Halal Food Recipes From Malaysia

Halal Food Recipe: Koleh / Talam Kacang Recipe (Kuih Lopes)

2010-04-14T21:38:00.000-07:00

Ingredients:

300g green/mung beans - soaked for at least 2 hours
4 cups water
3 cups thick coconut milk
450g palm sugar (gula Melaka)- cut into small pieces
1/2 cup water
2 screwpine leaves (daun pandan)
Coconut residue crisps (tahi minyak) - for topping

Cooking Method:

Wash green beans and put in a pressure cooker with 4 cups water. Cook for 20 minutes.

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.

Melt palm sugar with water over heat, stirring frequently. Strain into blended mixture. Mix well.

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.

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.

.:Coconut residue crisps:.

You need:
1 cup thick coconut milk from 1 coconut

How to make:
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.

Halal Food Recipe: Steamed Glutinous Rice with Palm Sugar Syrup (Kuih Lopes)

2009-12-13T06:49:00.001-08:00

Makes 20

Ingredients:

2 screwpine leaves (daun pandan) - pounded and add 1 tablespoon water to extract juice
500 ml water
400 g glutinous rice, washed and drained
1 tsp salt
20 pieces banana leaves 3” x 9”
200 g grated, peeled coconut mixed with 1 teaspoon salt

Cooking Method:

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.

Fold a banana leaf into a cone, put 2 tablespoons cooked glutinous rice and wrap neatly. Repeat the process with the remaining rice.

Arrange in a steamer tray and steam for 20 minutes over rapidly boiling water. Remove and cool.

Before serving, unwrap steamed rice. Put in serving dish and add grated coconut. Top with palm sugar syrup.

.:: Palm Sugar Syrup::.

90 g crushed palm sugar ( jaggery)
90 g castor (superfine) sugar
500 ml water

Combine palm sugar, castor sugar and water in a pot and boil over moderate heat until sugar dissolves. Strain.

Halal Food Recipe: Chicken Yellow Curry (Ayam Masak Lemak Cili Api)

2009-12-10T19:27:00.000-08:00

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.

Ingredients:

500 g chicken - cut into small pieces
3 potatoes - cut into wedges (optional, substitute with tomatoes for fish)
1 teaspoon salt
2 pieces asam keping (dried tamarind slices)
250ml thick coconut milk
500ml thin coconut milk
1 turmeric leaf
1 stalk lemon grass
Salt to taste

Spice Blend:
20 bird's eyes chillies
2 cm ginger
2 cm tumeric root
8 shallots
2 cloves garlic
Blend all the spice ingredients until fine.

Cooking method :

Rub the chicken pieces with salt and let marinate for 10 minutes.
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.
Add chicken pieces and simmer until the gravy thickens. Add thick coconut milk and salt to taste.
Serve with plain boiled or steamed rice.

Halal Food Recipe: Assam Pedas Pomfret

2009-11-28T04:49:00.000-08:00

Ingredients:

1 pomfret (about 1 pound)
10 small okras
1 tomato (cut into wedges)
1 teaspoon of fish curry powder
2 sprigs of daun kesum (Vietnamese mint/Vietnames coriander)
5 tablespoons of cooking oil
1 tablespoon of palm sugar/sugar
Salt to taste

Spice Paste:

1 clove garlic
1 stalk of lemon grass (white part only)
4 shallots
8-10 dried chillies (depends how spicy you like)
1/2 tablespoon of belacan (prawn paste)

Tamarind Juice:

1 1/4 cup of water
Tamarind pulp (size of a small ping pong ball)

Method:

1. Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
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.
3. Heat oil and fry the spice paste for 2 minutes or until fragrant.
4. Add the tamarind juice, fish curry powder and bring to boil.
5. Add the tomato wedges and okras and bring to boil.
6. Add the fish, salt, and palm sugar/sugar.
7. Simmer on low heat for 5 minutes or until the fish is cooked.
8. Serve hot with steamed rice.

Halal Food Recipe: Steamed Coconut Pudding [Kuih Talam]

2009-11-25T19:21:00.000-08:00

Ingredients for Green Layer:

10 oz rice flour
2 oz sago flour
1 tsp alkaline water (kee) [air kapur]
3 cups coconut milk
10 oz sugar
Butter, for greasing
3 tbsp screwpine juice [pandan] - Substitute: Essence of Coconut + 1 or 2 drops of green food coloring

Ingredients for White Layer:

2 cups coconut milk
2 oz rice flour
3 oz sago flour
A pinch of salt

To Prepare Green Layer:

Sieve rice flour together with sago flour into a mixing bowl. Add coconut milk, sugar and mix well.
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

To Prepare White Layer:

Sieve rice flour together with sago flour into a mixing bowl. Add coconut milk, a pinch of salt, mix well.
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.
When done, carefully remove from steamer. When cool to touch, cut into diamond or triangular shapes, serve warm or cold.

Halal Food Recipe: Pineapple Patcheri (Paceri Nanas)

2009-11-22T17:12:00.000-08:00

Ingredients:

1/2 riped pineapple (or 1 can of pineapple)
2 shallots, chopped
1 clove garlic, chopped
5 curry leaves
1 packet of curry powder, mix with 1/2 cup warm water to make a paste
1 tablespoon finely grated ginger
1 tablespoon kerisik (coconut paste, see recipe below or sold at Asian groceries stores in small packets)
1 can of fresh coconut cream
Spice mix: cloves, cardamon, cumin, & cinnamon. A little of each.
2 tablespoon palm sugar (gula melaka), or dark brown sugar
Salt to taste
2 tablespoons cooking oil

Cooking method:

1. Heat cooking oil in a shallow pot, fry the shallots, garlic, curry leaves, grated ginger & mixed spice until fragrant.

2. Pour curry paste in, stir vigorously. Let it cook for about 5 minutes. You may add a little bit of water if it looks too dry, but not too much.

