Recipes

Assalaamu Alaikum Wa Rahmatullahi Wa Barakatuhu,

Since there are so many diverse Muslimah’s out there, I thought why not start a recipe page. To be honest, I am not a very good cook and run out of ideas. I would love to try some of your recipe ideas or kitchen tips. So, anyone with a recipe or tip they would like to share insh’Allah post them here. ;)


56 responses

27 06 2007
Amad Ahmed

Actually the fields like cooking normally suites women, but as i m a man, but not a bad cook. but u can call me a bad cook, no problem, hahahah
Here iz my favourite dish.
Spicy batter-coated fried chicken. Western styple with Eastern tast.

Recipe Rating:

Preparation Time: 20 min

Total Time: 20 min

Makes: 16 servings, 2 slices each

Ingredients
Quantity

Chicken with skin or skinless oil
1 ½ kg , 8 large portions

skin or skinless
washed & drained

Oil
3 cups /500g for deep frying

1 kg of yoghurt mixed wid red peper and salt

Preparation method

1
Add half cup of water to the chicken portions, covers and boil/steam on low heat for 5-10 minutes.

2
Remove from heat, drain and , wet the pcs into the yoghurt that was prepared.

3
Set it aside to cool/ refrigerate for 10-15 minutes.

4
Heat the oil and fry chicken pieces on high heat until crisp and golden. Remove and drain the oil. Spread on an absorbent paper.

Serving Suggestions

1 Serve with tomato ketchup. Serves 6-8 persons.

Tips for best result

1 Do not over brown while grilling

try it……..

waiting for coments at amadahmed.wordpress.com

27 06 2007
Umm Yusuf

Jazak Allahu Khairan brother!

Sounds delicious!

28 06 2007
Amad Ahmed

Its a Pakistani Food

Try it sister. InshAllah you’ll lyk it.

if u have any spicy one kindly post

28 06 2007
Amad Ahmed

its a pakistani food.

hope u ll lyk it.

kindly send us any spicy recipe if u have.

Allah Hafiz

6 07 2007
Jennie

I’m not a very good cook, but I’d love to see more recipes here. :)

6 07 2007
Umm Yusuf

Me too Jennie! I’m not a good cook :) I want more recipes! I can’t believe with all the sisters here we don’t have more posted. hehehe. I would love for the Malaysian, Singapore, and Indonesian sisters to post some recipes!

6 07 2007
Umm Yusuf

Beef-and-Vegetable Stir-Fry

1 pound fresh asparagus
12 ounces top round steak, cut into thin strips
3 tablespoons all-purpose flour
1/4 cup lite soy sauce
1/4 cup water
2 garlic cloves, minced
1 tablespoon dark sesame oil, divided
1 tablespoon hoisin sauce
1/4 teaspoon dried crushed red pepper
4 small carrots, cut diagonally into 1/4-inch-thick slices
1 small red bell pepper, cut into thin strips
1/2 cup sliced fresh mushrooms
5 green onions, cut into 1-inch pieces
2 cups hot cooked rice

Snap off tough ends of asparagus; cut spears into 1-inch pieces, and set aside.
Dredge steak in flour; set aside.

Stir together soy sauce, 1/4 cup water, garlic, 1 teaspoon sesame oil, hoisin sauce, and crushed red pepper.

Heat remaining 2 teaspoons oil in a large skillet or wok over medium-high heat 2 minutes. Add beef and carrot, and stir-fry 4 minutes. Add soy sauce mixture, and stir-fry 1 minute. Add asparagus, bell pepper, mushrooms, and green onions, and stir-fry 3 minutes. Serve over rice.

Vegetable Stir-fry: Omit round steak and flour, and stir-fry vegetables as directed above.

Yield: 4 servings

CALORIES 357 ; FAT 7.8g ; SODIUM 665mg; CHOLESTEROL 49mg

6 07 2007
Umm Yusuf

Baklava

Ingredients
1 package phillo pastry sheets
4 cups chopped walnuts or pistachios
1 tablespoons cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup sugar
1 pound unsalted butter
Honey Syrup
4 cups sugar
2 cups water
2 tablespoons lemon juice
1/2 cup honey
Method
In a heavy saucepan combine all ingredients for honey syrup and bring to a boil over medium heat. Continue to boil for 5 minutes. Take from heat and let cool. Preheat oven to 350F. Butter a 9″ x 13″ glass pan. Combine nuts, sugar and spices in a bowl, set aside. Melt butter. Layer half of the phillo dough sheets one at time into glass pan, brushing each sheet with melted butter. Pour nuts mixture over dough and continue layering remaining phillo sheets as before. Cut into 2″ diamonds. Bake 30 minutes. Reduce heat to 225F and bake an additional 30 minutes. Pour cooled syrup over warm pastry. Let stand at least one hour before serving

6 07 2007
Umm Yusuf

***Exotic Algerian Potatoes***
FROM: SISTER BAHIYYAH
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4

Ingredients

2 tblspn olive oil
1/2 cup tomato puree
12 cardamom pods
2 cups liquid beef stock
1.5kg potatoes, peeled and cut into thick slices
5 cloves garlic, peeled and crushed
3 tblspn tomato paste
1 tspn chilli flakes
Salt to taste

Method

Heat the oil in a large, lidded frying pan.

