Culinary Hotline - 05 October 2022
Our Culinary Hotline this week is giving us mouth-watering traditional Cape Malay food!
1 Cup(250ml) rice
2 Cups (500ml) water
2 stick cinnamon
4 or 5 cardamom pods
half teaspoon turmeric
1 tsp salt
50ml sugar or to taste
1 Tbsp fine desiccated coconut
½ raisins, optional
Boil rice add cinnamon and cardamom salt and pepper
Drain and rinse. Return the rice to the pot add sugar, butter and coconut.
Heat on medium tossing rice till heated through.
Can be cooked in the microwave.
Recipe by: Fayruza Abrahams
1kg steak cut into 1cm thick strips (I prefer rump)
2 extra large onions finely sliced
1 tin of chopped tomatoes (Fresh tomatoes can be used as well)
½ Cup of plain double thick creamy yoghurt
3 tsp freshly chopped garlic and ginger
10 curry leaves fresh or dried
2 bay leaves ( nice to have, but optional)
3 allspice cloves
1 tsp crushed red chillies
2 tsp turmeric
2 tsp fine coriander
half tsp smoked paprika
2 tsp fine cumin
1 tsp fine coriander
1 tsp fine salt
1 tsp roast or leaf Masala
1 Tbsp tomato paste
3 Tbsp brown vinegar
2 Tbsp. brown sugar
3 to 4 Tbsp. of olive oil
Braise onions in oil along with crush chillies, garlic and ginger, allspice, bay leaves.
Add tin tomato and cook for 5 mins.
Add all the spices, salt, sugar and vinegar. Cook for 5 mins or until you see the oil bubbles to the surface or separate from the rest of the mixture.
Add your steak and cook until tender. This should take no longer than 20 mins. Add little bits of water if there is no liquid on the curry.
As soon as steak is soft and tender, taste for seasoning and stir though the yogurt. Garnish with fresh coriander.
You can make this as strong or mild as you want by adjusting the amount of crush red chillies you add. For variety, add peppers, mushrooms.
The Masala steak can be used in a variety of meals and I always ensure that I have a batch stored in a sealed container in my refrigerator.
Recipe by: Fayruza Abrahams
3 Cups of self-raising flour
1 Tbsp sugar
¼ tsp salt
1 tsp baking powder
75g of very cold butter cut into small blocks
1 tsp vanilla
½ Cup of buttermilk
¼ Cup of milk
1 egg for egg wash
4 bananas cut on an angle in about 3 to 4cm chunks
Oil for deep frying
simple syrup recipe (same as for koesisters)
Mix the dough exactly as you would for scones. Allow dough to rest in the refrigerator for about 10 minutes.
Roll dough out to approximately ½ cm thickness and cut out rounds or squares using a cookie cutter or a drinking glass.
Place a piece of banana in the centre of the cut out circle and water or egg wash the edges all around.
Seal the dough around the banana forming a little pocket. Pinch the edges tightly to seal with your fingers forming a banana ‘dumpling’ of sorts.
Deep fry in vegetable oil until golden brown. The banana will be soft and mushy, utterly delicious.
Heat your simple syrup and dunk the fritters into it for a few seconds only. Coat the fritter in the syrup all around. Serve hot with a chocolate sauce or ice cream.
Also delicious enjoyed on it’s own.