3. Add in pineapples and coconut cream, keep on stirring. Cover for 10 about minutes or until the pineapple softens.

4. When pineapple is soften, add the kerisik (coconut paste), palm sugar and salt to taste. Stir until it dissolves and cover, let it simmer until the curry thickens, about 30 minutes on medium heat.

5. Patcheri is ready when the curry has thicken. Serve warm with steamed rice.

-- How to make Kerisik (Coconut paste) --

1. Toast about 5 tablespoons of grated coconut in a small frying pan, over a small heat for about 5 minutes. Stir it from time to time till the coconut is dark brown in colour.
2. Transfer the coconut to a mortar and with a pestle, ground till the coconut is a smooth paste and oily.

SERVING METHOD

This dish is taken with either plain white rice or with the traditional rice dishes such as Nasi Tomato and Nasi Briyani.

For those who wish to try something different, the pineapple fruit in this recipe is in fact interchangeable and sometimes replaced with brinjals, in which case the dish is known in Malay as Patcheri Terong.

Halal Food Recipe: Pai Tee

2009-11-11T15:48:00.001-08:00

Ingredients:

For batter
125g plain flour
30g rice flour
Pinch of salt
1 egg, beaten
325ml water
Enough oil for deep-frying

Filling
1 tsp chopped garlic
1 - 2 tbsp oil
100g chicken or prawns, diced
400g yam bean, shredded
150g carrot, shredded

Seasoning
1 tsp light soy sauce
½ tsp salt
¾ tsp sugar
½ tsp chicken stock granules
Pinch of pepper
¾ cup water

Garnishing
75g bean sprouts, tailed and blanched
Shredded omelets
Cooked crab meat, flaked
Shallot crisps
Chopped spring onions
Chopped red fresh chillies

Directions:
Combine both flours in a mixing bowl; add the egg, water and salt to form a batter. Whisk slowly until well mixed. Strain batter.

Heat oil in a saucepan, with the pie tee mould immersed in the oil until mould is just hot. Lower the heat. Dip hot mould in the batter, ensuring that 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.)

To separate the batter from the mould, jiggle the mould up and down to loosen the soft edges around it. The batter should come loose with a slight shake. Allow the casing to cook until it’s light brown. Drain. Cool and store in an airtight container.

For the filling, fry garlic and prawns until fragrant. Add yam bean, carrot and seasoning. Cook for 6 to 7 minutes and simmer until vegetables turn soft. Remove to cool. Put a little of the filling in the pie tee cases. Garnish and serve immediately.

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

2009-11-10T20:52:00.000-08:00

Ingredients:

500 gram glutinous rice flour
½ grated coconut
3 cups water
Pinch of salt
Cooking oil for deep frying

Coating:

2 cups sugar
1 cup water

Cooking Method:

Mix together the glutinous rice flour, salt and coconut.
Add in water and mix until of dough consistency. Form diamond shapes.
Heat oil and fry the cakes until golden. Lift and drain.
Put water and sugar for the coating in a pan and bring to boil until the mixture thickens.
Put in the cakes and stir until the sugar crystallizes and coats all the cakes evenly.
Lift and serve immediately.

Halal Food Recipes: Semolina Cake

2009-11-04T04:40:00.001-08:00

Ingredients:

1) 250 gms semolina
2)250 gms plain flour
3) 300 gms sugar
4)200 gms butter
5) 6 eggs
6)3 tsps baking powder
7)120 mls milk
8) ¼ cup almond –chopped finely
9) 1 tsp vanilla essence

Method:

Sift dry ingredients.
Separate the eggs and beat the yolks.
Cream the butter and sugar then slowly add the yolks.
Stir in the plain flour, baking powder and semolina alternately with milk. Then fold in the almonds.
Whisk egg whites till stiff then fold into the mixture.
Add vanilla essence and pour mixture into a greased baking tin (18-20 cm square).
Bake in moderate oven for 40 minutes till cooked.

Halal Food Recipes: Banana Bread

2009-10-29T19:32:00.000-07:00

Ingredients:

250 gram sugar
500 gram flour
2 eggs
1 tbsp milk
½ tsp salt
1 cup mashed bananas - bananas should be ripe
1 tsp baking soda
1 tsp baking powder
½ cup butter

Method:

Cream the butter and sugar till light and fluffy.
Add eggs slightly beaten then add the milk and mashed bananas.
Stir in the flour, soda, baking powder and salt. Fold in well and pour into a prepared loaf tin.
Bake, in moderate oven for about 1 hour.
Serve hot or cold with ice cream or custard.

Halal Food Recipes: Glutinous Rice Flour Cake with Filling (Kuih Koci)

2009-10-29T01:24:00.001-07:00

Ingredients:

500 gram glutinous rice flour
270 gram grated coconut - squeeze out enough milk to make into a soft dough

For the filling:

3 tbsp castor sugar
5 tbsp palm sugar
3 tbsp water
270 gram grated coconut
1 pandan leaf (screwpine)

Put castor sugar, palm sugar, water and screw-pine leaf in a pan. Cook until the sugar dissolves.
Add in the grated coconut and mix well. Remove from heat and cool.
Mix flour and coconut milk into a smooth dough and divide the dough into 20-25 portions. Flatten each portion slightly.
Put in 2 teaspoons of filling and seal the cake.
Prepare some banana leaves, enough for 20-25 rounds of 20 cm in diameter.
Fold the banana leaf into c o n e shape, put in the dough portions; and tuck in the ends.
Place the wrapped cakes on a steaming tray and steam over a high flame for 10-15 minutes. Remove and cool before serving.

