tag:blogger.com,1999:blog-23037924606025446392024-03-12T16:17:22.002-07:00Halal Food Recipes From Malaysiahalal food chicken lamb beef diet milk vegetable cake nutrition special food delicious Islam muslim malaysia cuisine asia world drink easy cook diet recipes health clean pasta pastry soup oilWanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-2303792460602544639.post-27084094585107987042010-04-14T21:38:00.000-07:002010-04-14T21:58:07.694-07:00Halal Food Recipe: Koleh / Talam Kacang Recipe (Kuih Lopes)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjpzc5GMoCS0lncw2HStkHofkPlkvl9wStYcV0-YkbHUO6PRRT2ctW0pbdNib43Ns5o_x0nve3NB9KPoWf9GeZu6IumNSFDqzefQ4VLyN289n8Jlls6qIv6Jf4B7BWpClHSje46oCloo/s1600/halal+koleh+kacang.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 350px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjpzc5GMoCS0lncw2HStkHofkPlkvl9wStYcV0-YkbHUO6PRRT2ctW0pbdNib43Ns5o_x0nve3NB9KPoWf9GeZu6IumNSFDqzefQ4VLyN289n8Jlls6qIv6Jf4B7BWpClHSje46oCloo/s400/halal+koleh+kacang.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5460223510033225762" /></a><br /><span style="font-weight:bold;">Ingredients:</span><br /><br />300g green/mung beans - soaked for at least 2 hours<br />4 cups water<br />3 cups thick coconut milk<br />450g palm sugar (gula Melaka)- cut into small pieces<br />1/2 cup water<br />2 screwpine leaves (daun pandan)<br />Coconut residue crisps (tahi minyak) - for topping<br /><br /><br /><span style="font-weight:bold;">Cooking Method:</span><br /><br />Wash green beans and put in a pressure cooker with 4 cups water. Cook for 20 minutes.<br /><br />Transfer the beans into a blender with coconut milk, blend until fine. If blender is not turning well, add in a little extra coconut milk.<br /><br /><br />Melt palm sugar with water over heat, stirring frequently. Strain into blended mixture. Mix well.<br /><br />Pour the mixture into a wok, add pandan leaves and stir continuously with a wooden spatula over low heat for about 15 minutes until it becomes a thick paste. Do not allow mixture to stick to bottom of wok. When paste is thick enough, discard pandan leaves.<br /><br />Spoon into an 18cm x 27cm shallow tin and smooth surface while still hot. Sprinkle with prepared coconut residue crisps. Leave to cool before cutting.<br /><br /><br />.:Coconut residue crisps:.<br /><br />You need:<br />1 cup thick coconut milk from 1 coconut<br /><br />How to make:<br />Put coconut milk a wok and stir over low heat with a wooden spatula for 35 minutes. Oil will separate from coconut residue. Continue stirring until coconut residue turns a rich brown. Remove from heat and drain.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com2tag:blogger.com,1999:blog-2303792460602544639.post-12183256179547819722009-12-13T06:49:00.001-08:002009-12-13T07:07:21.007-08:00Halal Food Recipe: Steamed Glutinous Rice with Palm Sugar Syrup (Kuih Lopes)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBNQ8m-Y8vvuanwZqt_A5PHNrMWeeTpjYOOB_pxuyhg-NzFey9SAaGOqrBcMZGO48gbENCRrZwZDFFOFakSBBMHcPAvLilFyVCNEJdcosHJYCwxKebHRspgKZDhsDwkxMGbnpiMsQ8y-M/s1600-h/Kuih+Lopes.png"><img style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBNQ8m-Y8vvuanwZqt_A5PHNrMWeeTpjYOOB_pxuyhg-NzFey9SAaGOqrBcMZGO48gbENCRrZwZDFFOFakSBBMHcPAvLilFyVCNEJdcosHJYCwxKebHRspgKZDhsDwkxMGbnpiMsQ8y-M/s400/Kuih+Lopes.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5414736532019726162" /></a><br />Makes 20<br /> <br />Ingredients:<br /><br />2 screwpine leaves (daun pandan) - pounded and add 1 tablespoon water to extract juice<br />500 ml water<br />400 g glutinous rice, washed and drained<br />1 tsp salt<br />20 pieces banana leaves 3” x 9”<br />200 g grated, peeled coconut mixed with 1 teaspoon salt<br /><br /> <br />Cooking Method:<br /><br />Combine screwpine juice, water and glutinous rice in a pot and bring to boil over modium heat. Add salt, stir well and continue cooking until dry. Stir and reduce heat, cook until rice is done.<br /><br />Fold a banana leaf into a cone, put 2 tablespoons cooked glutinous rice and wrap neatly. Repeat the process with the remaining rice.<br /><br />Arrange in a steamer tray and steam for 20 minutes over rapidly boiling water. Remove and cool.<br /><br />Before serving, unwrap steamed rice. Put in serving dish and add grated coconut. Top with palm sugar syrup.<br /> <br />.:: Palm Sugar Syrup::.<br /><br />90 g crushed palm sugar ( jaggery)<br />90 g castor (superfine) sugar<br />500 ml water<br /> <br />Combine palm sugar, castor sugar and water in a pot and boil over moderate heat until sugar dissolves. Strain.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com2tag:blogger.com,1999:blog-2303792460602544639.post-79226294258225533772009-12-10T19:27:00.000-08:002009-12-10T19:40:41.407-08:00Halal Food Recipe: Chicken Yellow Curry (Ayam Masak Lemak Cili Api)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxA7C7MZTcPRfiSzMednabcKm457vChAO39B6OvBvx9VeK0MIjzag7cIWMSkbdC7CdusQbZL-OQmrmRka3Vs1KcJB9oBkuyhxbK2PINPqXkK19OCssCyJtTTjNFF4mTT7Mq3QLAysSgFY/s1600-h/Chicken+Yellow+Curry.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxA7C7MZTcPRfiSzMednabcKm457vChAO39B6OvBvx9VeK0MIjzag7cIWMSkbdC7CdusQbZL-OQmrmRka3Vs1KcJB9oBkuyhxbK2PINPqXkK19OCssCyJtTTjNFF4mTT7Mq3QLAysSgFY/s400/Chicken+Yellow+Curry.