A spicy noodle soup is the perfect winter warmer to heat up your dinners. Plus, this laksa is perfect for vegetarians and vegans.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the curry paste
5 raw cashews
2 garlic cloves, peeled and crushed
1 red chilli, seeded and chopped
1 green chilli, seeded and chopped
1 tbsp peeled and grated ginger
1 tbsp peanut oil
½ tsp finely chopped lemon grass, soft white part only
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground paprika
½ tsp ground coriander
For the curry
2 tbsp vegetable oil
500 ml vegetable stock
200 ml coconut cream
1 tbsp sugar
1 tbsp lime juice
Salt and black pepper
To serve
200 g rice noodles, cooked
50 g bean sprouts
50 g sugar snap peas
Handful fresh coriander
Handful fresh mint
Lime wedges
Toasted sesame seeds
Crispy fried garlic
Chopped fresh chilli

METHOD
1. For the curry paste, place all the ingredients in a food processor and blend until a smooth paste forms.
2. For the curry, heat oil in a pot and add the paste. Fry for 5–8 minutes, until fragrant.
3. Add stock, coconut cream and sugar, and bring to the boil. Lower the heat to a simmer and cook for 10–15 minutes. Season with lime juice, salt and pepper.
4. Divide the noodles between 4 bowls and top with bean sprouts and sugar snap peas. Top with the curry broth, coriander, mint, lime wedges, sesame seeds, garlic and chilli.

Recipe, styling & photography: Anett Velsberg

Serve your laksa on its own or accompanied with quick spiced dal soup and other traditional curries.

The post Try our meat-free take on this traditional laksa appeared first on MyKitchen.

Sprouts add delicious texture, flavour and a range of healthy benefits to this Asian rice bowl with meatballs and red-cabbage pickle.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the rice
1 cup sushi rice
For the cauliflower
½ cauliflower head
2 tbsp olive oil
½ tsp turmeric
Salt and pepper to taste
For the red-cabbage pickle
¼ red cabbage, thinly sliced
¼ cup mirin
¼ cup hot water
1 tbsp brown sugar
For the meatballs
¼ cup soy sauce
¼ cup honey
1 tsp grated ginger
2 tbsp sesame oil
2 tbsp tomato paste
2 tbsp hot water
1 tbsp olive oil
500 g beef meatballs
To serve
Sprouts

METHOD
For the rice
1. Rinse the sushi rice in a strainer until the water runs clear. Combine with 3 cups water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. The rice should be tender, and the water absorbed.
2. Cut the cauliflower into small florets. In a small saucepan, heat the olive oil over medium heat, and cook the cauliflower with the turmeric and seasoning for 3 minutes, until cooked.
For the red-cabbage pickle
1. Place all the ingredients in a bowl and allow to stand for 5–10 minutes until wilted.
For the meatballs
1. Mix soy sauce, honey, grated ginger, sesame oil, tomato paste and water to form a sticky BBQ sauce. Add to meatballs while cooking.
2. Heat the olive oil in a non-stick pan. Add the meatballs to the pan and, while cooking, add the BBQ sauce.
3. Fry for 10 minutes, until cooked.
4. To serve, place all the ingredients in a bowl together, including the fried meatballs. Top your Asian rice bowl with fresh sprouts and serve.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Looking to try even more delicious Asian flavours? Check out this Asian-style sticky orange chicken.

The post Asian rice bowl with meatballs and sprouts appeared first on MyKitchen.

Enjoy some delicious Asian flair with this sticky soy beef with coconut rice! It’s a light and healthy option for lunch or dinner.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the sticky soy beef
2 tbsp vegetable oil
500 g flank steak, cut into chunks
1 tbsp grated ginger
1 garlic clove, grated
1 red chilli, finely chopped
½ cup soy sauce
2 tbsp honey
½ tbsp coconut flour
Handful mint, to serve
For the coconut rice
1 tbsp coconut oil
1 cup jasmine rice
1 cup coconut milk
1 cup water
½ tsp salt

METHOD
For the sticky soy beef
1. Heat 1 tbsp oil in a pan and brown the beef chunks. Set aside.
2. Add the rest of the oil and fry the ginger, garlic and chilli until fragrant.
3. Add the soy sauce, honey and coconut flour. Reduce until thick.
4. Add the beef and cook until the sauce clings to the meat.
For the coconut rice
1. Heat the coconut oil in a large pot. Add the rice.
2. Pour in the coconut milk and water and stir well.
3. Cover with a lid, reduce heat and simmer for 20 minutes.
4. Remove from the heat and leave, covered, to steam for 5 minutes. Fluff with a fork.
5. Serve beef with the coconut rice. Garnish with mint.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Sticky soy beef with coconut rice appeared first on MyKitchen.

Treat the fam to some home-made Asian cuisine by preparing these delicious ginger and chicken meatballs with mixed greens!

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the ginger and chicken meatballs
500 g chicken mince
½ cup crushed ginger biscuits
½ cup finely chopped spring onion
2 garlic cloves, grated
1 egg, whisked
2 tsp sesame oil
2 tsp soy sauce
¼ tsp salt
For the greens
1 head bok choy
½ tsp chilli flakes
3 tbsp olive oil
1 broccoli, broken into florets

METHOD
For the ginger and chicken meatballs
1. Preheat oven to 180°C.
2. Combine all the ingredients in a bowl, making sure everything is properly mixed. Season well.
3. Measure out ¼ cupfuls of mixture and shape into meatballs.
4. In a pan, over high heat, brown and seal the meatballs. Then transfer to a baking tray and roast in the oven for 15 minutes, until cooked through.
For the greens
1. Bring a pot of salted water to the boil. Blanch the bok choy, and then refresh in a bowl of ice water for 3 minutes.
2. Slice the bok choy and set aside.
3. Heat the chilli flakes and olive oil in a pan and sauté the broccoli. Season and remove from the pan. Now sauté the bok choy. Season well.

Tip: For a vegetarian option, swap the chicken mince for mashed tinned chickpeas.

Recipe & styling: Joni Dames
Photography: Sean Dollery // HMimages.co.za

The post Ginger and chicken meatballs with mixed greens appeared first on MyKitchen.

For a healthy and sustainable meal, these Japanese angelfish poke bowls tick all the right boxes! You can prepare the fish over the braai and assemble the bowl together, all in no time.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the rice
2 cups sushi rice
3 cups water
3 tbsp rice-wine vinegar
For the fish
2 angelfish fillets, cubed
2 tbsp vegetable oil
For the dressing
¼ cup soy sauce
2 tbsp honey
2 tbsp mayonnaise
1 tbsp sesame oil
To serve
1 avocado, sliced
Handful coriander
Handful baby spinach
2 carrots, ribboned
6 baby cucumbers, ribboned
Sesame seeds, to sprinkle
1 lime, wedges

METHOD
For the rice
1. Heat a potjie over medium coals and cook the rice according to packet instructions. Stir through the vinegar and set aside.
For the fish
1. Rub the angelfish with oil and season well.
2. Heat a braai pan over hot coals. Flash-fry the fish for 3 min per side.
For the dressing
1. Combine all the ingredients and pour over the fish. Set aside.
To serve
1. Divide the rice between bowls and top with sliced avo, coriander, spinach, carrots and baby cucumber. Add fish and sprinkle with sesame seeds. Pop a lime wedge on the side and serve.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Japanese angelfish poke bowls, on the braai! appeared first on MyKitchen.