I had the most uplifting swim at the beach this morning which has left me in a fabulous mood. February in Durban is enough to wear anyone down. We vacillate around the 28 to 30 something degree mark and we steam like a of basket dim sum, in at least 100% humidity. Durban and all who live in her are sizzling; so any event that renders one feeling fresh AND fabulous is to be not only recommended, but regularly repeated. Alliteration R-Us!
Friday is upon us and it is my intention to get up close and personal with my pool lounger this weekend. TrickyRicky and I are planning a cook-off on Sunday so the topic of our conversations centres on what the main ingredient for this will be. I say fish and he’s saying meat, so let’s see who wins this one! (Cue the Rocky XII music)
I have a very special Valentine’s Day planned in la casa Tripepi next week. I can’t wait to reveal my plan; so watch this spot!
Today’s recipe, a hot and sour dipping sauce is yet another of Kylie Kwong’s recipes. I am glued to her series My China at the moment, as I have this cook book and in my world there is nothing better than hearing about a recipe, its origins and nuances, straight from the horses’ mouth. (With respect Ms Kwong) What is so great about this sauce is that it has so many applications. I served crumbed chicken (cotolette di pollo) with this and a salad for dinner on Tuesday and hubby really enjoyed it. Use it over braai meat, fish or as a salad dressing for a little sizzle.
2Tbs finely chopped coriander with stems
5cm piece of ginger cut into thin strips
2Tbs finely sliced spring onions
2 garlic cloves finely chopped
1 large red chili finely sliced
2 ½Tbs light soy sauce
1Tbs brown rice vinegar
1tsp brown sugar
1tsp sesame oil
4Tbs peanut oil
Combine all of the ingredients except the peanut oil in a heatproof bowl.
Heat the peanut oil in a small heavy-based pan until the surface shimmers slightly, then carefully pour it over the ingredients in the bowl.
The peanut oil sizzles as you add it to the sauce and releases all the aromas of the ingredients – is absolutely heavenly.
Arrange your chicken/ fish/ lamb or beef on a serving platter sliced at an angle and spoon over the sauce then serve.
I cut little Rosa tomatoes and placed them on the crumbed chicken so the sauce, which is hot, slightly blanched them, releasing all their juices and flavour.
Have a wonderful fun filled weekend.
Try this sauce over some Crumbed Pork Chops.
Click here for the recipe.
Wine of the Day by Michael Olivier
Simonsig Kaapse Vonkel Brut Rose 2010
THE Valentine’s Day Wine, Perfect red berries, fine bubbles so refreshing. KV’s 41st year. Buy some today, get it in the fridge and put in some pre-Valentine’s Day practice.
Great with smoked Fish, smoked Chicken breast. A pioneer in terms of MCC in South Africa.
Personally, I am all for a little V-day warm up, practice session…. Hehehe!