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5413818093581866578" /></a><br />The specialty from Negeri Sembilan, Malaysia is the yellow curry as known as masak lemak cili padi, which is spicy rich yellow coconut gravy that is cooked with bird's eyes chilies. While this dish uses chicken, it can be substituted with beefs, muttons, crabs, prawns or a firm white fish. <br /><br />Ingredients:<br /><br />500 g chicken - cut into small pieces <br />3 potatoes - cut into wedges (optional, substitute with tomatoes for fish)<br />1 teaspoon salt <br />2 pieces asam keping (dried tamarind slices) <br />250ml thick coconut milk <br />500ml thin coconut milk <br />1 turmeric leaf <br />1 stalk lemon grass<br />Salt to taste <br /><br />Spice Blend: <br />20 bird's eyes chillies <br />2 cm ginger <br />2 cm tumeric root <br />8 shallots <br />2 cloves garlic <br />Blend all the spice ingredients until fine.<br /><br /><br />Cooking method :<br /><br />Rub the chicken pieces with salt and let marinate for 10 minutes.<br />Stir in the ground ingredients with potatoes, asam keping, torn tumeric leaf, lemon grass and thin coconut milk into a pot and bring to a slow boil. <br />Add chicken pieces and simmer until the gravy thickens. Add thick coconut milk and salt to taste.<br />Serve with plain boiled or steamed rice.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-15581374066848782732009-11-28T04:49:00.000-08:002009-11-28T04:58:54.568-08:00Halal Food Recipe: Assam Pedas Pomfret<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tsxKpWxQsnxvikWhAbsXjjViUb9N1TMKRUyTLaU-zMNYUM0cYB1jmVaL2-_9BVqt58Zy11G9WSihEliyoph4vItJ8yJXtorxxJ8OeZIYKFBRVpQrdE7QExigGyEnfn9ihtkW_WGGgn8/s1600/Assam+Pedas+Pomfret.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tsxKpWxQsnxvikWhAbsXjjViUb9N1TMKRUyTLaU-zMNYUM0cYB1jmVaL2-_9BVqt58Zy11G9WSihEliyoph4vItJ8yJXtorxxJ8OeZIYKFBRVpQrdE7QExigGyEnfn9ihtkW_WGGgn8/s400/Assam+Pedas+Pomfret.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5409138180542453506" /></a><br />Ingredients:<br /><br />1 pomfret (about 1 pound)<br />10 small okras<br />1 tomato (cut into wedges)<br />1 teaspoon of fish curry powder<br />2 sprigs of daun kesum (Vietnamese mint/Vietnames coriander)<br />5 tablespoons of cooking oil<br />1 tablespoon of palm sugar/sugar<br />Salt to taste<br /><br />Spice Paste:<br /><br />1 clove garlic<br />1 stalk of lemon grass (white part only)<br />4 shallots<br />8-10 dried chillies (depends how spicy you like)<br />1/2 tablespoon of belacan (prawn paste)<br /><br />Tamarind Juice:<br /><br />1 1/4 cup of water<br />Tamarind pulp (size of a small ping pong ball)<br /><br />Method:<br /><br />1. Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.<br />2. Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.<br />3. Heat oil and fry the spice paste for 2 minutes or until fragrant.<br />4. Add the tamarind juice, fish curry powder and bring to boil.<br />5. Add the tomato wedges and okras and bring to boil.<br />6. Add the fish, salt, and palm sugar/sugar.<br />7. Simmer on low heat for 5 minutes or until the fish is cooked.<br />8. Serve hot with steamed rice.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-26517579171195403342009-11-25T19:21:00.000-08:002009-11-26T10:09:21.851-08:00Halal Food Recipe: Steamed Coconut Pudding [Kuih Talam]<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTkP3xAbBNFexBXzOBTGZA2Q-1b82E7jYtGVcwI9DNLI5J-THT1liFx4xKveY2fH131SWQrm0DIQYSJL_wKGZmX3li7U6uMjc0syGlSEhvOYkDRDKNE9tL6pbN-R4SUduzlFCYLu9PKw/s1600/Steamed+Coconut+Pudding.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 251px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTkP3xAbBNFexBXzOBTGZA2Q-1b82E7jYtGVcwI9DNLI5J-THT1liFx4xKveY2fH131SWQrm0DIQYSJL_wKGZmX3li7U6uMjc0syGlSEhvOYkDRDKNE9tL6pbN-R4SUduzlFCYLu9PKw/s400/Steamed+Coconut+Pudding.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5408475628659044162" /></a><br /><br /><br />Ingredients for Green Layer:<br /><br />10 oz rice flour<br /> 2 oz sago flour<br />1 tsp alkaline water (kee) [air kapur]<br />3 cups coconut milk<br />10 oz sugar<br />Butter, for greasing<br />3 tbsp screwpine juice [pandan] - Substitute: Essence of Coconut + 1 or 2 drops of green food coloring<br /><br />Ingredients for White Layer:<br /><br />2 cups coconut milk<br />2 oz rice flour<br />3 oz sago flour<br />A pinch of salt<br /><br />To Prepare Green Layer:<br /><br />Sieve rice flour together with sago flour into a mixing bowl. Add coconut milk, sugar and mix well.<br />Add alkaline water (kee), pandan juice and mix well. Pour mixture into a lightly greased tray, just deep enough to form a 1 inch thick layer. Set tray in a steamer, steam for 1 hr - be sure to check there is enough water in your steamer, from time to time, for the duration of the steaming<br /><br />To Prepare White Layer:<br /><br />Sieve rice flour together with sago flour into a mixing bowl. Add coconut milk, a pinch of salt, mix well. <br />When the green layer is done steaming, carefully remove from steamer, and pour white mixture over the green layer. Return to the steamer, steam for 30 minutes. <br />When done, carefully remove from steamer. When cool to touch, cut into diamond or triangular shapes, serve warm or cold.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com1tag:blogger.com,1999:blog-2303792460602544639.post-74596801210894665922009-11-22T17:12:00.000-08:002009-11-22T17:52:40.661-08:00Halal Food Recipe: Pineapple Patcheri (Paceri Nanas)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgpFr5Hn7h4_Bkt2EZLJkYMEzdzE59fyGGYeyqQRIlTmFYcfUZeZJ-KTIc4qCIwJ29fN3KH6AbVtQDIVc9HRftL3WZYtnqMvZNG3CWmzgAKIM9_IG69SG_TyS9hZvelyEr8EI1dnfDMM/s1600/patcheri+nanas.png"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgpFr5Hn7h4_Bkt2EZLJkYMEzdzE59fyGGYeyqQRIlTmFYcfUZeZJ-KTIc4qCIwJ29fN3KH6AbVtQDIVc9HRftL3WZYtnqMvZNG3CWmzgAKIM9_IG69SG_TyS9hZvelyEr8EI1dnfDMM/s400/patcheri+nanas.