Fish Batter Recipe

Delicious fish and chips starts by using a great batter. This is our favorite batter for making some seriously delicious deep fried cod or hake.

Ingredients:

1 cup cake flour
4 tsp paprika
1 tsp tumeric
2 tsp salt
1 tsp ground black pepper
½ cup milk
½ cup water
1L B-well canola oil for frying

Method:

1. Mix everything together and add the liquid slowly to insure the batter is not too runny. Reduce liquid quantity if needed.

2. Dip the fish in the batter and place the fish in high heat B-well canola oil.

3. Leave the fish until golden brown on both sides, flip around to insure both sides become equally crisp. Remove from oil to strain.

Voila! Squeeze a bit of lemon juice over the fish and then enjoy it with your favorite condiment. We served the fish and chips with a home made garlic and parsley mayo dip. Which simply consisted of 1/2 a cup B-well original tangy mayonnaise, 1/3 a cup of cream, 1 clove finely chopped garlic, a handful of finely chopped parsley and the juice of half a lemon.

Tom Yum Soup

Ingredients

• 4 cups of water
• 2 stalks fresh lemongrass, trim off the very end of the root and smash with the side of a cleaver or chef's knife; cut into 1 inch pieces; or 2 pc dried
• 3 slices fresh galangal root (smashed) or 2 pc dried
• 3 fresh kaffir lime leave or 4 pc dried
• 1 tbsp. tamarind paste, with or without seeds
• 1 tbsp. fish sauce, Golden Boy brand preferred
• 3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
• 12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
• 1/2 small white onion, cut 1/4 inch slices
• 2 tbsp. roasted chili paste (nam prik pao)
• 1 (16 oz.) can straw mushrooms, drained and rinsed
• 1 small ripe tomato, cut into wedges 1/4 inch thick
• 1 small lime, squeezed
• 2 sprigs fresh cilantro

Tom Yum Soup Set - Fresh Ingredients To Get You Started

Our Tom Yum Soup Set set contains lemongrass, galangal chili peppers & kaffir lime leaves essential for making delicious Tom Yum Soup and is available in our online Thai Grocery.

Preparation

Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik paoand straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro, roasted whole chili peppers and a splash of coconut mik if desired and serve hot.

Serves 3 to 4.

Tuna tert (kits)

KITS TUNA-TERT

Smeer 'n oondvaste tertbord met botter/olie.
Pluis 'n blikkie Tuna-vis (225g)
1. Meng ongeveer 'n halwe koppie gerasperde kaas en een gekapte, gesoteerde ui daarby. (Wenk: Jong uie/ "Spring onions" gekap met lowwe en al, is lekker.)
2. Klits saam: 2 eiers, 25 ml koekmeel, 'n halwe teelepel bakpoeier, 'n knippie sout en 200 ml melk.
3. Giet hierdie mengsel bo-oor en strooi 'n bietjie gekapte pietersielie daaroor.
4. Bak in oond tot gaar ( teen 180 grade Celsius vir 30 minute)
5. Bedien warm met vars brood en 'n mengelslaai van blaarslaai, komkommer, pynappel, ens.