Add the potatoes, garlic, tomato puree, tomato paste, cardamom pods, chilli flakes and salt, fold together well.

Add the stock and bring to the boil, cover and simmer for 20-30 minutes until the water has been absorbed and the potatoes are soft.

7 07 2007
adikbongsu

GREEN CHICKEN CURRY

To make the Green Curry Paste:

60 g green chillies
100 g shallots
30 g garlic cloves
40 g lemon grass
40 g coriander root
30 g ginger
30 g galangal
10 g rind of kaffir lime
3 tablespoons HOUSE BRAND chicken curry powder
1 teaspoon black peppercorns
6 cloves
1 teaspoon nutmeg powder (optional)
1 teaspoon shrimp paste
1 teaspoon salt
½ cup oil

To prepare the Green Chicken Curry:

3 tablespoons oil
prepared Green Curry Paste
1 chicken, about 1.5 kg, cut into desired number of pieces
4 tablespoons fish sauce
3 ½ cups Low Fat Milk
300 g small Thai aubergines, halved or whole
100 g green peppercorn stalks (optional)
3 stalks lemon grass, bruised
6 green chillies, slit lengthwise
5-6 kaffir lime leaves, torn
handful of sweet basil leaves
1 cup KING OF KING evaporated filled milk

Method :

Heat oil and sauté the green curry paste till oil separates. Add in the chicken pieces, seasoning and the low fat milk.

Simmer till chicken is almost cooked. Add in the rest of the ingredients and simmer till the aubergines and the chicken is thoroughly cooked.

7 07 2007
adikbongsu

POTATO CARROT PANCAKE

Ingredients :

PART “A”
500 gram minced meat
1 tbsp canola oil
1 large onion (diced)
1 tsp tumeric powder
1 tsp masalla salt
1 ½ sudu teh serbuk ketumbar
3 tbsp tomato sauce
125 ml water
1 tsp sugar
1 cube beef stock
2 coriander leaves, sliced finely
Can add other vegetables to liking

PART“B”
500 gram potatoes, grated coarsely, drain well
½ carrot, grated coarsely and drain well
2 tbsp flour
2 eggs
½ tsp salt
2 tbsp canola oil

METHOD FOR PART “A”
Heat oil in pan. Fry onions and powdered ingredients till soft.Add meat, stir well. Add tomato sauce, water and beef stock. Continue stirring. Cook till meat soft and gravy thickens. Garnish with coriander leaves.

METHOD FOR PART “B”
Mix carrot and potatoes. Add flour, eggs and salt. Mix well.

Heat flat non-stick pan. Add a little oil. When oil is hot, pour a ladle of batter, and flatten it. Fry both sides till golden brown.

7 07 2007
adikbongsu

HORSEHOE ROLL (This is my family all time favourite! :) )

Ingredients :

6 egg yolk
3 egg whites
50 g plain flour
15 g corn flour
½ tsp baking powder
100 g castor sugar
50 ml fresh milk
1 tsp ovalette
1 tsp vanilla esen.
75 ml melted butter
1 tbsp emulco
Nugotin atau Nutella

Method :

Pre-heat oven at 180-200 ‘ Celsius. Prepare 3 baking tray 10” x 5” x 2”, line with grease paper. Melt Nugotin or Nutella using double boiling, bain-marie method till soft.

Mix and sift flour, baking powder, cornflour. Pour all flour in the mixer,. Add egg yolk and egg white, castor sugar, fresh milk, ovalette and vanilla essence. Beat ingredients to get even mixture. Next, increase speed so that mixture becomes thick, whitish and shiny. Reduce mixer speed, add melted butter litle by litle so that mixture will be even. Stop mixing, put aside approximately 250 g mixture. Pour the remainder in another bowl and add emulco, mix well and set aside.

Scoop some mixture and pour in piping bag. Squeeze in the tray. Alternate the white and brown mixture.

Bake in oven for 5 – 7 minutes only. Do not overbake as cake may crack when rolled.

When fully baked, take the cake out and cool it. Spread Nugotin/Nutella on the cake, and roll it from end to end. Cool it before cutting cake for serving.

7 07 2007
adikbongsu

only today i notice this recipe page :)

i love it.. one of my hobbies is to collect recipes, have tried a number of them and alhamdulillah they turn out well so i will try to post as many as possible if i can.

for those who have tried the recipes above, pls do give feedback cos it will help those who have not tried them.
:)

7 07 2007
adikbongsu

MADURA SOUP

Ingredients :

INGREDIENTS “A” – BOILED
1 whole chicken, discard skin and fats, cut into 4
2 litre water, can add more
2 lemon grass (use only white part), crushed
1 red onion, cut into 4
5 cloves garlic, sliced thinly
2 pcs daun salam
Salt to taste
Boil for 40 minutes or till meat cooked.

