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Masala Steak
Masala Steak With Flaky Roti
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients for marinade:
1 kg steak, cut into pieces
2 tsp steak and chops spice (masala)
2 tsp ground red chillies (or to taste)
2 tablespoons paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tablespoons of oil
Enough white vinegar to make a paste (add a little at a time)
Mix all the above ingredients into a thickish paste.
Taste for salt as the steak spice has salt in
Add to steak and marinate for 2 hours in the refrigerator or overnight
2 Tbsp cooking oil
2 large onions, peeled and sliced
1 green pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 large tomato, chopped
Method:
Heat 2 tablespoons oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown. Add 1 large chopped tomato and the sliced peppers, cook for 10 minutes. Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Add the remaining half onion, stir and cook a further 5 minutes.
Serve with side of chips and salad or masala steak Gatsby, sandwiches or rolls
Enjoy!
Find my flaky roti recipe on YouTube.com/capemalaycooking
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Seafood Akhni
Seafood Akhni
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1kg seafood
2 large onions, finely chopped
2 finely chopped tomatoes
50g butter or margarine
5 large whole fresh green chilli, slit open. You may use more or less, depending on your taste
1 Tbsp finely chopped or grated garlic
1 tsp finely chopped or grated ginger
1/2 cup chopped fresh coriander
2 tsp salt, to taste
1 Tbsp red leaf masala/roasted masala
2 tsp seafood / fish masala mix*** see note
1 tsp chilli powder or chilli flakes
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp turmeric
3 cups of basmati rice or long grain white rice
1/4 cup cooking oil
2 bay leaves
3 cardamom pods
2 pieces of stick cinnamon
3 all-spices
3 cloves
1/4 cup of lemon juice
1/2 cup of plain yoghurt, Greek yoghurt
Method:
Cook rice 3/4 finish and put aside.
Warm a pot on the stove. Add butter and oil. Braise the onions with the whole spices and garlic. Add the dry spices, the tomatoes, lemon juice and cook for about 15 minutes before adding a cup of water and the yoghurt. Stir through.
Add rice and mix well. Layer seafood on top of rice add another 1/2 to 1 cup of water, depending what kind of rice you using. I always use basmati or a long grain white rice for akhnis or breyanis.
Dot with butter and sprinkle a good handful of freshly chopped coriander leaves. Cover with lid. Cook on high for 5 minutes. Turn the heat off, leave covered for a further 5 minutes before serving.
Enjoy!
I cooked this akhni over the BBQ coals outside. The exact same method can be use to cook on the stove top.
Find my fish masala recipe here ➡️ https://capemalaycookingdelights.com/category/seafood/
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Spring Rolls Recipe
Spring rolls are deep fried appetisers often made with phyllo pastry filled with vegetables or vegetables with shredded chicken. Here is my recipe for crispy vegetable spring rolls. Serve warm with a sweet spicy sauce or dip.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – from my kitchen to yours keeping our heritage alive for the past 11 years!
Spring Rolls Recipe
All you need to make homemade spring rolls are phyllo pastry, available in the freezer at most supermarkets, chicken mince or boneless chicken, spring onions, mix veg, seasoning and soy sauce. Serve with a sweet chilli sauce or any of your favourite dipping sauces.
These spring rolls can be air fried as well as deep fried. When using the air fry method, defrost slightly, brush your spring rolls lightly with oil and bake at 200°C in a pre-heated air fryer until golden brown and crispy, approximately 5 minutes a side.
ll instructions and method of folding⤵️
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Seafood Curry
Here we are making a delicious seafood curry. Quick and easy to make! Hope you’re going to make it soon and do let me know what you think of my recipe.
Serve with white boiled rice or roti.
Ingredients:
1 kg mixed seafood
500g fish, any firmed flesh fish will do
Oil, mustard oil goes well with fish
Mustard seeds
Stick cinnamon
Cardamom
Curry leaves
2 large onions
4 large tomatoes
Ginger
Garlic
Chillies
Roasted masala
Fish masala, see my recipe below
Coriander
Cumin
Tamarind
Coconut milk
Follow my recipe and method below for best results.
Salwaa’s Homemade Fish Masala Blend
Use for fish curries, seafood curries, paellas, fish or seafood breyanis or akhnis as well as a rub for fried fish or braais. Double or triple the recipe if you like but small batches in my opinion is better to maintain freshness
2 tsp coriander powder
2 tsp garam masala
1 tsp cumin powder
1 tsp black pepper
2 tsp chilli powder
1 tsp paprika
1 tsp chilli flakes
1/2 tsp garlic powder
1/2 tsp ginger powder
1 tsp turmeric powder
Mix well and store in a airtight container. For a better more flavourful spice mix use fresh whole spices instead. Slightly roast the whole spices and pound it using a pestle and mortar or a grinder until fine.
