Old Cape Malay Style Sambal – A Salad of Tomato, Onions, cucumber and green capsicum or sweet peppers – Just the way we like it! – Including a Cucumber Salad

Two lovely Salads which go very well at braais here in South Africa (barbecue). Also with many other dishes such as Curries, Lasagnas and or a Greek Souvlaki served together with pita and Tzatziki Sauce.
You may if you wish – scrape down the length of your cucumber with the tins of your fork which will give it a fancier look 😉
If using in Pita for Lamb Souvlakia, it is best to make your sambal mild due to its spiciness.
The word Sambal is Javanese in origin and means condiment. It is usually a highly seasoned relish of grated raw fruits or vegetables squeezed dry, sometimes mixed with pounded green chilli and moistened with vinegar or lemon juice for a sweet sour taste. Sambals are usually served with curries or a bredie which is a word for stew in South Africa. Today dhunia or fresh coriander leaves and garlic are also added for extra flavour.
The below are all added to taste..
Red firm ripe tomatoes, diced into small cubes
English cucumber (unpeeled), diced into small cubes
Green pepper, seeds removed, diced into small cubes
Onion, finely chopped
Salt added to taste
sprinkling water and a few drops oil – to taste
Mix all together and serve.
Don’t use cucumber if making Souvlakia as Tzatziki Sauce already has it!
✔️ 😍 😘 😎 💚 🦋 💕💙💚💜💛💟💟 ♥♥ 🌿🌼🌼🌿 🍊🍊 💘🎶💘🎶💘
Cucumber Sambal (Salad)
1 Large English Cucumber
30 ml white vinegar
Salt to taste
Pinch sugar, if needed
Scrape cucumber with a fork. Cut into slices.
Place in colander. Sprinkle with salt and allow to draw for 15 minutes.
Press out all the moisture and combine cucumber slices with 30 ml white vinegar and salt to taste. A pinch sugar may be added to if needed.
✔️ 😍 😘 😎 💚 🦋 💕💙💚💜💛💟💟 ♥♥ 🌿🌼🌼🌿 🍊🍊 💘🎶💘🎶💘

Creamed Spinach Just the way the Coachman Steakhouse would make it – Delish!

Creamed Spinach is lovely served in gem squashes alongside a steak together with veggies of choice like sweet carrots and baked potato.
If you would like to go one up and have some cheese and mushrooms you would like to add then click Creamed Spinach A La Delish with Mozzarella Cheese – This one takes 1st place and the one below (The Coachman Steakhouse way) I give to it 2nd place! 😉
Makes: 6 generous servings.
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1 bunch of spinach (450-500 g) is enough to serve 2 persons.
Cheese is optional which I usually don’t add but may be melted under grill or over tops of spinach filled gems – Cheese is of your choice but I somehow seem to like Mozzarella. See here 😉
You may skip this sauce and serve plain to lower calories or may make up a lovely mushroom sauce (see below) with wine of choice (dry red / white). Served together with a steak or meat dish.
3 pounds or 3 bunches (up to 1.5 kg) of fresh spinach
2 tablespoons grated onion (I use 1 small onion, finely chopped)
3 tablespoons butter
3 tablespoons of cake flour or all-purpose flour (not self-raising!)
1 1/2 cups (375 ml) heated milk
salt and pepper to taste
2 egg yolks, beaten
60 ml – 180 ml heavy cream added to taste
1 tablespoon finely minced fresh parsley
Nutmeg to taste
Wash, rinse and remove the thick center vein from spinach leaves and discard.
Cook fresh spinach – Blanch leaves whole in rapidly boiling water for a minute or 2 until just wilted. (Do not overcook!). Remove immediately upon wilted.
If doing in a microwave steamer basket: Bring water to a rapid rolling boil – Add just enough spinach at a time. Do not overcrowd. Close lid and steam 1 -2 minutes or until just wilted. Never overcook!
Drain spinach. Chop finely and set aside.
Saute 2 tablespoons of your grated onion in 3 tablespoons butter over a low heat stirring constantly, until translucent or until it just begins to take colour.
Blend in 3 tablespoons of flour off the heat (Remove from heat whilst doing so).
Gradually add 1 1/2 cups (375 ml) heated milk and cook sauce stirring until it is smooth and slightly thickened.
You may strain your sauce through a fine sieve into another saucepan however I never do this – I just take care to make sure it comes out smooth.
Add the chopped spinach, season with salt, pepper and nutmeg to taste.
Simmer the mixture gently for 2-3 minutes.
Beat 2 egg yolks with 3/4 cup (60 ml) heavy cream or to taste – gradually adding the mixture to the spinach stirring continuously – stir in a tablespoon finely minced fresh parsley.
Add nutmeg to taste.
Serve and Enjoy! 😉

Mealie Meal Bread (Maize Meal) – The Tasty Favourite South African Gluten Free Bread! Includes Recipe for Bread Machine! From Kook en Geniet – South Africa!

