Chicken and sweet peppers stir fry

Chicken and sweet peppers stir fry

chicken-stir-fry

Chicken stir fry

This is a really tasty and very quick chicken dinner that is perfect for busy people. Use a mixture of your favorite peppers, green, red and yellow peppers. If you place the peppers under the grill first to blacken the skins, it allows you to peel off the outer skin making the peppers are sweeter and seriously delicious. If you don’t have the time just use them as is. (for 4 people)

What you need

2 tablespoons tomato sauce
2 tablespoons soy sauce

500g skinless chicken breasts cut into strips
1 teaspoon ground black pepper
2 peppers sliced
150g sugar snap peas
2 tablespoons Oyster sauce

The process

In a bowl, mix together the tomato sauce and soy sauce, then place the chicken strips into the sauce, mix to coat and leave to marinate while you prepare the peppers.

Heat a little oil, about 2 tablespoons, in a wok or large pan, add the chicken and stir fry for about 2 minutes. Add the black pepper, toss and stir fry for another 2 or 3 minutes.

Add the sliced peppers and the peas and stir fry for another 5 minutes or so.

Now add the Oyster sauce and toss around over the heat for another 2 minutes.

That’s it, you are done. Serve straight away with noodles or rice.

It is a simple and very healthy meal.

Sweet Thai pork morsels

Sweet Thai pork morsels

Thai sweet pork

Thai pork morsels

These are sweet little pork bites made with pork rashers cut ito strips and simmered into a sweet sauce. They are great as a starter with sticky rice and pak choi with soy sauce. You could also serve them with the Thai corn fritters.  Try these they are really worth it. (4 people)

What you need

3-400g pork rashers
100g browm sugar
2 teaspoons salt
300ml Water
100ml dark soy sauce

The process

Cut the pork rashers into strips abut 1cm wide across the skin (you can remove the skin if you prefer but I quite enjoy the little chewy piece at the end)

In a hot pan with a little oil quick fry the pork strips until there are signs of caremalization, remove and drain on paper towel.

Wipe the pan clean and reduce heat to medium.

Ad the water, sugar, salt and soy sauce and heat until all of the sugar is dissolved and there aresmall bubbles in the sauce.

Add the pork pieces, reduce the heat to low and simmer until the sauce has reduced and is thick and sweet.

Done and seriously tasty

Thai corn fritters

Thai corn fritters

corn-fritters

Thai corn fritters

These are really tasty little corn fritters that are authentic Thai cuisine served with a dipping sauce. You can make them as hot as you like with the chili or leave it out completely. (4 people)

What you need

1/2 tin corn kernels (200g)
5 tablespoons Maizena
1cup flour
1 cup ice cold water (250ml)
1 teaspoon salt
1 teaspoom pepper
2 large chilis finely chopped seeds removed

The process

Combine the flour and the maizena together in a bowl, add the water a mix to a smooth batter.

Add the corn kernels, salt and pepper and mix until the corn is evenly distributed in the batter.

Heat about 3-4cm of oil over a medium in a pan.

Drop 1 tablespoon of the batter at a time into the oil to form bite size fritters and deep fry to golden brown.

Remove and drain in a wire sieve over a pot with paper towl in the bottom of the pot. (this works better than draining on paper towel to keep them really crisp)

Serve with sweet chili sauce or a simple dipping sauce made up of, water, brown sugar, soy sauce and chopped chili.

Coconut beef curry

Coconut beef curry

coconut-beef-curry

Coconut beef curry

I went to this restaurant in JHB and had the most fantastic cocnut beef curry that I just had to try and reproduce it. This was pretty close and I can tell you I really enjoyed it. It’s a hot version which for some reason the coconut seems to calm.

