CHINESE / THAI FOOD RECIPES

Chinese Chicken Wings

*Tasty Indian Recipes*
8 chicken wings
2 tbsp cornstarch
4 cloves garlic paste
1 inch ginger paste
4 green chillies paste
1/2 tsp black pepper powder
A pinch of sugar
1 egg
1 tsp dark soya sauce
1/2 tsp lemon juice
Salt as per taste
Sunflower/vegetable oil to deep fry
Beat the egg in a bowl and keep aside.
Wash and clean the chicken wings thoroughly and rub little bit of salt and black pepper.
Combine cornstarch, ginger-garlic-green chillies paste, soya sauce, sugar, beaten egg, lemon juice and little bit of salt.
Mix well and make a smooth batter by adding little amount of water.
Coat the chicken wings very well in the mixture and keep aside for 30-40 minutes.
Heat sufficient oil in a non-stick pan.
Drop each chicken wing into the hot oil and deep fry until golden brown.
Remove on oil absorbent paper and serve hot with onion rings and lemon wedges.*Lekker Resepte vir die Jongergeslag*http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/chinese-thai-food-recipes.html

Chef Tips:
This is one of the best starter, which can be served in cocktail and mocktail parties.
Coriander chutney can be accompanied with delicious chicken wings.

Martie Fourie Moolman
BESTANDELE VIR DIE MAAK VAN THAI KOS
Palm suiker (vervang met geel suiker)
Galanal(Kry dit gedroog of vervang gemmer)
Vis sous(kry dit nou by groot super markte) Belangrik!!!
Suurlemoen gras (kry dit gedroog by Chinese kos winkels) kry 'n plantjiie kwekery dit teel baie aan.
Koljander die blare, wortels en saad.
Rissies
Kaffir lime blare en die vrug, dit het geen sap in nie, die blare kry jy gedroog of ingele by Chinese kos winkels of WW. In die Laeveld kry dit nou vars. As jy kan kry rasper die skil en vries.
Knoffel
Klappermelk en klapper room
Soy sous
Tamarind ( dit is 'n pasta wat jy moet week in water en die sous moet uitdruk) dit is baie suur en kan vervang word met asyn party resepte vra vir rys asyn, kan dit ook kry in die supermark.
*Lekker Resepte vir die Jongergeslag* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/chinese-thai-food-recipes.html

Mandy Nel
kompimente van Taste of Japan - Rialto Foods.
THAI MEAT BALLS
450 gr minced beef, pork or chicken
15 ml minced garlic
1 Lemon grass stalk finely chopped
15 ml Fresh coriander chopped
30 ml Red curry paste
15 ml Lime juice
1 Egg
Salt
Rice Flour
Oil
Coriander to garnish
Mix ALL ingredients except for rice flour oil and garnish
Shape into balls about walnut size and dust with rice flour
Heat oil in wok and fry balls until browned and cooked through.
Garnish serve with rice and peanut sauce or sweet thai chilli sauce
*Lekker Resepte vir die Jongergeslag* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/chinese-thai-food-recipes.html

Mandy Nel
Taste of Japan Recipe
PEANUT SAUCE -
vir saam met meat balls
15 ml Oil
15 ml Red curry paste
10 ml Crunchy peanut butter
15 ml Palm sugar
15 ml Lime juice
250 ml Coconut milk
Fry curry paste in oil for 1 minute
Stir remaining ingredients in and bring to a boil
Lower heat and simmer for 5 minutes until sauce thickens
Cool and serve with meatballs
*Lekker Resepte vir die Jongergeslag*http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/chinese-thai-food-recipes.html

Chicken Fried Rice
By Rhonda Parkinson, About.com Guide
Chicken fried rice is a great way to use leftovers. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice.
Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal.
Ingredients:
4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed
Preparation:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).
Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once.  Cook the other half the same way.  Cut the egg into thin strips, and save for later.
Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.
Add oil, turn down the heat to medium and stir-fry the rice.  Add the soy sauce, salt, pepper and oyster sauce.  Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).
*Lekker Resepte vir die Jongergeslag* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/chinese-thai-food-recipes.html

