Halal Foods And Cake Recipes

Ultimate Chicken Shawarma: Juicy Homemade Recipe

2026-02-21T03:35:00.000+07:00

Chicken Shawarma: Marinade Secrets & Chef Tricks for Tender Meat

Why Shawarma? Origins & what makes it unique

Shawarma is the Middle Eastern rotisserie sandwich that gained global street-food fame because of its layered, thinly sliced, marinated meat cooked on a vertical spit and shaved off as it roasts.

The cooking technique—stacking thin, seasoned slices on a vertical spit—emerged from Ottoman-era döner traditions and evolved across the Levant into the shawarma we know today; its hallmark is warm spices (think turmeric, cinnamon, cumin) and ultra-tender slices carved from the outer caramelized edge.

For readers who love food history and street food context, you might also enjoy a couple of relevant posts on: 5 Iconic Halal Dishes from Around the World and History of Street Food: Ancient Origins to Today, which explore how dishes like shawarma fit into global halal street-food culture.

Ingredients you'll need

For the chicken

2.2 lb (1 kg) boneless, skinless chicken thighs (preferred) or breasts, thinly sliced
3–4 tbsp olive oil
Juice of 1 lemon

Shawarma spice blend (or use store baharat)

2 tsp ground cumin
1–1½ tsp smoked paprika
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground cardamom or ⅛ tsp ground cloves
1–1½ tsp salt, ½ tsp black pepper

Optional but recommended

3–4 garlic cloves, crushed
½ cup plain yogurt (for a yogurt-based marinade)
1 tsp vinegar or additional lemon for brightness

Marinade & resting (chef's notes)

Marinating is not decoration — it's functional. An acid (lemon or yogurt) plus oil and salt lets spices penetrate and helps the chicken stay tender. For full flavor, marinate overnight; if you’re short on time, 3–4 hours still gives excellent results.

Chef tip: Use thighs. Dark meat tolerates long marinades and high heat without drying out; it also crisps beautifully when seared.

If you choose a yogurt marinade, the whey and lactic acid gently tenderize proteins; combine yogurt with spices, oil, lemon, and garlic and refrigerate in a covered bowl or sealed bag. Remove from fridge 20–30 minutes before cooking to temper the meat.

Cook methods: spit, grill, skillet, and oven

Traditional spit or vertical rotisserie (if available)

The spit gives the authentic caramelized edge and the classic shaving method. Stack thin cuts, roast slowly, and shave thin layers with a long knife — each shaving is hot, crisp at the edge, and tender inside. (Full spit setups are common in commercial kitchens.)

Home grill or cast-iron skillet

For a smoky, charred finish, grill over medium-high heat or sear in a hot cast-iron skillet in batches. Cook until the exterior is well browned and internal temp reaches 165°F (74°C). A short rest keeps juices locked in.

Oven / sheet-pan roasted (simple, hands-off)

Spread marinated chicken thinly on a sheet pan, roast at 425°F (220°C) until edges caramelize — roughly 15–20 minutes depending on thickness, flipping halfway. Tori Avey and other experienced recipe developers offer solid oven adaptations when a rotisserie isn’t available.

Build your shawarma: sauces & toppings

The right condiments define the experience. For chicken shawarma, garlic sauce (toum), tahini sauce, or a yogurt-cucumber sauce work beautifully. Add quick pickles (thinly sliced cucumber or turnip), chopped tomatoes, shredded lettuce, and a handful of fries for the classic street combo.

Quick toum (garlic sauce): garlic, lemon, neutral oil, salt — emulsified until fluffy. Use sparingly for punchy garlic flavor.

Pro tips: juiciness, texture, and halal considerations

Slice thinly, across the grain for tenderness.
High heat finish gives caramelization — don’t crowd the pan.
Use thighs for forgiving texture during reheating and meal prep. Serious Eats style experiments show thighs retain moisture better under high heat and repeated reheating.
Halal note: to keep this dish halal, source certified halal poultry and avoid cross-contamination during prep. For cultural context on halal street-food traditions, see the linked internal posts above.

Full recipe (printable)

Serves 4 — Prep 15 min, Marinate 3–12 hrs, Cook 15–25 min

Ingredients

(As listed above) 2.2 lb chicken thighs, 3–4 tbsp olive oil, lemon, spice blend, garlic, optional yogurt.

Method

Whisk spices, oil, lemon, garlic, and yogurt (if using). Toss with sliced chicken until thoroughly coated. Cover and refrigerate 3–12 hours.
Heat grill, skillet, or oven (425°F / 220°C). If using skillet, add a tablespoon of oil, then sear in batches over medium-high heat until deeply browned and cooked through (internal 165°F / 74°C).
Rest 5 minutes. Thinly slice against the grain. Assemble in pita or laffa with toum or tahini, pickles, tomatoes, and herbs.
Serve immediately or refrigerate cooked chicken for up to 4 days (reheat gently).

Like this recipe?

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This Recipe is Halal Insha Allah

The Secret Journey of the Samosa — From Persia to Global Street Food

2026-02-19T00:08:00.000+07:00

Rahasia Samosa: Dari Jalur Sutra ke Peta Dunia Kuliner

The surprise in 10 seconds

Think you know where the samosa comes from? Most people say India — but the pastry you love actually travelled across the Silk Road, shifted courts and kitchens, and arrived at street vendors with new fillings and new stories. For the short version, watch the visual primer on our channel. ¹

Earliest origins: a portable pastry for travelers

About a thousand years ago this triangular pastry had a very different life: small, meat-filled, designed to be stashed in a saddlebag and eaten on the road. The recipe travelled with merchants and cooks along trade routes, adapting at every stop. (Primary source notes and curated research from the upload.) ²

Why mobility shaped the form

Thin crust, compact triangular shape, and rich, high-energy fillings made samosa ideal for long journeys. Think of it as medieval fast food — portable, caloric, and resistant to spoilage. That material constraint explains the shape more than any single national origin.

How it moved to South Asia

Middle Eastern chefs and royal kitchen techniques arrived in the subcontinent with trade and political exchange. By the medieval period the pastry was being prepared in elite kitchens and later introduced to broader street markets after ingredient changes made it cheaper and more adaptable. ²

Quick reference articles on Recipes of Halal

5 Surprising Facts About Halal Cuisine — Beyond the Recipe — useful companion reading about trade routes and culinary exchange.
5 Iconic Halal Dishes from Around the World — context for global dessert & street-food parallels.

The potato changed everything — and made the aloo samosa

When potatoes arrived in South Asia in the early modern era they provided an inexpensive, starchy filling that scaled the snack from palace tables to neighborhood stalls. That single botanical arrival altered the economics of the pastry and helped create the version most people know today. ²

Why this culinary journey matters now

Stories like this do three things: they correct simplified national origin myths; they reveal global networks (trade, migration, empire); and they give creators shareable hooks — the "did you know?" that performs exceptionally well on short-form video. Use the surprise (it’s not just Indian) as your hook, then deliver a rapid, satisfying history to keep retention high.

