One of the secrets to perfect fried rice is the temperature: cold rice fries brilliantly and thus this is the perfect dish for those leftovers in the refrigerator! The other secret? Butter!
45ml butter 2 onions, chopped 2 cloves of garlic, minced 3 carrots, cut into small cubes about 750ml of cooked, cold rice 250ml frozen peas 1 x 400g tin of corn kernels 15ml sesame oil 15ml soy sauce 15ml fish sauce (optional)
Add the butter to a large non-stick pan set over medium heat and allow to melt. Add the onion, garlic and carrot and stir-fry until the onion starts to catch a little. Add the rice, peas, corn, sesame oil, soy and fish sauce and turn the heat up to high. Fry the mixture and stir it around every now and then for 3-4 minutes. The high heat will crisp up and caramelise the rice. Take the pan from the heat and taste the fried rice. Drizzle with some more soy sauce if it needs it. Serve warm.
Tripe is eaten all over the world but in South Africa it is often served as a curry. Also known as Mogodu or Afval, one is often surprised at the popularity of this traditional dish.
1kg tripe, cleaned coarse salt 5 litres water 15ml curry powder 10ml ginger powder 15ml turmeric powder 10ml sugar 5ml salt 1 bay leaf 4 medium potatoes, peeled and cut into chunks
Put the clean tripe into a large bowl and sprinkle liberally with coarse salt. Add about half the water and leave to soak for an hour. Rinse the tripe under running water. Cut into bite-sized pieces and place in a large saucepan. Add the remaining water and a tablespoon salt. Bring the tripe to a boil and simmer for about 3 hours, until tender. Remove the tripe from the water and set aside. Pour enough oil into a medium saucepan to cover the bottom. Add the curry powder, ginger, turmeric, sugar, salt and bay leaf and cook on a low heat for a minute or two. Add the tripe pieces and stir-fry until the tripe is covered in the spices. Add the potato chunks and pour enough water into the saucepan to cover the tripe and potato. Cook on a low simmer for about 40 minutes. Serve the tripe on rice or a starch of your choice.