Cape Malay Cooking


Cape Malay Cuisine

Posted in WELCOME by Cape Malay Cooking on 24/06/2011
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The history of Cape Malay cuisine in South Africa begins with the involuntary migration of Africans, Asians and Indonesians around the world, and with it their diverse origins and culinary techniques.

CHICKEN & CORN SOUP

Posted in Uncategorized by Cape Malay Cooking on 09/06/2014

Originally posted on Cape Malay Cooking:

Chicken & corn soup

Ingredients:

1 tbsp vegetable oil

100 g boneless, skinless chicken breasts cut into small pieces

1 clove garlic, finely chopped

1 cm piece ginger, finely chopped

1 tbsp cornflour

600 ml hot chicken stock

100 g sweetcorn

1 egg

1 tbsp fresh lemon juice

shredded spring onions, shredded, to garnish

dark soy sauce

toasted sesame seeds, to garnish

Method

1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.

2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes

3. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and…

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DRY SPICY LAMB CURRY, POTATO CURRY & NAAN


Dry Spicy Curry, Potato Curry& Chapatti

Dry Spicy Curry, Potato Curry& Chapatti

 

Dry Spicy Lamb Curry

#capemalaycooking
Ingredients:
Serves 6 – 8
1 kg lamb pieces
1 cup plain yoghurt
2 tablespoons garlic paste
1 tablespoon ginger paste
2 tablespoons lemon juice
2 teaspoons garam masala
salt to taste
3 tablespoons vegetable oil
4 green chillies, slit lengthwise
2 teaspoons koljana/coriander powder
1 teaspoon jeera/cumin powder
2 medium tomatoes, chopped fine
Freshly chopped dhanya to garnish

 

Method:
Mix the lamb pieces with the yoghurt, garlic, ginger, lemon juice, garam masala and salt to taste, cover and allow to marinade for 3 hours.

Heat the oil in a deep pot on medium heat. Add the green chillies and fry until it stops spluttering.

Add the lamb with the marinade and fry stirring frequently for 5 – 7 minutes.

Now add the tomatoes, koljana/coriander and jeera/cumin powder and mix well.

Sprinkle some water over the meat, cover, lower the heat and cook till the meat is done.

Check occasionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.

Turn the heat off, garnish with freshly chopped dhanya.

Serve with warm chapattis (Indian flat breads) or naans.

 

Curry

Dry Spicy Lamb Curry

 

 

Potato Curry

Ingredients:

Serves 6

4 large potatoes
1 teaspoon cumin/jeera seeds
1/2  teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon coriander/koljana seeds (crushed)
1 teaspoon  fennel/barishap seeds (crushed)
½ teaspoon chilli powder
2-3 slit green chillies
1/4 teaspoon turmeric
Handful Coriander leaves chopped
Salt to taste
30 ml cooking oil

 

Method:

Peel the potatoes and cut into bite size pieces.
Boil water in a sauce pan and then add the chopped potatoes and salt. Let it cook, but make sure there is still some bite to it.
After it is cooked, drain the water completely and keep aside.
Now heat a small pot and add some oil. Add the cumin/jeera seeds, garlic and ginger. Stir until garlic ginger is cooked and slightly browned.
Now add the crushed fennel/barishap seeds, coriander/koljana seeds, chilli powder and give it a stir.
Add the cooked potatoes, green chillies, salt and stir gently in intervals.
Let this cook for about 6-7 minutes until the sides have browned, spices are coated well. Add drops of water to prevent sticking to the pot and burning.
Finally garnish with coriander leaves.

