Koesisters Cape Malay Cooking & Other Delights Salwaa Smith

Cape Malay Koesisters

Ingredients
500 grams cake flour (4 x 250ml)
1 teaspoon dry ginger powder
1 teaspoon cinnamon powder
1/2 teaspoon cardamom powder
2 teaspoons aniseed powder
Rind of 1 naartjie / satsuma, dried and ground (optional)
1 packet instant yeast
1/2 cup sugar
1 cup boiling water
1 dessert spoon butter
1 medium egg
milk as needed
750ml vegetable oil for frying

Method:
Using a measuring jug, melt butter and sugar in hot water. Stir in egg. Add enough milk to make
1/2 litre. Mix flour, spices and yeast into a mixing bowl. Add the liquid mixture to the dry
ingredients and mix to a soft dough. Set dough aside, covered, to rise until double in size. Dip
our fingers in a little oil, just to prevent the dough from sticking to your fingers. Divide dough
into approx 30 small balls on a slightly oiled surface. Allow the koesisters to rise until double in
size. Meanwhile heat oil in large, deep saucepan. Once the oil is very hot turn your stove down
to medium to high. Gently pull the balls of dough one by one into an oblong shape and gently
lower it into the hot boil. Fry each side until browned, about 2 minutes on each side. Remove
with a slotted spoon and drain on absorbent paper. Cool completely.

Sugar syrup:
500ml water
250ml sugar
1 or 2 cinnamon sticks and 2 pods cardamom

Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add
drops of water if syrup becomes too sticky. Add the cold koesisters into the syrup a few at a
time. Cook for a minute or so turning all the time so the whole koesister is coated with sugar
syrup, remove from the syrup onto a serving plate. Sprinkle with desiccated coconut or make a
slit in the middle of the koesister taking care not too go right through. Drop a teaspoonful of
glazed coconut in the centre.

Cooks tip:
Wash and dry the naartjie rind. Leave it out in the sun to dry out or if theres no sunshine leave it
in the oven on a very low temperature to dry out completely before grinding in a spice grinder.
To make the coconut filling
1 cup sugar
1 cup desiccated coconut
cup water
3 cardamom pods
1 piece stick cinnamon
Boil all the ingredients together until all the water is evaporated and the coconut is glazed and
sticky. About 10 minutes. Be careful not to burn as coconut burns very easily. The coconut
mixture should be dry not watery. Remove cardamoms and stick cinnamon before using.

Little balls of dough before frying

Dip our fingers in a little oil, just to prevent the dough from sticking to your fingers. Divide
dough into approx 30 small balls on a slightly oiled surface.
Frying one side

Allow the koesisters to rise until double in size. Meanwhile heat oil in large, deep saucepan.
Once the oil is very hot turn your stove down to medium to high. Gently pull the balls of dough
one by one into an oblong shape and gently lower it into the hot boil. Fry each side until
browned, about 2 minutes on each side.

Frying
Koesisters draining on kitchen towel after frying

Remove with a slotted spoon and drain on absorbent paper. Cool completely.

Sugared koesisters

Sugar syrup:
500ml water
250ml sugar
Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add
drops of water if syrup becomes too sticky. Add the cold koesisters into the syrup a few at a
time. Cook for a minute or so turning all the time so the whole koesister is coated with sugar
syrup, remove from the syrup onto a serving plate. Sprinkle with desiccated coconut or make a
slit in the middle of the koesister taking care not too go right through. Drop a teaspoonful of
glazed coconut in the centre.

Koesisters covered with desiccated coconut

To make the coconut filling

1 cup sugar
1 cup desiccated coconut
cup water
3 cardamom pods
1 piece stick cinnamon
Boil all the ingredients together until all the water is evaporated and the coconut is glazed and
sticky. About 10 minutes. Be careful not to burn as coconut burns very easily. The coconut
mixture should be dry not watery. Remove cardamoms and stick cinnamon before using.