Halal Food Recipes: Sweet Potato Cakes with Savory Filling (Kuih Badak)

2009-10-27T17:27:00.000-07:00

Ingredients:

300 gram sweet potato
½ cup flour
Pinch of salt
Cooking oil for deep frying

Filling:

½ grated coconut
20 gram dried shrimps
1 stalk lemon grass
½ tsp turmeric powder
Salt to taste
2 tbsp cooking oil
Cooking oil for deep frying

Ground together:
2 fresh red chilies
2 cloves garlic
2 shallots

Cooking Method:

Scrape the skin off the sweet potatoes and cut into small cubes. Boil with salt until cooked.
Remove and mash.
Mix mashed sweet potato with flour and knead until soft.
Divide into equal portions.

Prepare the filling. Mix all the ingredients together and fry in 2 tbsp of cooking oil until dry.

Take 1 portion of the sweet potato mixture and flatten slightly. Put in 1 tsp of the filling in the center and seal.

Heat oil and fry the cakes until golden.

Halal Food Recipes: Red Beans Porridge (Bubur Kacang Merah)

2009-10-26T17:19:00.001-07:00

Ingredients:

300 gram red beans
2 cm piece ginger - sliced
1 pandan leaf (screwpine)
1 block palm sugar
2 cups sugar
4 cups thin coconut milk Extracted
1 cup thick coconut milk from 1 coconut
½ tsp salt
1 tbsp sago

Cooking Method:

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.

Put in the thin coconut milk and bring to boil. Add the sago and thick coconut milk. Stir constantly.

When the sago becomes transparent and shiny, remove the pandan leaf.

Serve red beans porridge either hot or cold in small serving bowls.

Halal Food Recipes: Caramel Custard

2009-10-25T18:05:00.001-07:00

Ingredients:

For Caramel:
2 cups sugar
6 tbsp boiling water

For custard:
3 ½ cups cream
2 cups milk
4 tbsp sugar
2 tsp vanilla
8 eggs

Cooking Method:

Melt sugar in a pan over low heat until a light brown syrup forms. Stir occasionally to get rid lumps.
Add boiling water slowly until smooth.
Pour into bottom of mould.
Make custard. Boil cream, milk and sugar in pan.
Remove from pan and add vanilla.
Beat eggs in a bowl and pour mixture over, beating vigorously.
Pour into caramel-coated mould and bake or steam until custard sets.

Halal Food Recipes: Steamed Layer Pudding (Kuih Lapis)

2009-10-22T09:45:00.000-07:00

Ingredients:

750 gram grated coconut
600 ml water
360 gram wet rice flour
250 gram sago flour
½ tsp salt
500 gram granulated sugar
300 ml water
8 pandan leaves (screwpine)
Food coloring (red)

Cooking Method:

Squeeze out the coconut milk with 600 ml water . Add water to the coconut milk, bringing it to 900 ml.

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.

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.

Pour the syrup into the flour mixture, stirring all the time until it is well blended.

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.

Grease an 8 inch diameter, 2 inch deep round cake tin. Place the tin in a steamer of rapidly boiling water.

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.

For the final uppermost layer, use the dark red mixture. Remove from steamer and leave cake to cool for at least 7-8 hours.

Halal Food Recipes: Chick Pea Curry

2009-10-21T00:45:00.000-07:00

Ingredients:

2 cups dried chick peas
3 tbsp ghee
1 tsp cumin
1 large onion - chopped
2.5 cm piece ginger – chopped
1 tbsp chopped coriander leaves

Combine with 2 tbsp water to make a fine paste:

1 tsp turmeric powder
½ tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
¼ tsp chili powder

Cooking Method:
Boil chick peas in 6 cups water and salt. Reduce heat and simmer for 1 hour.
Heat ghee in a saucepan and fry cumin for 1 minute.
Add onion and ginger and fry until the onion is golden.
Add paste to the pan and stir-fry for 3 minutes. Add chick peas and liquid and bring to boil.
Reduce heat, cover and simmer for 30 minutes or until chick peas are tender. Sprinkle coriander leaves and serve.

Halal Food Recipes: Egg Curry

2009-10-19T17:34:00.000-07:00

Ingredients:

6 eggs - hard-boiled and sliced in half
2 onions - finely chopped
3 cloves garlic- finely chopped
2.5 cm piece ginger - shredded fine
3 tsp ground coriander
2 tsp ground turmeric
1 tsp chili powder
4 tomatoes - diced 1
½ cup hot water
4 tbsp oil or ghee
½ tsp garam masala
Salt to taste

Cooking Method:

Heat oil in a pan and fry the onions, garlic and ginger till soft and golden.
Add coriander, turmeric and chili and fry for a minute.
Add tomatoes and season to taste. Stir over medium heat for 5 minutes.
Add hot water, cover and simmer till gravy thickens.
Stir in garam masala and the eggs. Bring to the boil, and then remove from heat.

Serve hot either with plain steamed or boiled rice.

Halal Food Recipes: Chicken Biryani

2009-10-15T21:55:00.001-07:00

Ingredients:

A) Ground together to a fine paste
1 inch piece stick cinnamon
4 cardamoms
1 nutmeg

B) Ground together
1 medium-sized onion
½ cup ginger Ground
¼ cup garlic

C) Ground together and mixed with ½ cup water to form a paste
¼ cup cashew nuts
½ tsp chili powder
1 tbsp aniseed
½ tsp turmeric powder

D)
1 medium sized chicken - cut into 6 pieces
1 bunch coriander leaves
1 spray mint leaves
3 medium-sized onions - thinly sliced
3 screwpine leaves (pandan)
5 cups rice - half-cooked
250 gram ghee
1 cup tomato puree

Cooking Method:

In a large pan, put in the ghee and fry the onions lightly.
Add the ground spices, A. Fry for a couple of minutes and then add the tomatoes, chilies, pandan, mint and coriander leaves.
Fry for a few minutes and then put in the ground spices, B.
Fry for five minutes or until well-browned and then add the chicken and lower the heat.
Add the spices, C and the tomato puree and mix slowly.
When the chicken is cooked, add the half cooked rice and lower the heat to a minimum.
Cover with a couple of clean dish cloths and cook until the rice is well-done.
Serve immediately with curries or dhal and vegetables.

