halal recipes

Ingredients

Ingredients :

   * 3 cloves garlic, peeled and minced
   * 1 1/2 cups plain yogurt
   * 1 pinch salt
   * 1 quart water
   * 1 tablespoon vinegar
   * 1 teaspoon salt
   * 6 eggs
   * 2 tablespoons butter
   * 1 teaspoon paprika

How to Prepare :

  1. In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.
  2. In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.
  3. Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready!

Nasi Lemak with Sambal Ikan Billis and Sambal Udang.

Ingredients

Ingredients

Ingredients

Click for larger image

Ingredients

Ingredients

Ingredients

Ingredients

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:
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