Serve with fresh butter and or grated cheese – Delish! What’s so nice about this loaf is that it can be so easily sliced – even with a simple butter knife and all whilst still hot! 🙂
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Mielie Meal is a fairly coarse to fine South African flour made from white mielies.
Mealie Meal Bread is my best Gluten Free Bread and soo Yummy! This recipe is for those that want a tasty gluten-free bread or even for those who love the taste of Mealie Meal.
You may even serve this in place of your “Pap” with your sous (Plain old Tomato and onion stew) with Wors / Boerewors” at a braai (barbecue) as we do in South Africa ;))
Cooking Time: 1 ½ hour this recipe is originally from “Kook en Geniet” South Africa
250 ml (1 cup measure) milk = 228 g in weight per cup.
Metal pans are the best conductors of heat and will save you time and energy.
Bread may also be steamed in a large coffee tin (if you cut away the top edges around the opening of the tin) Place a rack / trivet onto bottom of pot and fill with water to come about ½ way to 2/3 rd’s up the sides of tin fastened with a cover or lid with weight placed on lid.
750 ml milk (684 g)
1 Litre Mealie Meal
10 ml salt
120 ml butter
6 large eggs
20 ml baking powder
Method – Includes Bread Machine:
Preheat oven 180 deg C – OR – if using a bread machine set it on a bake cycle
Grease a standard loaf tin.
Heat 500 ml milk and blend remaining 250 ml milk with the mealie meal.
Add the mealie meal, salt and butter to the hot milk and simmer for a few minutes. Mix well – allow to cool to body temperature – you don’t want to cook or scramble your eggs.
Add the beaten eggs and baking powder. Beat eggs well. Stir the mealie meal mixture gradually into the eggs. Stir in baking powder. Spoon the mixture into a well-greased potjie or standard bread pan and cover with lid.
Bake for 1 hour 30 minutes (I bake mine this long in bread machine on a bake cycle with the crust setting set to light).
Heat 500 ml of the milk. Mix the remaining milk with the mealie meal. Add mealie meal and milk mixture, salt and butter to the hot milk and simmer for a few minutes. Beat eggs well. Stir the mealie meal mixture gradually into the eggs. Stir in baking powder. Spoon the mixture into a well-greased potjie or standard bread pan and cover with lid. Bake in oven 180 C or over a slow fire for 1 ½ hours or until the bread is done.
Test for doneness of bread by placing skewer into highest centre point of loaf. If skewer comes out clean, bread has pulled slightly away from sides of pan and feels springy on top. Remove from oven and turn out.
Serve with butter and some freshly grated cheese or even cream cheese if you wish.
Enjoy! 🙂

Drop Dead Delicious! In House Steak House Meal! Includes Marinade – 3 Sauces and Steak Grilling Times – The Best under the Sun!