 

Spicy Potato Curry

Spicy Potato Curry

Chapatis (Indian Flat Bread)
Ingredients:
Makes 6-8
200g wholemeal flour
75ml warm water
2 tbsp butter
Method:
Sift the flour into a medium bowl and make a well in the middle of the flour. Pour in the water and mix to make a dough. Turn out onto a floured surface and knead for 5 -8 minutes until smooth and elastic. Place back in the bowl, cover with cling film and leave for 10 –15 minutes.
Divide the dough into 6 to 8 balls. Roll out each ball on a floured surface thinly.
Heat a dry frying pan until hot and cook each chapati over a medium heat, turning after 30 seconds or so. Cook the second side for 1 minute until it begins to puff up, then turn over and cook the first side again, pressing down lightly with a spatula for another 30 seconds. Smear each chapati with butter and wrap it in foil to keep warm.
Chapatti (Indian Flat Bread)

Chapatti (Indian Flat Bread)

Cape Malay Cooking

Cape Malay Cooking

National Milk Tart Day


On 27 February South Africans celebrate National Milk Tart Day. Milk Tart (melktert) is a classical  South African dish. Traditional Milk Tart is made up of a shortbread crust with a filling of milk and lots of eggs resulting in a lighter texture. Milk Tart can be enjoyed hot or cold. Milk tart (melktert) is thought to have originated in the latter half of the 17th century by Dutch settlers in South Africa.  The Dutch East India Company established Cape Town in 1652 as a way-station for ships travelling from the Netherlands to Indonesia and back.  Their ships would bring cinnamon and other spices to Cape Town (and Europe) from South East Asia.  Local bakers used the imported cinnamon, combined with fresh dairy from farms in the Cape Colony, to create this wonderful custard based tart.

Traditional Cape Malay Milk Tart

Here are a couple of recipe to start you off.

Traditional Cape Malay Milk Tart - this is a time consuming recipe but well worth it at the end. I can remember my mom making trays of melktert for functions and my job was to fill the trays with the base and I had to ensure there were no holes otherwise the melktert would flop and turn upside down! This recipe serves 6

Short Bread Base For Milk Tart
Ingredients:
1 egg
125 g butter
1/4 cup cooking oil
3/4 cup sugar
2 cups self raising flour
1 cup cake flour
1 teaspoon vanilla essence
l level teaspoon baking powder
Method:
Mix the egg, sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well to form a soft ball of dough. Line a 20 cm by 20 cm oven proof dish with approx half of the pastry.  (You can use the other half to make Herzoggies) The pastry should be as thin as possible with no holes. It is very important that the base contains no holes as it will cause the Milk Tart to bake upside down.

Milk Tart Base

Filling
Ingredients:
1 litre milk
12 eggs
250 ml sugar
5 cardamom pods
2 stick cinnamons
Method:
Boil the milk in a saucepan with the cardamom and stick cinnamon . Allow to cool. Whisk the eggs and sugar until light and fluffy. Strain the cooled milk, using something like a very fine strainer or sieve. Combine the milk and the eggs mixture.Pour the filling into the dish ensuring not to pour all the liquid on one place as it may cause a “hole”. Bake in a preheated oven at 180 C for 40 minutes until set.

Milk Tart Filling

 

Crustless Milk Tart
I made this quick and simple version of milk tart the other day. Although it’s no where as delicious as the traditional milk tart, everyone enjoyed it and it disappeared as quick as it was made. When it came out of the oven it was quite high but it sinks and becomes denser as it cools. The recipe serve 4

Ingredients:
¾ cup self-raising flour
2 cups milk
3 eggs
½ cup sugar
1 teaspoon vanilla essence
25 g melted butter
Pinch salt
½ teaspoon fine cinnamon
Method:
Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish, approximately 23 cm in diameter. Sprinkle the cinnamon over the top. Bake for 40 minutes at 180 C. Serve warm or cold

Selfcrust Milk Tart

Happy Birthday!!!

Posted in WELCOME by Cape Malay Cooking on 16/02/2014
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It was 3 years ago today, I was sitting bored at home having stopped working due to family commitments that I created Cape Malay Cooking & Other Delights. Never in my wildest dreams did I envision Cape Malay Cooking would be this successful, Alghmadulilah.

