The idea for this new season came about after fans asked Siba Mtongana if they could join her at her table.
“On social media people have been asking if they can come to my table, but it’s impractical for us to get people to come, especially since the show airs in over 100 countries,” she says. “We thought about inviting people to join the table by submitting their recipes and I will give it a twist.
“The way we chose the recipes was either something that people wanted to add a twist to or if there was more than one request for a recipe then I went with that.”
Themes for the new season include: classics made over, fast, portable, dinner solutions and budget meals.
The fourth season of Siba’s Table: Sibalicious is currently in production and will air on the Food Network (Channel 175) early 2018 which will feature the winning recipes.
Asian Ribbon Salad
(Serves 8-12)
Preparation time: 10 minutes
4 large/8 small rainbow carrots, sliced into ribbons
2 large cucumbercucumbers, sliced into thin ribbons
4 pimento red pepper peppers, sliced into thin ribbons
200g baby corn, halved lengthways
200g sugar snaps – halved lengthways
100g bean sprouts
100g coriander, roughly chopped
Coconut Dressing
3Ttbs soy sauce
2 T tbs sesame oil
3T tbs rice wine vinegar
2 long spring onion finely chopped (whole onion)
1tbs fresh grated ginger
¼ c coriander, chopped finely
2 cloves garlic, crushed
2/3 cup coconut cream
14 drops Tabasco sauce
1 tsp sugar
Asian Ribbon Salad Picture: Supplied
Layer the salad ingredients on a platter.
Mix the dressing ingredients in a jar and shake well.
Serve dressing on the side.
Serve with chopsticks.