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SJINESE GEROOSTERDE “PORK BELLY” / CHINESE ROASTED PORK BELLY
Ryswyn
Chinese 5 spices powder (cinnamon, aniseed, cumin, clove and bay leaf)
Sout
Growwe see sout
Verbind 3 metaal sosatiestokkies met selotape
Foelie

Smeer vleiskant met asyn en dan speserye
Sprinkel met sout en smeer in.
PLAAS IN YSKAS VIR 12 URE MET VELKANT NA BO !!!
Gebruik die sosatiestokkies en prik die hele velkant (MOENIE DEUR VETLAAG GAAN NIE)
Plaas foelie in oondpan en plaas vleis met velkant na bo.
Vorm ‘n bakkie van die foelie
Verf velkant met asyn
Pak nou ‘n DIK lag seesout op vel
Bak in vooraf verhitte oond (200°C) vir 45-50 min.
Verwyder uit oond en skep soutlaag af.
Maak foelie oop en plaas draadrakkie in pan en sit vleis met velkant na bo, op
Plaas nou vleis terug in die oond
Grill nou vir 10-15 min. totdat die vel krakerig is
Geplaas deur Christina Stienie Breed

For the Curry Paste
3 Green Chillies
1 cup Fresh Thai Basil Or replace with sweet Basil
2 cups Fresh Coriander
6 Spring Onions chopped
1 tbsp Fresh Ginger chopped, or Ginger Puree
3 cloves Garlic chopped
3 stalks Lemon grass chopped, white core only
1 tbsp Ground Coriander
½ tsp Turmeric powder
¼ tsp Shrimp Paste
½ tsp Black pepper ground
¼ tsp Salt
1 tsp brown sugar
1 tsp lime zest
1 whole Lime Juiced
2-3 tbsp Olive oil
Other Ingredients
1 can coconut milk
1 cup chicken stock
2 Chicken Breasts
1 cup king prawns cooked
1 cup button mushrooms sliced
½ cup Green peas
2 tsp fish sauce
Instructions
To start add some of the coarser ingredients (coriander, basil, spring onions, ginger, garlic, chillies) to your blender. Blend for 1-2 minutes.
Add the remaining ingredients and blend well. Add more water or olive oil to get the right consistency.
Marinade the chicken in about 2-3 tbsp of the Thai green Curry Paste for 20 minutes to an hour. You should just use enough to lightly coat the chicken.
In a wok heat about 2 tbsp vegetable oil and add about 2 tbsp of the curry paste. Fry for 30 seconds then add the chicken and continue to fry for 2-3 minutes until slightly golden.
Add the coconut milk and the coconut cream. Then top with the chicken stock until you just cover the chicken. Season with fish sauce.
Allow to simmer on a medium heat for 5 minutes before adding the mushrooms. After another 5 minutes add the prawns and peas.
Check the seasoning, add a final squeeze of lime if required and garnish with fresh coriander. Ek maak nie die paste nie, ek koop sommer die “Green Thai curry paste” by Spar. Dis heerlik!!!

Geplaas deur Karien Kruger van Zyl

THAI SWEET POTATO SOUP
750g sweet potatoes, cut into cubes
1 tablespoon oil
1 onion, chopped
1 thumb ginger
2 chillies(optional or to taste)
1-2 teaspoon Thai green curry paste
1 liter vegetable stock
1 can Coconut Milk(or coconut milk-light is also good)
handful coriander, roughly chopped
Heat the oil in a pot, then soften the onion for 4-5 mins(don’t let it fry until crispy). Stir in the curry paste, chillies and ginger and fry for 1 min. Add the sweet potatoes and stock, then bring quickly to the boil then simmer for 15min until the sweet potatoes are soft.
Remove the soup from the heat, stir in the coconut milk and season to taste, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan bread or ciabatta.
Note added by Hanlie Grobbelaar: Freeze very well.
Recipe: Elsabe van Vuuren

Stirfry met n twist.

Braai uie in olyfolie, gooi bacon en hoender by.

Spice volgens smaak. Ek het net n knypie Himalayan Pink Salt bygevoeg.

Mrs Balls Original chutney en sweet chili sous bygegooi en laat prit.

Voeg groente by en kook tot gaar.

Vars tamatie in blokkies gesny en rys bygekook.

Devine!

Resep en Foto: Stephanie Kohrs‎

THAI HOENDERLEWERKOEKIES
500 g hoederlewers, skoongemaak
2 eetlepels rooi kerriepasta
1 eier
2 eetlepels vis sous
2 teelepels suiker
4 salotte, gekap
1 sny brood se krummels
3 eetlepels lemmetjie sap
2 suurlemoen gras stingels, gekap
2 eetlepels vars koljanderblare, gekap
3 knoffelhuisies, gekap

Sit alles in voedselwerwerker en kap tot gemeng.
Braai lepelsvol in vlak olie en dreineer op kombuis papier.
Bedien met sout, rissie sous, koljanderblare en gekapte vars rissies.