It’s out of this World! You are going to LOVE this!
Serve with baked potato, creamed spinach, salad and a steak sauce of choice below
Notes on the Marinade:
Best steaks to use are T-bone, sirloin, rump, porterhouse or scotch fillet steaks.
Use a dry red wine like Taverna Rouge (Dry red matured in oak) wine or a Bertram’s medium cream sherry. Marinate steaks 1-2 hours. No longer or the meat will begin to dry out.
125 ml is enough to marinate up to 600 g of steaks. Use a sealed bag or glass bottle to marinate steaks and use the balance of the drained marinade in your steak sauce so NOTHING goes to waste.
I never add oil to my marinade, instead I oil the braai grid or sear steaks in an oiled pan. Don’t forget to slash the fat on your steaks at 5 cm intervals. Before placing on grid I usually just rub a bit of oil onto steaks which prevents them from sticking to grid.
How to cook steaks: Always remember undercooking is better than over cooking as it can always be corrected but overcooked can never be reversed.
For usual butcher standard sized thickness.
RARE: Three minutes on each side after searing. Most steaks are still quite red on the inside but cooked on the outside – Internal temperature 125°F – 130°F.
MEDIUM RARE: After another two minutes, the outer surface and inside are still very moist. The colour of meat is paler, however not as red as rare steak – Internal temperature 130°F – 135°F.
MEDIUM: Requires six minutes grilling on each side. Only the centre is slightly pink with the outside a deep rich brown. The meat is running with plenty of pink almost clear juices – Internal temperature 140°F – 145°F.
WELL-DONE: About 9 – 10 minutes each side. Never serve fillet steaks well done as they will be very dry and flavourless – Internal temperature 160° F
TIPS: Always mix a bit of oil with your butter (half and half) when frying to prevent smoking point as butter burns easily.
When searing steaks: Have heat fairly high to seal in juices. Once sealed, outer surface of meat appears cooked.
If pan frying: Use half butter to oil mixture as this will prevent butter from burning
For barbecue: Grill over red hot coals on an oiled grid right after flames have died down and coals are glowing red.
Mixed Mushroom, Garlic & Black Pepper Sauce:
For this sauce I have used Douglas Green’s Blanc de Blanc a South African dry white wine.
Note: Any remains of this sauce may be added to Beef Stroganoff recipe in place of good meat stock / packet sauce or soup or for substitution.
1 small piece onion, finely chopped
250ml Sour Cream – or – homemade click here
Dry white or red wine (Use a wine that will compliment sauce)
1 packet Knorr brand instant black pepper sauce or Royco mushroom soup powder added to taste together with some freshly ground peppercorns
Cake flour to thicken (just a bit) or use a Beurre mani
125g mushrooms (1/2 a punnet)
garlic, freshly crushed, according to taste
soya sauce added to taste
Worcestershire sauce, added to taste
Fresh parsley, finely chopped
garlic salt, to taste
Robertsons Spice for rice, to taste
butter to taste, just a bit
1 bay leaf
Saute onions in butter, until transparent or golden brown. Slice mushrooms into pot together with garlic and cook for a few minutes. Remove from heat. Add pepper sauce or mushroom soup powder together with ground peppercorns. Pour in sour cream and wine.
Bring to boil stirring constantly, then simmer for a few more minutes, adding the rest of the seasonings all according to taste.
Mushroom Sauce
This sauce is generous enough for 3-4 steaks
Note: Don’t forget to remove steaks from marinade after 2 hours to prevent them from drying out.
Balance of 125 ml red wine drained from marinating 3 steaks.
6 – 12 cloves garlic, stamped to a paste.
125 g mushrooms
30 g butter
1 small – medium onion, finely chopped or in chunks. However you like it.
425 ml milk
160 g cream
160 g whey (May use water, milk or cream)
1 tsp peppercorns, heaped (freshly ground)
1/2 packet creamy mushroom soup powder, Royco or any other good brand
1 tbsp lemon juice, freshly squeezed or more to taste
Salt to taste
Peel the garlic and stamp to a paste in microsafe bowl – OR – you may add your garlic paste toward the end of cooking for extra strength. Peel onion and chop into microsafe bowl. Add butter and mushrooms.
Prepare a beurre manie by kneading as much cake flour into butter. Set aside. (Any excess may be frozen / refrigerated). Cook covered on high or medium heat in microsafe container until onions are tender and translucent.
Add the balance of ingredients following instructions on soup package and bring to the boil stirring. Once cooked. Add large pea sizes of beurre manie to the hot mushroom sauce and vigorously stir with fork or balloon whisk until thickened. Remove from heat once thickened but taste to make sure that the flour has cooked. On further cooking if it begins to thin out, add more beurre mani (kneaded butter flour). Serve and enjoy
Pepper Sauce:
Stamp garlic and green peppercorns together with some salt into saucepan (Into a paste). Pour over some wine to taste (Your preference – I love using a dry red).
Reduce over high heat.
Add butter, gradually adding milk, cream and mustard powder together with a squeeze lemon juice to taste. You may sprinkle on some freshly ground black pepper and or mixed green peppercorns to taste.
Add Beurre mani (your little balls of kneaded butter flour mixture) to thicken sauce.
Serve and Enjoy!

