Tuesday, June 24, 2008


Deep fried chicken in special Korean sauce
Serves: Five people
Preparation time: 15- 20 minutes
Cooking time: 1 hour
500g chicken wings or baby, drumsticks, sliced potatoes, Soya bean oil, 2 cups of flour, 1/2 cup of starch, salt, pepper, carrot, lettuce, Kikkoman soy sauce, grated onion, tomato ketchup, tbsp sugar, honey, crushed peanuts, thin sliced round cabbage, carrots, cucumber and apple.
Frying pan or wok (optional)
Basin, scissors (for real Korean deep fry method), tongs, wooden cooking spoon, grater, small pot
Wash chicken nicely and drain out water. Add salt and pepper to chicken. In a basin, mix two cups of flour and half cup starch.
Pour soya bean oil in a frying pan or wok and leave to heat up.
Marinate chicken in dry mix of flour and starch. Deep fry chicken in hot oil. Using scissors and tongs, cut into chicken to allow it to cook properly.
Deep fry chicken until golden brown. Add sliced potatoes and fry until golden brown.
In a small pot, add and mix grated onion, crushed garlic, Kikkoman soya sauce, half tbsp sugar and tomato ketchup. Add a little water and leave to boil. In a small bowl, mix half spoon starch and add to the pot. Stir until sauce reaches boiling point.
Finishing touch:
Place deep fried chicken and potatoes on a plate with lettuce and chopped carrots. Pour special Korean sauce over the chicken and garnish with crushed peanuts.
Enjoy with a glass of fruit juice or cold beverage.


Saturday, June 14, 2008


Tasty roti in 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
Recipe yield: 12 big rotis'
Serves: Six people

Four cups of boiled water
3 cups of normal flour
Margarine or ghee
Cooking equipment:
Girdle or roti iron or hot plate
1 basin
1 cup
1 tbl spoon
rolling pin
flat, smooth board or surface

1. Boil four cups of water
2. Scoop 3 cups of normal flour into a basin and sieve flour
3. Add three cups of boiling water into the flour mix and stir with a spoon
4. Keep mixing flour and boiled water with the spoon. Knead the mix until a dough is soft. Grease dough with margarine and knead the margarine into the dough again.
5. Heat the girdle until hot and grease once with margarine. While the girdle is heating up, roll out the dough into a strip and divide into prefered sized roti balls. In this case, big ones. Dab with a little flour to avoid sticking to the flat board.
6. Using the rolling pin, roll out the dough until thin and place on hot girdle. Turn roti over three times until light brown. Continue until all the dough is used.
Avoid using too much water as this will make the dough stick. Too little water will make the dough hard. Instincts are very important.

Recommended dish:
Roti is best eaten with any type of curry. It is considered a staple food so it can be eaten for breakfast, lunch or dinner. As a quick and easy filler, roti can even be buttered with jam or eaten with barbecue.


Tuesday, June 3, 2008

ELVIS SANDWICH by Peter Waqavonovono

'Elvis' Sandwhich

Five Bananas, one medium whole meal sliced bread, butter, peanut butter, jam.

First you mash bananas; put peanut butter and jam on one side on your sliced bread and place mashed bananas on top; place another slice of bread on to the ingredients and butter both sides of the bread; now you fry both sides of the bread evenly until golden or darker as you wish.
Ready to serve.

Beverage option:

Strong tea and a glass of milk