Want the full story and authentic recipes?

Read our deep-dive article and recipe collection on the blog, and subscribe to our YouTube channel for the short-form visual version: Recipes of Halal — YouTube. “Most people think samosa is Indian — they’re wrong.”

This Recipe is Halal Insha Allah

History of Street Food: Ancient Origins to Today — Recipes of Halal

2025-12-11T15:27:00.000+07:00

Street food collage: bao, kebab and noodles — taste the history.

Why street food matters

Street food is more than a quick meal: it’s an edible record of migration, trade and daily life. Millions rely on ready-to-eat food every day and vendors often pass recipes through families, creating living culinary traditions that reflect local ingredients and religious practices. Globally, street food plays an essential economic and cultural role in cities and towns. ^[1]

Ancient roots: thermopolia and market kitchens

Archaeologists have uncovered ancient "fast food" counters known as thermopolia in Greco-Roman cities — small stalls where hot meals were served to city dwellers who lacked private kitchens. These early street outlets show that eating outside the home is an ancient, practical habit that shaped urban foodways. ^[2]

Trade, spices and recipes on the move

Trade routes and migration moved ingredients and techniques across continents. Spices, breads and street snacks transformed as they traveled, producing local variations that fit halal practices in many regions. For halal food lovers, street stalls are often where regional recipes stayed true to religious dietary rules while also adapting to new cultures — as seen in recipes featured on this site like 5 Iconic Halal Dishes from Around the World and the story of Lanzhou Beef Noodle Soup.

Community dining and UNESCO recognition

Some street-food traditions evolved into communal dining institutions. Singapore’s hawker centers, for example, were inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity — a recognition that links food to identity and cultural memory. This official recognition highlights how street vendors preserve multicultural dishes and shared dining practices. ^[3]

Food history facts: why every bite can tell a story

When you eat a market kebab or bowl of hand-pulled noodles, you’re tasting centuries of exchange, invention and family knowledge. Food historians call street stalls "living museums" because they keep ordinary culinary knowledge alive and accessible. This is why exploring street-food history helps us understand migration, economic survival and culinary creativity. ^[4]

Practical tips for creators and bloggers

If you write about halal street foods, focus on three things that boost search and reader engagement: 1) tell the story behind a dish (origin, migration, community), 2) include local names and keywords (e.g., "street food history", "hawker culture", "halal street snack"), and 3) link to trusted sources and internal posts for credibility — for example our post on Iconic Halal Dishes. These practices help search engines and readers find and trust your content.

Share the taste of history

Street food is affordable, adaptive, and culturally rich — and it’s often halal-friendly without compromise. The next time you try a market snack, think about who taught the recipe, which trade route brought the spice, and how that bite connects you to a larger story.

This Recipe is Halal Insha Allah

5 Surprising Facts About Halal Cuisine — Beyond the Recipe | Recipes of Halal

2025-12-10T09:39:00.003+07:00

5 Surprising Facts About Halal Cuisine — discover the hidden stories behind halal traditional foods.

Primary keywords: halal food facts, halal cuisine, Islamic cuisine, food history, cultural cuisine

Introduction — Halal: more than a label

Most readers associate halal with a certification sticker or with dietary rules. But halal cuisine carries layered stories of faith, migration, and community values. In this article we unpack five halal food facts that reveal how Islamic culinary traditions became a global cultural conversation. These facts are great material for video shorts or blog series — and they help position your content for readers searching for “halal food facts” and “food history.”

Fact 1 — Dates: scripture and sustenance

Dates are more than dessert. The date palm appears across Qur’anic passages and has been referenced in classical commentaries as a source of nourishment, hospitality, and symbolism. In many Muslim cultures, dates mark ritual occasions and everyday generosity, and their prominence links scripture to everyday dining practices. For primary reference see the Qur’an (Maryam and Al-An‘am verses).^[1]

Fact 2 — Trade routes wrote recipe footnotes

Halal dishes didn’t develop in isolation — spices, rice types and sweets moved along trade routes that connected the Middle East to Africa, Central Asia and Southeast Asia. That’s why many dishes felt “local” yet used ingredients or techniques from distant lands. When you taste saffron in a rice dish, or a nut-studded dessert in coastal markets, you’re tasting centuries of trade and exchange. See The Cambridge World History of Food for a thorough historical overview.^[2]

Fact 3 — Halal as a culinary philosophy

Beyond permitted/forbidden categories, halal embodies an ethos: ethical sourcing, humane treatment, cleanliness, and mindful consumption. These values shape communal dining, menu choices, and the hospitality rituals that make halal food a cultural practice, not simply a dietary technicality.

Fact 4 — Simple ingredients tell complex stories

A handful of spices — saffron, cardamom, star anise — can map entire migration patterns and festival customs. Ingredients are mnemonic devices: a single spice blend can reveal Persian influence in a South Asian dessert or North African roots in a Mediterranean stew. These ingredient-stories are rich hooks for short-form videos.

Fact 5 — Halal as a growing global conversation

Search and market data show that interest in halal topics has risen globally in recent years. Whether for faith-based reasons or for perceived quality and safety, halal has spread into mainstream food conversations. This trend makes content on halal food history attractive to both Muslim and broadly curious viewers.

Relevant internal links

Home
About Us (site header)
Asia category
Europe category
Explore popular posts: 5 Iconic Halal Dishes from Around the World

If you enjoyed these halal food facts, watch our short visual primer and subscribe to the Recipes of Halal channel for more: Subscribe to Recipes of Halal on YouTube.

References

Published: December 10, 2025

5 Iconic Halal Dishes from Around the World | Recipes of Halal

2025-12-08T12:04:00.002+07:00

Traditional kulfi from India illustrates a centuries-old frozen dessert heritage. Kulfi (shown above) gets its name from the Persian word qulfi and was first made in the 16th-century Mughal royal kitchens. Over time kulfi became a national frozen treat in India and Pakistan, blending milk, sugar and flavors like cardamom or mango into dense ice desserts. Today it’s sold by street vendors in clay pots or on sticks, preserving its historic recipe even as modern kitchens adopt quick-freezers.

Other cultures developed similar cold treats. Japan’s kakigōri (shaved ice) dates back to the Heian period (794–1185 CE) and is often flavored with matcha or fruit syrup. Immigrants brought kakigōri to Hawaii, creating shave ice with tropical juices. In Sicily, granita (a granulated sorbet) was introduced by Arab conquerors in the 9th century. Turkey’s dondurma ice cream comes from the Ottoman era (circa 1300–1922), notable for its stretchy texture from salep and mastic. Iran’s faloodeh is one of the world’s oldest ice dessert, combining rosewater syrup with thin rice noodles. Each dessert’s story shows how local cultures and ingredients (milk, fruit juices, snow, etc.) create unique traditional frozen sweets.