INGREDIENTS “B” – STIRFRIED
1 tbsp black pepper seeds
6 cloves
1 tbsp ginger, grinded
1 tsp belacan fried without oil
Oil for frying

INGREDIENTS “C” GARNISHES
Few lontongs
10 gram suun, soaked in hot water
5 boiled egg, cut into 2
8-10 bergedil
100 gram tauge, cleaned and drained
½ cup fried shallots
½ cup spring onion
Few limes
Soy bean sauce, cili padi and garlic.
Sambal belacan

Method :

SAMBAL BELACAN – Pound 6 red chillies and 6 chili padi and a bakeed belacan. Squeeze soem lime juice and slice the skin. Mix the skin with sambal.

CHILI PADI WITH SOYA SAUCE DAN BAWANG PUTIH – Grind 3 tbsp thick sweet sauce, a handful chili padi and 6 cloves garlic. Squeeze some lime juice and add the skin to the sambal.

Boil chicken, let it cool, dice the chicken meat. Drain the remaining stock. Take the clearer broth and put it back into a new pot and place it back on the stove. Let it simmer.

Heat oil in wok. Stirfry grinded ingredients until fragrant and a little crsipy. Scoop out and add in the broth pot. Increase heat. When boiled, turn off stove.

Place 3 or 4 pieces lontong with suun in a bowl. Add taugeh. Pour in soup and few chickens. Garnish with egg, bergedil. Fried shallots, spring onions. Can also add prawn crackers and lime. For tastier meal, add 1 tsp smabal belacan or chilli padi with soya sauce.

7 07 2007
adikbongsu

BAMIAH

Ingredients :

INGREDIENTS “A”
½ kg beef, diced
3 cm ginger, pounded
5 cloves garlic, pounded
Boil all 3 ingredients till meat tender.
Set the broth aside.
Salt

INGREDIENTS “B”
2 red onions, grinded finely
2 tomatoes, each cut into 6
2 red chillies, cut half

INGREDIENTS “C”
1 thumbsize cinnamon
3 cloves .
3 nutmegs
These 3 spices fried without oil.

INGREDIENTS “D”
2 to 3 tbsp bamiah paste or beriyani
2 tbsp yoghurt
1 small can tomato puree
1 tbsp copped almond
Coriander leaves, chopped finely
10 to 12 ladiesfinger, fried and put aside
2 tbsp oil
Salt
Sugar

Methods :

Boil meat till ½ cooked and set aside.

Heat oil. Stir fry ingredient B till fragrant. Add bamiah/beriyani paste. Mix well till aroma smells. Add the meat together with the meatstock. Boil a little while more, add tomato puree and all of ingredient C.

Simmer till meat tender. When gravy thickens, add ladiesfingers, yoghurt and almond. Let it simmer a while longer. Add salt and sugar. Sprinkle coriander leaves, and turn heat off.

Can be eaten with french loaves (Overnight bamiah taste better as the herbs and spices mix well with meat)

7 07 2007
Umm Yusuf

Mash’Allah can’t wait to try these Adik!

Jazak Allahu Khairan :)

7 07 2007
Just a temporary measure

Aslamualaikum

you can use put some of the recipes from my blog here if you want, it’s mostly baking stuff at the moment like cakes and biscuits, but your more than welcome to copy and paste if you want :)

Walakumsalaam

7 07 2007
Umm Yusuf

Assalaamu Alaikum Wa Rahmatullahi wa barakatuhu sister,

Insh’Allah i will post some here! Mash’Allah they look delicious! Jazak Allahu Khairan!

From: Just a Temporary Measure:

Cream Cheese Spirals

225g/8oz butter
225g/8oz cream cheese (I used Philadelphia because we already had it in the fridge!)
225g/8oz plain flour
2tsp of sugar
1 egg

For the filling

115g/4oz of finely chopped walnuts (I actually used peanuts as that was what we had in our house!)
115g/4oz of brown sugar
1 tsp of ground cinnamon

* Mix together the butter, cream cheese and sugar, sift over the flour and mix until combined.
* Gather the dough into two equal balls and wrap each in cling film (loosely) and place in the fridge to chill for half an hour.
* In the mean time mix all the filling ingredients together and put aside
* Preheat the oven to 190 C/375 F/ gas mark 5, and grease two flat baking trays
* Use one ball at a time, roll it out into a circle, use a large plate as a template and cut around the edges with a knife
* Brush the surface with some egg and sprinkle the filling mixture evenly over the circle
* Cut the circle into 8 segments (like a pizza)(if you want smaller ones you could do 16 segments) and starting from the outside of the circle roll each segment towards the middle to form the spiral
* Place on the trays, brush with egg and sprinkle with sugar, bake until golden brown for about 15-20 mins…et voila!

Italian Almond Biscotti

200g/ 7oz whole almonds
215/7 ½ oz of plain flour
90g/3 ½ oz of sugar
Pinch of salt
½ tsp of bicarbonate of soda
2 eggs
Some egg for brushing onto them before putting in the oven (I used left over from cheese spirals)

* Preheat oven to 190 C/375F/gas mark 5, grease two baking trays
* Spread the almonds on a baking sheet and bake until lightly brown, when cooled grind 50g/2oz of them in a food processor and coarsely chop the remaining ones.
* Mix together the flour, sugar, salt, bicarbonate of soda, and ground almonds in a bowl. Make a well into the centre and add the eggs stir to form rough dough and knead it further until it is well blended.
* Mix in the chopped almonds
* Divide the mixture into three equal parts and roll into logs about 2.5 cm in diameter. Place on one of the baking trays, brush with eggs and bake for 20 mins.
* Remove from the oven and lower the temperature to 140 C/275F/gas mark 1
* With a sharp knife cut the logs at an angle, so you end up with slices about 1 cm thick
* Place the slices back into the oven and bake for another 20 mins….et voila!

