halal recipes

Nasi Lemak with Sambal Ikan Billis and Sambal Udang.

Ingredients

300g long grain rice

2 shallots

2 slices ginger

1/8 tsp fenugreek seeds ( halba )

1 tsp salt

375-400ml coconut milk (from 1/2 a grated coconut)

2 pandan leaves, knotted

Method
Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.
Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.

Ingredients

8 medium-sized squids
Filling

100g cooked rice

3 water-chestnuts, diced

1 tbsp finely chopped carrot

3 coriander roots, cleaned

2 cloves garlic
Seasoning

½ tsp sugar

1½ tsp fish sauce

¼ tsp pepper
Dipping sauce

2 tbsp sambal belacan

4 shallots, sliced

2 tbsp asam jawa, mixed with 4 to 5 tbsp water and squeezed for juice

½ tsp sugar or to taste

Method
Clean squids by pulling out the tentacles, ink sacs and internal shell (back). Wash out the squid tube, peel off the skin and discard. Cut off the wings.
Pound coriander roots and garlic finely. Mix with cooked rice, water chestnuts, carrot and seasoning.
Fill the squid tube with the mixture. Make a small incision at the point of the tube to expel any air and fill up to about three quarters full. The stuffing will expand as it cooks. Close the opening with a wooden toothpick.
Steam the squid tubes for two minutes or until just cooked. Place the squid tubes on a grill pan and grill for three minutes. Remove and serve with the dipping sauce.

Ingredients

1.5-2kg chicken, chopped into serving pieces
Spices (ground):

30 dried chillies, soaked

3 fresh red chillies, seeded

8 shallots

4 cloves garlic

5 stalks lemon grass

4-5cm piece ginger

3cm piece galangale

2cm piece fresh turmeric

1 litre thick coconut milk (from 2 coconuts)

1 cup grated coconut (use the white part only), dry fried for kerisik

3-4 kaffir lime leaves, finely sliced

1 turmeric leaf, finely sliced
Seasoning:

1 1/5-2 tsp salt or to taste

1 tsp dark brown sugar

Method
Combine chicken, ground spices and coconut milk in an earthen pot and bring to a low boil. After it has boiled, lower the heat and simmer until the gravy turns thick. Keep stirring to prevent sticking.
Add kerisik and mix well. Cook until meat is tender, gravy is thick and oil rises to the top. Add sliced leaves and seasoning.

Click for larger image

Ingredients

450g medium-sized prawns
To blend:

100g red chillies

50g dried chillies (blend into paste)

50g onion

50g garlic

20g ginger

60g belacan

20g buah keras (candlenut)

50g lemon grass

50ml assam jawa juice

100g onion, sliced

60g sugar

salt to taste

Method
Clean the prawns and marinate with 1 tbsp of sugar for 10 minutes. Heat pan and add some oil. Saute all the blended ingredients. Add assam jawa juice and seasoning. Add prawns and simmer until cooked. Serve with hot rice.

Ingredients

400g squids

2 sprigs curry leaves

5 bird�s eye chillies, chopped

4 dried red chillies, cut into sections

2 tbsp oil
Dry flour mixture (A)

1� tbsp plain flour

3 tbsp tapioca flour

� tsp pepper
Crispy flour batter (B) � combined

3� tbsp plain flour

1 tsp rice flour

1� tbsp tapioca flour

3 tsp baking powder

1/8 tsp salt

3 tbsp oil

4 tbsp water
Seasoning

1 tbsp sugar

� tsp salt

1/8 tsp thick soy sauce

1 tsp oyster sauce

Method
Clean squids thoroughly and remove the ink sacs. Cut into 1cm circles. Place squids in a colander to drain well. Dab completely dry with kitchen paper towels.
Toss squids into combined dry flour mixture (A), then dip into mixed batter ingredients (B). Deep-fry squid rings in hot oil until golden and crispy.
Heat oil in a wok and fry curry leaves, dried chillies and bird�s eye chillies until fragrant. Return squids to the wok and add seasoning to mix. Toss and fry briskly to combine.

Ingredients

1kg mackerel (ikan kembong)

250g ladies fingers

1 tomato, quartered

3 sprigs polygonum leaves (daun kesum)

4 tbsp tamarind paste (asam jawa) mixed with 500ml water

1 wild ginger bud, halve and smash stem

2 pieces dried tamarind skin

5 tbsp oil
Ground ingredients

12 shallots

8 fresh red chillies

4 slices galangal

1cm piece fresh turmeric

2cm square belacan, toasted

2 stalks lemon grass
Seasoning

�-1 tsp salt or to taste

�-1 tsp sugar or to taste

Method
Heat oil in a deep saucepan and saut� ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises.
Add asam jawa juice and bring to the boil. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes. Put in mackerel and cook for 10 minutes. Add tomato and adjust seasoning to taste. Dish out and serve with hot plain rice immediately.