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5407110256575012594" /></a><br />Ingredients:<br /><br />1/2 riped pineapple (or 1 can of pineapple)<br />2 shallots, chopped<br />1 clove garlic, chopped<br />5 curry leaves<br />1 packet of curry powder, mix with 1/2 cup warm water to make a paste<br />1 tablespoon finely grated ginger<br />1 tablespoon kerisik (coconut paste, see recipe below or sold at Asian groceries stores in small packets)<br />1 can of fresh coconut cream<br />Spice mix: cloves, cardamon, cumin, & cinnamon. A little of each.<br />2 tablespoon palm sugar (gula melaka), or dark brown sugar<br />Salt to taste<br />2 tablespoons cooking oil<br /><br />Cooking method:<br /><br />1. Heat cooking oil in a shallow pot, fry the shallots, garlic, curry leaves, grated ginger & mixed spice until fragrant.<br /><br />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. <br /><br />3. Add in pineapples and coconut cream, keep on stirring. Cover for 10 about minutes or until the pineapple softens.<br /><br />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.<br /><br />5. Patcheri is ready when the curry has thicken. Serve warm with steamed rice.<br /><br />-- How to make Kerisik (Coconut paste) --<br /><br />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.<br />2. Transfer the coconut to a mortar and with a pestle, ground till the coconut is a smooth paste and oily.<br /><br /><br />SERVING METHOD<br /><br />This dish is taken with either plain white rice or with the traditional rice dishes such as Nasi Tomato and Nasi Briyani.<br /><br />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.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-9221321076619995632009-11-11T15:48:00.001-08:002009-11-11T15:59:00.249-08:00Halal Food Recipe: Pai Tee<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyueQ1o7AdT8wxNDxCUQwI7v6_owJFwxULm3q1mMscqaAvkJUWbI6Pld7upcNRpIIDJJhoPZJFRQQDjRaBdcXIqoggNofE8FZfYAV-so6OCpVkngQihLlL3Fpnh3HkdX1Xem6QzUSAzuc/s1600-h/halal+pai+tee.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyueQ1o7AdT8wxNDxCUQwI7v6_owJFwxULm3q1mMscqaAvkJUWbI6Pld7upcNRpIIDJJhoPZJFRQQDjRaBdcXIqoggNofE8FZfYAV-so6OCpVkngQihLlL3Fpnh3HkdX1Xem6QzUSAzuc/s400/halal+pai+tee.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5402999425237711394" /></a><br />Ingredients:<br /><br />For batter<br />125g plain flour<br />30g rice flour<br />Pinch of salt<br />1 egg, beaten<br />325ml water<br />Enough oil for deep-frying<br /><br />Filling<br />1 tsp chopped garlic<br />1 - 2 tbsp oil<br />100g chicken or prawns, diced<br />400g yam bean, shredded<br />150g carrot, shredded<br /><br />Seasoning<br />1 tsp light soy sauce<br />½ tsp salt<br />¾ tsp sugar<br />½ tsp chicken stock granules<br />Pinch of pepper<br />¾ cup water<br /><br />Garnishing<br />75g bean sprouts, tailed and blanched<br />Shredded omelets<br />Cooked crab meat, flaked<br />Shallot crisps<br />Chopped spring onions<br />Chopped red fresh chillies<br /><br />Directions:<br />Combine both flours in a mixing bowl; add the egg, water and salt to form a batter. Whisk slowly until well mixed. Strain batter.<br /><br />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 its 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.)<br /><br />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.<br /><br />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.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-24194264785974602412009-11-10T20:52:00.000-08:002009-11-10T20:54:41.153-08:00Halal Food Recipes: Sugar-coated Glutinous Rice Cakes (Kuih Tas)Ingredients:<br /><br />500 gram glutinous rice flour<br />½ grated coconut<br />3 cups water<br />Pinch of salt<br />Cooking oil for deep frying<br /><br />Coating:<br /><br />2 cups sugar<br />1 cup water<br /><br /><br />Cooking Method:<br /><br />Mix together the glutinous rice flour, salt and coconut.<br />Add in water and mix until of dough consistency. Form diamond shapes.<br />Heat oil and fry the cakes until golden. Lift and drain.<br />Put water and sugar for the coating in a pan and bring to boil until the mixture thickens.<br />Put in the cakes and stir until the sugar crystallizes and coats all the cakes evenly.<br />Lift and serve immediately.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com1tag:blogger.com,1999:blog-2303792460602544639.post-23153533423528152032009-11-04T04:40:00.001-08:002009-11-04T04:46:51.387-08:00Halal Food Recipes: Semolina Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5227lamnykE7Hltl5xP8r9aNhkjI91LJxGBoVBQJQOAq7hopdjCts1VptXn76FlpWXNDqzKvpxmVZVH5q8sKqHRfuoxGLhUSxY3In-dwkMyRrKeBVUSQZ5iSY5iPSKX8Fd06bv4_9Urg/s1600-h/Semolina+Cake.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5227lamnykE7Hltl5xP8r9aNhkjI91LJxGBoVBQJQOAq7hopdjCts1VptXn76FlpWXNDqzKvpxmVZVH5q8sKqHRfuoxGLhUSxY3In-dwkMyRrKeBVUSQZ5iSY5iPSKX8Fd06bv4_9Urg/s400/Semolina+Cake.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5400228095239960770" /></a><br />Ingredients:<br /><br />1) 250 gms semolina<br />2)250 gms plain flour<br />3) 300 gms sugar <br />4)200 gms butter <br />5) 6 eggs <br />6)3 tsps baking powder<br />7)120 mls milk <br />8) ¼ cup almond –chopped finely<br />9) 1 tsp vanilla essence<br /><br />Method:<br /><br />Sift dry ingredients.<br />Separate the eggs and beat the yolks.<br />Cream the butter and sugar then slowly add the yolks.