halal recipes

Persimmon Almond Cake

noreply@blogger.com (Unknown) — Wed, 20 Jan 2010 15:57:00 +0000

Ingredients

200g persimmon

275g butter

190g castor sugar

� tsp salt

5 eggs

Juice of 1 lemon

70g dried cranberries

250g self-raising flour, sifted

45g almond nibs

Method
Skin persimmons and remove any seeds. Coarsely chop the persimmons.
Warm up lemon juice and soak cranberries until plumped up.
Beat butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition.
Stir in persimmon and fold in sifted flour, almonds and cranberries.
Transfer batter to a greased and lined 20cm round cake pan. Bake in a preheated oven at 170�C for 1 hour 15 minutes.
Allow the cake to cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Turkish Style Eggs

noreply@blogger.com (Unknown) — Sun, 10 Jan 2010 00:03:00 +0000

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

noreply@blogger.com (Unknown) — Wed, 30 Dec 2009 02:55:00 +0000

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.

Grilled Stuffed Squids

noreply@blogger.com (Unknown) — Fri, 18 Dec 2009 00:57:00 +0000

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.

Rendang Chicken

noreply@blogger.com (Unknown) — Thu, 17 Dec 2009 02:19:00 +0000

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.

Sambal Udang Istimewa

noreply@blogger.com (Unknown) — Mon, 14 Dec 2009 09:54:00 +0000

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.

Stir-fried Spicy Squids

noreply@blogger.com (Unknown) — Thu, 10 Dec 2009 05:41:00 +0000

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.

Asam Fish Curry

noreply@blogger.com (Unknown) — Sat, 05 Dec 2009 06:43:00 +0000

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.

Spicy squid

noreply@blogger.com (Unknown) — Mon, 30 Nov 2009 11:22:00 +0000

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.

Halal Food Recipe: Pineapple Patcheri (Paceri Nanas)

noreply@blogger.com (Unknown) — Thu, 26 Nov 2009 01:04:00 +0000

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

noreply@blogger.com (Unknown) — Tue, 24 Nov 2009 08:40:00 +0000

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

Chicken Tikka Masala

noreply@blogger.com (Unknown) — Sun, 22 Nov 2009 00:55:00 +0000

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!

RECIPES Biryani

noreply@blogger.com (Unknown) — Fri, 20 Nov 2009 05:48:00 +0000

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

noreply@blogger.com (Unknown) — Mon, 16 Nov 2009 23:59:00 +0000

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

noreply@blogger.com (Unknown) — Mon, 16 Nov 2009 13:29:00 +0000

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

noreply@blogger.com (Unknown) — Sun, 15 Nov 2009 13:20:00 +0000

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.

halal food recipe: Pai Tee

noreply@blogger.com (Unknown) — Fri, 13 Nov 2009 23:26:00 +0000

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.

Fish Head Curry

noreply@blogger.com (Unknown) — Fri, 13 Nov 2009 13:08:00 +0000

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.

Halal Food Recipes: Sugar-coated Glutinous Rice Cakes (Kuih Tas)

noreply@blogger.com (Unknown) — Thu, 12 Nov 2009 00:46:00 +0000

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

noreply@blogger.com (Unknown) — Wed, 11 Nov 2009 05:07:00 +0000

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.

Chilli Prawn

noreply@blogger.com (Unknown) — Tue, 10 Nov 2009 00:53:00 +0000

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

Chicken Satay

noreply@blogger.com (Unknown) — Mon, 09 Nov 2009 13:15:00 +0000

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.

halal recipes: Beef Rendang

noreply@blogger.com (Unknown) — Sun, 08 Nov 2009 05:17:00 +0000

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

noreply@blogger.com (Unknown) — Sat, 07 Nov 2009 00:20:00 +0000

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

noreply@blogger.com (Unknown) — Fri, 06 Nov 2009 02:21:00 +0000

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.