What you need

2 large onions grated
3 cloves crushed garlic
10 small dried red chili’s
10cm piece fresh ginger grated

2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
pinch nutmeg powder
1 teaspoon salt

750g rump or sirloin trimmed of fat cut into cubes
1 tablespoon sugar
2 cups dessicated coconut
5 cloves
400ml (1 tin) coconut milk
1 cup water
Oil for frying

The process

Add the onions, garlic, chilis and ginger to a pestle and mortar and grind to a paste. (If you dont have one, chop up the chilis and mix with the back of a spoon to form a paste)

In a pot on a medium heat with a splash of oil cook the paste for about 3 minutes, add the seeds, nutmeg and salt stir to combine and cook for a further 3 minutes until the room is filled with oriental smells.

Add the meat and cook for a further 4 minutes.

Add the rest of the ingredients, reduce the heat tolow and simmer for about 45 minutes to 1 hour.

The sauce should be thick and the meat tender.

Serve with rice.

Cashew nut lamb

Cashew nut lamb

lamb-cashew-nut

Lamb with Cashew nuts

We are big fans of Chinese food and often use cashew nuts. There is a great chicken cashew nut recipe but with lamb and a spicy chili sauce adds a little something extra. (easily serves 4)

What you need

750g rump or sirloin steak
1 cup unsalted cashew nuts
1 large onion cut into wedges and separated
200g snow peas
1 tin sliced bamboo shoots
1 large red chili finely sliced
Pinch dried chili or 1 dried chili chopped
2 tablespoons sweet chili sauce
Splash of soy sauce
Oil for frying

The process

Slice the steak into thin slices (always remember to slice across the grain) and place into a bowl. Add the chili powder and a dash of say sauce and leave to marinate for about 20 minutes.

In a hot pan, heat some oil and quick fry the steak strips in bathes until lightly browned, remove and set aside.

Wipe the pan or wok clean with paper towel, add a little more oil, add the cashew nuts. Toss them around until they are showing signs of browning. Remove and set aside with the steak.

Wipe clean again, add a little more oil and fry the onion pieces and snow peas. Toss them around for about 2 minutes then add the bamboo shoots and the steak and cashew nuts and toss to combine. Add the chili sauce and soy sauce and stir fry for about another 2-3 minutes.

Serve straight away with rice or noodles.

Thai coconut chicken

Thai coconut chicken

thai chicken

Thai chicken curry

A taste of Thailand and that creamy coconut aroma is quite addictive. Sticky rice with spicy hot and fragrant chicken does it for me! Choose your chilis according to your taste for heat, generally the larger the chili the less heat is a good guideline. Good for 4 servings.

What you need

6-8 chicken thighs thinly sliced
½ cup chicken stock
2 tablespoons coconut cream
2 chilis thinly sliced
6 spring onions finely sliced
3 tablespoons peanut butter
Oil for frying

The process

Ina pan over a high heat, seal the chicken slices in batches and set aside.

Reduce the heat, add a little more oil and fry the chili and spring onions for about 1 or 2 minutes. Add back the chicken and toss to combine everything.

Add the stock, coconut cream and peanut butter, stir well and allow to simmer for 5 or 6 minutes.

Done!

Serve with boiled rice.

The chicken and sweet potato curry is a real winner if you are a curry fan.

Beef stirfry with mushrooms

Beef stirfry with mushrooms

beef stir fry

Beef stir fry with mushrooms

Spinach is so good for you and this is a really great way to eat it. It has an oriental ginger flavour that is really morish and the more different mushroom varieties you add, the better it gets. Good for 4-5 people

What you need

500g steak, fillet or rump
400g different mushroom types roughly chopped
3 teaspoons grated fresh ginger
2 tablespoons hoisin sauce
100ml chicken stock
300g packet of spinach chopped
1 teaspoon maizena
Oil for frying

The process

In a hot pan add about 30ml oil and stir fry the ginger for about 1 minute.

Add the steak in small batches, sear all over and remove from the pan.

Then add all of the mushroom types and toss until they are beginning to brown on the edges. Now add back the meat, hoisin sauce and the chicken stock which has the maizena mixed into it.

Add the spinach, toss around until it wilts and then bring the sauce to the boil and thickens. Give it one final toss to distribute the sauce and serve with rice or noodles.

Always wash spinach thoroughly and shake out the excess water before cooking or you are likely to get some grit in the food.