<br />Stir in the plain flour, baking powder and semolina alternately with milk. Then fold in the almonds.<br />Whisk egg whites till stiff then fold into the mixture.<br />Add vanilla essence and pour mixture into a greased baking tin (18-20 cm square).<br />Bake in moderate oven for 40 minutes till cooked.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-91606692397118936282009-10-29T19:32:00.000-07:002009-10-29T19:36:11.676-07:00Halal Food Recipes: Banana Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kYlS7bOOJz0wLGve4tGUhxWaDwxHEOuMYFN4Lpi2cj8ffEwiuWFDkw4h6eyv9qiET0g54-f3XAEalj0jQ0WSmXW6gESi6FFgAy1YeLp68IGawfBjPKKew5FmiT0NoAb7JDVanzevyzk/s1600-h/banana+bread.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kYlS7bOOJz0wLGve4tGUhxWaDwxHEOuMYFN4Lpi2cj8ffEwiuWFDkw4h6eyv9qiET0g54-f3XAEalj0jQ0WSmXW6gESi6FFgAy1YeLp68IGawfBjPKKew5FmiT0NoAb7JDVanzevyzk/s400/banana+bread.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5398215972227148530" /></a><br />Ingredients:<br /><br />250 gram sugar<br />500 gram flour<br />2 eggs<br />1 tbsp milk<br />½ tsp salt<br />1 cup mashed bananas - bananas should be ripe<br />1 tsp baking soda<br />1 tsp baking powder<br />½ cup butter<br /><br />Method:<br /><br />Cream the butter and sugar till light and fluffy.<br />Add eggs slightly beaten then add the milk and mashed bananas.<br />Stir in the flour, soda, baking powder and salt. Fold in well and pour into a prepared loaf tin.<br />Bake, in moderate oven for about 1 hour.<br />Serve hot or cold with ice cream or custard.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-17525941750576571492009-10-29T01:24:00.001-07:002009-10-29T01:45:50.927-07:00Halal Food Recipes: Glutinous Rice Flour Cake with Filling (Kuih Koci)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMIoFjunbimEIa-xFhtR9qwYuiOZYbtmihUukixwUL74Znt6wovvNPPQR1EiA8W3jE1ZLvHJjh2a5EalLVTdx1HYjZFF-um6hmlNRqc3_GGOQpy9IYZRvfTzSYwLTN_ui1BYOnkD9v-g/s1600-h/Glutinous+Rice+Flour+Cake+with+Filling.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMIoFjunbimEIa-xFhtR9qwYuiOZYbtmihUukixwUL74Znt6wovvNPPQR1EiA8W3jE1ZLvHJjh2a5EalLVTdx1HYjZFF-um6hmlNRqc3_GGOQpy9IYZRvfTzSYwLTN_ui1BYOnkD9v-g/s400/Glutinous+Rice+Flour+Cake+with+Filling.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5397937738127768466" /></a><br />Ingredients:<br /><br /> 500 gram glutinous rice flour<br /> 270 gram grated coconut - squeeze out enough milk to make into a soft dough<br /><br />For the filling:<br /><br />3 tbsp castor sugar<br />5 tbsp palm sugar<br />3 tbsp water<br />270 gram grated coconut<br />1 pandan leaf (screwpine)<br /><br />Put castor sugar, palm sugar, water and screw-pine leaf in a pan. Cook until the sugar dissolves. <br />Add in the grated coconut and mix well. Remove from heat and cool.<br />Mix flour and coconut milk into a smooth dough and divide the dough into 20-25 portions. Flatten each portion slightly.<br />Put in 2 teaspoons of filling and seal the cake.<br />Prepare some banana leaves, enough for 20-25 rounds of 20 cm in diameter.<br />Fold the banana leaf into c o n e shape, put in the dough portions; and tuck in the ends.<br />Place the wrapped cakes on a steaming tray and steam over a high flame for 10-15 minutes. Remove and cool before serving.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-42536466769640502722009-10-27T17:27:00.000-07:002009-10-27T17:29:51.015-07:00Halal Food Recipes: Sweet Potato Cakes with Savory Filling (Kuih Badak)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkO68oUmY-Kqd9BLPztlkt8pasn_iy5YbbSQDngh3hP85qPkYIn8KctArwer6cXhqwBMDytcRqsjY4sAeuM_eyPgT5ExGJgGhac82OjZhaZGVN8B_USTSrEdIN3Iqx-_UaMTNJ_nDru4/s1600-h/Sweet+Potato+Cakes+with+Savoury+filling.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkO68oUmY-Kqd9BLPztlkt8pasn_iy5YbbSQDngh3hP85qPkYIn8KctArwer6cXhqwBMDytcRqsjY4sAeuM_eyPgT5ExGJgGhac82OjZhaZGVN8B_USTSrEdIN3Iqx-_UaMTNJ_nDru4/s400/Sweet+Potato+Cakes+with+Savoury+filling.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5397441487105686786" /></a><br />Ingredients:<br /><br />300 gram sweet potato<br />½ cup flour<br />Pinch of salt<br />Cooking oil for deep frying<br /><br /><br />Filling:<br /><br />½ grated coconut<br />20 gram dried shrimps<br />1 stalk lemon grass<br />½ tsp turmeric powder<br />Salt to taste<br />2 tbsp cooking oil<br />Cooking oil for deep frying<br /><br /><br />Ground together:<br />2 fresh red chilies<br />2 cloves garlic<br />2 shallots<br /><br /><br />Cooking Method:<br /><br />Scrape the skin off the sweet potatoes and cut into small cubes. Boil with salt until cooked.<br />Remove and mash.<br />Mix mashed sweet potato with flour and knead until soft.<br />Divide into equal portions.<br /><br />Prepare the filling. Mix all the ingredients together and fry in 2 tbsp of cooking oil until dry.<br /><br />Take 1 portion of the sweet potato mixture and flatten slightly. Put in 1 tsp of the filling in the center and seal.<br /><br />Heat oil and fry the cakes until golden.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-68484047866834216322009-10-26T17:19:00.001-07:002009-10-26T17:20:41.648-07:00Halal Food Recipes: Red Beans Porridge (Bubur Kacang Merah)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ewxbLL5gvKogK9fOwgTFPGXOixcrRViHC_VL0q-OcesBeALZlY-qfyNN-n-28hzeoZ6qNjzlKp-7Ew0TszUKkwyP2s58O5odao4q3IxT_uCROZ2-7Y_g-EjRQ2BrExbVJG744FvDWpQ/s1600-h/Red+Beans+Porridge.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ewxbLL5gvKogK9fOwgTFPGXOixcrRViHC_VL0q-OcesBeALZlY-qfyNN-n-28hzeoZ6qNjzlKp-7Ew0TszUKkwyP2s58O5odao4q3IxT_uCROZ2-7Y_g-EjRQ2BrExbVJG744FvDWpQ/s400/Red+Beans+Porridge.