Ingredients

600gm squid, cleaned

125gm rempah

5 shallots peeled & sliced

3 large chillies seeded and sliced

1 cup water

5 sprigs lemon basil

20gm-fried shallots for garnish

1-tablespoon limejuice

Salt & pepper to taste

3 tablespoons oil

Method
1. Heat oil in a pan. Add shallots, chillies and squid. Sauté for 2 minutes.
2. Add rempah and sauté a further minute.
3. Add water, basil, seasoning and fried shallots.
4. Bring to the boil and serve.

Ingredients:
1/2 riped pineapple (or 1 can of pineapple)
2 shallots, chopped
1 clove garlic, chopped
5 curry leaves
1 packet of curry powder, mix with 1/2 cup warm water to make a paste
1 tablespoon finely grated ginger
1 tablespoon kerisik (coconut paste, see recipe below or sold at Asian groceries stores in small packets)
1 can of fresh coconut cream
Spice mix: cloves, cardamon, cumin, & cinnamon. A little of each.
2 tablespoon palm sugar (gula melaka), or dark brown sugar
Salt to taste
2 tablespoons cooking oil
Cooking method:
1. Heat cooking oil in a shallow pot, fry the shallots, garlic, curry leaves, grated ginger & mixed spice until fragrant.
2. Pour curry paste in, stir vigorously. Let it cook for about 5 minutes. You may add a little bit of water if it looks too dry, but not too much.
3. Add in pineapples and coconut cream, keep on stirring. Cover for 10 about minutes or until the pineapple softens.
4. When pineapple is soften, add the kerisik (coconut paste), palm sugar and salt to taste. Stir until it dissolves and cover, let it simmer until the curry thickens, about 30 minutes on medium heat.
5. Patcheri is ready when the curry has thicken. Serve warm with steamed rice.
-- How to make Kerisik (Coconut paste) --
1. Toast about 5 tablespoons of grated coconut in a small frying pan, over a small heat for about 5 minutes. Stir it from time to time till the coconut is dark brown in colour.
2. Transfer the coconut to a mortar and with a pestle, ground till the coconut is a smooth paste and oily.
SERVING METHOD
This dish is taken with either plain white rice or with the traditional rice dishes such as Nasi Tomato and Nasi Briyani.
For those who wish to try something different, the pineapple fruit in this recipe is in fact interchangeable and sometimes replaced with brinjals, in which case the dish is known in Malay as Patcheri Terong

SAUDI LAMB WITH RICE

2-1/2 lbs. lean lamb meat, cubed
2 onions, chopped
oil for frying
2 cups rice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 cup almonds, toasted
1/4 cup pine nuts, toasted

Brown lamb and onions over medium heat in vegetable oil, in
a large skillet. Season with salt, pepper, cinnamon and
cardamom. Adjust seasoning to taste.  Add enough hot water
to cover the lamb.  Cover pan and simmer until lamb is tender.
Drain the lamb, reserving the liquid in a measuring cup. Add
enough water to the liquid to measure three cups.  Pour liquid
into saucepan and bring to a boil.  Add the rice.  Cover pan
and reduce heat to low.  Let rice simmer for 30 minutes,
while lamb and onions are kept warm in the oven.
Mound rice on a serving platter. Top with lamb and onions,
and garnish with toasted almonds and pine nuts

A really easy Indian dish when you’re lazy; and feeling spYceee!

This is one of my favourite Indian recipes. I must warn you, its very spicy unless you add lotsa yoghurt to it!

Ingredients

+   1 kg chicken
+   Chicken Tikka Powder (I used SHAN brand)
+   6 tablespoon Yoghurt
+   1 teaspoon Ginger
+   1 teaspoon Garlic
+   Juice of half lemon
+   1 Onion (sliced)
+   Potatoes (optional)
+   1 cup water

Method

• Marinate the chicken with ginger, garlic, yoghurt and lemon overnight. It has to be left marinated at least 6 hours before you start cooking it!

• Heat oil and fry chicken till half cook. Leave aside.

• Using only 1 tablespoon of oil from the fried chicken, add in the onions and fry until brown and fragrant.

• Then put in the chicken, 1 cup of water and potatoes; and cook until potatoes are well done which is roughly about 15 minutes.

• You may add more water if you want more sauce or add more yoghurt if you like it mild. I like mine dry and spicy with only a bit of sauce!

This recipe is a traditional Indo-Pak dish served at special occasions. It can be made with either chicken, beef or lamb. Although time consuming it is rich in flavor and appeals to the sight and smell. Good served with yogurt salad.

