Siba’s feast from the east recipes off her table to yours @JoziStyle @SibaMtongana @FoodNetwork @Radio2Day

Preparation time: 5 minutes
Cooking time: none
Serves 4

1 large cucumber, peeled in ribbons

6 Tablespoons rice vinegar
1 teaspoon soy sauce
Juice of 1/2 naartjie (Satsuma or clementine), optional
2 Tablespoons sugar
Pinch of salt

1 teaspoon black sesame seeds

1. Prepare the cucumber ribbons using a sharp vegetable peeler and place on a shallow serving dish.
2. Mix marinade ingredients together and pour over the cucumber ribbons and leave to marinade for 15 minutes or up to on hour.
3. Sprinkle over black sesame seeds before serving.

Preparation time: 5 minutes
Cooking time: none
Serves 4-6

200 g (1/4 of a medium) white cabbage shredded
200 g (1/4 of a medium) red cabbage shredded
220 g, 2 medium carrots, washed and shredded
100 g bean sprouts
2 stems spring onions, chopped fine
2 Tablespoons (15 g fresh coriander, finely chopped and extra for garnish

400 ml mayo
1 1/2 teaspoons (7ml) wasabi paste (with real wasabi)
heaped 1/2 teaspoon (3ml) grated ginger
2 teaspoons soy sauce
2 Tablespoons water

1. Shred the cabbage and carrots using a food processor
2. Chop the spring onions and coriander
3. Add the cabbages, carrot, spring onions and coriander to a bowl, add the bean sprouts
4. Mix together
5. To make the dressing: mix all the ingredients together in a separate bowl
6. Add the dressing to the salad and mix thoroughly
7. Transfer to a serving bowl and garnish with a small bunch of coriander leaves.

Preparation time: 5 minutes
Cooking time: about 10 minutes
Serves 4

4 chicken breasts, skinned and boned
1 1/2 teaspoons (7 ml) grated ginger
1 clove garlic, grated
Pinch of sea salt

4 Tablespoons sake
4 Tablespoons mirin
4 Tablespoons soy sauce
2 Tablespoons sesame oil plus 2 Tablespoons extra for frying
1 teaspoon grated ginger
1 garlic cloves, crushed
1/2 teaspoon chilli flakes

1 Tablespoon sesame seeds, toasted
Coriander leaves

Plain rice, to serve


  1. Prep the garlic, ginger and mix with the salt
  2. Score the chicken fillets with a sharp knife and rub the chicken with the garlic, ginger and salt making sure you also rub the inner scored parts of the meat.
  3. Place in a deep dish or bowl
  4. Meanwhile mix the sauce ingredients together in a small jug and pour the mixture over the chicken.
  5. Heat a large non-stick frying pan until hot and add the extra sesame oil. Cook the chicken with the scored side down first for 2-3 minutes and turn.
  6. Pour the sauce over the chicken and cook until the marinade thickens slightly and the chicken is cooked through – but be careful not to overcook it, as it will become dry.
  7. Heat up leftover rice or microwave packet of pre-cooked rice and tip onto a serving platter.
  8. Place the chicken on top of the rice. Toast the sesame seeds in the pan and sprinkle over the chicken, garnish with coriander leaves.

Serves 4
Preparation: 5 minutes
Cooking: 5 minutes

1 Free-range egg
¼ cup Coconut milk
splash sparkling water, ice cold
2 Tablespoons Cake flour
2 Tablespoons cornflour + additional 6 Tablespoons for coating
Salt a pinch
1⁄4 teaspoon Bicarbonate of soda
2 Tablespoons Brown sugar
8 Tablespoons Desiccated coconut
3 Firm, ripe bananas, peeled and halved
Canola oil, for shallow-frying

To serve:
3 scoops Coconut ice cream
2 Tablespoons Toasted coconut flakes

1. In a jug, whisk the egg, coconut milk and water until combined. Sift the flour, cornflour, salt and bicarbonate of soda into a bowl and then add the sugar.
2. Add the liquid mixture to the dry ingredients and stir to form a smooth, runny batter.
3. Mix the remaining cornflour and coconut on a plate and set aside.
4. Dip the banana halves in the batter until coated. Roll in the coconut-and-cornflour mixture until well coated.
5. heat the oil in a pan and fry the coated bananas on both sides until golden and crunchy
6. drain on kitchen paper and serve with ice cream and toasted coconut flakes
7. if not serving straight away, put on an oven sheet, cover with foil and into oven at 100 C degrees temp to keep warm

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