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Pickled Fish
Pickled Fish or Ingelegde Vis is thought to have originated from Cape Malay Cooking as a way to preserve fresh fish at the early Cape colony. It was only much later that the aromatic dish became a staple food at Easter time, perhaps chosen for its ability to stay fresh over the long Easter weekend. Whilst pickled fish is closely linked to Cape Town, it is a much-loved dish, enjoyed by both Muslims and Christians.
Pickled fish is a sweet and sour dish which is traditionally eaten over Easter time. This is a very tasty way of preparing fish and can be cooked in advance. The flavour improves with time and stays fresh for up to two weeks in the refrigerator . Here I have used yellow tail to make this pickled fish. You may use snoek or any other firm fish. Best eaten cold. My kids tend to warm it slightly in the microwave!
Ingredients:
1kg snoek or any firm fish cut into large slices
Salt and pepper for seasoning
1 cup brown vinegar
1/2 cup water
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie
1 tsp crushed chillies
1/4 tsp dry ginger
1 tsp curry spice
5 bay leaves
Follow my Youtube tutorial for the method https://youtu.be/YT6aOpM9pwU
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Marrow & Frikkadel Stew / Bredie
Marrow & frikkadel stew, perfect comfort food to make on a cold and wintry day. Substitute the marrow with squash if you prefer.
Salwaa Smith – @capemalaycooking
From My Kitchen To Yours – keeping our heritage alive for the past 11 years!
Serves 6
Ingredients:
500g mutton or lamb pieces
2 Tbsps oil
2 onions, chopped
Salt to taste
5 cloves
1 – 2 green chilies, deseeded and chopped
1 piece stick cinnamon
1 large marrow, peeled and cut into thick slices
Nutmeg
Butter
Water as needed
Frikkadel ingredients:
500g fat free minced meat (steak mince or chicken)
1 large onion
1 small green pepper
1 tomato
1/2 bunch dhanya (optional)
1/2 teaspoon nutmeg
1 teaspoon crushed garlic
1 slice bread (couple of days old is best)
1 egg
Salt & pepper to taste
Method:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.
Method:
Heat the oil in a large deep pot. Braise the onions until very brown, add the meat and spices and cook over medium to high heat until the meat are brown and tender, 20 – 30 minutes depending on the type of meat you using, adding water (not excessive) to prevent it from burning. For best results the meat should be a deep golden brown colour.
Meanwhile prepare your frikkadel. Place a small ball (40ml) of frikkadel mixture in the centre of each slice of marrow. Place the stuffed marrow on top of the mutton mixture, add 1 cup of water. Sprinkle with grated nutmeg, dot with small pieces of butter and steam covered for about 30 minutes on low – medium heat without stirring. (if you need to check on the food stick a wooden spoon gently inside and move slightly) Serve, with white rice and atchar.
Variation:
Watch My YouTube Tutorial⤵️
Make a double batch of frikkadel, form into balls, flash freeze and store in a ziplock bag for next time you make a frikkadel dish
Hungarian Tart (Krummel Tert)
Hungarian tart or krummel tert, is a soft crumbly biscuit like cake similar to the short crust pastry. It can be filled with jam of any flavour. Substitute the jam for apples to make an apple crumble. Serve on its own, with a scoop of ice cream or a dollop of whipped cream. I’m not sure where the name Hungarian tart originates from though, would be interested if anyone could shed some light on the origin of Hungarian Tart.
Ingredients:
125g butter
2 Tbsp cooking oil
1 large egg
2 Tbsp castor sugar
1 tsp vanilla or almond essence
2 cups cake flour, sifted
2 tsp baking powder
Smooth apricot jam (or mixed fruit jam)
Desiccated coconut as needed
Icing sugar as needed
Method:
Grease a small Swiss roll pan. Or you may use a round cake tin
Cream the butter and sugar until light and fluffy.
Add egg, oil and essence, mix well.
Add the sifted flour as well as the baking powder, mix into a soft dough.
Refrigerate one third of the dough for about 20 minutes.
Or you can even put it in the freezer for a few minutes.
Press the remaining dough into prepared pan.
Spread a thick layer of jam on top of the dough in the pan.
Sprinkle a thin layer of coconut over the jam.