Best Ever Char Siu Stir-Fried Chicken! – Char Sii炒鸡片 – Char Sii炒雞片 – Absolutely Drop Dead Delicious! Chinese / Cantonese Cooking with Recipe for Plum Sauce and 5 Spice Powder

An Absolutely Quick, Easy and Delish Dish! – Great for Week-Night Dinners! You are going to love this one! 🙂
You may replace the brandy with whisky and you may use whole chicken thighs, bone and skin on. In this case, grill them with a pan placed beneath to catch-all their lovely juices and fats until chicken pieces are close to done and just slightly pink on the bone. 
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These were brined chicken breast tenders which I diced. No need for marinating as I cut them into bite sized pieces – Absolutely delicious!!!!!!

Total Weight of Recipe: 1.091 kg – Total Calories of Recipe: 2,191 
Weight Loss Tip: You may copy paste below ingredients into HappyForks and click on recipe analyzer, then alter the below amounts to your own and just click analyze recipe and don’t forget to place your bowl on the scale and weigh your portion of food. The mind has a strange way of fooling us – sometimes it even lies to us!
800 g chicken breast fillets or tenders (pre-marinated or brined pieces), diced
10 g ginger
10 g garlic
30 ml sugar, caramelized (white sugar is fine)
32 g oyster sauce
32 g (30 ml) Hoisin Sauce
15 g (15 ml) brandy
4 ml Five Spice Powder (See bottom for recipe)
2.7 ml salt or more to taste
pinch red pepper (cayenne pepper)
30 ml chicken stock (fats & juices caught from left over grilled chicken pieces)
30 ml chicken fat (fats & juices caught from left over grilled chicken pieces)
On very low heat, caramelize sugar in pan. Do NOT burn! Once it has browned, turn off heat and stamp in your garlic and ginger to a paste – I use the flat back-end base of a long wooden handled braai or barbecue meat hook.
Place sauce bottles onto scale one by one, set at zero and tip a little sauce out at a time into wok until you can read the bottles are minus their correct measures on scale. If you don’t have a scale then use same measures, but in millilitres.
Add your brandy, 5 spice powder, pinch red cayenne pepper and salt together with combined 30 ml fat and 30 ml stock (juices) from roasting previous nights chicken. You may add more to taste, especially if using skinless chicken breasts to counteract dryness of meat but will need less if using fatty cuts like pre-grilled chicken thighs with bone and skin on.
As soon as you have all the above to the wok. Turn up heat and drop in chicken, stir-frying on high to evaporate liquids until chicken pieces are coated. – Do not allow to burn. Turn off heat as soon as the chicken is cooked through.
Serve with steamed or chinese rice, egg foo yung, carrots and peas.
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You may make extra gravy if you wish

Enjoy! 🙂
Chinese Five Spice Powder
Is a blend of cinnamon, cloves, fennel, star anise, Szechuan peppercorns and sometimes ginger, nutmeg, and or licorice but the choice is yours and it’s all up to your own taste.
  • When using whole seeds of spice: You need to measure approximately 15 ml of whole spice to get approximately 5 ml of powdered spice.
  • In my part of the world I cannot get Szechuan peppercorns so I just use some black peppercorns which I lightly roast together with fennel seeds for a total of 44 seconds on high in a 1000 watt microwave oven in a damp (rinsed, water emptied out but not dried) teacup, cool and grind together with other spices.
15 ml cinnamon sticks, broken up
15 ml cloves, whole
15 ml fennel seeds, whole
15 Szechuan peppercorns
30 m star anise, whole
Place all the above whole spices into coffee grinder and grind to powder. Store in sealed container and use in recipes. Enjoy! 

Hot German Bacon Potato Salad – Absolutely Drop Dead Delicious!! You will come back for more so make lots!! This is Totally Addictive!!

I tend to leave my skins on as I prefer the added extra nutrients and fiber so if you do just wash or scrub your potatoes very well.

For an extra flavour boost you may add some of your homemade

gelatinized Chicken Stock and rendered Chicken Schmaltz or Fat to this dish – Delish! 🙂

Apple cider vinegar and sugar are added in accordance with your own taste.

If out of apple cider vinegar you may substitute with plain vinegar or by adding some of your whey, leftover from making Greek yogurt, cream or cottage cheese as it has a tendency to become very sour and vinegary on standing or when bottled.

