Chicken red sauce

Author: Unknown // Category:

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.
> swap


halal recipes: Spicy Tasty Crabs

Author: Unknown // Category:


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.

  • halal recipes: Asian Style Stir-fried Pasta

    Author: Unknown // Category:

    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.

  • Halal Recipe: Chicken and Cabbage Salad

    Author: Unknown // Category:

    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

  • Spicy Fried Dried Prawns

    Author: Unknown // Category:

    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.

  • halal recipes: Chicken rice

    Author: Unknown // Category: , ,
    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!

    Definition of Halal

    Author: Unknown // Category: , ,
    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.

    Origins of Halal

    Author: Unknown // Category: , ,
    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
    search