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5397068041460462290" /></a><br />Ingredients:<br /><br />300 gram red beans<br />2 cm piece ginger - sliced<br />1 pandan leaf (screwpine)<br />1 block palm sugar<br />2 cups sugar<br />4 cups thin coconut milk Extracted<br />1 cup thick coconut milk from 1 coconut<br />½ tsp salt<br />1 tbsp sago<br /><br /><br />Cooking Method:<br /><br />Boil the red beans in 4 cups water until the beans expand. Add in the ginger, pandan leaf and salt. Add in palm sugar and sugar. Stir until the sugar dissolves.<br /><br />Put in the thin coconut milk and bring to boil. Add the sago and thick coconut milk. Stir constantly.<br /><br />When the sago becomes transparent and shiny, remove the pandan leaf.<br /><br />Serve red beans porridge either hot or cold in small serving bowls.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-67996011668015580622009-10-25T18:05:00.001-07:002009-10-25T18:10:16.648-07:00Halal Food Recipes: Caramel Custard<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpSBWw5Guqiv6N71koRR3wwcHDW8LXe3c__et9LyIySF-Ppgc3DLjSWzO3B1ylWAJlF7QGWf95wNqmSj6r9G79ogd4LxRhOapBqEh0cmz3nAJbEMY_j6qKAlPrrUAY2iK9Pee0yC1_C8/s1600-h/Caramel+Custard.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpSBWw5Guqiv6N71koRR3wwcHDW8LXe3c__et9LyIySF-Ppgc3DLjSWzO3B1ylWAJlF7QGWf95wNqmSj6r9G79ogd4LxRhOapBqEh0cmz3nAJbEMY_j6qKAlPrrUAY2iK9Pee0yC1_C8/s400/Caramel+Custard.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5396708878892195138" /></a><br />Ingredients:<br /><br />For Caramel:<br />2 cups sugar<br />6 tbsp boiling water<br /><br />For custard: <br />3 ½ cups cream <br />2 cups milk <br />4 tbsp sugar<br />2 tsp vanilla<br />8 eggs<br /><br />Cooking Method:<br /><br />Melt sugar in a pan over low heat until a light brown syrup forms. Stir occasionally to get rid lumps. <br />Add boiling water slowly until smooth.<br />Pour into bottom of mould.<br />Make custard. Boil cream, milk and sugar in pan. <br />Remove from pan and add vanilla.<br />Beat eggs in a bowl and pour mixture over, beating vigorously.<br />Pour into caramel-coated mould and bake or steam until custard sets.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-90707089214672418522009-10-22T09:45:00.000-07:002009-10-22T09:48:06.506-07:00Halal Food Recipes: Steamed Layer Pudding (Kuih Lapis)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOrqgqzxDYe_dpTif_VCI3GIaW2lw3X9B5HEtwE48AUBjKCxEHZJL-65jOBoHLWn3OzpyDkk-6vBVKBhJJWhslOxSeKbP2VUTLxNgbyWGtIA2oYkvy2P1QGZiojrZN9E_cPdtmhRMA38/s1600-h/Steamed+Layer+Pudding.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOrqgqzxDYe_dpTif_VCI3GIaW2lw3X9B5HEtwE48AUBjKCxEHZJL-65jOBoHLWn3OzpyDkk-6vBVKBhJJWhslOxSeKbP2VUTLxNgbyWGtIA2oYkvy2P1QGZiojrZN9E_cPdtmhRMA38/s400/Steamed+Layer+Pudding.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5395466992431907522" /></a><br />Ingredients:<br /><br />750 gram grated coconut<br />600 ml water <br />360 gram wet rice flour<br />250 gram sago flour<br />½ tsp salt<br />500 gram granulated sugar<br />300 ml water<br />8 pandan leaves (screwpine)<br />Food coloring (red)<br /><br />Cooking Method:<br /><br />Squeeze out the coconut milk with 600 ml water . Add water to the coconut milk, bringing it to 900 ml.<br /><br />Mix the rice flour, sago flour and salt in a bowl. Add in coconut milk, a little at a time and blend in until smooth.<br /><br />Boil the sugar with the water and pandan leaves for 10 minutes. Strain the syrup and add hot water if necessary to bring it to 450 ml. <br /><br />Pour the syrup into the flour mixture, stirring all the time until it is well blended.<br /><br />Divide the mixture into 4 portions. Set aside one portion to remain uncolored and drop a few drops of red food coloring to the other portions. Set aside ¾ cup of the uncolored mixture to be colored dark red for the top layer.<br /><br />Grease an 8 inch diameter, 2 inch deep round cake tin. Place the tin in a steamer of rapidly boiling water.<br /><br />Pour ½ cup of a colored mixture into the tin, and steam for 5 minutes until set. Pour over ½ cup of the uncolored portion and steam until set. Do the same for the third and fourth portions, using ½ cup of batter and steaming till set each time. Keep alternating the colors until all the mixture has been used up.<br /><br />For the final uppermost layer, use the dark red mixture. Remove from steamer and leave cake to cool for at least 7-8 hours.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-71430961666128721722009-10-21T00:45:00.000-07:002009-10-21T00:48:12.713-07:00Halal Food Recipes: Chick Pea Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishFCvMO1MWQkPrD9HjkWk31gGeKjMouz4plMm7emIDzk_J4t_Gsf108glfrwqfr1EC7rl8DqjDDRdjdodkzQNb5AR35WJm7EjIQT95gqw7paXfBYL4Ui3aHa786G5oGtqTNvrUnMUqlo/s1600-h/Chick+Pea+Curry.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishFCvMO1MWQkPrD9HjkWk31gGeKjMouz4plMm7emIDzk_J4t_Gsf108glfrwqfr1EC7rl8DqjDDRdjdodkzQNb5AR35WJm7EjIQT95gqw7paXfBYL4Ui3aHa786G5oGtqTNvrUnMUqlo/s400/Chick+Pea+Curry.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5394956880171510786" /></a><br />Ingredients:<br /><br />2 cups dried chick peas<br />3 tbsp ghee<br />1 tsp cumin<br />1 large onion - chopped<br />2.5 cm piece ginger – chopped<br />1 tbsp chopped coriander leaves<br /><br /><br />Combine with 2 tbsp water to make a fine paste:<br /><br />1 tsp turmeric powder<br />½ tsp ground cumin <br />1 tsp ground coriander <br />1 tsp garam masala <br />¼ tsp chili powder<br /><br />Cooking Method:<br />Boil chick peas in 6 cups water and salt. Reduce heat and simmer for 1 hour.