Resep en foto: Martie Fourie Moolman

TERIYAKI STIR FRY
1.2 kg steak strips
2 tablespoons peanut oil
2 carrots, cut into strips
1 red pepper, deseeded and cut in strips
150 g mangetout, sliced
150 g tender stem broccoli, cut into bite-size pieces
6 spring onions
Fresh coriander

Sauce:
5 cm piece ginger, grated
2 garlic cloves, crushed
½ cup rice wine vinegar
½ cup soy sauce
¼ cup brown sugar
1 tablespoon sesame oil

Place sauce ingredients in pan and simmer for 5 minutes until slightly reduced. Allow to cool.
Add beef to sauce and marinate for 1 hour.
Heat oil in wok till VERY hot. Stirfry beef for 1 – 2 minutes until just cooked. Remove.
Stirfry vegetables for 1 – 2 minutes; adding spring onions at the end to prevent burning.
Toss beef and veg together.
Garnish with fresh coriander.

Photo: Suneth van Rensburg

Serves 2
Ingredients
1 tbsp dry sherry
2 tbsp light soy sauce
1 tbsp clear honey
a thumb-sized piece of root ginger, cut into matchsticks
250g cooked and cooled brown basmati rice
2 ready-cooked chicken breasts, sliced
50g baby-leaf spinach
1 tsp nigella (black onion) seeds
Method
To make the teriyaki dressing, heat the sherry, light soy sauce, honey and ginger in a small saucepan until the honey has dissolved. Turn up the heat and simmer for 2-3 minutes until the dressing is reduced and slightly thickened.
Divide the brown rice, sliced chicken and spinach leaves between 2 lunchboxes, then spoon over the cooled teriyaki dressing. Sprinkle over the nigella seeds.
Recipe : Sainsbury
Postedand photo: Amanda Conradie

Note: Verander net die hoender na (stir-fried …)vooraf lekker ‘Wok’ gebraaide vark. Verder is die resep so…enige groente in wat jy het… heerlik!

HOMEMADE TAHINI PASTE
Serves: Makes just under ¾ cup Ingredients
1 cup hulled sesame seeds
3 tablespoons or more extra virgin olive oil (see Note)
Instructions
Heat a clean, dry cast iron or heavy duty skillet over medium high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful, sesame seeds burn very easily.
Once they’re toasted, let them cool a few minutes then add them to a food processor.
Start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency (*see Note)
Makes a little less than ¾ cup tahini paste, depending on how much olive oil you use.
Store the tahini paste in the refrigerator in an airtight jar. Will keep for several months.
Notes * The texture may be slightly gritty, which isn’t a problem, you won’t notice it at all when you use it to make hummus for example. But if you want it extra smooth you can run it again through a high-powered food blender

* Instead of olive oil you can also use sesame oil, but olive oil is traditional. (Use raw sesame oil, not toasted, or the tahini will have an overpowering “Chinese food” flavor.)
PHOTO: Adam Cloete

THAI PEANUT ZUCCHINI NOODLES
I tried something new for dinner. This is my own recipe. Been trying to eat clean again.
2 medium zucchini
1 carrot
Half red onion, sliced
Clove garlic sliced
Handful chopped peanuts
½ avocado, cubed
1 tablespoon peanut butter
1 tablespoon lime juice
½ tablespoon honey
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon garlic chili paste
Chopped chilli

In a small bowl, combine the peanut butter, lime juice, honey, sesame oil, garlic and chili paste. Whisk to combine, then set aside while you prepare the rest of the ingredients.
Peel the zucchini and carrot, then using a julienne peeler and cut the vegetables into long strands.
Sauté zucchini, carrot, red onion and garlic in a tablespoon of olive oil and season
After 5 mins add the peanut butter mixture and sauté a minute or two more
Plate and top with the chopped peanuts and the avocado
Optional: add sesame seeds and chopped fresh herbs
Serving is for one person
Recipe and photo:  Angela Landsberg

Sny blokkies hoender,braai lekker saam knoffel en dan gooi jy groterige gesnyde uie en groenrissies by,gooi cashews by en braai so bietjie…dan kan jy sous oorsit- 2eetl soya, 2eetl tamatiesous, bietjie sout na smaak, 4 eetl oestersous en dan bietjie suiker…BAIE lekker..
.dit het nou bietjie suiker in maar jy kan dit vervang met heuning as jy sou wou?En opdien saam met bruin en wilde rys…hmmm…,dis baie lekker,selfs my seuntjie van 3 is gaande daaroor…ons gooi of rissies of bietjie tabasco by die sous,maar dis totaal en al “up to you”…party mense is nie gek na brand goedjies nie.Ek gebruik ook net hoender fillets daarvoor…werk baie lekker! Oe,en dis toe 2 eetl suiker of dan heuning by…Enjoy!
BRON – Shané Du Toit