Victoria Sponge Cake
For the cake:
Ingredients:
8oz/220g of self raising flour
8oz/220g of margarine/butter
8oz/220g of sugar
4 large eggs/5 if they’re small or medium

* You need to preheat the oven, I’m not sure about the conversions and stuff because I’ve never used an actual recipe for the cake, my aunty told it me ages ago…but we always use the lowest heat setting so it takes it’s time cooking
* Mix the butter and sugar until the mixture is creamy and has gone a pale colour
* Add the eggs one by one and mix until they are combined into the mixture
* Add the flour bit by bit and mix until the mixture is smooth
* Grease the cake tin/s, I used two round ones to sandwich them together but you could use a square one or even use bun cases if you want
* Pour the mixture into the tin/s and place in the middle and lower sections of the oven, not at the top or it will burn
* Cook for about an hour or until the cake is golden brown from the top and cooked in the middle. You can check if it’s cooked by pushing a knife through the cake if it comes out clean then the cake’s cooked if it has batter on then it’s not cooked (common sense really)
Most of the time we just have the cake as it is but if your feeling adventurous……

For the homemade jam:

I’m not going to do an ingredient list simply because I don’t know the measurements I always guess, or base it on taste. For the cake I made, I used strawberries and raspberries but you can use any fruit, I’ve made it with blueberries and black berries before and also I’ve tried it with apricots. This is a cheat’s jam, you’re supposed to add some pectin or summat to make the jam set but I don’t bother, but I prefer it not as hard as shop bought jams as it’s easier to spread and stuff. Basically you need to put your fruit in a small pan, it works best with berries and soft fruits, add a little water just a small amount about half a cup. The last ingredient is sugar, you need quite a bit of sugar but not too much, that’s why it works with berries so well cause you can get away with putting loads of sugar in cause berries are generally not as sweet. (HHmmm I’m having difficulty explaining this I just chuck the ingredients in the pan and let em cook and it usually works out fine!!!!). Well I suppose I used about one punnet of berries altogether, and I put in about half a cup of sugar first and let the fruit cook for about 10 mins. I then tasted the jam, as the taste wasn’t as sweet I added some more probably about quarter of a cup of sugar. Basically the more sugar you put in the more “harder” your jam will be, but you don’t want to put in too much which will cause the sweetness to over ride the taste of the fruit. So I suppose you need to put as much sugar as you can without making it to sweet, in order for it to set. Totally vague I know!!! But that’s the only way I can put it really. As for the cooking time the same goes really if you want you jam without any bits in you could cut the fruit in smaller pieces if it’s a large fruit or cook it for longer (obviously with berries you can’t really cut them but I did quarter the strawberries) or if you want bits of fruit pieces still in you could cut larger pieces or cook it for less time. Again basically you cook it until it’s the consistency you want it to be I think I cooked mine for about 15-20 mins on a fairly low heat, and I still had some strawberry bits in it. Again we don’t usually make this with cake, we have it with scones or pancakes or summat, but I spread it on one of the cakes this time and on the other cake……..
For the butter cream
6oz of margarine/butter
12oz of icing sugar
Some water

* This is much easier to explain than the jam, all you need to do is mix the sugar and butter until it’s pale in colour and creamy, it takes quite a while.
* Add a few tablespoons of water to get it to a fluffy consistency and the jobs a done’un!!
* To assemble it all let the cake and jam cool properly. Spread the jam on one cake and the butter cream on the other. Sandwich them together. With the rest of the butter cream you can cover the top and sides of the cake, and decorate it as you wish, be warned though if you’re a bit of a perfectionist then it’s going to take a while to cover the cake and it can get messy…very messy.

9 07 2007
Amad Ahmed

Asalam-o-Alaikum

Well I think everyone here sholud take participation in the 2007 Chef Contest, Heheheh

I don’t know why every1 before starting is saying “I m not a gud cook”

Actually I m really not, but if we see the reciepes of all, the seems to be the CHEF of Marriot.

Hahahaha

Not intend to hurt som1′s feelings, Just Jokin\\

Allah Hafiz

Remember in Prayers

11 07 2007
Shahrazad

Ah good, I wanna add some cooking books in my weblog. I like cooking so much :)

11 07 2007
Umm Yusuf

KOLAK(Famous desert in Indonesia especially at Ramadan) – serves 4 to 6

# Plantains (1 or 2, ripe) or bananas (2 or 3, unripe) – sliced in 1 or 1-1/2″ pieces
Plantains are big starchy bananas that MUST be cooked. If you can’t find them, use under-ripe bananas (still greenish)

# Sweet potatoes or American yams – 1 or 2, depending on size, peeled and cubed
American sweet potatoes and American yams are really the same thing, just slightly different varieties, one being more orange, the other more yellow in color, with a very slight difference in taste. African and Asian yams are variety of starchy tubers with white flesh

# *Large* tapioca pearls (aka sagu or sago) (at Thai markets), about 1 cup – If unavailable, use regular tapioca
When using real Southeast Asian tapioca/sago, you may need to cook it separately first until transparent before adding to the Kolak.