Halal Food Recipes: Murtaba

2009-10-14T16:47:00.001-07:00

Ingredients:

3 cups plain white flour
1 tsp salt
1 tbsp ghee
1 cup lukewarm water
½ cup cooking oil

For the filling:

500 gram minced meat
2 tbsp ghee
1 large red onion - sliced fine
2 cloves garlic - crushed
tsp fresh ginger - grated
1 tsp turmeric powder
1 tsp garam masala
1 ½ tsp salt
2 tbsp fresh coriander leaves - finely chopped
1 fresh red chilli - finely sliced
2 eggs - beaten
Salt and pepper
1 onion - finely sliced

Cooking Method:

For the roti:

1. Place the flour and salt in a large bowl and rub in the ghee.
2. Add the water and mix to fairly soft dough.
3. Knead the dough for ten minutes or longer.
4. Divide the dough into equal-sized balls and place them in a small bowl containing the oil.
5. Leave for at least an hour.

To make the filling:
1. Heat the ghee and fry the onion until it is soft.
2. Add the garlic and fresh ginger and continue to fry until the onion is golden brown.
3. Add the turmeric and chili powder and stir for a few seconds.
4. Put in the meat and carry on frying, stirring constantly, until it is well-cooked.

To cook the murtaba:
1. Season the beaten eggs with salt and pepper and set aside in a small bowl.
2. On a smooth surface, spread a little oil from the bowl and flatten one of the dough balls with a rolling pin.
3. Gently press with the fingers, spreading the dough until it is almost as thin as strudel pastry.
4. Heat the griddle and grease it lightly with ghee.
5. Drape the roti over a rolling pin and transfer it on to the griddle.
6. It will cook very quickly so spoon on some beaten egg and spread it over the middle
portion of the roti with the underside of the spoon.
7. Sprinkle some meat over and just before folding, add a few slices of onion.
8. Fold over the sides of the roti, in an envelope like fashion to enclose the filling completely.
9. Turn it over and cook the other side, spreading a little more ghee or oil on the griddle before putting it down.
10. Cook until crisp and golden on both sides.
11. Serve hot either on its own or with a bowl of curry gravy or dhal or sliced onions in vinegar.

Halal Food Recipes: Fried Chicken Wings

2009-10-12T19:45:00.000-07:00

Ingredients:

5 pairs chicken wings - tips cut off, washed and drained well
1 tbsp thin soy sauce
1 tbsp thick soy sauce
Cooking oil for deep-frying

Cooking Method:

Marinate the chicken wings in the thin and thick soy sauce for 10 minutes.
Heat oil and deep fry the chicken wings until brown and crispy. Remove and drain.

Serve the chicken wings hot either with plain steamed or boiled rice or by itself.

Halal Food Recipes: Fish Curry

2009-10-11T18:01:00.001-07:00

Ingredients:

4 pieces horse mackerel fish (tenggiri)
2 tomatoes - quartered
5 ladies' fingers
4 shallots - sliced
2 cloves garlic - sliced
2 green chilies
2 tbsp curry powder - blended with 2 tbsp water
2 cups thick coconut milk
4 cups thin coconut milk
½ cup tamarind juice
1 sprig curry leaves
2 tbsp cooking oil
Salt to taste

Method:

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.

Add the thin coconut milk and bring to boil. Add the tomatoes, ladies' fingers and tamarind juice. Cook for 10 minutes.

Put in the fish and bring to boil again. Add the thick coconut milk and as soon as it boils, switch off the heat.

Serve the fish curry hot with plain steamed or boiled rice or with bread or roti.

Halal Food Recipes: Crab Curry

2009-10-06T16:15:00.000-07:00

Ingredients:

600 gram crabs
4 tbsp cooking oil
10 shallots - sliced
5 cloves garlic - sliced
3 tbsp fish curry powder
2 stalks curry leaves
300 gram grated coconut
Salt and seasoning to taste

Cooking Method:

Clean the crabs and cut into two if the crabs are too big.
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.

Heat 2 tbsp oil in a frying pan and fry the sliced shallots and garlic until fragrant.
Add in the blended curry powder and stir fry until the curry powder is fragrant.
Add the diluted milk and let the mixture boil.
As soon as it boils, put in the crabs, salt, seasoning and curry leaves.

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.

Serve the crabs hot with plain steamed or boiled rice.

Halal Food Recipes: Prawns in Chili Sauce (Sambal udang)

2009-10-05T16:22:00.000-07:00

Ingredients:

600 gram medium sized prawns – cleaned and shelled
4 tbsp cooking oil
4 cloves garlic
2 stalks lemon grass - crushed
6 shallots
1 inch piece ginger
1 inch piece turmeric
1 Bombay onion - sliced thickly
3 tbsp ground chilies
Some shrimp paste (optional)
Some tamarind juice
Sugar and salt to taste

Cooking Method:

Pound or blend together shallots, garlic, ginger, fresh turmeric and prawn paste until fine. Add the pounded chilies.

Heat some oil in a frying pan and fry the pounded ingredients until fragrant. Add the lemon grass and sliced Bombay onions.

Put in the tamarind juice, sugar and salt to taste.

Lastly put in the prawns and cook until the prawns are cooked for about 10 minutes.

Serve the prawns hot with plain steamed or boiled rice or with bread or roti.

Halal Food Recipes: Cendol

2009-10-04T21:32:00.000-07:00

Ingredients:

10 pandan leaves (screwpine)
A few drops green food coloring
½ cup green pea flour
1 block palm sugar
1 tbsp sugar
1 coconut - grated
Pinch of salt

Cooking Method:

Pound the pandan leaves and strain to extract juice.
Add enough water to make 2 cups pandan juice and also drop in the green colouring.

