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Vegetarian
Chili
1
onion, diced
1 clove garlic
5 red chili, finely chopped
½ green pepper, chopped
½ red pepper, chopped
½ yellow pepper, chopped
2 carrots, sliced
2 broccoli, chopped
1/2 cauliflower, chopped
1 small can corn
3 tbs chili sauce
750g red chili beans
500g tomato puree
2 tbs olive oil
brown rice
How to cook:
1.
In
a large frying pan fry the onion, garlic, and peppers in oil.
When the onions have become translucent, add the carrots, cook
for another few minutes, and then add the broccoli,
cauliflower, and corn.
2.
Continue
cooking until the vegetables are heated through, but still
crunchy.
3.
In
a large pot pour in the beans, add the puree, and stir in the
vegetable mix. Allow the mixture to heat thoroughly, mixing
occasionally to prevent sticking.
4.
Stir
in spices to taste: either mild to really HOT!
5.
To
serve, pour over hot rice.
Red
Sambal Tofu
4
tbs oil
250g firm tofu
¼ cup red sambal
2 red paprikas
2 green paprikas
How to cook:
1. Heat the oil in a pan and pan-fry tofu for 4 minutes.
Until it looks light golden brown. Set aside.
2. Drain
the pan, add tofu and red sambal, and stir well for 2 minutes.
Serve immediately.
To make red sambal:
15
red chilies, chopped
12 shallots
4 cloves garlic, minced
4 tbs oil
3 cm ginger
2½ tbs sugar
2 tsp salt
How to cook:
1.
Blend the chilies, shallots, garlic, and ginger until
smooth.
2.
Heat the oil in a wok and stir-fry the paste for 8
minutes.
3.
Add water and season with sugar and salt.
Cook for another 12 minutes.
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