Ingredients:

4-5 lb chicken cut in small pieces or
3 LBs beef cut into 1-2 inch cubes
2 medium onions sliced thin
6 garlic cloves crushed
3" piece ginger ground
1/2 cup yogurt
1 15 oz can chopped tomatoes
10 green whole cardamom
6 black whole cardamom
2 Tablespoon black cumin seeds
10 cloves
2 Tablespoon black pepper
2-4 bay leaf
2 2" inch cinnamon stick
2 teaspoon coriander powder
3 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1/2 cup cilantro chopped
2 green chilies chopped
juice of 1 lemon
1/2 cup oil
1 Tablespoon saffron, dissolved in cup hot milk
5 cups basmati rice

Method:
Heat oil in a big pot and add onions. Cook on medium-low heat until golden brown. Remove onions to plate and add chicken to pot, stirring until brown on all sides. Meanwhile, in blender add yogurt 1/2 of cooked onion, and garlic/ginger. Blend and add to the browned chicken. Also add tomatoes, 5 green cardamom, 3 black cardamom, 5 cloves 1 Tablespoon black pepper, 1 Tablespoon black cumin, 2 bay leaf, and 1 stick cinnamon. Add coriander powder and 1 Teaspoon of salt and pepper. Cook for 1/2 hour on medium heat. Stir frequently. When water is dried up and chicken is tender add nutmeg and mace. Boil rice in 8 cups of water with 2 Teaspoon salt and the rest of the spices remaining. Cook approximately 10 minutes, drain the water leaving the whole spices with the rice. In a big oven resistant pot put 1/2 chicken on bottom and then 1/2 of rice. Add 1/2 of the lemon juice, 1/2 of the onion remaining, cilantro and the chilies. Repeat layering. Pour 1/4 cup oil on top along with the saffron/milk mixture. Place in pre-heated oven(350 degrees) with lid on for 1 hour. Serves 10.

 

Shrimp Scampi

Ingredients:
1 pound large shrimp, peeled and deveined
zest of 1 lemon
juice of 1 lemon
2 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons butter
1/2 pound of pasta, of half the box (any kind you like), save 1 cup of pasta water after it's boiled
salt & pepper
1 cup steamed chopped broccoli (optional)
Parmesan cheese
Directions:
-Put some salt and pepper on the shrimp and set aside
-Start to boil pasta, remember to save 1 cup of the water after the pasta is done. Drain the pasta and set aside.
-In another pot or pan, heat olive oil and place butter to melt. After the butter is melted add the garlic (be careful because garlic burns easily)... before the garlic becomes brown add the shrimp and stir fry until the shrimp turns pink (fully cooked). Add lemon juice, lemon zest, and pasta water and heat the liquid through, once it comes to a boil bring down the heat and add the pasta and broccoli. Stir everything together and let it simmer for a few minutes.
Add salt, pepper and lemon juice if you feel it needs more.
-Serve immediately and sprinkle with some Parmesan cheese...
enjoy! :)
PS: This will make enough food for 3-4 people depending on portions. You can also substitute capers for the broccoli if you like

Easy Beef Stroganoff

Easy Beef Stroganoff

Ingredients:
1/2 pound of sliced beef fillet
3 tablespoons light sour cream, brought to room temperature
1 1/2 cups of chicken broth (you can make it by boiling water with a bullion cube)
1 medium sized box of sliced white mushrooms
2 tablespoons butter
2 tablespoons flour
1 medium onion, chopped
Salt & pepper
oil
Preparation:
- Heat 1-2 tablespoons of oil in a skillet, add beef. Saute until beef is no longer red, then add the onions. Saute for about 2 minutes then cover, lower the heat to medium-low, and let the beef cook until it's tender. You can add water to it every now and then so it doesn't burn. Add a little bit of salt and pepper after the meat is cooked.
-Add mushroom and saute until the mushrooms are cooked, set aside in a separate bowl.
-Melt butter in skillet, add flour and mix well (on medium-low heat)
-Add chicken broth gradually until you have a nice thick sauce, lower the heat. Add meat and mushroom mixture. Stir in sour cream gradually (one tablespoon at a time), don't bring the sauce to a boil after this point because the sour cream will curdle.
-Enjoy this delicious dish with some white rice, egg noodles, pasta, or mashed potatoes! :)

 

Double-baked potatoes

A really yummy side dish, or you could have it as a meal for lunch!
Ingredients:
Large potatoes for baking (however many you need)- wash and scrub well
milk
butter
salt & pepper
chopped boiled broccoli, or sliced sauted mushrooms
shredded cheddar cheese
sour cream (optional)
olive oil
Preparation:
-Bake potatoes in the microwave until fully cooked (it takes about 5 minutes per potato)
-Heat oven to 375 degrees
-Let potatoes cool for about 10 minutes
-Place potatoes on a baking sheet
-Rub the potato skin with olive oil and some salt (so you can eat it after it's baked the second time)
-Carefully cut out a wedge from the top of the potato (this is in order to empty out the inside of the potato while keeping the shell/skin in tact)
-Empty as much as you can from the inside of the potato, leaving some of the potatoe attached to the skin so it doesn't fall apart, and place it into a bowl
-Add butter, milk, salt, pepper, broccoli or mushrooms, cheddar cheese and mix well
-Repack the now mashed potatoes into the potato shells (it'll be more than what you took out, don't worry you can just pile it up high)
-Re-bake the potatoes in the oven for about 15 minutes
-Serve immediately, you can add sour cream on the side if you like
You can always prepare the potatoes ahead of time and bake them right before you're ready to eat. You can also top them with more cheddar cheese on top towards the end of the baking.