Mix the green pea flour with this mixture and cook over a medium flame, stirring continuously until it bubbles.

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.

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.

Extract coconut milk using 2 cups water. Add in salt.

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.

Halal Food Recipes: Malay Beef Curry (Gulai Daging Lembu)

2009-10-02T05:39:00.000-07:00

Ingredients:

600 gram beef
1 cup water
½ cup cooking oil
300 gram potatoes
5 tbsp meat curry powder
6 shallots
4 cloves garlic
3 cm piece ginger
4 cups coconut milk - extracted from ¾ coconut
1 ½ inch cinnamon sticks
2 cloves
1 star anise
25 gram grated coconut - fried until golden and pounded
Salt to taste

Cooking Method:

Clean the meat thoroughly and cut into bite sized pieces and drain.
Blend the curry powder with 1 cup water.
Pound the shallots, garlic and ginger.

Heat oil and fry the pounded ingredients until fragrant. Add in the curry powder and fry further until fragrant.

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.

Simmer until the potatoes are cooked.

Serve the beef curry hot with plain steamed or boiled rice or with bread or roti.

Halal Food Recipes: Beef in Soy Sauce (Daging masak kicap)

2009-09-30T19:22:00.001-07:00

Ingredients:

400 gram beef
8 large onions - sliced
8 cloves garlic
5 cm piece ginger - pounded
3 tbsp curry powder
1 tbsp pepper
2 tbsp tamarind juice
2 carrots - cut into 1 inch lengths
5 tbsp cooking oil
½ cup thick soy sauce
8 cups water
1 tbsp vinegar
1 tsp tomato puree

Cooking Method:

Cut the beef into bite sized pieces, wash and drain well.

Mix the beef with the curry powder, pepper, tamarind juice, salt, tomato puree and let it stand for about half an hour.

Heat oil in a pan and fry the ginger, garlic, and large onions until golden brown.

Add in the beef and mix well. Pour in the soy sauce and carrots. Pour in the water and let it boil until the beef is tender.

Serve the beef with plain steamed or boiled rice.

Halal Food Recipes: Malay Grilled Fish (Ikan Bakar)

2009-09-29T19:44:00.000-07:00

Ingredients:

4 Spanish Mackerels fish - cleaned of intestines

Sauce:

2 red chilies- sliced thinly
2 green chilies - sliced thinly
3 shallots - sliced thinly
Thumb size piece shrimp paste - toasted and crumbled
½ cup tamarind juice
Salt to taste

Cooking Method:

Grill the fish over a charcoal fire until cooked on both sides.

Next, prepare the sauce. Mix together all the sauce ingredients and season to taste with salt.

Serve the fish hot with the sauce either with plain steamed or boiled rice or by itself.

Halal Food Recipes: Fish Singgang

2009-09-28T22:01:00.001-07:00

Ingredients:

2 pieces horse mackerel (tenggiri)
1 onion (cut in six)
4 shallots (halve)
4 cloves garlic (halve)
1 inch ginger (sliced thinly)
1 inch turmeric (sliced thinly)
2 red chili (halve)
2 green chili (halve)
10 ml tamarind juice
Salt to taste
500 ml water

Cooking Method:

Put all ingredients except fish in a pot and bring to boil until fish is cooked.
Remove from fire and serve hot with plain steamed or boiled rice.

Halal Food Recipes: Fried Fish

2009-09-28T00:47:00.001-07:00

Ingredients:

3 pieces horse mackerel (tenggiri)
2 tsp turmeric powder
1 tsp salt
Oil for deep frying

Cooking Method:

Rub the slices of fish with salt and turmeric powder.
Heat oil in a deep pan and fry the fish until cooked.
Drain and serve with plain steamed or boiled rice.

Soto Mi Hun Recipe

2008-11-05T06:08:00.000-08:00

Serves 4-6

Ingredients:

For Soto (soup):

1 chicken
12 quail eggs – boiled
2 stalks lemon grass
1 cup thick coconut milk
6 cloves garlic and small onions – pound together
1 tsp aniseeds, 1 tsp coriander, and 1 tsp cumin seeds – ground together
1 piece cinnamon stick
Salt to taste

Accompaniments:

1 packet Mi Hun – scalded
500 grams bean sprouts – scalded
2 tbsps chili padi
4 tbsps thick soy sauce
10 small red onions – sliced and fried
1 spring onion

Instruction:

Boil chicken in 5 bowls of water with ground spices, cinnamon stick, pounded onions and garlic, and lemon grass.
When chicken is tender, take it out and drain. Shred the chicken.
Pound the chili padi and mix with the soy sauce to get a thick sauce. Add more soy sauce if necessary.
When serving, put the scalded Mi Hun in individual bowls, add the bean sprouts, the shredded chicken, quails egg and pour the soup over.
Garnish with the fried onion slices and spring onions and top with the chili sauce.

Tandoori chicken Recipe

2008-08-22T01:39:00.000-07:00

Ingredients:

4 chicken parts, skinned.
1 tsp salt.
2 tsp lemon juice.
2 tsp butter, melted.
1 onion, sliced.
1 lemon, sliced.

Marinate ingredients:

1 tbsp tandoori powder, blend.
1 tsp chili powder, blend.
1 tsp ginger paste, blend.
1 tsp garlic paste, blend.
1/2 cup yogurt (made from skimmed milk), blend.
2 tsp vinegar.
1 tsp red colour powder.

Instruction:

Slit chicken parts.

Combine marinate ingredients, lemon juice and salt. Rub mixture into chicken and marinate for 1/2 hour.

Place marinated chicken pieces over a high rack. Brush with melted butter.