Grate the remaining dough on top.
Bake 12-15 minutes or until light golden brown at 180°C in a pre-heated oven.
Sift the icing sugar over as soon as it comes out of the oven.
Leave to cool in pan then cut into squares/slices.
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Upside Down Pineapple Cake
Salwaa Smith – Cape Malay Cooking & Other Delights
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Egg Loaf
From My Kitchen To Yours – keeping our heritage alive!
Nothing beats the smell of freshly baked bread. Sink your teeth into a slice of warm bread covered with a generous layer of butter. Imagine… Now stop imagining and bake one today. It’s not difficult, in fact this recipe of my mom is very easy to follow. The result are better still if you have an electric mixer to do all the kneading 😉
I remember my mom turning 2.5kg of flour into stunning bread of all types every Sunday. She would start mid morning after the lunch prep been done and that’s cooking away to on side. By 3pm the afternoon our home will be filled with the lovely smell of baking bread.
Come supper time it will be served with polony, spiced beef, cheese or left over chicken roast of lunch time. Good memories to last a life time and which I’m now trying to recreate with my family.
Here is our recipe for an egg loaf which is a soft and tasty braided loaf of home-made bread. This recipe make one large loaf or 2 small ones.
Ingredients:
4 cups cake flour / plain
2 tsp sugar
1 tsp salt
3 Tbsp butter
2 Tbsp oil
1 cup lukewarm milk
2 large eggs, beaten
1 packet instant yeast (7g)
For the topping:
1 egg, beaten
Sesame or poppy seeds
Method:
Combine the flour, salt, sugar in a large bowl. Add yeast.
Melt the butter, add the oil, stir in the beaten eggs.
Add the milk to the butter and eggs mixture.
Now add the liquid to the dry ingredients. Mix until combined, then turn the dough out onto a lightly floured surface and knead for about 15-20 minutes until soft and elastic. (the dough should not stick to your hands). If you have a large electric mixer you may use it with the dough hooks to help ease the process of kneading.
Grease the mixing bowl slightly and return the dough into the bowl. Cover the bowl with oiled plastic wrap. Leave to rise for about 60 -90 minutes until well risen and at least double in size.
Grease a large baking tin with butter
Gently punch the dough down, form into shape and place into baking tin.
Or braid the dough as follows:
After punching down the dough divide it into 3 equal pieces. Roll each of the 3 pieces of fought between your hands making 3 ropes. Line it side by six on a floured surface.
With the 3 ropes of dough lined up, begin the braid at the centre. Braid loosely from centre to end from both sides. Pinch and tuck in the ends.
Transfer the braided loaf gently into the greased baking tin.
Cover loosely with oiled plastic wrap and leave to rise in a warm, draft free area for 30 minutes or until double in size.
Brush with beaten egg. Sprinkle with sesame seeds (optional)
Bake on middle shelf of oven at 200° Celsius for 35-45 minutes or until the bread is golden brown. Remove loaf from the tin and let it cool on a cooling rack before slicing.
Makes 1 large or 2 smaller loaves.
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Follow my tutorial below for flop proof egg loaves…
Summer Fruit Salad
Fruit salad is a dish consisting of various kinds of fruit. In different forms, fruit salad can be served as an appetiser, a side salad, or a dessert with a dollop of fresh cream, yoghurt or vanilla ice cream. It is also a delicious, cheap dessert which serves many people depending on the amount of fruit used.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Common fruits used in fruit salads include strawberries, pineapple, sweet melon, watermelon, grapes, and kiwifruit, pawpaw, orange, satsuma or any fruit that take your fancy.
I used the following fruit:
1/2 pineapple
1/2 pawpaw
1/2 mango
2 pears
1 cup of mixed green and black grapes
2 kiwi fruits
3 apricots
2 peaches
1 banana
2 satsumas
1/2 lemon
1/2 cup orange juice
1/2 cup pineapple juice
2 tablespoons honey (optional)
Method:
Prepare the fruit with a small knife, preferably a serrated knife
Peel the fruit, I left the skin on of the peaches
Carefully remove any pips or stones
Half the grapes
Cut all the fruit into even cubes
Carefully layer or add all the fruit into a suitable bowl, I started with the hard fruit first
Squeeze half a lemon over the fruit, especially the bananas to prevent discolouration
Pour the orange and pineapple juices over the fruit
Drizzle the honey over the fruit
Gently mix all the fruit together, cover with a plate of plastic wrap
Refrigerate for at least 30 minutes, or longer, before serving
This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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