# Coconut milk – more than enough to cover – at least several cups

# Brown or Palm Sugar (in Thai markets) – 1 tablespoon or more to taste

# Cinnamon sticks – 2 or 3 or 4
what is usually sold as cinnamon is actually *cassia* from a different but related tree. Real cinnamon is very, very thin, multilayered, and light in color, not just a single thick dark curl. Try to find this, the flavor is truly superior to cassia, but use whatever is available

# Whole Cloves – about 1 tsp.

# Salt – a pinch

Put all ingredients into a saucepan. Use enough coconut milk to cover the plantains and yams well. Bring JUST to a boil – don’t let it really boil, or coconut milk may curdle or separate. Turn heat down and simmer (little bitty bubbles at edges of pan) uncovered. Stir occasionally to make sure coconut milk doesn’t burn at the bottom of pan.

Test the yams and plantains with a fork or knife (stab, stab) for done-ness after 1/2 hour. Cook until plantains and yams are tender, tapioca is transparent, and sauce is thick.

Serve warm or at room temperature. Don’t chill, as coconut milk may harden

* You can also add other fruits (fresh or canned) put in at the last minute such as jackfruit (very common), pineapple, shredded coconut, etc. *

11 08 2007
Umm Yusuf

Spanakopita (greek spinach turnovers) Recipe

Go to this website to see how to fold: http://lldzines.com/spanakopita/folded.htm
by Little Italy
15 servings 15 spanakopitas
35 min 15 min prep
1 cup fresh spinach (leaves only and well packed)
1 teaspoon olive oil
3 green onions, chopped
2 tablespoons fresh dill, chopped
4 tablespoons feta cheese, crumbled
2 eggs, beaten
salt, to taste
black pepper
1/4 cup butter (melted)
6 sheets phyllo pastry
1 pinch ground nutmeg

Preheat oven to 375 degrees F & wash spinach and place in boiling salted water for about 3 minutes. Drain and rinse in cold water. Squeeze out all excess moisture and set it aside.
Heat oil in a saucepan and add onion, spinach and dill. Cook on high for 3 minutes until onions soften. Remove and cool. Combine the cooled spinach mixture with feta, eggs and salt and pepper. Set aside.
Work with ONE sheet of phyllo at a time. Cut each sheet of phyllo into 5 long, equal strips. Brush one strip with melted butter. Cover with a second strip and butter again. Lay strip down vertically in front of you. Spoon a heaping teaspoon of filling in bottom corner of strip. Fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more butter. Place triangles on a baking sheet and bake for about 15 minutes until golden.

DIET SPANAKOPITA

20 oz. bag frozen chopped spinach, thawed
1 1/4 c. chopped onion
2 c. lowfat cottage cheese
4 oz. crumbled feta cheese
8 oz. carton egg substitute, thawed
1/3 c. instant rice, uncooked
2 tsp. dried basil
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1/2 pkg. frozen phyllo dough (thaw the whole pkg. as it cannot be unrolled if frozen, refreezes safely, easily)
2 tsp. melted butter
Non stick cooking spray

Drain spinach well in colander; set aside. In small skillet, cook onion in small amount of boiling water, covered, until tender-crisp, drain. In large mixing bowl, combine the spinach, onion, cottage cheese, feta, egg substitute, rice, basil, salt, nutmeg and pepper. Spray a 9″x13″ baking dish with cooking spray. Spread the spinach mixture in the dish. Put on six layers of phyllo dough, spraying between each layer with cooking spray. Brush top layer with melted butter. Bake at 375 degrees for 40 to 45 minutes or until top is golden. Let stand 10 minutes before cutting. Makes 8 main dish servings, 16 appetizer servings. 167 calories per main dish serving.

23 08 2007
adikbongsu

Assalamu’alaikum ya Umm Yusuf :)

the Kolak recipe is similar to our “Pengat Pisang”. It is a dessert which almost everyone loves. Easy to cook too!

Jazakillah for sharing :)

23 08 2007
adikbongsu

Penang Noodle.

Ingredient :

1 kg yellow noodles
1 kg meat (‘easily tendered type – DO NOT slice ), washed and drained
3 litre water, can add more,
200 g tomato puree
50 g dried chilli
10 cloves garlic
3 large onions
½ kg prawns, medium size (de-shell) fried and drained.
3 pieces tauhu, diced, fried and drained
½ kg tauge, blanched and drained
3 salad, sliced
3 tomatoes, sliced
Oil for frying
Salt to taste

10 limes, cut into halves
Spring onions, sliced
Red and green chillis, sliced
Fried shallots

Method :

1) Boil meat with water and a litlle salt. When boiled, take meat out. Keep the meat stock. Dice, fry and drain meat.