Grill for 12 minutes or roast in microwave for 9-10 minutes.

Serve with onion and lemon.

Ox-Tail Soup Recipe (Resepi Sup Ekor)

2008-08-14T08:07:00.000-07:00

Ingredients:

600 gms ox tail
4 potatoes
1 tsp cummin seeds
1/2 tsp aniseed
1 tsp coriander seeds
1 piece cinnamon stick
1 large onion — quartered
Salt to taste

Preparation:

1 Clean the ox tail well and cut into small pieces.It is advisable to get the ready cut ox tail as it is quite difficult to cut.
2. Pound the aniseed and coriander finely and wrap in muslin cloth.
3. Peel the potatoes and quarter them.
4. Boil the ox-tail in enough water until almost done with the quartered onion, wrapped spices and cinnamon stick.
5. Add in the potatoes and continue cooking until tender.
6. Serve garnished with chopped spring and fried onion slices.

Can be served with either bread or rice.

Mixed Vegetable Soup Recipe (Resepi Sup Sayur Campuran)

2008-08-14T07:58:00.000-07:00

Ingredients:

½ head of cabbage
300 gms mustard greens (sawi)
250 gms fresh beans
1 carrot
4 small red onions — sliced
1 clove garlic — sliced
3 cups water
Salt and pepper to taste
1 tsp cooking oil

Preparation:

1. Clean the vegetables, cut them and drain them.
2. Heat the oil and fry the sliced onions and garlic until golden brown.
3. Add in the water and salt and pepper. Bring to the boil.
4. Add in the carrot first, followed by the fresh beans, cabbage and lastly the greens.
5. When the vegetables are done, switch off the fire and serve hot.

Fish with So Hoon Soup Recipe

2008-08-05T07:49:00.000-07:00

Ingredients:

2 pieces white fish
15 gms so hoon
4 small red onions
1 clove garlic
Salt and pepper to taste
1 tbsp cooking oil

Method:

1. Slice the red onions and garlic.
2. Soak the so hoon in a cup of water.
3. Heat the oil and fry the sliced onions and garlic until golden brown.
4. Put in 3 cups of water, salt and a dash of pepper.
5. When the soup boils, put in the fish and when the fish is almost cooked, add in the so hoon.
6. Carry on boiling until the so hoon softens.
7. Serve hot garnished with chopped spring onions.

Beef Soup Recipe (Sup Daging Lembu)

2008-08-05T07:39:00.000-07:00

Ingredients:

500 gms beef steak
4 potatoes
1 large onion — quartered
1/2 tsp aniseed
1 tsp coriander seeds
4 small red onions — sliced
Spring onions for garnishing
Salt to taste

Method:
1. Cut the beef into bite-sized pieces and wash well.
2. Boil the beef in sufficient water until tender.
3. Pound the aniseed and coriander seeds finely and wrap in muslin coth. Put into the soup together with the cinnamon stick and onion.
4. When the beef is already tender put in the peeled and quartered potatoes.
5. Add in salt and continue boiling until the potatoes are tender.
6. Fry the sliced onions and use as garnishing,together with the spring onions.

Mussel Soup Recipe (Resepi Sup Kepah)

2008-08-03T08:31:00.000-07:00

Ingredients:

500 gms fresh mussels
4 small red onions — quartered
Salt to taste
1 stalk lemon grass
1 clove garlic — crushed

Method:

1. Wash the mussels well and place in a pan with enough water to cover the mussels.
2. Put in the onions, lemon grass and garlic and salt
to taste.
3. Place on a medium fire until the mussels are well-cooked.

Ready to serve.

Lemang and Rendang

2007-10-09T19:12:00.000-07:00

Hari Raya Aidilfitri (Malay term for the Muslim festival of Eid ul-Fitr, Muslim celebration) is coming very soon. Here I would like to share traditional Malay (Malaysian) food for this special festive occasion.

Lemang is a traditional Malay food cooked in a hollowed bamboo stick. This dish is usually eaten with rendang.

Rendang is a popular dish in Malaysia which is traditionally prepared. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry. It is made from beef (or occasionally chicken, mutton, water buffalo meat, duck or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, leaving the meat coated in the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender.

Lemang Recipe

1 kg glutinous rice
2 liters coconut milk ( Add in salt to taste)
Banana leaves
Bamboos

Soak glutinous rice in water for 6 hours.
Drain the glutinous rice.
Meanwhile clean the bamboos and insert the banana leaves in the bamboo as an internal wrapping.
Put the glutinous rice in the bamboo.
Pour in coconut milk until 1.5 inch higher than rice level.
Make stand for the bamboo and set alight firewood.
Cook the bamboos in the fire one side at a time.
You have to turn the bamboo regularly until cook to avoid the bamboo burnt.
Once cooked, let it cool to room temperature.
Split the bamboo; take out the rice with banana leaves.
Cut the rice 1~2 inch thick and serve with rendang.

Beef Rendang Recipe

1 cup oil
5 cm long cinnamon stick (kayu manis)
4 cloves (bunga cengkih)
6 star anise (jintan manis)
4 cardamom (pelaga)
1kg stewing beefcut into 1.5 to 2 inch cubes
2 cups thick coconut milk
4 teaspoons of assam water from tamarind pulp (assam glugor)
4 kaffir lime leaves (daun limau purut), julienned
2 turmeric leaf (daun kunyit), julienned
4 tablespoons of fried grated coconut (kerisik) *
3 teaspoons sugar or to taste
Salt to taste.
4 shallots (daun bawang)
4 cm lengkuas
5 stalks of lemon grass (daun serai)
5 cloves garlic (bawang putih)
5 cm (3/4 inch) ginger (halia)
10 dried chillies (cili boh) soaked in hot water to soften

Peel and coarsely chop lengkuas/galingale
Crush the lemon grass
Lightly mash up red chilies, cinnamon and cloves with a little
Peel and coarsely chop shallots, ginger and garlic. Put the above into an electric blender and blend into a smooth paste.
Fry the paste with a little cooking oil in a non-stick pan until fragrant then throw in the cinnamon, cloves, star anise and cardamom. Cook for about 8 minutes or so, adding water IF necessary. Pay close attention and make sure the paste is not overcooked.
Add the beef cubes, coconut milk and tamarind water. When mixture boils, reduce heat to medium and cook for about 30 minutes. Stir often to prevent curdling.
When the meat is almost cooked, add in kaffir lime leaves, turmeric leaves and fried grated coconut.
Add sugar and salt to taste.
Reduce fire and gently cook until the meat is really tender and the gravy has disappeared.