These stories fit broader food trends. Modern halal cuisine emphasizes cultural heritage and innovation. By using traditional methods and halal ingredients, cooks honor these global dessert traditions. In short, frozen treats from kulfi to kakigōri exemplify how halal-friendly dishes connect people worldwide through flavor and history.

References: Smithsonian Magazine – “Fancy a Kulfi? From Granita to Queso Helado…”; Halal Food Trends 2025 (Universal Express).

This Recipe is Halal Insha Allah

Halal Recipe for Lanzhou Beef Noodle Soup from China

2024-10-14T07:06:00.000+07:00

Lanzhou Beef Noodle Soup: A Culinary Journey

Introduction
Etymology
Historical Background
Authentic Recipe

Introduction

Lanzhou Beef Noodle Soup is a beloved Chinese dish that originated in the city of Lanzhou. This hearty and flavorful soup features clear beef broth, tender beef slices, hand-pulled noodles, and aromatic spices. Let's explore the fascinating history and learn how to make this iconic dish.

Etymology

The name "Lanzhou" refers to the capital city of Gansu Province in northwestern China. The dish is known as "Lanzhou La Mian" (拉面) in Mandarin, where "La Mian" translates to "hand-pulled noodles." The combination of rich broth, chewy noodles, and succulent beef has made Lanzhou Beef Noodle Soup a favorite among food enthusiasts worldwide.

Historical Background

Lanzhou Beef Noodle Soup has a storied past that dates back centuries. Here are some key points:

Silk Road Influence: Lanzhou, situated along the ancient Silk Road, became a melting pot of culinary traditions. Traders, travelers, and locals contributed to the evolution of this noodle soup.
Hand-Pulled Noodles: The art of hand-pulling noodles was perfected in Lanzhou. Noodle makers skillfully stretch and twist the dough to create long, elastic strands.
Halal Tradition: Many Lanzhou Beef Noodle Soup vendors are Muslim, adhering to halal dietary guidelines. This adds a unique flavor profile to the dish.

Authentic Recipe

Ingredients:

Beef bones (for broth)
Beef shank or brisket
Hand-pulled noodles (store-bought or homemade)
Green onions
Garlic
Ginger
Star anise
Cinnamon
Sichuan peppercorns
Soy sauce
Salt
Chili oil (optional)

Instructions:

Prepare the Broth:
- Simmer beef bones, beef shank, green onions, garlic, ginger, star anise, cinnamon, and Sichuan peppercorns in water for several hours to create a flavorful broth.
Cook the Beef:

Halal Recipe for Borscht from Ukraine

2024-10-08T09:02:00.000+07:00

Traditional Ukrainian Borscht Recipe

Discover the rich history and delicious taste of Borscht, a traditional Ukrainian beet soup. This recipe is easy to follow and ensures a healthy, halal meal for your family.

History of Borscht
Ingredients
Instructions
Tips for Making the Perfect Borscht

History of Borscht

Borscht is a traditional soup that originated in Eastern Europe, particularly in Ukraine. It is known for its vibrant red color, which comes from beets, the main ingredient. Historically, Borscht was a staple in Ukrainian households, often made with a variety of vegetables and sometimes meat. It is enjoyed both hot and cold, making it a versatile dish for any season.

Ingredients

To make an authentic Ukrainian Borscht, you will need the following halal ingredients:

3 medium beets, peeled and grated
4 tablespoons olive oil
8 cups vegetable broth (or chicken broth)
3 medium potatoes, peeled and diced
2 carrots, peeled and sliced
2 celery ribs, chopped
1 small onion, chopped
4 tablespoons tomato paste
1 can white beans (with juice)
2 bay leaves
3 tablespoons white vinegar
Salt and pepper to taste
1 garlic clove, minced
3 tablespoons fresh dill, chopped

Instructions

Follow these steps to make your own delicious Borscht:

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the grated beets and cook for 10 minutes, stirring occasionally.
Add the remaining olive oil, onions, carrots, and celery. Cook until the vegetables are tender, about 10 minutes.
Pour in the vegetable broth and bring to a boil. Add the potatoes, tomato paste, white beans, bay leaves, and vinegar. Season with salt and pepper.
Reduce the heat and simmer for 30 minutes, or until the vegetables are cooked through.
Stir in the minced garlic and fresh dill. Adjust seasoning if necessary.
Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.

Tips for Making the Perfect Borscht

For a richer flavor, roast the beets before grating them.
Use fresh, high-quality ingredients for the best taste.
Adjust the amount of vinegar to suit your taste preference.
Borscht can be stored in the refrigerator for up to a week and often tastes better the next day.

This Recipe is Halal Insha Allah

Asida Recipe: A Staple in Traditional Sudanese Food

2024-09-30T06:19:00.000+07:00

Asida Recipe: A Staple in Traditional Sudanese Food

Asida is a soft, dough-like dish that holds significant importance in Sudanese cuisine and other African traditional foods. Made from wheat or sorghum flour, it is often served with various sauces and gravies, making it a versatile and fulfilling meal. In this article, we will explore the history of Asida, the ingredients needed, and provide a step-by-step guide on how to make Asida at home.

1. History and Origin of Asida
2. Ingredients for Asida
3. How to Make Asida: Step-by-Step Guide
4. Serving Suggestions
5. Conclusion

1. History and Origin of Asida

Asida is a traditional dish commonly found in Sudanese cuisine and other parts of North Africa and the Middle East. Historically, Asida has been a staple food for centuries, particularly during festive occasions, Ramadan, and family gatherings. Its simplicity and adaptability have made it a beloved dish in many African and Arab cultures.

2. Ingredients for Asida

To prepare an authentic Asida recipe, you'll need the following ingredients, all of which are halal:

2 cups of wheat or sorghum flour
1 teaspoon of salt
2 tablespoons of butter or ghee (optional for flavor)
4 cups of water

These simple ingredients are commonly available, and since Sudan is a predominantly Muslim country, this dish is naturally halal, making it suitable for those following halal dietary restrictions.

3. How to Make Asida: Step-by-Step Guide

Follow these steps to make Asida:

Prepare the flour mixture: In a large bowl, mix the flour and salt together.
Boil water: Bring 4 cups of water to a boil in a large pot. Reduce the heat to medium.
Add flour: Gradually add the flour mixture into the boiling water, stirring continuously with a wooden spoon to avoid lumps.
Stir until thick: Keep stirring until the mixture becomes thick and dough-like. This should take about 10-15 minutes.
Add butter (optional): Stir in butter or ghee for extra flavor and a smoother texture.
Shape the Asida: Once the dough is ready, remove it from heat and shape it into a large mound using wet hands.
Let it rest: Allow the Asida to rest for a few minutes before serving.