2) Grind dried chilli, garlic and onions. Mix grinded ingredients with tomato puree..

3) Heat 1 cup of oil in pan. Put in grinded ingredients. Divide into 2 portions. Put half into the meat stock. Bring to boil. Add salt if necessary. Cook till fragrant.

4) Fry yellow noodles with the other half of fried ingredients.

5) Put some noodles in a bowl. Garnish with fried meat, prawns, tauhu, tomatoes, salas, taugeh, spring onions and red/green chillis. Pour some soup. Sprinkle a dash of fried shallots and lime juice.

To be served hot.

24 08 2007
Jayron

assalamu alaykum

o my god i loved this page. thanks to Allah and all of you. i am definetely trying to make chicken.

25 08 2007
UmAbdurrahman, "Blanca"

Just wanted to add some spice to your recipes.

Enjoy!!!

Fries with Salsa

4 servings

3 Idaho potatoes, cut lengthwise into 1/4-inch pieces
3 cups grapeseed oil ( I HAVE USED JUST REGULAR OIL)
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon mild chili powder
1 teaspoon smoked paprika
1 teaspoon cornstarch
2 tablespoons chickpea flour
Salsa

Rinse the potatoes under cold running water for 20 minutes. Strain and pat dry.

Combine the cornstarch and chickpea flour in a large bowl. Add the potatoes and toss to coat.

Heat the oil in a Dutch over or other large pot to 350 degrees F. Working in batches to avoid overcrowding, add the potatoes and fry until golden and cooked through, about 5 minutes. Remove from oil and toss with parsley, salt, chili powder, and paprika. Serve with salsa.

Grilled Tomato Salsa

6 tomatoes, divided
2 red chili pepper
1 red pepper
2 cloves garlic
3/4 cup olive oil
Juice from 2 limes
2 anchovies, finely chopped
2 scallions, finely chopped
1 tablespoon chopped cilantro
1 tablespoon chopped parsley
Black pepper and salt

Preheat the oven to 450 degrees F.

Brush 3 of the tomatoes, the chilies, the red pepper, and the garlic with the olive oil and spread in a single layer on a sheet pan. Roast for 12 minutes, then remove from oven. When cooked enough to handle, roughly chop.

Chop the remaining tomatoes into a fine dice. Toss in a large bowl with the lime juice, anchovy, scallion, and cilantro. Add the roasted vegetables and parsley. Season with salt and pepper.

27 08 2007
Umm Yusuf

Mash’Allah sis Blanca,

Thanks for adding your spice and flare. ;) I tried the recipe soooo good. It went over huge with the kids….and my oldest son is a really picky eater.

Sis Adik, Mash’Allah your horse shoe roll was a big hit at my house too and the potato and carrot pancakes, yummm. I had guests and they were all asking for the cake recipe. :D

27 08 2007
Umm Yusuf

Hummus: Chick-Pea Dip with Parsley and Pine Nuts Recipe courtesy Gourmet Magazine

2 garlic cloves
1/2 teaspoon salt
1 (16-ounce) can chick-peas, drained and rinsed
1/3 cup well stirred tahini
2 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil, or to taste
1/2 cup water, plus extra, if needed
2 tablespoons fresh parsley leaves
1 tablespoon pine nuts, toasted lightly
Toasted pita thins, as an accompaniment

On a cutting board mince and mash the garlic to a paste with the salt. In a food processor puree the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt, to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, puree the remaining 1/4-cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita.

Moroccan CousCous

Description:

This is not for the faint of heart, just for those seeking the pleasures of life. Spicy and hot, and you will cook it over and over. If nothing else, we owe Morocco a thank you for this one.

Servings 6
——————————————————————————–

Ingredients:

chicken, 3.5 pound, cut in 6 pieces

butter, 3.5 T

vegetable oil, 1/4 c

onion, 1 large, cut into wedges

plum tomatoes, .5 pound quartered

parsley, 1 c fresh chopped

ginger, 1.5 t ground

black pepper, 1.5 t ground

turmeric, 1 t ground

jalapeno chili, 1 whole

cinnamon stick, .5

cayenne pepper, 1/4 t

saffron threads, 1/8 t crushed

turnips, 5 small, peeled, quartered

carrots, 4 large peeled, quartered lengthwise and crosswise

acorn squash, 1 large peeled, seeded, cut into 2 inch pieces

zucchini, 3 small cut quartered lengthwise then crosswise

garbanzo beans, 16,ounce, canned

water, 2 1/4 c

salt, 1.5 t

couscous, 3 c about 18 ounces

chicken broth, 4 c, canned

——————————————————————————–

Instructions:

Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through,turning occasionally, about 20 minutes. Using tongs remove chicken from cooking liquid: reserve cooking liquid.. Skin and bone chicken; cut into bite size pieces. Melt 2 tablespoons of butter with the oil in large heavy Dutch oven over medium-high heat. Add onion,sauté until tender,about 10 minute. Add tomatoes and next 8 ingredients and stir 30 seconds. Mix in reserved cooking liquid, turnips, carrots, squash, zucchini and garbanzo beans with liquid. Cover and simmer until the vegetables are almost tender about 15 minutes. Uncover and cook until vegetables are tender, about 5 minutes. Add chicken pieces to sauce and cook until heated through, about 3 minutes. Discard jalapeno. Meanwhile bring 2 1/4c. Water and 1- 1/2 T butter and salt to boiling. Stir in couscous. Remove from heat, cover and let stand 10 minutes; fluff with fork. Arrange couscous in center of serving platter. Drizzle couscous with 3/4 c sauce. Spoon chicken and vegetables atop couscous. Serve, passing remaining sauce separately.