 

Ingredients:

For batter
125g plain flour
30g rice flour
Pinch of salt
1 egg, beaten
325ml water
Enough oil for deep-frying

Filling
1 tsp chopped garlic
1 - 2 tbsp oil
100g chicken or prawns, diced
400g yam bean, shredded
150g carrot, shredded

Seasoning
1 tsp light soy sauce
½ tsp salt
¾ tsp sugar
½ tsp chicken stock granules
Pinch of pepper
¾ cup water

Garnishing
75g bean sprouts, tailed and blanched
Shredded omelets
Cooked crab meat, flaked
Shallot crisps
Chopped spring onions
Chopped red fresh chillies

Directions:
Combine both flours in a mixing bowl; add the egg, water and salt to form a batter. Whisk slowly until well mixed. Strain batter.

Heat oil in a saucepan, with the pie tee mould immersed in the oil until mould is just hot. Lower the heat. Dip hot mould in the batter, ensuring that it’s thoroughly coated. Allow excess batter to drip off, then plunge mould into the hot oil. (The mould should not be overly hot and the batter must not sizzle when the mould is immersed.)

To separate the batter from the mould, jiggle the mould up and down to loosen the soft edges around it. The batter should come loose with a slight shake. Allow the casing to cook until it’s light brown. Drain. Cool and store in an airtight container.

For the filling, fry garlic and prawns until fragrant. Add yam bean, carrot and seasoning. Cook for 6 to 7 minutes and simmer until vegetables turn soft. Remove to cool. Put a little of the filling in the pie tee cases. Garnish and serve immediately.

Ingredients

1 fish head (red snapper), halved, cleaned

100g ladies’ fingers (okra)

100g brinjal, cut into wedges

2 tomatoes, cut into wedges

1 teaspoon fenugreek (halba)

2 pips garlic, minced

2 tablespoons oil
Spice paste ingredients:

2 tablespoons coriander seeds

1 1/2 tablespoons cumin (jintan putih)

8 dried chillies, soaked

4 pips garlic

1 tablespoon tamarind paste

1 litre water

100ml thick coconut milk from 1/2 grated coconut

1 teaspoon sugar

1 teaspoon salt

Method
Roast the spice ingredients in a dry wok over medium fire until aromatic. Pound to a fine paste in a mortar and pestle.
Heat the oil in a wok and saute together the fenugreek and minced garlic until fragrant.
Add the spice paste and fry until fragrant, and continue frying until you no longer smell the spices.
Mix tamarind paste with the water and strain this into the wok. Bring to a boil before adding the ladies’ fingers and brinjal. Boil until the vegetables are cooked through, 1-2 minutes.
Add the fish head and tomato and bring curry to a boil again. Add the coconut milk and season to taste with sugar and salt without bringing the curry to a boil again.

 

Ingredients:
500 gram glutinous rice flour
½ grated coconut
3 cups water
Pinch of salt
Cooking oil for deep frying
Coating:
2 cups sugar
1 cup water
Cooking Method:
Mix together the glutinous rice flour, salt and coconut.
Add in water and mix until of dough consistency. Form diamond shapes.
Heat oil and fry the cakes until golden. Lift and drain.
Put water and sugar for the coating in a pan and bring to boil until the mixture thickens.
Put in the cakes and stir until the sugar crystallizes and coats all the cakes evenly.
Lift and serve immediately.

 

Fish & prawn satay

Ingredients

300gm fish fillets

300gm fresh shrimps peeled

2 cups freshly grated coconut

5 lime leaves, finely shredded

Salt & pepper to taste

3 chili paid finely chopped

125gm seafood rempah

2 tablespoons brown sugar

Lemongrass skewers

Method
1. Blend the fish and prawns to a fine paste.
2. Add the grated coconut, lime leaves, chilies, rempah, brown sugar and seasoning. Mix well.
3. Mould the fish paste over the lemongrass sticks like mini kebabs.
4. Grill till a golden brown
5. Serve. Garnish with fresh lime.

Click for larger image

Ingredients

2 tbsps oil

500g prawns

1 large onion, chopped

Maggi Chilli Prawn Mix

3/4 cup water

2 tomatoes, chopped

Finely sliced spring onions

Method
Heat oil and fry onions over a high heat for five minutes. Fry prawns. Blend chilli mix (pre-mixed with 3/4 cup water) with tomatoes, and cook until sauce thickens. Serve on bread, baguette, buns or Chinese dumpling. Garnish with spring onions

Ingredients

400g free range chicken breast fillet
Marinade for chicken:

2 cloves garlic, pounded finely

1 tbsp light soy sauce

1 tbsp sugar

1 tbsp honey

2 tbsp olive oil
Sauce:

Ground spice ingredients (combined)

3 shallots

1 clove garlic

2 1/2 tbsp chilli paste

1/4 tsp turmeric powder

1 tbsp coriander powder

1 tbsp chopped galangal

2 tbsp oil
Seasoning:

Juice of 2 limes

1 tbsp light soy sauce

Salt to taste

1 tbsp soft brown sugar

2 tbsp crunchy peanut butter

125ml water

2 tbsp UHT milk

Method
Cut chicken fillets into thin strips of 2.5cm slices.
Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.
Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).
For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.
Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving.