<br />Heat ghee in a saucepan and fry cumin for 1 minute.<br />Add onion and ginger and fry until the onion is golden.<br />Add paste to the pan and stir-fry for 3 minutes. Add chick peas and liquid and bring to boil.<br />Reduce heat, cover and simmer for 30 minutes or until chick peas are tender. Sprinkle coriander leaves and serve.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-76166858047612996502009-10-19T17:34:00.000-07:002009-10-19T17:37:01.259-07:00Halal Food Recipes: Egg Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHdKlzDmUoezs20VRX4HxMuJ-IdLyXm6Ub-GgzceRWF0lKHnqwESMuQhbXxYdM6gyhTD3jHtvoyPygRYKhOJmoXSwWcCdcATsfBeHYwMQgCwsM21IrnhAaeJuhBHPUrLo-pWd05APBLKI/s1600-h/egg+curry.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHdKlzDmUoezs20VRX4HxMuJ-IdLyXm6Ub-GgzceRWF0lKHnqwESMuQhbXxYdM6gyhTD3jHtvoyPygRYKhOJmoXSwWcCdcATsfBeHYwMQgCwsM21IrnhAaeJuhBHPUrLo-pWd05APBLKI/s400/egg+curry.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5394474513406583682" /></a><br />Ingredients:<br /><br />6 eggs - hard-boiled and sliced in half<br />2 onions - finely chopped <br />3 cloves garlic- finely chopped <br />2.5 cm piece ginger - shredded fine <br />3 tsp ground coriander <br />2 tsp ground turmeric<br />1 tsp chili powder<br />4 tomatoes - diced 1<br />½ cup hot water <br />4 tbsp oil or ghee <br />½ tsp garam masala <br />Salt to taste<br /><br />Cooking Method:<br /><br />Heat oil in a pan and fry the onions, garlic and ginger till soft and golden.<br />Add coriander, turmeric and chili and fry for a minute.<br />Add tomatoes and season to taste. Stir over medium heat for 5 minutes.<br />Add hot water, cover and simmer till gravy thickens.<br />Stir in garam masala and the eggs. Bring to the boil, and then remove from heat.<br /><br />Serve hot either with plain steamed or boiled rice.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-87909400827554939622009-10-15T21:55:00.001-07:002009-10-15T22:10:31.256-07:00Halal Food Recipes: Chicken Biryani<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_EbATUlC18l0XaIGs5e674WPz-hc5VLRncRj7wYC2QpnvaobvBCn7Hcu2rI_2ERleh1TK1ZoBK8W4zdP6QSrP9iGugNtV6_o09bFwXfgUhOFFs3-E2Ks1oW6C4rJoP4DLMI6RtbFfjc/s1600-h/Biryani.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_EbATUlC18l0XaIGs5e674WPz-hc5VLRncRj7wYC2QpnvaobvBCn7Hcu2rI_2ERleh1TK1ZoBK8W4zdP6QSrP9iGugNtV6_o09bFwXfgUhOFFs3-E2Ks1oW6C4rJoP4DLMI6RtbFfjc/s400/Biryani.png" alt="" id="BLOGGER_PHOTO_ID_5393058109725291090" border="0" /></a><br /><br />Ingredients:<br /><br />A) Ground together to a fine paste<br />1 inch piece stick cinnamon<br />4 cardamoms<br />1 nutmeg<br /><br />B) Ground together<br />1 medium-sized onion<br />½ cup ginger Ground<br />¼ cup garlic<br /><br />C) Ground together and mixed with ½ cup water to form a paste<br />¼ cup cashew nuts<br />½ tsp chili powder<br />1 tbsp aniseed<br />½ tsp turmeric powder<br /><br />D)<br />1 medium sized chicken - cut into 6 pieces <br />1 bunch coriander leaves <br />1 spray mint leaves <br />3 medium-sized onions - thinly sliced<br />3 screwpine leaves (pandan)<br />5 cups rice - half-cooked<br />250 gram ghee<br />1 cup tomato puree<br /><br />Cooking Method:<br /><br />In a large pan, put in the ghee and fry the onions lightly.<br />Add the ground spices, A. Fry for a couple of minutes and then add the tomatoes, chilies, pandan, mint and coriander leaves.<br />Fry for a few minutes and then put in the ground spices, B.<br />Fry for five minutes or until well-browned and then add the chicken and lower the heat.<br />Add the spices, C and the tomato puree and mix slowly.<br />When the chicken is cooked, add the half cooked rice and lower the heat to a minimum.<br />Cover with a couple of clean dish cloths and cook until the rice is well-done.<br />Serve immediately with curries or dhal and vegetables.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-89490358844573894882009-10-14T16:47:00.001-07:002009-10-14T16:50:13.858-07:00Halal Food Recipes: Murtaba<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VPbEKtB8Vji4CJ7qeeKRUjiYMcTHtkVgoC429FUkPt6237IbmPECOoKd_ikgktyhIPD0oFQicnqwWGc4_-eUZxhrxq3HY5CL5Je1k0WKy4mMYswti8jOMTLTpqpjnLezSm0acgzThxI/s1600-h/Murtaba.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VPbEKtB8Vji4CJ7qeeKRUjiYMcTHtkVgoC429FUkPt6237IbmPECOoKd_ikgktyhIPD0oFQicnqwWGc4_-eUZxhrxq3HY5CL5Je1k0WKy4mMYswti8jOMTLTpqpjnLezSm0acgzThxI/s400/Murtaba.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5392606811576206098" /></a><br />Ingredients:<br /><br />3 cups plain white flour<br />1 tsp salt<br />1 tbsp ghee<br />1 cup lukewarm water<br />½ cup cooking oil<br /><br /><br />For the filling: <br /><br />500 gram minced meat <br />2 tbsp ghee <br />1 large red onion - sliced fine <br />2 cloves garlic - crushed <br />tsp fresh ginger - grated <br />1 tsp turmeric powder <br />1 tsp garam masala <br />1 ½ tsp salt <br />2 tbsp fresh coriander leaves - finely chopped<br />1 fresh red chilli - finely sliced <br />2 eggs - beaten<br />Salt and pepper <br />1 onion - finely sliced<br /><br />Cooking Method:<br /><br />For the roti:<br /><br />1. Place the flour and salt in a large bowl and rub in the ghee.<br />2. Add the water and mix to fairly soft dough.<br />3. Knead the dough for ten minutes or longer.<br />4. Divide the dough into equal-sized balls and place them in a small bowl containing the oil.