Halal Food Recipe: Assam Pedas Pomfret

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 Recipes: Fish Curry

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: Malay Grilled Fish (Ikan Bakar)

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

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

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.

Fish with So Hoon Soup Recipe

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.