* To prepare fried grated coconut

Fry 300g fresh grated coconut in a dry wok or wide shallow saucepan until brown on slow fire to avoid scorching. Ground the fried coconut until oily. Leftover fried grated coconut can be kept in an airtight container.

Siamese Thai Noodles (Mee Siam)

2007-07-09T20:07:00.000-07:00

INGREDIENTS :

2 lb rice vermicelli [lo mein noodles]
2 lb fresh whole shrimp, reserve shell and heads, for stock
3½ cups water
salt to taste
1 cup cooking oil, peanut or veg oil
10 cloves garlic, chopped
6 soy bean cakes, diced
2 tbsp salted soy beans, mashed to a paste or Miso paste
4 tbsp light soy sauce
1 lb fresh bean sprouts
6-8 stalks scallions, cut into 1 inch lengths
20 shallots, thinly sliced, fried golden brown
4 eggs, hardboiled, quartered
6 red Serrano chilies, seeds, thinly sliced diagonally [optional]
10 limau kasturi [kalamansi limes], cut into halves
[Substitute: kaffir or key limes cut into small wedges]

Ingredients for SAUCE :

2 tbsp cooking oil, peanut or vegetable oil
12 cloves garlic, pounded
3 tbsp or to taste, chili paste
3 tbsp salted soy beans, mashed to a paste or miso paste
3 tsp sugar
3½ cups coconut milk
½ cup tamarind paste [made from 3-3½ oz tamarind pulp mixed well with ½ cup hot water and then strained to remove seeds]

To Prepare Sauce :

Heat on high, add garlic, chili paste, salted soy bean or Miso paste, stir-fry for a min or so
Add sugar, tamarind paste, coconut milk, reduce heat to med-low,
Simmer till oil starts to float on top, add salt to taste, keep gravy hot on low-med heat, for serving
Dish out into a gravy boat when serving

To Prepare :

Soak dried rice vermicelli [lo mein] in hot water till al dente, drain, run under cold running water, drain well, set aside
Remove shells from shrimp, reserve shells & heads, roughly pound
Bring 3½ water to a boil, add shrimp shells, simmer, reduce to 1 cup of stock, strain and discard shells & heads, add salt to taste
In a wok, heat 1 cup of oil, fry shallots till golden brown, drain on paper towels, set aside for garnish
Remove all but 2 tbsp of oil from wok, add garlic, stir-fry till golden brown and crisp
Add shrimps, soy bean cakes,2 tbsp salted soy beans or Miso paste, stir-fry 1-2 mins
Add shrimp stock, soy sauce, bring to boil, reduce heat to med, cover, simmer 5 mins
Add noodles, stir fry for 3-5 mins
Add bean sprouts, scallions, salt to taste, stir fry 1-2 mins, turn off heat
Dish noodles into individual bowls
Garnish with hardboiled eggs, fried shallots and fresh sliced red chilies [optional]
Serve with gravy boat on the side, for pouring a little over noodles while eating - a last minute squeeze of lime brings it altogether

Mamak Fried Noodle (Mee Goreng Mamak)

2007-07-09T20:05:00.000-07:00

Ingredients

(prepare all ingredients first)

Hokkien Noodles (mee kuning) 800 gms

Cooking Oil 1 cup

Eggs 4 eggs

Garlic (Diced finely) 4 cloves

Soy sauce 2 Tblsps

Red Chilli Paste 1-1/2 Tblsp

Chopped onion 1 bulb

Fish balls (Diced) 6 whole

Dry Prawns Pounded 1/2 Tblsp

Potato (boiled & Diced) 2 cups

Blachan (shrimp paste) 1-1/2 cm

Choy Sim (Veg.) Cut to 1 inch lengths

Fried Soy Bean Cake x 6 Diced

Tomato sauce 3-4 Tblsps

Lime juice 1 lime

Green Chilli (diced) 1 chilli

Method:

Heat 1 tablespoon oil in hot wok (if you have it - use non stick) and stir fry eggs. Remove and keep aside.

Heat balance of the oil and fry in order; garlic, onions, blachan, chilli paste, dry prawns, fish balls, potatoes, soya bean cake.

Add Hokkien Noodles and fry, add choy sim and fry. Then add bean sprouts and stir.

Sprinkle with Tomato sauce, Lime juice and add eggs and stir some more. Adjust soy and tomato sauce to taste.

Sprinkle cut green chillie on top if preferred when serving. Serve hot.