<br />5. Leave for at least an hour. <br /><br />To make the filling:<br />1. Heat the ghee and fry the onion until it is soft.<br />2. Add the garlic and fresh ginger and continue to fry until the onion is golden brown.<br />3. Add the turmeric and chili powder and stir for a few seconds.<br />4. Put in the meat and carry on frying, stirring constantly, until it is well-cooked.<br /><br /><br />To cook the murtaba:<br />1. Season the beaten eggs with salt and pepper and set aside in a small bowl.<br />2. On a smooth surface, spread a little oil from the bowl and flatten one of the dough balls with a rolling pin.<br />3. Gently press with the fingers, spreading the dough until it is almost as thin as strudel pastry.<br />4. Heat the griddle and grease it lightly with ghee.<br />5. Drape the roti over a rolling pin and transfer it on to the griddle.<br />6. It will cook very quickly so spoon on some beaten egg and spread it over the middle<br />portion of the roti with the underside of the spoon.<br />7. Sprinkle some meat over and just before folding, add a few slices of onion.<br />8. Fold over the sides of the roti, in an envelope like fashion to enclose the filling completely.<br />9. Turn it over and cook the other side, spreading a little more ghee or oil on the griddle before putting it down. <br />10. Cook until crisp and golden on both sides.<br />11. Serve hot either on its own or with a bowl of curry gravy or dhal or sliced onions in vinegar.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-11051556987958246872009-10-12T19:45:00.000-07:002009-10-12T19:52:21.855-07:00Halal Food Recipes: Fried Chicken Wings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFa9Ixr_uJbuJ2TvrvjRy2cHSdEGBnWKrqEINfqgwkwf8nY0c_Q-J5_SOOY06ZiHwJBUxcDP9zClAr4QtSA9P-RLPf_uPLoPmPok7nZQp_CpqK5uILRRMVa_CHP_KjoBKec2urJs75rQ/s1600-h/Fried+Chicken+Wings.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFa9Ixr_uJbuJ2TvrvjRy2cHSdEGBnWKrqEINfqgwkwf8nY0c_Q-J5_SOOY06ZiHwJBUxcDP9zClAr4QtSA9P-RLPf_uPLoPmPok7nZQp_CpqK5uILRRMVa_CHP_KjoBKec2urJs75rQ/s400/Fried+Chicken+Wings.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5391911106360499906" /></a><br />Ingredients:<br /><br />5 pairs chicken wings - tips cut off, washed and drained well<br />1 tbsp thin soy sauce<br />1 tbsp thick soy sauce<br />Cooking oil for deep-frying<br /><br />Cooking Method:<br /><br />Marinate the chicken wings in the thin and thick soy sauce for 10 minutes.<br />Heat oil and deep fry the chicken wings until brown and crispy. Remove and drain.<br /><br />Serve the chicken wings hot either with plain steamed or boiled rice or by itself.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-69736622165777139582009-10-11T18:01:00.001-07:002009-10-11T18:13:06.583-07:00Halal Food Recipes: Fish Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mp4jjXcknPUgs2UmKVWfNSoFXlFSB6zbvOYyUrao920ClEZe38ufIRriqm248RkTuXem_cxl2WXNkIfCYrWHN6eT1sxmaGSDgFOmHDeaHVyVPBOu8GrN2YALk6toQ3om6PEKZR7A7sI/s1600-h/fish+curry.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mp4jjXcknPUgs2UmKVWfNSoFXlFSB6zbvOYyUrao920ClEZe38ufIRriqm248RkTuXem_cxl2WXNkIfCYrWHN6eT1sxmaGSDgFOmHDeaHVyVPBOu8GrN2YALk6toQ3om6PEKZR7A7sI/s400/fish+curry.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5391515273712664274" /></a><br />Ingredients:<br /><br />4 pieces horse mackerel fish (tenggiri)<br />2 tomatoes - quartered <br />5 ladies' fingers<br />4 shallots - sliced<br />2 cloves garlic - sliced<br />2 green chilies<br />2 tbsp curry powder - blended with 2 tbsp water<br />2 cups thick coconut milk <br />4 cups thin coconut milk <br />½ cup tamarind juice<br />1 sprig curry leaves<br />2 tbsp cooking oil<br />Salt to taste<br /><br />Method:<br /><br />Heat oil and fry the shallots and garlic until fragrant. Add in the blended curry powder and stir until fragrant without letting it burn. Add in the curry leaves.<br /><br />Add the thin coconut milk and bring to boil. Add the tomatoes, ladies' fingers and tamarind juice. Cook for 10 minutes.<br /><br />Put in the fish and bring to boil again. Add the thick coconut milk and as soon as it boils, switch off the heat.<br /><br />Serve the fish curry hot with plain steamed or boiled rice or with bread or roti.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-86545188181791491822009-10-06T16:15:00.000-07:002009-10-06T16:17:09.166-07:00Halal Food Recipes: Crab Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAw0KJRLLJ-vV9RKqrdKVNVpkFo1nnzNdTD67K8S3C8jZVtRfDk6WAHuj8ab77ABq8K8pOT1FRohdxDNnWzNeeNScmyGcIs5zI5mma3UdT_Kjt8LKfECH3CGrTYGLsMrIDgbECan6udOM/s1600-h/crab+curry.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAw0KJRLLJ-vV9RKqrdKVNVpkFo1nnzNdTD67K8S3C8jZVtRfDk6WAHuj8ab77ABq8K8pOT1FRohdxDNnWzNeeNScmyGcIs5zI5mma3UdT_Kjt8LKfECH3CGrTYGLsMrIDgbECan6udOM/s400/crab+curry.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5389629956067963794" /></a><br />Ingredients:<br /><br />600 gram crabs<br />4 tbsp cooking oil <br />10 shallots - sliced<br />5 cloves garlic - sliced<br />3 tbsp fish curry powder<br />2 stalks curry leaves<br />300 gram grated coconut<br />Salt and seasoning to taste<br /><br />Cooking Method:<br /><br />Clean the crabs and cut into two if the crabs are too big.<br />Squeeze out 2 cups of coconut milk, ½ cup thick and 1 ½ cups diluted. Blend the curry powder with a bit of water to form a thick paste.<br /><br />Heat 2 tbsp oil in a frying pan and fry the sliced shallots and garlic until fragrant.<br />Add in the blended curry powder and stir fry until the curry powder is fragrant.