Wednesday, June 22, 2011



Rawiyah is a university student from South Africa. I knew her since end April through Ana Luiza and only in June, i realised that she is a malay cape. I am a malay too, a majority race in Malaysia.
 If not for the Guest post, I may never discover her identity. Being from the same roots, it is a really wonderful news to me. You are always welcome to cooking-varieties Rawiyah and privileged to do as many Guest posts as you like, be they recipes or of your own blog niche :).

She loves teaching and imparting knowledge to others and i know she is also an ardent lover of English literature.
Do visit her at


Rawiyah is my pen name, and I am a Humanitarian who wants to see the world and learn new languages. I am currently buying inner peace at the cost of love, smiles and small sacrifices…

Maznah’s blog is a social networking site all by itself, linking people from around the globe who have a shared interest in the arts and culture. Since I was invited to do a guest post (let us consider it a forthcoming attraction for now... : it’s a web threaded together with all the flavours and foods of the cooks of the world, and I am quite pleased to be a part of this/ …Rawiyah

The Cape Malays are an ethnic group in South Africa, whose ancestry is mostly Malaysian, Indonesian, Dutch, English (and a host of many other nationalities). Their cooking is inspired by Dutch (or Afrikaner) cooking, but the recipes have been altered to the extent that they often taste and look completely different. They are Muslims, and so all their food is halaal/ kosher.

The Cape Malay Frikkadel is much like the Malaysian Begedil (see a picture of it on Balqis’s blog here, except it’s made from steak mince and not beef. Sometimes Frikkadel is made with fish, using either Tuna, Hake, Salmon, or Snoek (a large fish that is indigenous to Cape Town). ... Rawiyah

Frikkadel is either oven-baked or fried (the baked one is usually spicier).

1 Kg mince (rinsed and drained)
1 large onion (chopped)

½ green pepper
1 medium sized tomato
1 egg (or more, depending on the size)
7-8 slices of bread soaked in water and drained
1 tblspn garlic
Black pepper
1-2 chillies
Salt to taste
Nutmeg (optional)

                                                                 SNOEK├▒ IMAGE
1. Mix everything together in a bowl
2. Rinse your hands (don’t dry it!)
3. Form meatballs between the palms of your hands, in the same way that you would
shape a ball from clay.
4. Heat oil in a frying pan on medium heat.

5. Place the frikkadel into the pan and allow the one side to brown.
6. Turn over and allow the other side to cook through.
7. Serve :)
├▒Traditional Cape Malay homes in Bo-Kaap, called the Cape Malay Quarter ( image above).
Many thanks to Rawiyah for the guest post/
 URL link is at my sidebar.


  1. Glad to know who Rawiyah is! How amazing it is to be able to know others from the other side of the globe and unite through blogging. :)

    This recipe is really yummy-licious! To Rawiyah, thank you for mentioning me. I guess we are talking about the same recipe. :)

  2. Yummy! It makes me want to eat again. Wow, it is easy to make. I will try it in my brother's house. Thanks for sharing Wan..There are many fish here seems all the ingredients is available here except nutmeg.:)

  3. will be a hit at home as fish is our staple most of the time.

  4. That looks so yummy. Great dish

  5. i would like to try this- different ingredients from ours

  6. looks really good..i ll try this...

  7. woww..thats an amazing recipe,mouthwatering one..
    Am your blog's happy follower :-)
    Thanx for visiting my space as well:-)

  8. Can cape malay speak our Malay language maznah?

  9. Many thanks to all of you for appreciating this delicious baked snoek fish frikkadel from guest blogger, rawiyah.
    Thank you for all the sweet comments too.
    @ lunaticg- as for your question, I leave it to rawiyah for an answer. thanks

  10. A very delicious-looking recipe from a fellow South African! It's always great to find people that blog from the same country;)
    Good post.

    Wan, I'll follow up soon on the award. I already left a comment to pick an award, but I'd like to contact you about to ask if it's available. I'll use the contact form. Thanks again for the award. I'm honoured to get one from you! ☺

  11. Hello! I'm a new food blogger. Please follow me and I'll follow you too! :)From Philippines! :)

  12. i think oven baked fish is one of the best ways to prepare it! it comes out healthier and more juicy than pan fry! thanks for the recipe post :).

  13. Lovely dish. It's really nicely done and I like the way it's oven-baked.

  14. Your blog transcends time. It goes above and beyond the norm. I believe "variety" is the missing ingredient that connects the eater and the food. It will definitely put the healing back in healthy.

  15. Anything with fish is lovely and light, yet to taste Frikkadel!

    With the sliced bread and egg added, is it crunchy when done? Its a complete meal on its own.


  16. That's a great Frikkadel recipe, Rawaiah! Loved the look of it...i looks so gorgeous and perfectly cooked! Maznah, you have a wonderful collection of recipes and I am loving your blog with every single visit! Shall post the "recipe" by today.

  17. Wow, looks fantastic! Lovely guest post. Thanks To Rawiyah for sharing it :)
    Thanks Maznah for visiting. Always glad to hear from you :)

  18. Hello everyone :)

    With all this feedback, i think i should blog a whole lot more about food and not literature!

    Here are some answers:
    Is the Frikkadel crunchy?
    Since the bread is soaked in water, it doesn't make the frikkadel crunchy. Although, what will make it crunchy is frying it in a pan. The egg binds all the ingredients together and keeps it from falling apart.

    For those who are making fish frikkadel - I have only seen it fried and not baked. It tastes much better fried, too. But do remember to place it onto paper towels after so that the oil can be absorbed, and the frikkadel isn't oily.

    As for the ingredients - it's meat, and so variations in the kinds of spices used should only make cooking frikkadel more exciting. Cooking is an art, not so? :)
    The recipe i provided is a traditional Cape Malay one, that's all.

    @lunaticg: Some of the very basic Malay words are still used by the older generations, but not widely.
    Also, since South Africa is a multicultural society, and people marry others who are from different ethnic groups, it is common that there will be groups who identify themselves as Cape Malay, but they don't have any Malay ancestors (or at least, it would be from way back when Malay slaves were sent to South Africa).

  19. Thanks for adding steaks in my bbq parties, I thought that my party can't be end without having steaks. Everything I made by watching your bbq steak article , you made it very easily. I took double of your time for cooking.

    recipes for steak