Blog Archives
Baked Beans Salads
Here’s two versions of my popular baked beans salads which I always serve as a side dish when braaing (bbq’ing)
I often served baked beans salad with crispy fried chicken as well. Makes a filling and delicious accompaniment.
My kids enjoys the left over baked beans salad on toast for breakfast as well. It even taste better the next day!
Recipe One:
Salwaa’s BBQ Baked Beans
Sauté one medium chopped onion in little oil.
Add a finely chopped cloves of garlic
Add 1 tin of baked beans
1 heap teaspoon BBQ / braai spice
1 teaspoon smoked paprika
2 tablespoons BBQ / brown sauce
2 tablespoon Mrs Balls sauce (original or Jalapeño flavour)
Mix well and simmer for 10 minutes on medium heat.
Recipe Two:
Sweet and sour bean salad. Serve as a side with braai (BBQ) or as a light meal with toast.
Ingredients:
1 tin (410g) baked beans
1 Tbsp oil
1 small onion, peeled and finely chopped
1/2 green pepper, finely chopped
2 cloves garlic, grated
1 – 2 green chillies, finely chopped
1 tsp roasted masala / leaf masala
½ tsp turmeric / borrie
3 Tbsp chutney (Mrs Balls or similar)
1 Tbsp vinegar
1 tsp sugar (optional)
#capemalaycooking
Method:
Heat the oil in a deep medium size saucepan. Add the onions, sauté. Cook until light golden brown. Add the green pepper, garlic, roasted masala, turmeric and cook for 1 minute adding a bit of water if necessary to prevent it sticking.
Add the remaining ingredients including the baked beans. Stir and warm over medium heat. Serve as a side with braai or on a slices of toast.
Variation: Use smooth apricot jam instead of the chutney.
If you like my work or the free stuff on this website and want to say thanks, or encourage me to do more, you can buy me a coffee by clicking here⤵️
SUBSCRIBE ► https://youtube.com/c/capemalaycooking
————————————————————————
ADD ME ON:
Facebook: https://www.Facebook.com/capemalaycooking
Instagram: https://Instagram.com/capemalaycooking
Pinterest: https://Pinterest.com/capemalaycooking
Tiktok: https://tiktok.com/capemalaycooking0
Website: https://www.capemalaycookingdelights.com
Online Shop: https://capemalaycookingdelights.com/merchandise/
Crispy Fried Chicken
Next level crispy fried chicken recipe which is an absolute must to try!
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2001!
The secret to making juicy fried chicken is to try and cut the chicken into even size pieces. Cut the breast pieces into 2 or 3. Smaller breast pieces will have similar cooking time as the legs and thighs.
Marinade the chicken at least 4 hours or overnight. Don’t rush this step.
Season generously.
Leave the chicken to rest after it’s been breaded in order for a crust to form. I usually leave mine for at least an hour before frying.
Use a heavy based pan for frying with a few centimetres of oil. No need for deep frying.
Don’t ruin your crispy chicken by placing the finished product on a layer of paper towels. The paper can cause the chicken to steam, making the crispiness go soggy. Instead, cover a baking tray with a wire rack. Transfer each fried chicken piece onto the wire rack. The excess oil will drip off the rack onto the tray without loosing any of the crispiness.
Ingredients
1 whole chicken cut into pieces, see tip above
Sunflower oil, for frying
For the spice mix
2 tbsp paprika
2 tsp garlic granules
2 tsp onion powder
1 tsp chilli powder
1 tsp black pepper
½ tsp dried mixed herbs
1 chicken stock cube, crumbled
For the buttermilk marinade
2 cups milk
2 tbsp white or brown vinegar
1 egg
1 tsp salt
For the coating
1 cup self-raising flour
1 cup cornflour / maizena
Method:
In a small bowl, mix all the dry spices together.
Whisk the milk with the vinegar, egg, 1 teaspoon salt and 1 tablespoon of the spice mix in a bowl to make the buttermilk marinade. Add the cleaned chicken pieces, mix well and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.
When you’re ready to fry your chicken, make the coating by combining the flours with the remaining spice mix.
Drain the chicken pieces, reserving the marinade. One by one, dredge each piece of chicken in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large tray. Refrigerate for an hour for the coating to form onto the chicken.
Heat a 10cm depth of oil in a heavy based saucepan or deep-fat fryer until it reaches 175C. Gently lower 3 to 4 pieces of chicken into the oil. Don’t overcrowd the pan.
Fry over medium heat about 5 minute a side. Don’t be tempted to turn the chicken in the first 3 minutes. Leave to cook undisturbed, cook until it’s a deep golden colour and crisp on the outside.
Remove from the oil onto your wire rack. Sprinkle the fried chicken with sea salt, serve with a fresh garden salad, rice or chips.
On this occasion I served my fried chicken with BBQ baked beans and a gravy.