Dried naartjie / Satsuma peels

Wash and dry the naartjie rind. Leave it out in the sun to dry out or if theres no sunshine leave it
in the oven on a very low temperature to dry out completely before grinding in a spice grinder.
Salwaa's Masala Steak

Salwaa Smith - Cape Malay Cooking & Other Delights

Ingredients for marinade:

1 kg rump steak, cut into pieces
2 tsp steak and chops spice (masala)
2 tsp ground red chillies (or to taste)
3 dessert spoons paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 Tbsp oil
Enough white vinegar to make a paste (add a little at a time)
Mix all the above ingredients into a thickish paste.
Taste for salt as the steak spice has salt
Add to meat and marinate for 2 hours in the refrigerator

2 Tbsp cooking oil

2 large onions, peeled and sliced
1 large tomato, chopped

Method:
#capemalaycooking
Heat 2 tablespoons oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown. Add
1 large chopped tomato and cook for 10 minutes. Add marinated steak and cook over medium
heat for 40 minutes or until the meat is tender. Add the remaining half onion, stir and cook a
further 5 minutes.

Serve with chips and salad or use as a filling for masala steak Gatsby, sandwiches or rolls
Salwaa's Lamb / Mutton Akhni made with Akila Foods Basmati Rice

Ingredients:
1kg Lamb / mutton pieces
6 medium potatoes, peeled and halved
1 heaped tsp of saffron (optional)
250ml (1 cup) boiling water
3 large onions, finely chopped
15ml (1 Tbsp) butter or margarine
250ml (1 cup) buttermilk
1 large whole fresh green chili, slit open
15ml(1 Tbsp) garlic and ginger paste
125ml(1/2 cup) chopped fresh dhanya
12.50ml (2 1/2 tsp) salt, to taste
12.50ml (2 1/2 tsp) red leaf masala
10ml (2 tsp) ground jeera
5ml (1 tsp) chili powder
10ml (2 tsp) turmeric
1kg basmati rice
125ml (1/2 cup) oil
7.50ml (1 1/2 tsp) jeera seeds
5ml (1 tsp) mustard seeds
2 bay leaves
6 cardamom pods, slit open
4 pieces of stick cinnamon
60ml (1/4 cup) water

Method
Wash the mutton pieces, drain and set aside. Boil the potatoes in a little water, with salt to taste,
till half-cooked and still firm. Infuse the saffron in the boiling water and set aside. Pan-fry 1
chopped onion in 15 ml (1 Tbsp) of the butter and set aside.
Place the mutton pieces in a large mixing bowl and add the buttermilk, green chilli, garlic and
ginger paste, dhania, salt, red leaf masala, ground jeera, chilli powder, and turmeric. Mix
thoroughly, ensuring that all of the mutton pieces are covered in the marinade. Set aside for 1
hour.
Rinse the rice in a colander, drain and place in a large pot on medium to high heat. Add water to
reach halfway and add 45 ml (3 Tbsp) salt. Boil till half-cooked (the rice grains should be firm).
Transfer to a colander and rinse under cold running water. Drain and set aside.
To a large pot on medium to high heat, add the oil and heat. Add the remaining chopped onions
along with the jeera seeds, mustard seeds, bay leaves, cardamom seeds and cinnamon and braise
till golden in colour. Add the marinated mutton pieces along with the marinade, the 60ml (1/4
cup) of water and simmer on medium heat for about 30 minutes, or till the meat is tender and
cooked.
Arrange the potatoes between the mutton pieces and spoon the rice directly on top. Pour the fried
onion with the melted butter over the rice, and lastly pour the cup of water containing saffron
over the rice and onions. Steam, covered, for 35 minutes. Remove the heat and serve dhai and
tomato & onion salad.

Note: All akhnis and breyanis should be dished from the bottom up.
Variation: The mutton may be substituted with chicken pieces (thigh, drumstick, wing and
breast,) and prepared in exactly the same manner. Note that the breast portion should be halved.