Mandy Nel
Taste of Japan Recipe
THAI STIR FRY CHICKEN WITH BASIL
45 ml Oil
4 Cloves garlic sliced
2-4 Red chillies seeded and sliced
500 gr Chicken - cubed into bite size pieces
40 ml Fish sauce
10 ml Soya sauce
5 ml Sugar
12 Basil leaves
2 Chillies seeded and sliced for garnish
Heat oil in wok or pan
Add garlic and chillies fry until golden
Add chicken, stir - fry until it changes colour
Add fish sauce soya and sugar and fry until chicken is cooked (about 4 minutes)
Stir in basil leaves
Garnish with chillies
Serve with Jasmine rice or noodles (ek verkies natuurlik glass noodles by die enetjie)
*Lekker Resepte vir die Jongergeslag* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/chinese-thai-food-recipes.html


Mandy Nel
Taste of India Recipe
THAI STIR FRIED BEEF WITH OYSTER SAUCE
450 gr Rump steak - sliced
30 ml Soya sauce
15 ml Corn flour
45 ml Oil
15 ml Garlic - chopped
15 ml Fresh ginger - chopped
250 gr Mushrooms - Shitake, button, straw and or oyster mushrooms
30 ml Oyster sauce
5 ml Sugar
4 Spring onions - cut into short lenghts
2 Red chillies - cut into strips for garnish
Marinate beef in soya sauce and corn flour for 1 hour
Heat half the oiil in wok or pan and fry ginger and garlic until lightly browned
Add beef and fry until evenly coloured - Remove from pan and set aside
Heat remaining oil and fry mushrooms
Return beef to pan with mushrooms
Add oyster sauce and sugar
Fry toghether for a short while then add spring onions, mixing well
Garnish with strips of chillie and serve with Jasmine rice
PS moenie sout by gereg voeg nie - die oester en soya sous is sout genoeg ;-)
*Lekker Resepte vir die Jongergeslag* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/chinese-thai-food-recipes.html

Diane Roode Hancox
Hier is 'n heerlike Thai resep uit my AMC resepteboek.
Seker mens kan enige ander potte gebruik.
THAI CHICKEN & EGG NOODLES
30ml Olive Oil
4 Chicken Breast fillets, sliced
250ml Chicken Stock
35ml Soft Brown Sugar
25ml Lime or Lemon Juice
6 Spring Onions, thinly sliced
2 Cloves of Garlic, crushed
20ml Fresh, grated Ginger
1 Red Chilli, seeded & chopped
25ml Sherry or Apple Juice
5ml Cornflour, mixed with water to form a paste
Salt & Freshly Ground Black Pepper to taste
30ml Fresh, Chopped Coriander
250g Thin Egg Noodles


Heat AMC 24cm Fry Pan over medium temperature until Visiotherm is just below frist red area. Also bring 2.5 litres water, with salt added, to the boil in AMC 24cm High or Pasta Perfecto.
Heat oil in pan and fry chicken on both sides until just brown, but not overcooked. Spoon out and set aside. Turn temperature down to lowest setting.
Pour stock, sugar and lime or lemon juice into unit. Stirto dissolve sugar. Bring to the boil and add spring onions, garlic, ginger and chilli. Simmer sauce for 3 - 5 minutes.
Stir in sherry or juice, and mix cornflour into sauce. Simmer gently, until sauce thickens. Season, return chicken to sauce and heat through. Sprinkle with coriander.
Boil pasta in water and drain well. (The egg noodles boil for only a few minutes, so take care to overcook them)
Serve individual portions of pasta and spoon sauce over.
 http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/chinese-thai-food-recipes.html





Cecilia Bedser

CHINESE FRIKKADELLETJIES
Huisgenoot Digitaal
Lewer 24 bolletjies
Bereidingstyd: 15 minute
Gaarmaaktyd: 6 minute

FRIKKADELLE
500 g varkmaalvleis
sout en peper
4-6 stingeluie, gekap
60 ml (¼ k) gekapte pietersielie
1 eier, geklits
25 g witbroodkrummels

SOUS
45 ml (3 e) suiker
45 ml (3 e) bruinasyn
15 ml (1 e) soetbrandrissiesous
125 ml (½ k) tamatiesous
15 ml (1 e) sojasous
15 ml (1 e) heuning

1. Frikkadelle
Meng al die bestanddele en vorm 24 klein frikkadelletjies.
Hou dit in die koelkas.
2. Sous
Meng al die bestanddele in ’n glasbak en mikrogolf ’n
minuut.
3. Plaas 12 frikkadelle op ’n bord en mikrogolf 2½-3
minute tot net gaar. Herhaal met
die res van die frikkadelle.
4. Voeg by die sous en meng deur.
Sit voor op noedels.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/chinese-thai-food-recipes.html