4. Serving Suggestions

Asida is traditionally served with various gravies, such as Mulah (a meat-based stew) or vegetable sauces. It can also be enjoyed with yogurt or honey for a sweet twist. This flexibility makes it a favorite across different regions of Sudan and beyond.

5. Conclusion

Asida is more than just a meal; it’s a symbol of tradition and hospitality in Sudanese cuisine. With its simple ingredients and easy preparation, you can now enjoy this traditional Sudanese food at home. Whether served with a savory stew or a sweet topping, Asida remains a beloved dish that connects generations across African traditional foods.

This Recipe is Halal Insha Allah

Halal Hawaiian Poi Recipe

2024-09-28T05:56:00.000+07:00

Halal Hawaiian Poi Recipe

Discover the rich history and cultural significance of poi, a traditional Hawaiian dish made from taro root. Learn how to prepare this nutritious and halal-friendly recipe at home.

Introduction to Poi
Ingredients
Instructions
Nutritional Benefits
Cultural Significance

Introduction to Poi

Poi is a traditional Hawaiian dish made from the taro root, known as kalo in Hawaiian. It has been a staple food for Native Hawaiians for centuries and is highly valued for its nutritional benefits. Poi is made by steaming or boiling the taro root and then mashing it into a smooth, sticky paste. This dish is not only delicious but also holds deep cultural significance in Hawaiian cuisine.

Ingredients

2 pounds taro root (ensure it is halal-certified)
Water (as needed)

Instructions

Start by washing the taro root thoroughly to remove any dirt.
Peel the taro root and cut it into chunks.
Steam or boil the taro chunks until they are soft and tender, which usually takes about 30-45 minutes.
Once cooked, allow the taro to cool slightly.
Place the taro chunks in a large bowl and begin mashing them with a pestle or a sturdy spoon. Add water gradually to achieve the desired consistency. For a thicker poi, use less water; for a thinner poi, add more water.
Continue mashing and mixing until the taro becomes a smooth, sticky paste.
Serve the poi fresh or let it ferment slightly for a tangier flavor.

Nutritional Benefits

Poi is a highly nutritious food that is low in fat and high in fiber. It is also rich in essential vitamins and minerals, including calcium, potassium, and vitamin B. As a gluten-free and easily digestible food, poi is an excellent choice for those with dietary restrictions or looking for a healthy addition to their diet.

Cultural Significance

In Hawaiian culture, poi is more than just a food; it is a symbol of family and tradition. The process of making poi is often a communal activity, bringing people together to share in the labor and the meal. Poi is also used in various cultural ceremonies and is considered a sacred food that connects the Hawaiian people to their ancestors and the land.

By preparing and enjoying poi, you are not only nourishing your body but also honoring a rich cultural heritage. Enjoy this halal version of a traditional Hawaiian dish and experience the unique flavors and history it brings to your table.

This Recipe is Halal Insha Allah

Halal Recipe for Provoleta from Argentina

2024-09-26T08:18:00.000+07:00

Provoleta Recipe: A Traditional Argentine Appetizer

Introduction
Ingredients
Instructions
Provolone Grilling Tips

Introduction

Provoleta is a beloved Argentinian appetizer made from grilled provolone cheese. This melty cheese dish is often served with chimichurri sauce and crusty bread, making it a perfect cheese dip for any occasion. Originating in Argentina, Provoleta has become a staple in traditional Argentine food culture, enjoyed by many for its rich, gooey texture and savory flavor.

Ingredients

1 thick slice of provolone cheese (ensure it is halal-certified)
2 tablespoons of olive oil
1 teaspoon of dried oregano
1 teaspoon of red chili flakes
Chimichurri sauce (optional, for serving)
Crusty bread or baguette slices (for serving)

Instructions

Preheat your grill to medium-high heat or heat a cast iron skillet on the stove.
Brush both sides of the provolone cheese slice with olive oil.
Sprinkle the cheese with dried oregano and red chili flakes.
Place the cheese on the grill or in the cast iron skillet. Grill for about 2-3 minutes on each side, or until the cheese is melted and slightly browned.
Carefully transfer the melted cheese to a serving dish.
Serve immediately with chimichurri sauce and crusty bread for dipping.

Provolone Grilling Tips

To achieve the perfect grilled provolone cheese, follow these tips:

Use a thick slice of provolone to prevent the cheese from melting too quickly and falling apart.
Ensure your grill or skillet is preheated to the right temperature to get a nice, even melt.
Experiment with different herbs and spices to customize the flavor to your liking.
Always use halal-certified provolone cheese if you are adhering to dietary restrictions.

Enjoy this easy cheese appetizer at your next gathering and impress your guests with a taste of Argentina!

This Recipe is Halal Insha Allah

Halal Recipe for Samlor Machu Trey Recipe

2024-09-25T07:26:00.000+07:00

Samlor Machu Trey Recipe

Discover the delicious and traditional Cambodian fish soup, Samlor Machu Trey. This sweet and sour soup is a staple in Cambodian cuisine and is perfect for a halal diet.

Introduction
History of Samlor Machu Trey
Ingredients
Instructions

Introduction

Samlor Machu Trey is a traditional Cambodian fish soup known for its unique sweet and sour flavor. This dish is often enjoyed with rice and is a popular choice for both everyday meals and special occasions. The combination of fresh fish, herbs, and tamarind creates a delightful and refreshing taste that is loved by many.

History of Samlor Machu Trey

Samlor Machu Trey has its roots in traditional Cambodian cuisine, where it has been enjoyed for generations. The dish reflects the Cambodian love for balanced flavors, combining sweet, sour, and savory elements. It is often prepared during family gatherings and festivals, symbolizing the rich culinary heritage of Cambodia.

Ingredients

500g fresh fish fillets (such as catfish or tilapia)
2 tablespoons tamarind paste
1 liter water
2 tablespoons fish sauce
1 tablespoon sugar
2 cloves garlic, minced
1 onion, sliced
2 tomatoes, chopped
1 cup pineapple chunks
1 cup bean sprouts
Fresh herbs (such as cilantro and basil)
Salt and pepper to taste

Instructions

In a large pot, bring the water to a boil and add the tamarind paste. Stir until the paste is dissolved.
Add the fish fillets and cook for about 5-7 minutes until the fish is cooked through.
Remove the fish from the pot and set aside.
In the same pot, add the garlic, onion, tomatoes, and pineapple chunks. Cook for about 5 minutes until the vegetables are tender.
Add the fish sauce, sugar, salt, and pepper. Stir well to combine.
Return the fish to the pot and add the bean sprouts. Cook for another 2-3 minutes.
Remove from heat and garnish with fresh herbs before serving.