 

Ingredients

600g beef topside, cubed
Grind together:

4 tbsp chilli boh

7 shallots

5 cloves garlic

4cm piece ginger

2 onions

4 stalks lemon grass, finely sliced

3cm piece galangal

1 tbsp cumin powder

1 tbsp fennel powder

1 litre thick coconut milk (extract from four grated coconuts)

1 litre water

1/2 cup kerisik (pounded dry-fried grated coconut)

1 tbsp finely-shredded daun limau purut (lime leaves)
Seasoning:

1 tsp salt or to taste

1 tsp brown sugar or to taste

Method
Combine beef, coconut milk, water and ground ingredients in a deep saucepan. Simmer over low heat for one and a half to two hours until beef turns tender.
Add kerisik and continue to cook until the gravy turns thick and dry. Add seasoning and daun limau purut. Cook until beef is almost dry.

halal recipes :Engkak

Also known as Engkak, this snack is often prepared for royalty in Pahang, Perak and Kedah and on special occasions such as wedding celebrations.

Ingredients
Filling:

10 dried chillies (cut into 1cm slices, seeded and soaked in hot water to soften)

5 red chillies (sliced)

7 shallots (peeled)

3 cloves garlic (peeled)

1 tbsp ground fennel

3 tbsp ground coriander

200g chicken breast meat (cooked and shredded)

750ml coconut milk (from 600g grated coconut and sufficient water)

Salt (to taste)
Batter:

5 eggs

150g castor (superfine) sugar

90g plain (all purpose) flour (sifted)

125ml coconut cream (from 400g grated coconut)
Equipment:

Bahulu mould

Method
Prepare filling. Grind (process) dried chillies, red chillies, shallots, garlic, ground fennel and ground coriander into a smooth paste.
Combine paste, shredded chicken and coconut milk in a pan. Stir over medium heat until quite dry. Season with salt. Then remove and set aside to cool.
Prepare batter. Whisk eggs and sugar until pale. Add flour and mix to a smooth batter. Divide batter into two portions. Add coconut cream to one portion and stir well (for the top of the sponge cake) and leave the other portion plain.
Place bahulu mould in a preheated oven with upper and lower heating elements at 200�C. Lightly grease mould with a little cooking oil.
Pour plain batter to fill one-third of mould. Bake for 2 to 3 minutes or until the top has set slightly.
Spoon filling onto surface and pour in coconut milk batter, filling mould almost to the brim.
Return mould to the oven and bake for 15-20 minutes or until cooked. If you want the top to be slightly browned, place under a grill for the final 3 to 4 minutes.
Remove from mould and serve.

Ayam Golek

Ingredients

1.5kg chicken

1 tsp salt

200ml thick coconut milk
Ground spices

200g shallots

4 cloves garlic

3 stalks lemon grass

20g galangal

15g ginger

20g fresh turmeric

120g fresh red chillies

1 tsp white peppercorns

1 tsp cumin

2 tsp fennel
Seasoning

1 tsp salt

1 tsp sugar

� tsp monosodium glutamate

Method
Chop the chicken into 4 quarter pieces and score a few diagonal cuts on each piece. Rub with salt.
Combine coconut milk with the ground spice ingredients in a saucepan over a medium low heat. Bring to a low simmering boil. Add seasoning.
Dish out and combine with the chicken pieces. Leave aside to marinate for at least 1-2 hours.
Grill the chicken pieces (for an authentic taste, grill over burning embers) and brush with remaining marinade when grilling, until meat is cooked through and lightly browned.

Bitter Gourd and Prawn Curry

Ingredients

300g medium prawns

3 small-variety bitter gourd

� piece of turmeric leaf, shredded and knotted

250ml coconut milk

1 tbsp tamarind pulp mixed with 50ml water and squeezed for juice

1 red chilli, halved and seeded

1 green chilli, halved and seeded
Spices (A) � ground

10 shallots

4 cloves garlic

1 stalk lemongrass

1 cm piece galangal
Spices (B)

1 tbsp chilli paste

2 tbsp fish curry powder

� tsp turmeric powder

2 stalks curry leaves

3 cardamoms, split and use seeds only
Seasoning

Salt to taste

Method
Halve the bitter gourd lengthwise and remove the seeds. Cut into thick slices. Soak in salted water for 5 minutes and rinse.
Heat �-� cup oil and saut� ingredients (A) and (B) until fragrant.
Add bitter gourd and turmeric leaf. Pour in coconut milk and tamarind juice.
Add red and green chilli.
Bring to a boil and cook until bitter gourd is soft.
Add prawns and cook for 3-5 minutes.
Adjust with salt to taste.

