Halal Food Recipes Egg Curry

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 Semolina Cake

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 Crab Curry

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 Recipe, Chicken Yellow Curry (Ayam Masak Lemak Cili Api)

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

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, Pai Tee

Ingredients:

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

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

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

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

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

Heat oil in a saucepan, with the pie tee mould immersed in the oil until mould is just hot. Lower the heat. Dip hot mould in the batter, ensuring that it’s thoroughly coated. Allow excess batter to drip off, then plunge mould into the hot oil. (The mould should not be overly hot and the batter must not sizzle when the mould is immersed.)

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

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

Halal Food Recipe, Pineapple Patcheri (Paceri Nanas)

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 Recipes: Prawns in Chili Sauce (Sambal udang)

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, Steamed Layer Pudding (Kuih Lapis)

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: Red Beans Porridge (Bubur Kacang Merah)

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, Glutinous Rice Flour Cake with Filling (Kuih Koci)

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.