This Recipe is Halal Insha Allah

Halal Recipe for Original Seblak from Indonesia

2024-04-06T23:45:00.004+07:00

Halal Recipe for Original Seblak from Indonesia

Table of Contents

Seblak's introduction
Seblak Ingredients
How to make Seblak

Seblak's introduction

Seblak is a savory and spicy dish that originates from the Sundanese region in West Java, Indonesia. It's a specialty of Bandung city. The dish is typically made of wet krupuk (traditional Indonesian crackers) cooked with various protein sources like eggs, chicken, seafood, or beef in a spicy sauce. The key ingredients include garlic, kencur (a type of ginger), and a spicy sauce that includes ingredients like red chili, garlic, and shallots. Over time, seblak has evolved and now includes a variety of additional ingredients and variations, such as seblak made with macaroni, chicken feet, chicken bones, noodles, and meatballs. This dish, known for its chewy texture and refreshing spicy flavor, has become a popular street food loved by many..

Seblak Ingredients:

1 garlic
An egg
1 red onion
Raw orange crackers to taste
1/4 head of cabbage
Green onions to taste
1 candlenut
2 cm galangal
3 cayenne peppers
Salt and seasoning

How to make Seblak:

First, puree the garlic and red onions, candlenuts, galangal and chilies, then saute until fragrant.
Then, add the eggs, then scramble.
Next, add one glass of water, then add the orange crackers. Cook until the crackers are chewy.
Next, after the crackers are cooked, add the cabbage and spring onions.
Then, add salt and seasoning, adjust the taste.
Seblak is ready for you to serve.

This Recipe is Halal Insha Allah

Halal Recipe for Perde Pilav from Turkiye

2023-08-20T20:28:00.002+07:00

Table of Contents

1. Perde Pilav

2. Recipe for Perde Pilav from Turkiye

2.1 Materials

2.2 Instructions

Perde Pilav

Perde pilav is a Turkish food consisting of rice stuffed in a butter dough filled with chicken, raisins, almonds, pine nuts and butter. After that, the food is baked until cooked. Famous in the city of Siirt, Turkey and seasoned with special spices such as oregano, salt and pepper.

According to wikipedia, Perdeli pilav is a Turkish food, typically consisting of rice with chicken, onion and peanuts enveloped in a thin layer of dough, topped with almonds. The pilaf has a shape similar to a cake, and is then served in slices.

Curtain pilaf has been registered and geographical indication by the Turkish Patent and Trademark Office.

Recipe for Perde Pilav from Turkiye

Materials

A glass of rice.
1 coffee cup of stuffed peanuts
1 coffee cup of almonds
salt,pepper,mint,thyme,cinnamon,butter
A bowl of boiled and shredded chicken
Dough material;
4 spoons of yogurt
2 tablespoons of oil
salt
An egg
Flour is kneaded and rested as much as it takes.
Almonds for the mold

Instructions

A small amount of liquid is put in a pot and almonds and pistachios are added and roasted.
Washed rice, butter and salt are added to the roasted almonds.
After roasting it, 2 glasses of water are poured into it and cooked on low heat.
Chicken meat and spices are added to the cooked rice and mixed.
The dough is divided into two, one of which is smaller.
A mold (cake mold) is oiled with butter and almonds are placed as much as you want (I used a clamped mold)
The larger meringue is rolled out with a rolling pin and carefully placed on the almonds -in a way that overflows the mold.
and pilaf are poured into the dough.
The dough that is separated into small pieces is opened and placed on the mold. The hanging dough around the mold is corrected with a knife and carefully closed.- sprinkle small pieces of butter on it so that it does not get air -
and it is cooked in the oven at 200C until it turns golden brown.

This Recipe is Halal Insha Allah

Halal Recipe for Gyeran-jjim from Korea

2023-08-07T19:51:00.000+07:00

Table of Contents
1. Gyeran-jjim
2. Halal Recipe for Gyeran-jjim
2.1. Ingredients For 4 servings Gyeran Jjim
2.2. How to make Gyeran Jjim

Gyeran-jjim

Gyeran-jjim (계란찜), Dalgyal-jjim (달걀찜) or steamed eggs is a type of jjim, Korean steamed dish. It is a custardy, casserole-like banchan (side dish), often seasoned with saeu-jeot (salted shrimp) or myeongnan-jeot (salted pollock roe) and topped with scallions and toasted sesame seeds. The ideal gyeran-jjim is light and fluffy.

Gyeran Jjim are Korean style steamed eggs that are steamed directly in a clay bowl. The texture of this steamed egg is very soft, so it is often used as a "breastfeeding substitute" for babies.

However, this healthy food is of course delicious for both children and adults.

Halal Recipe for Gyeran-jjim

Ingredients For 4 servings Gyeran Jjim

6 eggs
1 tbsp soy sauce
1 tsp mushroom sauce
¼ tsp ground pepper
¼ tsp granulated sugar
1 tbsp sesame oil
100 ml of water
1 spring onion, finely sliced

How to make Gyeran Jjim

Time needed : 30 minutes

Beat the eggs, strain.
Add soy sauce, salt, ground pepper, sugar, sesame oil and water, shake off.
Add spring onions, stir well.
Pour into dolsot or round heat-resistant dish.
Steam in a hot pot for 15 minutes until cooked.
Lift and serve.

This Recipe is Halal Insha Allah

Halal Recipe for Kumpir from Türkiye

2023-06-17T11:32:00.000+07:00

Table of Contents

1. Kumpir from Türkiye

2. Here is a Halal Recipe for making a typical Turkish kumpir

2.1. Turkish Kumpir Ingredients

2.2. How to Make Kumpir from Türkiye

Kumpir from Türkiye

Kumpir is a typical Turkish dish of baked potatoes eaten with pickles such as green ilive, pickled beets and a bit of yogurt mix that gives it a sour taste.

This typical Turkish street food can be easily found on the streets of their hometown, at an affordable price.

Kumpir is usually served with a filling of mayonnaise, sauce, pickles, sweetcorn, sausage, carrots, mushrooms, Russian salad and cheese.

The way to cook kumpir is by baking potatoes wrapped in aluminum foil.

After it is cooked, then the middle part is split and filled with a mixture of plain margarine and grated cheese and various fillings according to taste.

If you want to try to make it yourself, the materials needed are not difficult. How to make it too, quite easy.

Here is a Halal Recipe for making a typical Turkish kumpir.

Turkish Kumpir Ingredients

The ingredients needed to make typical Turkish kumpir.

2 large potatoes
Peas, corn, carrots
To taste tomato sauce
To taste hot sauce
Mozzarella cheese
Oregano
Pepper powder
Aluminum foil

How to Make Kumpir from Türkiye

First, wash the potatoes, don't peel them, then steam until cooked.
Split the middle of the potato, don't let it break, dredge the potato flesh. Then mix with vegetables, mayonnaise, mozzarella cheese, hot sauce, ketchup, pepper and oregano.
Cover the bottom half of the potatoes, and bake for 15 minutes at 190 degrees Celsius. Lift.
Typical Turkish kumpir is ready to be served as an iftar menu.