 

Ingredients

500g medium large prawns

½ cup tapioca flour

½ tsp salt

½ tsp pepper
Condiments (A)

1 onion, finely shredded

2 kaffir lime leaves

1 tbsp shredded wild ginger flower (bunga kantan)

1 tbsp chopped red chilli

5 bird’s eye chillies, chopped
Seasoning (B)

1 lime, squeezed for juice

2 tbsp sugar

1 tsp salt
Sauce (C)

1 tsp light soy sauce

2 tbsp sugar

2 tbsp honey

½ tsp salt

½ tsp sesame oil

¼ tsp pepper

3-4 tbsp water

Method
Trim prawn feelers. Combine tapioca flour, salt and pepper.
Coat the prawns with combined tapioca flour. Shake off excess and deep-fry prawns in hot oil until they change colour.
Mix seasoning (B) with ingredients (A) and set aside for at least 30 minutes.
Combine sauce (C) in a wok and bring to a boil until sauce is reduced. Return prawns to the wok.
Toss and fry until the dish turns fairly dry.
Dish up and serve with the condiments.

Ingredients

250g linguine

300g skinned chicken breast meat, minced

3 water chestnuts, minced

3 shelled prawns, minced

1 tbsp finely chopped carrot

1 tbsp sesame oil

50g fresh mushrooms, quartered

1 bunch of baby bok choy, leaves separated
Seasoning

1 tsp light soy sauce

� tsp pepper

Pinch of salt and sugar

� tsp sesame oil

1 tbsp cornflour
Sauce

1 tbsp abalone sauce

1/8 tsp pepper

1/8 tsp salt

1/8 tsp sugar

1/8 tsp pepper

A little thick soya sauce (for colour)

4 tbsp fresh chicken stock

Method
Cook linguine according to packet instructions. Drain and leave aside.
Combine minced chicken meat, water chestnuts, prawns and carrot in a bowl. Add seasoning and mix until mixture turns sticky. Shape mixture into small meatballs.
Bring water in a saucepan to a boil, drop the meat balls in and cook for about 2-3 minutes or until cooked through. Dish out and put aside.
Heat sesame oil in a clean saucepan. Cook and stir the mushrooms for 1-2 minutes. Add the bok choy and linguine. Stir in sauce ingredients and toss gently until heated through. Return meatballs to the pan. Toss to combine then dish out to serve.

Ingredients:
1 chicken- cut and leave skin
3 tablespoon garlic mince
1 Lemon squeeze
1 Cup Olive oil
Salt and Pepper
3 stalks Thyme
1 Medium Carrot
2 Medium potatoes

Method:
Marinate all ingredients in a large bowl for an hour.

Preheat oven to 200°C.

Separate potatoes and carrots and leave aside.

In a baking tray, put the chicken pieces onto the foil and cover with an extra foil on top. Pour the juices from the bowl on top of the chicken to prevent chicken from burning.

After half an hour, put the vegetables in and bake for another 30 minutes.

Lastly, to brown the top, put the oven on grill and leave the door open. Grill for 5-7minutes.

Serve with some yummy gravy.

Chicken red sauce Component # 1 kg chicken, chopped into bite sized pieces # 2, onion, housing # 3, potato, cut into fan-shaped # 2, tomato quarters # 1 small can tomato paste # 150ml water # 4 cm pieces cinnamon stick # 4 cloves # 1 star anise # 3-4 tablespoons oil Spice (): # 10 shallots # 4 cloves garlic # 12, red pepper, seeded # 3 cm ginger # 2 tablespoons coriander powder # 1 teaspoon cumin powder Condiments (B's): # Teaspoon salt 1 cup or to taste # 1 tablespoon, sugar and taste Method Until it is fragrant, spicy saute () oil until hot. Cinnamon sticks, cloves, star anise adds. Fry for 1-2 minutes. Onion, tomato paste, then add the potatoes. Stir-fry well. The mix water and tomato. Mixture starts to boil Cook. Reduce heat and simmer until the chicken softens, becomes a thick gravy. To taste, add the seasoning, a spicy curry dishes available along with a slice of bread or plain rice for this minor.
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ingredients

1.5kg flower crabs, halved and cleaned 2 stalks curry leaves 5 bird’s eye chillies, smashed 4 dried chillies, cut into sections Cooking oil Ingredients (A) – combined 2½ tbsp fish curry powder ½ cup cornflour Spices (B) – ground 5 shallots 4 cloves garlic 2 stalks lemongrass 2 tbsp chilli paste 15g ginger Seasoning 1 tsp salt 1 tsp sugar Method Coat crabs with ingredeints A. Shake off any excess. Deep-fry for 4-5 minutes. Dish out and put aside Heat 4 tablespoons oil in a wok and sauté curry leaves, bird’s eye chillies and dried chillies until fragrant. Add ground spices (B) and fry until aromatic. Put in prefried crabs and seasoning. Toss and fry until crabs are well coated with the spicy sauce. Dish out and serve.