If you like my work or the free stuff on this website and want to say thanks, or encourage me to do more, you can buy me a coffee by clicking here⤵️
SUBSCRIBE ► https://youtube.com/c/capemalaycooking
————————————————————————
ADD ME ON:
Facebook: https://www.Facebook.com/capemalaycooking
Instagram: https://Instagram.com/capemalaycooking
Pinterest: https://Pinterest.com/capemalaycooking
Tiktok: https://tiktok.com/capemalaycooking0
Website: https://www.capemalaycookingdelights.com
Online Shop: https://capemalaycookingdelights.com/merchandise/
Tomato Sausage Bredie
Salwaa’s Tomato Sausage Bredie (Stew)
Here’s another midweek budget friendly recipe.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage heritage alive since 2011!
500g sausage cut into small pieces
1 tablespoon cooking oil
500g red ripe tomatoes, washed, chopped or liquidised or 1 tin chopped tomatoes or use both the fresh and tin tomatoes
3 cloves of garlic, crushed
1 large onion, chopped
1 teaspoon salt or to taste
2 green chilles , chopped or more
1 heaped TBSP tomato paste
3 potatoes, peeled and sliced into quarters
2 tablespoons sugar or to taste
Method:
Heat the oil in a big, heavy-bottomed saucepan, over medium heat.
Sauté the onions in the oil until golden, soft and golden brown.
Add the potatoes and simmer over medium heat for 15 minutes , stirring often and adding water to prevent the potatoes sticking to the pan and burning.
Add the tomatoes garlic, salt, chillies and tomato paste and simmer a further 15 minutes.
Add the sausages and cook until the potatoes are completely soft.
Add the sugar and cook a further 5 minutes.
Serve warm with steamed / boiled white rice.
capemalaycooking
Cooks Tip:
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.
Add a a tin of baked beans to stretch this dish even further 🙂
Tomato Pootjies / Trotters
Salwaa Smith – Cape Malay Cooking & Other Delight
From My Kitchen To Yours – keeping our heritage alive since 2001!
Salwaa’s Tomato Trotters / Pootjies In Tamatie / Tomato Paya
In time gone by this dish was almost always served at thikrs, gadats, weddings or any family functions. Nowadays, it’s see as delicacy and not many people make it. Before cooking ensure all the little hairs are removed from the trotters / pootjies. Some butcher shops sell the trotters already cleaned. In the past a razor blade was used to scrape the hair off and then it was further cleaned by burning the small hairs over an open flame.
Ingredients:
8 cleaned sheep trotters or ox trotter cut into pieces. Cover with water, add a few bay leaves. Bring to the boil and cook until the trotters are soft and tender. The trotters will have to cook/simmer over medium heat for at least 2 hours to ensure its tender. Top up with water as needed.
When the trotters are cooked, keep the liquid aside and use the liquid when cooking the tomatoes for extra flavour.
1 Tbsp cooking oil
1 kg red ripe tomatoes, washed, chopped or liquidised
1 tin of chopped tomatoes
3 cloves of garlic, crushed
2 large onion, chopped
2 tsp salt or too taste
2-3 chopped green chillies (use more or less according to your taste)
2 Tbsp tomato paste
3 large potatoes, peeled and sliced into quarters, optional
2 Tbsp sugar or to taste
Method:
Heat the oil in a saucepan, over medium heat.
Sauté the onions in the oil until soft and golden brown.
Add the cooked trotters and cook over medium heat for about 5 minutes.
Add the chopped / liquidised tomato, garlic, salt, chillies and tomato paste and simmer a further 30 minutes until the tomato has cooked through and the sauce has thickened.
Add the potatoes and cook until the potatoes are soft.
Lastly add the sugar, cook a further 5 minutes.
Serve warm with steamed / boiled white rice.
Cooks Tip:
Use the liquid of cooked trotters in food and not water.
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.
Prepare the Bredie a day in advance and leave in the refrigerator. Vegetable bredie’s flavour enhances if it eaten the next day. Reheat and serve with boiled rice.
Tin Fish – Pilchards Curry
Salwaa’s Tin Fish – Pilchards Curry
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
1 tin of pilchard tin fish separate the tomato sauce from the fish and remove bones gently without breaking fish to much
Braise a small chopped onion in a little oil.
Add: 1/2 finely chopped capsicum / green pepper
2 cloves of grated garlic
3-4 finely chopped green chillies or to taste
At this stage I added a few baby potatoes and cook it for about 10 minutes add drops of water as needed.
Add:
Salt to taste
1 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp cumin
Cook for a further 10 minutes and 1/2 of the tomato sauce with drops of water as needed.
If potatoes are soft add the fish and gently shake the pot side to side.
Garnish with fresh coriander leaves and a squeeze of fresh lemon
Serve with plain boiled rice and lemon atchar.