This Recipe is Halal Insha Allah

Halal Recipes for Gohu Fish From Ternate Indonesia

2023-06-09T19:11:00.002+07:00

Table of Content for How to cook Gohu Fish

Gohu Fish
Halal Recipes for Gohu Fish From Ternate Indonesia
Gohu Fish Materials
How to cook Gohu Fish

Gohu Fish

Gohu Fish This is a special food from Ternate which is called the Sashimi of Ternate. Why not. Not much different from sashimi from Japan, Gohu Ikan, which is made from raw Tuna or Skipjack, is processed without cooking.

Halal Recipes for Gohu Fish From Ternate Indonesia

Cooking time: 10 minutes

Serves: 4 servings

Gohu Fish Materials

250 g of fresh tuna fillet
2 tablespoons of lemon/lime juice
1 tsp salt
50 g of basil leaves
10 bird's eye chilies, coarsely sliced
10 pieces of red onion, sliced
2 tablespoons of roasted walnuts, roughly crushed
5 tbsp cooking oil, heat it

How to cook Gohu Fish

Wash the fish, then cut into ½ - 1 cm cubes. Smear with lemon juice and salt, set aside for a while.
Coarsely chop the basil leaves, stir in the cayenne pepper, shallots and walnuts.
Combine the fish pieces with the mixed ingredients, stir until smooth, then add the hot oil into it, stir well.
Move the gohu to a serving bowl, serve and enjoy immediately.

This Recipe is Halal Insha Allah

Halal Recipes for Pajeon

2023-01-06T09:04:00.000+07:00

Table of Content

Pajeon
Material for Halal Pajeon
Pajeon Dipping sauce ingredients
How to make Halal Pajeon

Pajeon

Pajeon or Scallion Pancakes. Foods that use the main ingredients of wheat and green onions are suitable to be eaten as a snack.

Apart from green onions, usually Pajeon also uses beef, kimchi, clams, and shrimp.

Pajeon is usually recognized by the highly visible scallions. It is similar to a Chinese scallion pancake in appearance; however, unlike the Chinese dish (but like Western pancakes), it is made from a liquid batter and thus has a lighter texture.

Some varieties of pajeon, with the shape of scallions preserved as in dongnae pajeon are typical jeon. Some other varieties, with the scallions cut and mixed into the batter, are closer to buchimgae.

Material for Halal Pajeon :

75 grams of wheat flour
To taste chili powder
1 egg
1 crushed garlic clove
1 tbsp oil
4 green onions
100 cooked small shrimp (optional)

Pajeon Dipping sauce ingredients:

2 tbsp vinegar
1 tbsp soy sauce
1 finely chopped red chili
Sugar to taste

How to make Halal Pajeon:

Prepare a bowl in advance. Add flour, chili powder, and salt. Then add water, eggs and garlic. Mix well.
Leave a gap in the middle of the dough. Then pour the water and stir until smooth.
Prepare a non-stick frying pan that has been given oil. Sauté the spring onions for 1 minute until slightly wilted. Add prawns. After that, pour the mixture over it. Cook over medium heat for 3-4 minutes or until the mixture turns a golden brown color. Flip and cook the other side for 3-4 minutes until cooked through. Lift and drain.
Next is to make the dipping sauce. Mix vinegar, soy sauce, red chili and sugar. Mix well.
Cut the Pajeon into pieces and eat with dipping sauce.

This Recipe is Halal Insha Allah

Halal Recipes for Arabian Hummus

2022-12-16T06:42:00.000+07:00

Table of Content
The Origins of Hummus
Materials for Arabian Hummus
How to make Materials for Arabian Hummus

The Origins of Hummus

That being said, though, based on historical information, hummus likely originated from ancient Egypt. According to several historical sources, the earliest mention of hummus dates back to Egypt in the 13th century. Chickpeas were and are abundant in the Middle East and are still commonly eaten.

Materials for Arabian Hummus:

- 1 can of chickpeas

- 1 lemon squeezed take the water

- 1 small clove of garlic, finely chopped

- 60 ml of tahini

- 30 ml olive oil

- 15 gr plain Greek yogurt

- 1/2 tsp salt

- a pinch of ground cumin

- 20 ml of aquafaba (canned chickpea water)

- 2 cubes of ice cubes

How to make Materials for Arabian Hummus:

1. Strain the chickpeas then wash, peel the skin, don't throw away the used filter water (aquafaba)

2. Put all the ingredients except the aquafaba and ice cubes into the food processor. Process until smooth and creamy. Scrape the bottom occasionally. Repeat until soft

3. Finally add aquafaba and ice cubes, then process again until smooth

4. Hummus is ready to serve with drizzle olive oil, sumac and paprika powder.

This Recipe is Halal Insha Allah

Halal Recipe for Manakish/Manakeesh

2022-12-10T12:19:00.000+07:00

Manakish/Manakeesh

Manakish/Manakeesh, or in singular form man'ousheh, or other spellings, sometimes called Arabic: فَطَايِر, romanized: faṭāyir, is a popular Levantine food consisting of dough topped with thyme, cheese, or ground meat. Similar to a pizza, it can be sliced or folded, and it can be served either for breakfast or lunch.

Alternative names: Manaqish, manaeesh, manakeesh, manooshe, man'ousheh, mankousheh

Table of Content :

1. Manakish/Manakeesh
2. Halal Recipe for Manakish/Manakeesh
2.1 Materials for Manakish/Manakeesh
2.2 How to make Manakish/Manakeesh

2. Halal Recipe for Manakish/Manakeesh

2.1 Materials for Manakish/Manakeesh:

1/2 tsp lemon juice
2 tablespoons of olive oil
1 tbsp sugar
3 glasses of flour
4 tbsp zaatar
1 tsp fine salt
2 tsp dry yeast
honey to taste
1 glass of warm water

2.2 How to make Manakish/Manakeesh:

Prepare a glass of warm water and then mix it with honey. Stir evenly until dissolved
Add yeast to warm water mixed with honey. Stir evenly for up to 5 minutes until frothy
Prepare the flour and salt then pour it into a bowl and stir until evenly distributed
Add a mixture of flour and salt in a bowl with a mixture of yeast water and olive oil. Stir and knead with the addition of a little water if it feels too hard until it becomes an elastic and soft manakeesh dough
After that, the manakeesh dough that has been made is formed into a round shape and stored in a bowl with the addition of a little spread of oil. Cover the top with a cloth and let it rest for 90 minutes until it expands
Next, flatten manakeesh like a pizza look. Prepare the manakeesh topping by mixing the zaatar with olive oil and lemon juice. Stir well then pour over the manakeesh and bake until cooked. take it out
Delicious Middle Eastern Special Manakeesh is ready to be served.