3 large potatoes, peeled or skins left on – It’s up to you
30 ml (2 Tbsp) oil
1 cup sliced onion
3 slices of bacon (I like streaky bacon)
1 tsp (5 ml) black pepper
1 Tbsp (15 ml) salt
1/4 cup (60 ml) apple cider vinegar (optional) added to taste and may be omitted
1/4 cup (60 ml) sugar (optional) added to taste and may be omitted
1 cup (250 ml) green or spring onions, chopped

Wash and scrub your potatoes if you are going to leave the skins on or peel the potatoes if you prefer – you may leave them whole.

Steam or boil your potatoes for about 25 minutes or until fork tender. Do NOT add any salt or your potatoes or will remain hard and not soften up.

Drain potatoes in colander or a large sieve.

Heat oil in saucepan and add in given order – add your sliced onions, bacon, black pepper and a little salt to taste.

Break up your bacon in saucepan with spatula and cook until bacon has browned.

Add the apple cider vinegar to taste – You don’t need to add all of it – so add it according to your own taste.

Add the sugar to taste – you also do not need to add all of it and it is entirely up to your taste.

Cook on medium heat until sugar dissolves.

Chop up your spring onions and slice or dice your cooked potatoes into small pieces.

Add your spring onions and potatoes to your saucepan together with 1 teaspoon salt and a 1/4 teaspoon of black pepper to taste.

Gently toss all together until combined. Top with more bacon and green onions if desired.

Serve warm.



Miraculous Most Fluffiest Magical Mashed Potatoes Ever!! The Secret is out !!

Use a steamer and a ricer or if you don’t have one you may use the back of a large tablespoon together with a colander or a large sturdy sieve.
To see what a ricer looks like click here. Look out for them in bake-ware shops.

The key to the fluffiest mashed potatoes begins with using the proper potatoes and keeping them as dry as possible during cooking – The secret is to steam your potatoes – together with the best tool for the job called a ricer.
The best potatoes to use are Yukon Gold – or – russet or Idaho potatoes. In South Africa they are the very floury large round ugly dirty skinned potatoes – Those lovely potatoes that burst open in curries and stews. They also have the highest starch content which makes them the perfect potato to use.
Add NO salt whatsoever to your potatoes or they will NOT soften up! Season only once they are fluffy soft.
Potatoes steam very well in a microwave steamer which is built for this purpose and is what I use.
You may steep any flavourings you like in your milk, like rosemary, garlic or any aromatics you wish to add to your mashed potatoes.
The amount of the below ingredients should take about 20 – 25 minutes to steam.
900 g (2 lb) Yukon Gold – or – russet or Idaho potatoes
1/2 cup milk
1/2 cup butter
2 hefty pinches salt (kosher if you like)
small pinch black or white pepper – which ever you prefer
rosemary, garlic or any aromatics you wish to add – Optional
nutmeg – I love adding freshly grated to taste

Peel, cut and halve the potatoes or you may have them in pretty big chunks.

Find a microwave steamer if you have one or you may use a conventional steamer or pot designed for the purpose of steaming.

Set the steamer basket over about 2 inches of boiling water.

Arrange potatoes in steamer basket in a single layer so they cook at a uniform rate.

Using thongs place your softened steamed potatoes into the center of your ricer called the hopper. Fill the hopper to about 2/3 rd’s of the way and press down with the handle like a kind of like a citrus press and all your wonderful steamed potatoes will rice out at the bottom and sides through the round holes of your ricer or you may use a colander or a large sturdy sieve (placed over a bowl) using the flat back-end of a tablespoon, press through one potato at a time. If using a sieve or colander do not overload it.

Do NOT use a food processor, a blender or even a hand-held mixer, because they will shear through the potatoes and starch granules creating a very gluey – gooey mashed potatoes so best avoid these machines!

Melt butter in milk. Add your seasonings and herbs like rosemary, garlic, pepper and any other aromatics you would like to add. Swirl the heated liquid around to dissolve the salt into the liquid and to infuse the herbs because you don’t want to over-mix your ready riced potatoes.

Pour your heated buttermilk mixture over your riced potatoes and give it all a gentle stir so that it is nicely combined – Do NOT over stir or they will turn gloppy and or gluey!

Serve in a nice warmed bowl so that your mashed potatoes don’t get cold.

There you have it – 3 simple tricks to serve the fluffiest mashed potatoes EVER!

Enjoy! 🙂