If this recipe sounds good to you, give it a try and have a look at the other oriental recipes there is something for everyone.

Spicy beef with spinach

Spicy beef with spinach

chinese beef

Chinese spicy beef with spinach

This is a simple beef dish for weekdays when you have a bag of spinach and really don’t know what to do with it. I sometimes add extra chili when I feel I need a bit of the old feel good endorphins. Chinese style cooking is meant to be quick over a high heat so when you slice up your meat bear this in mind a slice it very fine, the last thing you want is for the meat to stew, it will become tough. (makes 4 servings)

What you need

500g rump, fillet or rib-eye steak
2or 3 chili’s finely sliced
1 teaspoon crushed garlic
300g bag of spinach sliced finely
1 tablespoon oyster sauce or teriyaki sauce
1 teaspoon sugar
100ml beef stock
1 and ½ teaspoons maizena in 2 tablespoon of water
Oil for frying

The process

Slice the steak into thin pieces (about 3mm) across the grain and place them in a bowl.  It is really important to cut across the grain, your meat will be a lot more tender. Add the chili and garlic, combine and set aside for about 20 minutes.

In a hot pan fry the steak mixture in small batches to browned, tossing frequently. Reduce heat to medium.

Add the spinach, oyster sauce, sugar and beef stock and continue to toss until the spinach is soft and wilted. Make a space in the center, add the maizena mixture and allow to simmer until the sauce has thickened.

Toss it around to coat the meat with the mixture and serve with rice or noodles.

Take a look at the other Chinese recipes in the collection.

Stirfry beef with mushrooms and broccoli

Stirfry beef with mushrooms and broccoli

chinese food recipe

Beef with broccoli

The best thing about Asian cooking is that it is so quick and healthy. This is a really delicious meal for 4 and is great served with rice or noodles. It is a typically Chinese recipe that is ready in minutes and the easiest and most delicious way to eat broccoli. (4 people easily)

What you need

700g rump steak thinly sliced
4 tablespoons oyster sauce
2 cloves garlic crushed
Oil for frying
250g each of 3 different types of mushrooms (shitake, button, oyster or other fungi)
250g broccoli

The process

Marinade the beef with the oyster sauce and garlic for at least 1 hour.

Lightly steam the broccoli for about 5 minutes over boiling water.

Stir fry beef in a hot wok a little at a time so as not to overcook the beef, you want each piece browned. remove and set aside.

Wipe the wok clean and stir fry the mushrooms flipping them around until there are slightly browned edges (5 minutes or so). Add the beef back into the wok and mix together. finally add the broccoli and mix until the everything has a nice coating of sauce.

You are done!

The beef with asparagus recipe is also really delicious.

Calamari on a stick

Calamari on a stick

calamari

Calamari kebabs

Calamari takes seconds to cook and you can do these on the braai or in a pan for a starter or as part of a tasty finger food feast. Calamari steaks are available at supermarkets in the frozen section or the fish counter. I have made a little batter with this version of 1/2 flour, 1/2 maizena, pinch salt and ice cold water that I deep fried for a change.

The recipe below is for the calamari without the batter so if you want to batter them up, just make a batter that is quite loose, remove from the marinade and then dip in the flour before popping into medium hot oil and they will come out just like the picture.
What you need

Calamari steaks
Oil
Lemon juice
Salt
Pepper
Then either red pepper, paprika, garlic powder, ground aniseed or thyme

The process

Soak the skewers in water while you prepare.

Lie the Calamari steaks on a board and score diagonally with a sharp knife.

Cut them into 4 to 5cm long strips and thread onto the skewers.

Place the skewers in a dish, 1 layer at a time and sprinkle on both sides with oil, lemon juice, salt, pepper and whichever additional flavoring you have chosen(Paprika is my favorite).

Cover and leave in the fridge for 1-2 hours.

(If you are going to batter them, this is the time to batter and fry!)

Cook over coals or in a hot pan for 1-2 minutes on each side.

Very simple and Oh so delicious. Try some of the other Chinese and oriental recipes