<br />Add the diluted milk and let the mixture boil.<br />As soon as it boils, put in the crabs, salt, seasoning and curry leaves.<br /><br />Once the crabs are cooked, add the thick milk and lower the fire. Simmer until the gravy thickens. The crabs will turn slightly reddish when cooked.<br /><br />Serve the crabs hot with plain steamed or boiled rice.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-20009841060434142762009-10-05T16:22:00.000-07:002009-10-05T16:24:31.879-07:00Halal Food Recipes: Prawns in Chili Sauce (Sambal udang)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6Oz1R7uCZCl1DFLhQgLGvOD74FcWlyAiwfDK-l9vNe90UMUSSvjEPBoWc8rPydOmQtTcjGXiY9AlnjRm2HL-B4PqlUcDuyGYz0D6KjrU8gs0f-r6RCQ333porUo9eDWKmZWVNH3zUJc/s1600-h/Prawns+in+Chili+Sauce.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6Oz1R7uCZCl1DFLhQgLGvOD74FcWlyAiwfDK-l9vNe90UMUSSvjEPBoWc8rPydOmQtTcjGXiY9AlnjRm2HL-B4PqlUcDuyGYz0D6KjrU8gs0f-r6RCQ333porUo9eDWKmZWVNH3zUJc/s400/Prawns+in+Chili+Sauce.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5389260758318016306" /></a><br />Ingredients:<br /><br />600 gram medium sized prawns – cleaned and shelled <br />4 tbsp cooking oil <br />4 cloves garlic <br />2 stalks lemon grass - crushed<br />6 shallots<br />1 inch piece ginger<br />1 inch piece turmeric <br />1 Bombay onion - sliced thickly <br />3 tbsp ground chilies<br />Some shrimp paste (optional)<br />Some tamarind juice<br />Sugar and salt to taste<br /><br />Cooking Method:<br /><br />Pound or blend together shallots, garlic, ginger, fresh turmeric and prawn paste until fine. Add the pounded chilies.<br /><br />Heat some oil in a frying pan and fry the pounded ingredients until fragrant. Add the lemon grass and sliced Bombay onions.<br /><br />Put in the tamarind juice, sugar and salt to taste.<br /><br />Lastly put in the prawns and cook until the prawns are cooked for about 10 minutes. <br /><br />Serve the prawns hot with plain steamed or boiled rice or with bread or roti.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-4516109495352841242009-10-04T21:32:00.000-07:002009-10-04T22:17:17.485-07:00Halal Food Recipes: Cendol<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZI8HLFkjTOIanZYSEc5CvRFvOK5dNy5smhYrEKld7aRasG6TOLH3H0y2ZuScs3rzazT2lqgz9JKax8slMMjUPvGGyCXhRP5ub259AgLJK8s9ggEeK63_MwwGxgFNCdMw0VBpS71fCgbw/s1600-h/cendol.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZI8HLFkjTOIanZYSEc5CvRFvOK5dNy5smhYrEKld7aRasG6TOLH3H0y2ZuScs3rzazT2lqgz9JKax8slMMjUPvGGyCXhRP5ub259AgLJK8s9ggEeK63_MwwGxgFNCdMw0VBpS71fCgbw/s400/cendol.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5388980491535498498" /></a><br />Ingredients:<br /><br />10 pandan leaves (screwpine)<br />A few drops green food coloring<br />½ cup green pea flour<br />1 block palm sugar<br />1 tbsp sugar<br />1 coconut - grated<br />Pinch of salt<br /><br />Cooking Method:<br /><br />Pound the pandan leaves and strain to extract juice.<br />Add enough water to make 2 cups pandan juice and also drop in the green colouring.<br /><br />Mix the green pea flour with this mixture and cook over a medium flame, stirring continuously until it bubbles.<br /><br />Place a cendol frame or strainer over a basin of cold water containing ice cubes. Spoon the mixture into the strainer and press through with a spatula.<br /><br />Drain off the water and chill the cendol. Boil the palm sugar and white sugar with ½ cup water to get a syrup. Strain and cool.<br /><br />Extract coconut milk using 2 cups water. Add in salt.<br /><br />To serve, place 1 tbsp cendol in a small serving bowl or sundae glass, then add 1 tbsp syrup and cup coconut milk. Serve cold with ice.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0tag:blogger.com,1999:blog-2303792460602544639.post-32978641045738114932009-10-02T05:39:00.000-07:002009-10-02T05:42:24.175-07:00Halal Food Recipes: Malay Beef Curry (Gulai Daging Lembu)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNesGbSUhqcvjRt8TRNOONGcngYKQnnlIQQzNTBtnqd2Fbi7N2O8B_Ut8yMvIiDQ-ayPhwocwIsufxR288-ghpfI1XDeUXQ23f_OrVc5CTtvhQgcNJbvZR-71adacuddyt9zwClS6STM4/s1600-h/beef+curry+halal.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNesGbSUhqcvjRt8TRNOONGcngYKQnnlIQQzNTBtnqd2Fbi7N2O8B_Ut8yMvIiDQ-ayPhwocwIsufxR288-ghpfI1XDeUXQ23f_OrVc5CTtvhQgcNJbvZR-71adacuddyt9zwClS6STM4/s400/beef+curry+halal.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5387981987837452882" /></a><br />Ingredients:<br /><br />600 gram beef <br />1 cup water<br />½ cup cooking oil <br />300 gram potatoes <br />5 tbsp meat curry powder<br />6 shallots <br />4 cloves garlic <br />3 cm piece ginger <br />4 cups coconut milk - extracted from ¾ coconut<br />1 ½ inch cinnamon sticks <br />2 cloves<br />1 star anise<br />25 gram grated coconut - fried until golden and pounded<br />Salt to taste<br /><br />Cooking Method:<br /><br />Clean the meat thoroughly and cut into bite sized pieces and drain.<br />Blend the curry powder with 1 cup water.<br />Pound the shallots, garlic and ginger.<br /><br />Heat oil and fry the pounded ingredients until fragrant. Add in the curry powder and fry further until fragrant.<br /><br />Add the beef with a little bit of water. Add the pounded fried coconut, star anise, cloves and cinnamon stick. Stir slowly and add the coconut milk, potatoes and salt.<br /><br />Simmer until the potatoes are cooked.<br /><br />Serve the beef curry hot with plain steamed or boiled rice or with bread or roti.Wanhttp://www.blogger.com/profile/05584602492071913805noreply@blogger.com0