This Recipe is Halal Insha Allah

Halal Recipes for Laksa Sarawak

2022-11-27T05:48:00.000+07:00

Laksa Sarawak
Halal Recipe for Laksa Sarawak
Laksa ingredients
How to prepare the sambal belacan
Laksa sauce ingredients
How to prepare laksa sauce
How to Serve Laksa Sarawak

Laksa Sarawak

Having natural wealth similar to Kalimantan, Indonesia, Sarawak also has a variety of special foods that are rich in taste. One of the states of Malaysia, is located in the northernmost part of the island of Borneo.

Sarawak has a very famous typical dish, namely Laksa Sarawak

The basic seasoning for the Sarawak laksa broth is cooked by adding prawn heads and shells to the laksa laksa paste. This spicy broth is then served with vermicelli, boiled prawns, thinly sliced omelet, bean sprouts, sliced chicken, and chopped celery leaves.

Halal Recipe for Laksa Sarawak

Laksa ingredients :

Vermicelli (which has been dipped and tossed)
Stuffed chicken (fried better)
Fried Tofu
Omelet
Bean sprouts (spiced instantly)
Black fungus(selur)
300g shrimp (shrimp)
Boiled eggs
Sambal belacan and lime kasturi

How to prepare the sambal belacan:

Grind (using a dry ingredients blender) 3-4 red chili sprigs + 10 red chili sprigs (according to the level of spiciness of each) together with 3 tablespoons belacan and a little salt..if you want to make more sambal belacan, you can use an ingredient blender wet.. just mix a little water, just to move the engine

Laksa sauce ingredients:

200g Sarawak Hj Manan Laksa Laksa Paste
2 liters of water
200g shrimp without skin-may also be chopped
2 sticks of lemongrass-tap
200 ml thick coconut milk (hasue to use coconut milk box)
Salt n sugar / flavoring to taste

How to prepare laksa sauce:

Bring 2 liters of water to a boil and dip in the prawns (300g) briefly. You can also boil the chicken if you don't like it fried. Throw it.
Add laksa spices, tapped lemongrass and cook until it boils. Add shrimp (200g) for gravy, coconut milk, salt, sugar. Let it boil and mix the flavors.

How to Serve Laksa Sarawak:

Prepare a bowl, put the vermicelli, and laksa ingredients on it. Complete with laksa sauce and sambal belacan. Squeeze the Kasturi lime and the laksa is ready to be enjoyed..

This Recipe is Halal Insha Allah

Halal Recipe for Pipikaula from Hawaii

2022-10-11T20:34:00.001+07:00

Pipikaula from Hawaii
History of Pipikaula
Halal Recipe for Pipikaula from Hawaii
Pipikaula Ingredients
How to make Pipikaula

Pipikaula from Hawaii

Pipikaula is the Hawaiian version of beef jerky. Pipikaula is made from pieces of beef that are processed by frying, steaming, or grilling. Kaula's cheeks have a soft texture on the inside and dry on the outside. This dish is usually served with rice as the main dish. However, PipiKaula can also be a light snack if it is sliced thinner and smoked with honey

History of Pipikaula

In the 19th century John Parker brought Mexican cowboys to train the Hawaiians in cattle ranching. The Hawaiian cowboys of Kamuela and Kula came to be called paniolos. Cattle ranching grew rapidly for the next one hundred years. In 1960, half of the land in Hawaii was devoted to ranching for beef export, but by 1990 the number had shrunk to 25 percent. The paniolos chewed pipikaula.

With the influence of Asian cooking, beef strips are commonly marinated in soy sauce. When beef is dried in the sun, a screened box is traditionally used to keep the meat from dust and flies. Dried meat could often be found as a relish or appetizer at a lū‘au.

Halal Recipe for Pipikaula from Hawaii

Pipikaula Ingredients

3 pounds flanken-cut short ribs, cut into individual pieces (one bone for each piece)
½ cup soy sauce
3 tablespoons sugar (or honey)
6 cloves garlic, minced
2-inch knob of ginger, peeled and minced

How to make Pipikaula

In a big resealable plastic bag, combine the short ribs and marinade ingredients (the soy sauce, sugar, garlic, and ginger). Seal the bag and marinate overnight in the refrigerator.
Next day, turn the oven to 170F. Bake the marinated short rib pieces in a single layer for 6 hours. You want to bake it until it's nearly (but not completely) dried. Aim for 75% dry. After this step, you can store the pipikaula in the fridge for up to three days before serving.
Once you’re ready to eat, bring the pipikaula to room temperature. Pan fry over medium-high heat for about 1-2 minutes on each side, until it’s the exterior is crisp. Serve with rice

This Recipe is Halal Insha Allah

Halal Recipes for Empanadas From Argentina

2022-10-10T05:21:00.055+07:00

Empanadas From Argentina

This snack is a favorite dish in Argentina. The shape is like a bag. Then the surface is twisted like a pastel or pancake. Empanadas can be grilled or fried. The contents can also be filled with vegetables or meat, according to taste.

Usually, the locals choose the filling in the form of chicken, cheese and ham, sweet corn, caprese or blue cheese. Then, mixed with chopped beef.

The origin of empanadas is unknown but they are thought to have originated in Galicia, a region in northwest Spain. A cookbook published in Catalan in 1520, Llibre del Coch by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food.

Halal Recipes for Empanadas From Argentina

Ingredients for Empanadas From Argentina

1 cup water
¾ cup butter
2¾ cups flour
2 tsp salt
1 lb Lean ground beef
½ cup Chopped green onions
1 cup Chopped green olives
1 cup raisin
3 hard boiled eggs
1 tsp salt
1 tsp Cumin
½ tsp garlic powder

How to Cook Empanadas From Argentina

Heat the water and butter in a saucepan over medium-high heat until butter is melted.
Mix flour, salt, in a large mixing bowl and make a well in the center of the flour.
Pour a little of the hot liquid in the well and mix. Pour the remaining liquid over the dough and mix well. Wrap the dough in plastic wrap and chill in the fridge for at least 2 hours.

Meat Filling:

In a pan over medium-high heat, brown the ground beef.
½ cup Chopped green onions 1 cup Chopped green olives 1 cup raisin 3 hard boiled eggs 1 tsp salt 1 tsp Cumin ½ tsp garlic powder
Stir the remaining ingredients into the ground beef.

Empanada Assembly;

Remove the chilled dough from the fridge and divide evenly into 12 sections. Roll into golf sized balls.
Roll each dough ball into a 5 inch circle.
Add 2 tbsp. of meat filling into the center of each circle.
Fold half of the dough over the meat filling and press down the edges.
To seal the edges, twist a 1/2 inch section at a time of the dough and press down with your finger. Continue all the way around the empanada. You can also seal the edges by pressing a fork around the edge of the empanada.
Place the empanadas 1 inch apart on a baking sheet sprayed with cooking spray. Place in the fridge for 30 minutes.