Hainan Chicken Rice

2007-07-09T19:33:00.000-07:00

Ingredients:

1 1/2 kg whole chicken
2 cups long grain rice
14 shallots
12 pips garlic
½ inch long ginger
1 tsp salt
½ tsp pepper
4 tbsp cooking oil
Ingredients for Chicken stock:
250 gm chicken bones
750 ml water
salt to taste

Ingredients for Chilli Sauce:

5 red chillies
4 pips garlic
1 lime
1 Tbsp sugar
½ inch long ginger
¼ tsp salt
Garnishing Ingredients:
1 cucumber
1 tomato
1 sprig spring onion
2 tsp sesame oil
2 tsp light soya sauce

Preparation of Ingredients:

Boil chicken bones with water to obtain chicken stock. Add salt to taste.
Smash 8 shallots, 6 pips garlic and ginger.
Clean the chicken and stuff the inside with the smashed ingredients. Rub the skin with salt and pepper.
Finely slice the remaining shallots and chop the remaining garlic.
Pound red chillies, ginger and garlic together. Extract lime juice. Add lime juice, sugar and salt to the pounded ingredients. Set aside mixture.
Finely slice the cucumber and tomato.
Cut the spring onions into 2 cm lengths.
Mix the sesame oil and light soya sauce together.
Wash the rice grains.

Method:

Heat oil in wok. Fry the chopped garlic and sliced shallots until golden brown. Then add in the washed rice grains and continue to fry until fragrant.
Transfer the fried rice grains into a rice cooker. Add in the chicken stock and continue to cook until rice is done.

Steam the chicken in a wok or steamer for about 20 minutes or until the chicken is tender.
Once the chicken is cooked, remove from heat and cut into bite-size pieces.
Arrange the cucumber and tomato slices around the edge of a serving platter. Then place the chicken pieces in the centre of the same platter. Sprinkle the spring onions over the chicken and pour the mixed sesame oil and light soya sauce over it.
Serve chicken with the steamed rice and chilli sauce.

Satay

2007-07-06T00:50:00.000-07:00

If you've never had the real stuff, then you're going to be blown away by the succulent taste of this satay recipe. Strips of chicken (or beef) are marinated in a special paste, then skewered and grilled on the BBQ or broiled in the oven. It is then served with homemade peanut sauce for the ultimate taste sensation. Even your kids will love it. Chicken Satay also makes a great party food!

INGREDIENTS:

8-16 or more chicken thighs, cut into small pieces or strips, or the equivalent of beef (enough for your family/party)
1 package wooden skewers
optional garnish: 1 red chilli, sliced thinly

SATAY MARINADE:

1/4 cup minced lemongrass, fresh or frozen (if using fresh, see below for instructions)
1 small onion, quartered
2 cloves garlic
1 thumb-size piece galangal or ginger, peeled and sliced
1/4 of thumb-size piece fresh turmeric, OR 1/2 tsp. dried turmeric
2 Tbsp. coriander seeds, ground (grind them yourself with a coffee grinder)
2 tsp. cumin
3 Tbsp. dark soy sauce
4 Tbsp. fish sauce
5 Tbsp. brown sugar
1 Tbsp. fresh lime juice

PREPARATION:

Cut chicken or beef into small, thin pieces or strips (small enough to easily skewer). Place in a bowl.

Place all marinade ingredients in a food processor (discard the upper stalk of lemongrass). Process well.

Taste test the marinade - you will taste sweet, spicy, and salty. The strongest taste should be SALTY in order for the finished satay to taste its best. Add 1 - 2 Tbsp. more fish sauce if you feel it needs more.

Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour, or longer (e.g. overnight).

When ready to barbecue, slide the pieces of meat onto the wooden skewers. TIP: Fill only the upper half of the skewer, leaving the lower half empty so that the person barbecuing has a "handle". This makes it easier to turn the satay during cooking.

Barbecue the satay, OR grill in the oven on a broiling pan with the oven set to "broil". Place satay close beneath the heating element and turn the meat every 5 minutes). Depending on how thin your meat is, the satay will cook in 10 to 20 minutes. Garnish with slices of fresh red chilli, if desired.Serve with my Homemade Peanut Sauce for dipping.

Peanut Sauce

INGREDIENTS:

1 cup dry roasted peanuts
1/3 cup water
1 clove garlic, minced
1/2 tsp. dark soy sauce
2 tsp. sesame oil
2 Tbsp. brown sugar
2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
1/2 tsp. tamarind paste
1 tsp. red chilli sauce (more or less to taste)
squeeze of fresh lime juice (about 1 tsp.)

PREPARATION:

Place all ingredients in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water.
Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chilli sauce if not spicy enough.

If too salty, add another squeeze of fresh lime juice.
Serve as a dip with fresh veggies, chicken or beef sate, fresh spring rolls, or mix with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Nasi Lemak

2007-07-02T06:31:00.000-07:00

Rice tends to be a staple food in Malaysia as in most countries in the region. The rice eaten in Malaysia tends to be the local variety of rice or fragrant rice from Thailand, its northern neighbour.

Nasi lemak is a popular breakfast dish in Malaysia. It is often sold packed in newspaper, brown paper or banana leaf. With roots in Malay culture, its name is a Malay word that literally means 'rice in fat'. The name is derived from the cooking process whereby rice is soaked in rich coconut cream.

INGREDIENTS :

2 cups rice

2 pandan leaves (tied in knot)

1 shallot - chopped

10 tsp thick coconut milk

1 small piece sliced ginger

Salt and sugar to taste

1/2 cup dried ikan bilis (anchovies)

4 shallots

1 small piece belacan (shrimp paste)

1 clove garlic

1 large onion - sliced

1/2 cup tamarind juice

8 dried chillies - soaked

To Prepare Rice:

Wash and clean rice

Add 2 cups of water and coconut milk

Add shallots, gigner and pandan leaves

Bring to boil, lower heat, simmer for about 10-15 minutes until water has been absorbed

Loosen rice grains with wooden ladle

Cover pot and leave rice to cook for 10-15 minutes

To Prepare Sambal:

Heat oil and fry ikan bilis until crisp. Keep aside .

Heat oil in wok and fry pounded ingredients till fragrant

Add sliced onions, tamarind juice, salt and sugar

Cook till gravy thickens

Add ikan bilis and mix well

Remove from heat

Serve with sambal ikan bilis, garnished with cucumber slices, sliced hard-boiled egg and roasted peanuts