Asian Style Stir-fried Pasta

Ingredients

180g fusilli (spiral-shaped pasta)

20g fresh shiitake mushrooms, sliced

15g carrot, cut into desired shapes

25g prawns, shelled

1 tbsp oil

½ tsp sesame oil

½ tsp chopped garlic
Sauce

1 tbsp oyster sauce

2 tbsp black pepper sauce

Dash of pepper

1/8 tsp sugar

¼ tsp chicken stock granules

150ml water

Method
Cook pasta according to packet instructions, then drain and put aside.
Heat oil and sesame oil in a wok. Sauté garlic until fragrant. Add carrot and prawns and fry for a while.
Add pasta and mushrooms. Stir in sauce ingredients to mix. Toss and fry until heated through for 3-4 minutes. Dish out and serve immediately.

Ingredients

1 cup shredded cooked chicken

½ cup shredded white cabbage

½ cup shredded purple cabbage

½ cup shredded carrot

2 tbsp thinly sliced bird’s eye chillies

3 shallots, thinly sliced

2 kaffir lime leaves, finely shredded
Dressing

3 limes, squeezed for juice

1 tbsp rice vinegar

1 tbsp fish sauce

1 tbsp chopped garlic

1 tbsp sesame oil

1 tbsp sugar or to taste
Garnishing

Some mint leaves

1 tbsp toasted peanuts

Method
Combine chicken, both cabbages, carrots, bird’s eye chillies, shallots and kaffir lime leaves in a mixing bowl. Add combined dressing ingredients and mix well.
Dish out and serve with garnishing

Ingredients

250g dried prawns, soaked and pounded finely

2 tbsp tamarind pulp combined with 100ml water (squeeze, then strain the tamarind juice)

4 stalks lemongrass, smashed

Oil for frying
Spice ingredients – blended

4 candlenuts (buah keras)

2cm piece fresh turmeric

2cm square piece shrimp paste (belacan)

8 fresh red chillies

5-6 dried chillies, soaked and seeded

80g garlic

150g shallots
Seasoning

4-4½ tbsp sugar or to taste

¾-1 tsp salt or to taste

Method
Heat a little oil in a wok and fry lemongrass until fragrant. Reduce the heat to low and add blended spice ingredients. Fry until fragrant.
Add dried prawns and continue to fry for a while. Mix in tamarind juice and fry over a low heat until mixture is almost dry. (Keep stirring while frying to prevent it from sticking to the base of the wok). Adjust seasoning to taste. Dish out and leave to cool completely.

INGREDIENTS :

* 1 whole chicken [2-3 lbs]
* 5-6 stalks fresh scallions
* 6 inch fresh ginger, peeled, cut into thick slices
* 2 tsp soy sauce
* 1 tsp sesame oil
* 2 additional stalks fresh scallions, chopped, for garnish [optional]
* 1 seedless cucumber, peeled, halved and sliced diagonally
* a few sprigs of fresh cilantro, for garnishing
* � tsp white peppercorns
* salt

Ingredients for Chicken rice :

* 3 cups long grained rice, washed and drained
* 1 tbsp chopped garlic
* 2 tsp salt
* 2 tbsp chicken fat or vegetable oil
* 6 cups, or more, chicken broth [from the cooking broth]
* 6 pandan leaves [screwpine leaves] [optional]

Ingredients for Special Chili Dipping Sauce :

* 1 tbsp kaffir lime juice [Substitute: lime or lemon juice]
* 1-2 tbsp chicken broth [from the cooking broth]
* 2 tsp sugar
* 4 tbsp hot chili sauce
* 4 cloves garlic, finely ground or mashed
* 1 inch ginger, finely ground or grated
* salt

To Prepare Special Chili Dipping Sauce :

* Mix hot chili sauce with lime juice, sugar, garlic, ginger, chicken broth [spooning some of the chicken fat oil] and salt to taste
* Pour chili sauce into small condiment dishes, for each individual serving



Cook's Note : This meal can be made a low-fat diet dish. Skim and discard any residual fat/oil from the chicken broth before cooking the chicken rice. [Best if chilled in the fridge for easy removal of fat/oil]. You may also remove the skin from the cooked chicken before serving.







To Prepare Chicken :

* Cut off any excess fat, reserve for using to cook rice, wash chicken, drain well, stuff ginger slices and scallions stalks into the cavity of the chicken
* In a large stockpot, add sufficient water [to cover the chicken], white peppercorns and about 2 tbsp salt, bring to a boil
* Submerge the whole chicken, breast-side down in the boiling water, and immediately reducing the heat to a slow poach
* Cover, poach chicken for about 45-50 mins, [check to make sure the water does not 'boil' the chicken]
* When chicken is cooked, remove and plunge immediately into a bath of icy cold water, submerging the chicken for about 10 mins
* Remove chicken from the ice bath, discard ginger slices and scallion stalks from the cavity, drain the chicken well, set aside - meanwhile cook the chicken rice
* When the chicken is cool enough to handle, cut it neatly into serving size pieces [de-bone chicken, if you prefer]