Enjoy!
Plum Tart
A cross between a cake and a tart, tastes delicious and looks much harder to make than it is. You may use peaches, apples, pears that’s in season. Serve warm with vanilla ice cream or a dollop of freshly whipped cream. Taste great on its own too!
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Salwaa’s Plum Tart
You may use peaches, apples, pears etc..
Crust Ingredients:
1 large egg
125g soft butter/margarine
1/4 cup cooking oil
3/4 cup white sugar
1 tsp vanilla essence
2 cups self-raising flour
1 cup cake flour
1 level teaspoon baking powder
Method:
Using a large bowl mix the eggs 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 dough.
Line a 20cm pie dish or any oven proof dish with half of the pastry. Left over pastry can be frozen or you can use it to make herzoggies.
Blind bake in a pre-heated oven at 180°C for about 10 minutes.
Slice 6-8 plums in half and remove the stone, then cut each half into 6 slices so you should get 12 slices per plum. If you can’t remove the stone, just carefully cut around it.
Mix the sliced plums with 2 tablespoons brown sugar and 1 teaspoon fine cinnamon.
Arrange the sliced plums on top of the pastry and bake further for about 35 minutes.
When cooled dust with icing sugar.
Serve with fresh whipped cream or custard or enjoy as is.
If you like my work or the free stuff on this website and want to say thanks, or encourage me to do more, you can buy me a coffee by clicking here ➡️ Paypal.me/capemalaycooks
Subscribe here for exclusive monthly offers and content⤵️ https://www.facebook.com/becomesupporter/capemalaycooking/
SUBSCRIBE ► https://youtube.com/c/capemalaycooking
————————————————————————
ADD ME ON:
Facebook: https://www.Facebook.com/capemalaycooking
Instagram: https://Instagram.com/capemalaycooking
Pinterest: https://Pinterest.com/capemalaycooking
Tiktok: https://tiktok.com/capemalaycooking0
Website: https://www.capemalaycookingdelights.com
Shop online: https://capemalaycookingdelights.com/merchandise/
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
SUBSCRIBE ► https://youtube.com/c/capemalaycooking
————————————————————————
ADD ME ON:
Facebook: https://www.Facebook.com/capemalaycooking
Instagram: https://Instagram.com/capemalaycooking
Pinterest: https://Pinterest.com/capemalaycooking
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/
For more Cape Malay Cooking recipes please subscribe and press the notification button: https://www.youtube.com/capemalaycooking
Follow me on social media:
INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
TIKTOK: tiktok.com/capemalaycooking0
Subscribe to my website: www.capemalaycookingdelights.com
Peppermint Chocolate Squares
Delicious chocolate cookies / biscuits with a hint of peppermint. Topped with peppermint / Aero chocolate.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
www.YouTube.com/capemalaycooking
Ingredients:
1 large egg
1/3 cup cooking oil
½ cup sugar
3 Tbsp cocoa powder
1 tsp peppermint essence
1½ cups desiccated coconut
2 cups self-raising flour
100g soft butter
Topping: Peppermint crisp or aero chocolate
Method:
Preheat your oven at 180°C.
Lightly grease a 20 x 20 centimetre square baking tin.
In a large mixing bowl add the butter and oil. Whisk the butter, sugar and oil until light and creamy.
Add the egg and mix until creamy.
Add the coco powder and peppermint essence, stir to combine.
Add the self-raising flour & coconut and mix by hand to make fairly stiff dough.
Press the dough evenly in the greased baking tin. Lightly scrape the top of the dough with a fork for a rustic effect.
Bake in a pre-heated oven at 180°C for approximately 10 – 15 minutes.
Grate the chocolate over the cake immediately upon removal from the oven. The chocolate will melt over the warm dough.
Allow to cool slightly before slicing into squares. Gently remove the squares from the tin and leave to cool completely on a wire cooling rack before storing in an airtight container.
Makes 20 – 24 biscuit squares.
Variation:
Roll the dough between 2 sheets of greaseproof paper, scrape the dough lightly with a fork for a rough texture. Use a square or round cookie cutter to cut out shapes.
Transfer the cut out shapes onto a lined baking tin. Bake at 180°C for about 8-10 min or until the cookie is firm to the touch.
Transfer onto a cooling rack. Grate peppermint / aero chocolate over the warm cookies and top with an aero bubble chocolate.
Store in an airtight container when the cookies have cooled down completely.
© Cape Malay Cooking & Other Delights
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⤵️
For more Cape Malay Cooking recipes don’t forget to subscribe and press the notification button: https://www.youtube.com/capemalaycooking
Follow me on social media:
INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
TIKTOK: tiktok.com/capemalaycooking0
Subscribe to my website: www.capemalaycookingdelights.com
Cape Malay Cooking & Other Delights - Salwaa Smith 
You must be logged in to post a comment.