Baked Empanadas: Remove the chilled empanadas from the fridge and paint with egg. Bake in oven at 400 degrees for 20 to 25 minutes or until the empanadas are a light golden brown.

Fried Empanadas: Fill a deep saucepan with canola oil to a 2 1/2 inch depth. Heat the oil over medium-high until hot but not smoking. Fry the empanadas until light golden brown and crispy turning over once. Place the cooked empanadas on a paper towel lined plate to drain the oil. * Be very careful while frying the empanadas. The oil will get very hot and can cause severe burns or even a fire. Make sure to keep children away from the stove. The oil can splatter and burn them.

Grilled Empanadas: put them directly on the grill of your campfire for 3-5 minutes depending on its temperature.Remove, let cool down and enjoy!

This Recipe is Halal Insha Allah

Massaman Curry from Thailand

2022-10-03T20:40:00.001+07:00

The story of Massama Curry from Thailand

The name massaman is a corruption of the term mosalman, an archaic word derived from Persian, meaning "Muslim". Hence, many earlier writers from the mid-19th century called the dish "Mussulman curry".

According to Thai journalist and scholar Santi Sawetwimon, as well as Thai food expert David Thompson, the dish originated in 17th century central Thailand at the cosmopolitan court of Ayutthaya, through the Persian merchant Sheik Ahmad Qomi, from whom the noble Thai Bunnag family descends. Most theories contend that massaman is a southern Thai dish influenced by Malay and Indian cuisine.

Ayutthaya, mid-17th century

The curry is extolled in the poem Kap He Chom Khrueang Khao Wan from the end of the 18th century, attributed to Prince Itsarasunthon of Siam (now Thailand), the later King Rama II (1767-1824). It is dedicated to a lady who is thought to be Princess Bunrot, the later Queen Sri Suriyendra, wife of King Rama II.

Massama Curry from Thailand Ingredients

2 tablespoons vegetable oil
1/2 small onion, sliced
1 (2-inch) piece ginger, peeled and grated
4 to 5 cloves garlic, minced
1 Thai bird's eye chile, sliced, or 1/2 to 3/4 teaspoon chile flakes or cayenne pepper
1/2 cup chicken stock
1 stalk lemongrass, bottom 4 inches minced, or 2 to 3 tablespoons frozen or bottled prepared lemongrass
3 bay leaves
1 teaspoon turmeric
1/4 cup chopped unsalted dry-roasted cashews, plus a handful more to finish
1 teaspoon ground coriander
1 teaspoon whole cumin seed
1/8 teaspoon cardamom
1 teaspoon tamarind paste, or 1 tablespoon fresh lime juice
3/4 teaspoon shrimp paste
2 tablespoons fish sauce
1 tablespoon palm sugar, liquid or grated cake form, or brown sugar
1/2 to 1 pound chicken pieces, or chopped chicken breast/thigh
1 (14-ounce) can coconut milk, not lite
2 medium waxy potatoes, cut into 1-inch chunks
1 small red bell pepper, thinly sliced
1 medium tomato, halved and sliced 1/4-inch thick
1/4 cup chopped cilantro, for garnish
Cooked jasmine rice, for serving

How to Make Massama Curry from Thailand

Gather the ingredients.
Ingredients to make Thai massaman chicken curry
Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chile. Stir-fry 1 to 2 minutes to release the fragrance.
A pan with oil, spices, and onions simmering
Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, cardamom, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.
A pot of seasoned broth simmering
Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.

This Recipe is Halal Insha Allah

Halal Recipe for Bratwurst

2022-06-30T10:26:00.001+07:00

Bratwurst From German

Bratwurst comes from the word “brat” in Old German meaning finely chopped meat. Meanwhile, "wurst" means sausage. This popular type of sausage from Germany is usually cooked by grilling or sautéing with various spices such as pepper, coriander, and cumin.

For those of you who like to eat sausages, it is very appropriate if you taste Bratwurst. This jumbo-sized sausage is grilled and served with a salad which is then called kartoffelsalat. But nowadays bratwurst is also widely served in a variety of views. Some are served with a sprinkling of onions or a sprinkling of cheese. Then this bratwurst menu also has many variants, ranging from beef, chicken, pork and turkey.

Usually bratwurst is served with kartoffelsalat. There are also those who enjoy it with bread topped with cheese or onions.

Halal Recipe for Bratwurst

Igredients for Bratwurst

6 beef bratwurst sausages (with sides)
4 tbsp BBQ sauce
1/4 tsp pepper
1/2 onion (thinly sliced)
1 tsp mustard
3 tbsp chili sauce
2 cloves of garlic (crushed and finely chopped)
2 tbsp butter
lettuce leaves

Halal Recipe for Bratwurst

Melt the butter in Teflon then add the onion, garlic. Saute until fragrant
Enter the barbecue sauce and chili sauce that has been provided
Add ground pepper and mustard. Stir well. Wait until cooked.
On the coals/ you can use Teflon, grease the sausage with butter, then bake. Wait for it to ripen. Then lift.
Prepare the sausage on a plate then serve with barbque sauce. Bratwurst sausage is ready to be served.

Halal Recipe for Bratwurst

This Recipe is Halal Insha Allah

Halal Recipes for Russian Beef Stroganoff

2022-06-29T06:28:00.010+07:00

Russian Beef Stroganoff

Beef Stroganoff is one of the most popular Russian specialties. Beef Stroganoff is a dish of diced beef and thick sauce with mushrooms or tomatoes. Beef Stroganoff itself has a savory, salty, spicy and slightly sour taste.

The sour taste is obtained from the use of a typical Russian sauce, namely smetana.

The processing is beef that has been prepared sauteed with smetana sauce, paprika, onions, and oregano powder. You need to know that stroganoff can not only be cooked with beef, but if there is no beef, we can also use chicken and mushrooms.

Halal Recipes for Russian Beef Stroganoff

Ingredients for Russian Beef Stroganoff

20gr Thyme Leaf
100gr plain yogurt
100gr Onion, diced
50gr Butter
500ml Water
10gr Pepper
10 gr Salt
200gr cooking cream

Complementary:

300gr ready-to-serve mashed potatoes

How to Makae Russian Beef Stroganoff

Saute onions until wilted
Enter rib eye beef, champignon mushrooms, cook until cooked
Add flour and thyme leaf until fragrant
Enter Yogurt Plain
Add water and bring to a boil
After boiling, reduce the heat then add the cooking cream and mix well
Add salt, pepper and serve with mashed potatoes.

Halal Recipes for Russian Beef Stroganoff

This Recipe is Halal Insha Allah