To Prepare Chicken Rice :

* Wash rice till water runs clear, drain well
* Heat wok on high, add the reserved chicken fat, render into an oil to about 2 tbsp [add vegetable oil if chicken fat oil is insufficient ]
* Add chopped garlic, stir-fry for a few seconds
* Add the raw rice, stir-fry till the rice grains start to look translucent, about 8-10 mins
* Transfer rice to a pot, add 6 cups chicken broth, salt and pandan leaves [*Note: depending on the type of rice, use more or less of the chicken broth]
* Bring to a boil, reduce heat, simmer uncovered, until the chicken broth is absorbed by the rice [small 'bubble' holes start to appear on the rice]
* Reduce heat to very low, cover the rice with a tight-fitting lid, cook for a further 10-12 mins
* Turn off heat, DO NOT open the cover, wait for 10 mins before opening [steam inside will gently finish steaming the rice]
* Fluff up the rice with a fork [If rice is not fully cook, simply add a little chicken broth, cover and steam on very low heat for another 5 mins or so]
* Alternatively, 'fry' the raw rice in a wok until translucent, then transfer into an electric rice cooker and add sufficient chicken broth to cook
* Any leftover chicken broth after making the rice, can be served as a small side soup, garnished with some chopped cilantro
* Line a serving platter with cucumber slices, arrange chicken pieces on top, sprinkle with soy sauce, sesame oil, and garnish with chopped scallions and cilantro sprigs
* Serve Hainan chicken [usually served at room temperature] with chicken rice, side soup - and special chili dipping sauce!

The word 'halal' literally means permissible- and in translation it is usually used as lawful.

The Halal food Authority rules for halal are based on Islamic Shari'ah. Opposite to halal is haram, which means unlawful or forbidden.

It is well known in the meat trade that Muslims consume halal meat. However, at times questions are asked, what is halal? In Arabic it simply means permissible or allowed. Opposite to it is haram, which means forbidden or not allowed. Arabic is the language of Qur`an, a scripture revealed to the Holy Prophet of Islam by the Almighty Allah to be followed in its entirety by the Muslims.
Now to make meat halal or permissible, an animal or poultry has to be slaughtered in a ritual way known as Zibah. To make it readily comprehended halal is somewhat like Jewish kosher and, Zibah is with some exception similar to Shechita. The Qur`an gives following underlined injunctions in chapter al-Maida 5:3 that

* Zibah require animals to be alive and healthy at the time of slaughter, since carrion is forbidden and, jugular vein, carotid artery and windpipe have to be severed by a razor sharp knife by a single swipe, to incur as less a pain as possible. Here the only difference is that a rabbi will read what is required by his faith and, a Muslim will recite tasmiya or shahada, which fulfils the requirement of dedication. The question of how to overcome the issue of recitation of shahada on individual bird whence we now have poultry being slaughtered at a rate of six to nine thousand per hour, has already been addressed. A Muslim is commanded to commence all his deeds in the name of Allah.
* All the flowing blood (al- An`am 6:145) must be drained out of the carcass, as blood is forbidden
* Swine flesh is also forbidden, and it is repeated in few other places in the Qur`an
* Forbidden is an animal that has been killed by strangling or by a violent blow, or by a headlong fall

What now becomes abundantly clear for halal purposes is that:

1. An animal should not be dead prior to slaughter
2. A Muslim should perform slaughter
3. Any flowing blood of the carcass should be completely drained
4. Choice of modern and in vogue method has to be considered with caution and, it should be mirroring to the Islamic ethos

Since pork is forbidden, halal slaughtering must not be done where pigs are slaughtered or in the vicinity of pigs slaughtering area. There are a few more edicts and rules that have to be followed in the interest of animal welfare. For example, animal has to be fed as normal and given water prior to slaughter, one animal must not see the other being slaughtered, knife should be four times the size of the neck and razor sharp, and as far as possible the slaughterer and the animal should face Qibla or Mecca and, animal must not be suffering with any ailments or any lacerations.

Muslims are commanded by Allah (swt) in the Qur`an to eat only pure, wholesome and permissible food that is fit for human consumption. The Qur`an says:

"O, ye men! Eat of what is in the earth lawful and wholesome and follow not the footsteps of Satan; for verily he is an open enemy to you." Al-Baqara 2:168

"O, ye who believe! Eat of good things. We have provided with and render thanks to Allah. If Him it is ye worship." Al-Baqara 2:17
In another place in the Qur`an Allah (swt) says;

"And eat of what Allah hath given you (for food) that which is lawful and wholesome, and fear Allah in whom ye believe." Al-Maida 5:88

Even the food which could come to hand from captives of war, according to Qur`an has to be:

"Eat then of what ye acquired in war, of things (which be) lawful and good and fear Allah, verily Allah is Oft-Forgiving, the Most merciful." Al-Anfal 10:69
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