Now 3 years later, we have 34 517 Facebook followers (that’s besides my other 3 Facebook “friend” accounts which counts for another 15 000 followers) My blog @ http://www.capemalaycooking.me with 40,504 followers and 189,973 hits thus far.

Thank you to each and everyone for contributing to our success :)

VOTE FOR THE BEST FACEBOOK PAGE!

Posted in Uncategorized by Cape Malay Cooking on 12/02/2014
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Cape Malay Cooking & Other Delights has been nominated once again on Crescentrating.com for two categories, Best Halal Recipes FB Page 2014 and Best Halal Recipes Website 2014. Vote for Cape Malay Cooking using these two links below, you just need to log in using your Facebook details to do that. Thanks in advance!!

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-facebook-2.html

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-websites-2.html

You have to click on the icon on top of the page where it says “Connect using Facebook”

https://www.crescentrating.com/crahft-2014-poll.html

Thank you :)

 

 

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VOTE FOR THE BEST FACEBOOK PAGE!

Posted in Uncategorized by Cape Malay Cooking on 04/02/2014
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Please feel free to Like ✔ Comment ✔ Share ✔ Tag ✔

Cape Malay Cooking & Other Delights has been nominated once again on Crescentrating.com for two categories, Best Halal Recipes FB Page 2014 and Best Halal Recipes Website 2014. Vote for Cape Malay Cooking using these two links below, you just need to log in using your Facebook details to do that. Thanks in advance!!

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-facebook-2.html

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VOTE FOR THE BEST FACEBOOK PAGE!

Posted in Uncategorized by Cape Malay Cooking on 29/01/2014
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Cape Malay Cooking & Other Delights has been nominated once again on Crescentrating.com for two categories, Best Halal Recipes FB Page 2014 and Best Halal Recipes Website 2014. Vote for Cape Malay Cooking using these two links below, you just need to log in using your Facebook details to do that. Thanks in advance!! 

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-facebook-2.html

http://www.crescentrating.com/crahft-2014-poll/crahft-ranking-2014/top-halal-food-websites-2.htmlImage

CHICKEN JALFREZI


This is a Pakistani recipe for a spicy curry. The chicken is marinated before the time and then cooked in a thick onion sauce. You can always adjust the chilies if you find it’s to spicy hot.

Spicy chicken curry cooked in a thick sauce.

Spicy chicken curry cooked in a thick sauce.

Serves 4

Ingredients:
For the sauce:
1 – 2 large onions, roughly chopped
1 tablespoon oil
4 garlic cloves, chopped
1 green chilli, chopped (you can use more if you like your food spicy & hot)
1 tin chopped tomatoes
1/2 litre of water
1 tablespoon ground coriander/koljana
1 tablespoon ground cumin/jeera
1 teaspoon turmeric/borrie
Salt to taste

For the chicken & veg:
500g chicken breasts, washed & diced up 
2 tablespoons of oil
1/2 red pepper, roughly chopped
1/2 green pepper, roughly chopped
1 large onion, sliced roughly
2 red chillis (optional)
1 teaspoon ground cumin/jeera
1 teaspoon ground coriander/koljana
1 teaspoon turmeric/borrie
2 teaspoons garam masala
A handful of fresh, chopped dhanya leaves

Method:
Mix the jeera, koljana and tumeric in a small bowl, coat the chopped chicken breast pieces leave to marinade while you making the sauce.
Now make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large saucepan with the tablespoon of oil until browned. 
Add the water to the onion mixture and simmer this for around 20 minutes.
While that is simmering, put the chopped tomatoes in a food processor or liquidiser and give it a good whizz until smooth consistency. 
Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute take care not too overheat or it will burn.
Add the liquidised tomato to this pan and simmer for around 10 minutes. (Because my family loves potatoes I added a couple of potatoes, quarted, 
with the onion mixture when it was simmering whilst I prepared the chicken.) 
Next give your onion mixture a good whizz in the food processor or liquidiser and add it to the spiced tomato sauce. 
Stir and leave to simmer for another 10 minutes. Keep warm.

