English Translation
Attached Below.
Met
‘n klein bietjie vooraf voorbereiding, is hierdie ‘n japtrap, suid oos Asiese-styl
gereg vir ‘n lui-lui Sondag oggend brunch
met jou geliefde of ‘n elegante noenmaal in die geselskap van goeie vriende en ‘n
yskoue Colombar, Blanc de blanc of semi soet Rosé.
Resep
lewer:
|
Hoeveel
tyd?:
|
4 Porsies
|
± 45 minute
|
Spesiale Toerusting &
Bestandele:
1 x Groot, kleefwerende braaipan
Geroosterde sesamsaad olie
Bestandele:
Vir die RoerEier Rys:
|
|
Water
|
500ml
|
Tastic
langkorrel rys
|
250g
|
Sout
|
5ml
|
Groot
lourier blare
|
5
|
Ekstra
groot eiers
|
2
|
Geroosterde
sesamsaad olie
|
15ml
|
Sonneblomsaad
olie
|
30ml
|
Gevriesde
ertjies, ontdooi
|
100g
|
Spriet
uie (spring onions), fyn gekap
|
4
|
Sout
|
7.5ml
|
Vir die Soet RookHoender:
|
|
Groot
gerookte hoenderborsie
|
1
|
Wellington
Sweet Chilli sous
|
80ml
|
Fyn
wit peper
|
1.2ml
|
Metode:
1. Kook die rys, lourier blare en sout in ‘n
medium grootte kastrol totdat al die water gebsorbeer is. Laat die rys staan –
lourier blare ingesluit en deksel op – totdat dit afgekoel het na kamer
temperatuur. Verkoel oornag in die yskas.
2. Meng die eiers en sesamsaad olie deeglik.
Bak die eier, omelet-styl, in die kleefwerende pan totdat dit goed gaar is.
Skep die eier in ‘n bord en verkoel in die yskas. Sny die koue eier in small
repies en kap die lang repies op in ± 25mm stukkies. Hou eenkant tot nodig.
3. Sny
die gerookte hoenderborsie op in groterige blokkies. Plaas dit in ‘n kommetjie
en voeg die Sweet Chilli sous en wit peper by. Roer deur, bedek en hou eenkant
tot nodig.
4. Giet
die sonneblomsaad olie in die kleefwerende pan en verhit dit oor medium hoë
hitte tot warm. Verwyder intussen die lourier blare uit die rys en maak die rys
deeglik los met twee vurke. Voeg al die rys in die pan en roerbraai vir 3 – 4
minute totdat dit deurwarm is.
5. Voeg
die tweede porsie sout, die ertjies; spriet uie en gerookte hoender & Sweet
Chilli mengsel by die warm rys. Roerbraai aanhoudend ‘n verdere 3 – 5 minute
totdat die gereg deurwarm is.
6. Verwyder
vanaf die hitte en roer die gekapte eier in. Plaas ‘n deksel op die pan laat
dit staan vir 3 minute sodat die eier kan warm word en die geure ontwikkel.
7. Skep
op en bedien saam met ekstra soja sous, snoep tamaties en piekel uitjies.
Kommentaar:
· Vervang die tweede porsie sout in die gereg met 10ml nam pla (Asiese vissous) vir ‘n eksotiese,
geurig diepte in die gereg.
· Laat die rys twee dae staan in die yskas vir beter resultate.
Die rys korrels gaan fermer wees en nie maklik opbreek in die warm pan nie.
· Vervang die gerookte honderborsie met oorskiet verktjops
vanaf Sondag se braai, gekookte ham of selfs gerookte viennas (vir ‘n lui-lui brunch, ‘jamies en al).
© RS Young,
2017
SMOKED, SWEET CHILLI CHICKEN &
EGG FRIED RICE
With
a modicum of prior preparation, this dish becomes a ‘quick fix’ meal in the
South East Asian style. Serve it as a lazy, laid back Sunday morning brunch with
your loved one or as an elegant, light lunch with your best friends –
accompanied with generous quantities of ice cold Colombar, Blanc de blanc or a
semi sweet Rosé.
Recipe
yields:
|
Cooking
time:
|
4 Portions
|
± 45 minutes
|
Special Equipment &
Ingredients:
1 x Large, non-stick sauté pan
Sesame Seed oil
Ingredients:
For the Egg Fried Rice:
|
|
Water
|
500ml
|
Tastic
long grain rice
|
250g
|
Salt
|
5ml
|
Large
bay leaves
|
5
|
Extra
large eggs
|
2
|
Sesame
seed oil
|
15ml
|
Sunflower
seed oil
|
30ml
|
Frozen
garden peas, defrosted
|
100g
|
Spring
onions, finely sliced
|
4
|
Salt
|
7.5ml
|
For the Smoked, Sweet Chilli
Chicken:
|
|
Large
smoked chicken breast
|
1
|
Wellington
Sweet Chilli sauce
|
80ml
|
Fine
white pepper
|
1.2ml
|
Method:
1. Boil the rice, salt and bay leaves in a medium
sized pot until all the water is absorbed. Let the rice cool down to room
temperature – bay leaves included, and covered. Refrigerate overnight.
2. Thoroughly mix the eggs and sesame seed oil.
Fry the egg, omelette style, in the non-stick pan until well cooked. Transfer
to a plate and refrigerate. When needed: cut the cold egg into strips and chop the
long strips into ± 25mm sections.
3. Chop the smoked chicken breast into rough dice.
Transfer it to a bowl and add the Sweet Chilli sauce and white pepper. Mix,
cover and set aside until needed.
4. Pour
the sunflower seed oil in the non-stick pan and heat over medium high heat
until hot. Remove the bay leaves from the rice and loosen it with two forks. Add
al the rice to the pan and stir fry 3 – 4 minutes until hot.
5. Add
the second portion of salt, the peas; spring onions and smoked chicken &
Sweet Chilli mixture to the hot rice. Stir fry continuously for a further 3 – 5
minutes until the dish is hot.
6. Remove
from the heat, add the chopped egg and mix thoroughly. Put a lid on the pan and
let it stand for 3 minutes to allow the egg to warm and the flavours to
develop.
7. Dish
up immediately and serve with extra soy sauce, cocktail tomatoes and pickled
onions.
Comments:
· Replace the second portion of salt with 10ml nam pla (Asian fish sauce) for an
exotic, savoury depth in the dish.
· Refrigerate the rice two days for a better result in the
final texture of the dish. The cooked rice kernels will be firmer and won’t
break up so easily in the hot pan.
· Replace the smoked chicken breast with chopped, leftover pork
chops from the Sunday braai, cooked ham or even smoked Vienna’s (for an ultra
lazy brunch, pj’s and all).
© RS Young,
2017
