil in a wok or deep, heavy skillet to 350ºF (see tip in photos if you don’t have thermometer). Carefully slide in the egg rolls, a few at a time, to the oil to fry. Turn the egg rolls occassionally to brown evenly and fry for about 3 minutes.
Let cool on rack. Repeat with remaining.

THAI PANCAKE TREATS
Ingredients for Pancake
100 gms Flour
200 gms Mung Bean Flour
350 gms Rice Flour
110 gms Palm Sugar
480 ml Limestone Water
2 Egg Yolks
Preparation
Mix all flours together then add all the other ingredients in, mix well and leave to stand.
Ingredients for Cream
3 Eggs Whites
110 gms Icing Sugar
1 Teaspoon Lime Juice
Preparation
Take the egg white, icing sugar and lime juice and whisk to a white cream.
How to Assemble
1. Put the griddle plate or frying pan on a medium heat.
2. Take a spoonful of the batter and swirl it around to make a round small pancake about 8-10cms in diameter. The pancakes need to be very thin since they are cooked from one side only.
3. Remove with a spatula as soon as it is cooked.
4. Spread a spoonful of the cream mix onto the pancake.
Source: Cecily Sangeres Baartman from a friend.
Photo: Cecily Sangeres Baartman

PHILIP SE ROTI
1 cup flour
1 tbsp oil
a pinch of salt
and boiling water

Knead for 3 – 4 minutes to make a dough.
Cut into two pieces.
Roll this out and fry gently in a pan.

Servings: 1

1 tsp oil to smear the pan
2 roti (mine are homemade)
¼ cup mozzarella cheese grated
1 spring onion chopped
1 chili chopped

Heat a pan and wipe oil onto the surface.
Add 1 roti and heat through.
When the roti is slightly golden flip it over and place back in the pan.
Add the cheese, spring onion and chili. Place the second roti on top and press down to allow the melting cheese to stick the two rotis together.
When the bottom roti is golden flip the double layered roti over and allow the bottom to brown slightly. Watch the heat as you don’t want to burn the rotis.

Source and Photo: Philip Reineke

Asian spicy chicken soup
450g fresh thin Hokkien noodles
1 tablespoon peanut oil
3cm piece ginger, peeled, finely chopped
2 garlic cloves, crushed
2 small red chillies, deseeded, finely chopped
6 cups Campbell’s Real soup base Asian
500g chicken breast fillets, trimmed
2 tablespoons light soy sauce
1 teaspoon sesame oil
3 teaspoons brown sugar
4 green onions, thinly sliced diagonally
1 bunch baby bok choy, chopped
Broccoli (optional)
Green onions, finely shredded, to serve
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain and separate noodles.
Heat peanut oil in a large saucepan over medium-high heat. Add ginger, garlic and half the chilli. Cook for 30 seconds. Add 2 cups stock. Cover. Bring to the boil. Reduce heat to medium-low. Add chicken. Cook for 5 minutes or until just cooked through. Transfer chicken to a chopping board. Slice crossways into strips.
Add remaining 4 cups stock, soy sauce, sesame oil and sugar to soup. Cover. Increase heat to medium-high and bring to the boil. Add green onion and bok choy. Cook for 1 minute or until leaves just wilt.
Step 4 Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls. Top with shredded green onions and serve with remaining chilli on the side.
Source:  Di Bo