Fry the marinaded chicken in oil and stir continuously. When the chicken is nearly done approximately 10 -15 minutes,
turn down the heat and add the roughly chopped onion, red & green peppers and chillis. Stir this until the onions and pepper soften just a bit 
and the chicken is cooked, of course. Don’t overcook as we don’t want the onions and peppers to cook away (I like mine to be firm and crunchy)
Add the earlier prepared sauce to the cooked chicken and simmer until combined about 5-10 minutes. 
Just before you dish it up, stir in the garam masala and chopped dhanya leaves. 
Serve with basmati rice or naan bread.

Variation:
Because my family loves potatoes I added a couple of potatoes, quarted, with the onion mixture when it was simmering whilst I prepared the chicken.

SOET KOEKIES / ESSIES BISCUITS

Posted in BISCUITS by Cape Malay Cooking on 21/01/2014
Tags: , , ,

SOET KOEKIES / ESSIES BISCUITS

Crisp, sweet biscuits with a lovely combination of spices baked in interestingly colored S-shapes. You can of course use a cookie cutter as well.

Makes: 84

Ingredients:

750ml flour

5ml salt

1 teaspoon bicarbonate of soda

1 teaspoon cream of tartar

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground ginger

375 ml brown sugar

175 g butter

3 eggs

5 ml red bole powder (you’ll find this at a spice shop)

Method:

Sift flour, salt, bicarbonate of soda, cream of tartar and spices. Add sugar and mix.

Rub butter into flour mixture with fingertips.

Beat eggs, add to flour mixture and form a dough that can be rolled out.

Divide the dough into two chunks of roughly equal size.

Mix red bole into one chunk.

Roll dough into small balls.

Press each red ball into a white ball, roll into a snake and form a ‘S’.

Place on a greased baking sheet and bake at 180C for 10- 12 minutes.

Loosen biscuits and cool on wire rack.

http://www.ejozi.co.za/cape-malay-recipes/essies.html

FANCIES


FANCIES

Fancies are sponge cakes cut into squares, dipped in diluted jam and rolled in coconut. Fancies can be decorated in a variety of styles and with different toppings to suit the occasion. Fancies are usually served on special occasions e.g.:  Eid, Weddings, Doopmaals, etc…

This recipe makes 20 – 24 cakes depending on the size of the squares you cut your cake into.

Fancies
Ingredients:
1 cup castor sugar
4 eggs
1 cup cooking oil
5 ml vanilla essence
2 1/2 cups cake flour
3 teaspoons baking powder
1/2 cup milk

For the coating:
3 tablespoons smooth apricot or strawberry jam
1 cup hot water
1 cup desiccated coconut
Whipped fresh cream
Fresh fruit of choice, well-drained canned fruit will also work

Method:

  • Preheat oven to 180C.
  • Grease a 30x20cm baking tin with butter or oil.
  • Cover the bottom of the baking tin with greaseproof paper to prevent the cake sticking to the baking tin,
  • Cream eggs, castor sugar and oil until light and fluffy or until sugar has dissolved.
  • Add vanilla essence.
  • Add flour and baking powder and mix well.
  • Stir in milk and mix to combine until the mixture is a smooth dropping consistency.
  • Pour into prepared tin.
  • I always knock my baking tin a couple of times on a flat surface to even the batter out as well as to remove air bubbles.
  • Bake for 25 minutes.
  • To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done.
  • Allow to cool slightly, turn out into a cooling rack to cool down completely.
  • Remove greaseproof paper.
  • Cut the cake into squares.

To complete the cakes:

  • Mix the jam and hot water together until the jam has dissolved.
  • Put the coconut into a little bowl.
  • Lightly dip the cakes one at a time into the jam water, do not drench.
  • Roll the cakes in the coconut to cover completely.
  • Using a piping bag , pipe a border or cover the top of the cakes with whipped cream. 
  • Decorate with fresh or drained canned fruit.

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