| Beef and capsicum
kebab |
| (roasting time 5 minutes, serve
10)
 |
Ingredients
- 600 g beef cut into 2 cm cubes
- 1 red capsicum, cubed
- 1 yellow capsicum, cubed
- 6 tbsp olive oil
- 3 tbsp balsamic vinegar
- 200 g mixed salad leaves
- 10 cherry tomatoes
Method
- Thread alternate pieces of beef and
capsicum onto bamboo skewers.
- Heat grill, brush 2 tbsp olive oil
over
skewers and season with pepper.
- Cook on a medium heat or 180 C for
5
minutes.
- Mix remaining olive oil and balsamic
vinegar thoroughly with salad.
- Place grill skewers on salad and
serve immediately.
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| Capsicum with
squids |
| Cooking time 4 minutes, serve 4 |
Ingredients
- 300 g squids, sliced criss-cross
- 2 tbsp corn oil
- 3 clove garlic, minced
- 20 g ginger, minced
- 1 celery stem, slice slant
- 1 red capsicum, sliced
Ingredients (A)
- soup stock or 2 tbsp
soy sauce
- 1 tsp oyster sauce
- 1 tbsp
corn flour
- 3 tbsp water
- salt and pepper to taste
Method
- Slice the squids in a criss-cross
manner,
make sure not to break the whole piece
during this criss-crossing.
- Slice into pieces of 3 cm.
- Heat oil. Lightly brown garlic and
ginger.
- Add celery, capsicum and squids.
Fry
for 1 minute. Make sure the vegetables
are still crisp and fresh.
- Add (A) to thicken. This takes 1 minute.
- Serve hot.
sssSSH...Grandma said:
Semi-freeze the squids. This enables easy criss-cross cutting of
the squids.
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Capsicum rice
(Cooking time 10 minutes)
Serve 3
Ingredients
- 1 1/2 capsicum, cubed
- 1 large eggplant
- 1 tsp lime juice
- 1 tsp paprika
- 1 tbsp sugar
- 3 1/2 tbsp olive oil
- 2 cups cooked rice
|
Capsicum rice |
Method
- Cut eggplant into 1 1/2 cm pieces
and soak in water, drain.
- Marinate the eggplant with lemon
juice, paprika and sugar.
- Let stand for 10 minutes.
- Heat oil and sauté the capsicum.
- Add cooked rice, pepper and salt and
mix well.
- Gently stir in the fried eggplant.
- Cook for 2 minutes on a low flame.
- Serve hot.
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