10 09 2007
Umm Yusuf

Spicy Lamb and Chorizo Chili

* Serves: 8

Bon Appetit

Recipe Provided By: Epicurious.com

See more from
Epicurious.com on Yahoo! Food
Ingredients

1. 2 1/4 cups canned low-salt chicken broth
2. 3 ounces dried ancho chilies, stemmed, seeded, torn into pieces (see ingredient note)
3. 1 teaspoon cayenne pepper
4. 2 (1 pound) rolls beef chorizo, casings removed
5. 2 cups coarsely chopped red onion
6. 12 large garlic cloves, chopped
7. 1 tablespoon dried leaf oregano
8. 1 tablespoon ground cumin
9. 3 1/4 pounds o-bone (round-bone) lamb shoulder chops, boned, cut into 3/4-inch cubes
10. 2 (15 ounce) cans golden hominy or pinto beans, rinsed, drained

Nutrition Info

Per Serving

* Calories: 930 kcal
* |
* Carbohydrates: 28 g
* |
* Dietary Fiber: 6 g
* |
* Fat: 65 g
* |
* Protein: 55 g
* |
* Sugars: 5 g

About: Nutrition Info [This link will take you outside Yahoo! Food]

Powered by: ESHA Nutrient Database [This link will take you outside Yahoo! Food]
Cooking Directions

1. Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender.
2. Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.
3. Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Saute until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Saute until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)

Yield: 8 servings

16 09 2007
Umm Yusuf

Potato Pie

3-4 large potatoes–shred in cold water
1 medium onion–chopped
1 cup milk
4 oz. shredded sharp cheddar cheese
4 eggs
1 stick butter
1/2 tsp.salt
1/2 tsp.pepper
1/2 tsp.garlic powder
1/4 tsp.dry mustard
1 tbl.parsley flakes

Saute onion and parsley in butter. Drain potatoes well and pat evenly into a casserole dish. Top with the shredded cheese. Mix the eggs with the milk and spices and combine with the onions/butter mixture. Pour over potatoes and cheese. Bake uncovered 40-45 minutes at 350 or till done. Remove from heat and let sit for 30 minutes.

24 09 2007
Umm Yusuf

Coconut Coffee Cake
Filling
1/2 cup coconut
1/2 cup chocolate chips
1/2 cup chopped walnuts
1/2 cup sugar

Cake
1/4 pound butter (do not substitute)
1 cup sugar
2 whole eggs
1/2 pint sour cream
1 teaspoon vanilla
2 cups flour (measure, then sift)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.

In a small bowl mix filling ingredients – coconut, chocolate chips, walnuts and sugar. Set aside.

With an electric mixer cream the butter and sugar; add eggs and beat well. Add sour cream and vanilla and mix well.

In separate bowl sift together flour, baking powder, soda and salt. Add to creamed mixture. Beat well. Pour half of batter into prepared tube pan. Sprinkle half of filling in middle. Add rest of batter and spread evenly. Sprinkle rest of filling on top. Bake for 40 minutes or until toothpick inserted in center comes out clean. Let cool completely in pan on rack. Remove cake from pan to serve.

Serves 10.

Naan Bread:
Naan
Ingredients Instructions
6 white flour
6 tsp. milk powder
200 grm. oil or margarine
1 cup evaporated milk
6 tsp. sugar
2 tsp. baking powder
1 egg
3 tsp. yeast
Mix all the ingredients and knead into a dough.
Cover with a damp cloth and leave at room temperature for 2-3 hours.
Then divide it evenly into 12 parts.
Roll out into flat chapati which is as thick as a pizza crust.
Bake in oven at 350* till light brown.
Can also be frozen after baking for later use.

Stuffed Potato Kebabs
Ingredients Instructions

2-3 medium size potatoes boiled
1 tsp. salt or according to taste
½ tsp. ground black pepper (Kali Mirch)
Breadcrumbs for coating
1 egg beaten
Oil for deep-frying
Assortment of fillings

Boil the potatoes and remove their skins. Allow to cool and then mash to paste. Add the salt and pepper and mix well. Take a small amount of this mixture in the hand and flatten to a disc shape. Add the filling in the middle and cover on all sides to form a kabab like shape. Dip in beaten egg and then roll in breadcrumbs to coat well all over. Deep fry till golden brown. Serve with ketchup or chutney.

Fillings:
1. Grated Cheddar or Mozzarella Cheese
2. Pre cooked keema (mincemeat)
3. Grated carrots, cabbage, capsicum , peas mixture.
4. Any other preferred filling that you like.

26 09 2007
Umm Yusuf

Sweet Ginger and Honey Tisane

Ingredients
6 cups water
1/4 cup peeled and chopped fresh ginger
1/3 cup fresh lemon juice
1/2 cup firmly packed fresh mint leaves
6 tablespoons dark honey
1 lemon, cut into 6 wedges

Directions
In a large saucepan over high heat, combine the water, ginger and lemon juice. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Remove from the heat, add the mint, and let steep for 5 minutes.

Pass the mixture through a fine-mesh sieve, placed over a pitcher, pressing down lightly on the ginger and mint. Discard the mint and ginger.

Stir the honey into the tisane. Serve hot or iced, garnished with a lemon wedge.

English Cucumber salad with Balsamic vinagerette

Ingredients
For the dressing
1 tablespoon finely chopped fresh rosemary
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard

1 English cucumber with peel, washed and thinly sliced
Cracked black pepper, to taste

Directions
In a small saucepan, add the rosemary, vinegar and olive oil. Heat over very low heat to blend and intensify the flavors, about 5 minutes. Remove from heat and whisk in the mustard until well blended.

In a serving bowl, add the cucumber slices. Pour the dressing over the cucumbers and toss to coat evenly. Add the black pepper to taste. Refrigerate until ready to serve.

Caribbean Red Beans and Brown Rice

Ingredients
1 1/2 cups dried small red or kidney beans, picked over and rinsed, soaked overnight, and drained
6 1/2 cups water
3 bay leaves
1 1/4 cups assorted brown rices, rinsed and drained
3 tablespoons olive oil or canola oil
1 1/4 teaspoons salt
1 yellow onion, chopped
1/2 green bell pepper, seeded and chopped
1 celery stalk, chopped
4 cloves garlic, minced
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup vegetable stock or broth
1 tomato, cored and diced
2 tablespoons chopped fresh thyme
1 teaspoon hot-pepper sauce
3 tablespoons chopped fresh cilantro (fresh coriander)

Directions
In a large saucepan over high heat, combine the beans, 4 cups of the water and the bay leaves. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 70 minutes. Drain and discard the bay leaves.

While the beans are cooking, combine the rices, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and the remaining 2 1/2 cups water in a saucepan over medium-high heat. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender, about 45 minutes. Set aside and keep warm.

In a large saucepan, heat the remaining 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in the cooked beans, the vegetable stock, tomato, thyme and hot-pepper sauce. Cook until the vegetable mixture is heated through, 6 to 8 minutes. Divide the rice among warmed individual bowls. Top each serving with beans and sprinkle with the cilantro.

24 11 2007
brightsilentthought

I love cooking and I’ve enjoyed this site. My cooking is fairly uncomplicated, and quick. I don’t use recipes usually, but stick to some rules:

I avoid aniseed – don’t like the taste.

I use garlic sparingly – it overpowers all other flavours.

Limit salt and add if necessary.

Don’t add anything bitter unless you’re sure it’ll work. I wonce added lime peel to a curry and it was disgusting.

Use plenty of fresh chillies or good chillie sauces, rather than peri-peri powder.

Use plenty of dried herbs in sauces, early into the pot.

Any food cooked without love and contentment will cause indigestion.

Any food, no matter how cheap or simple, cooked with care and love is delicious.

Don’t eat alone.

10 01 2008
Um Yusuf as-Siddiq

Assalamu alaikum, I’d like to offer some Chinese recipes, but I do not follow recipes when I cook Chinese (so I cant give exact measurements – sorry!)

CHINESE DUMPLINGS

Ingredients

- Equal portions of ground beef and ground shrimp (chopped up raw shrimp)

- Finely chopped Shitake mushrooms (soak them for about 20-30 minutes to make them soft and discard the stems before chopping.) These mushrooms have a strong flavor, add as much or as little as you like. You can use 2 as a base.

- Chopped up scallions (green onion)

- Little bit of Oyster sauce (this is strong use just a bit!)

- Little bit Soy sauce

- Some Salt

- Dash of White pepper

- Pinch of sugar

- Wrappers (see below)

Instructions:
Mix the ground beef and shrimp together well. Make sure they are both well chopped. Add the mushrooms, scallions, and bit of oyster and soy sauce. You do not want them too pungent or salty so use sparingly. Smelling the meat mixture gives an almost exact indication of its taste. Add the salt and white pepper to taste, and dont forget the sugar. (Sugar is added to balance to flavor of the oyster sauce and soy sauce). Overall you want this mixture to be mild tasting.

Now for the wrappers. These can be found in your local Chinese grocery store, or sometimes in your local supermarket in the vegetable section (near the Asian vegetables or egg roll wrappers)

- You can use the thinner yellow square wrappers (wonton wrappers). Shape them into round balls and and boil them in soup or steam them.

- Or, you can use the thicker white round wrappers (gyoza dumpling wrappers). These can be shaped into a round ball or shaped into crescents with pleated edges. Fry, boil, steam, or pan-fry them. (“Potstickers” are crescent shaped and steamed on one side and pan-fried on the other side).

Fill the wrapper with a teaspoon of the meat mixture. Seal the wrappers by dipping your finger into beaten egg or corn starch paste and moisten the edges before pinching them off.

These are optional ingredients you may add to the meat mixture if you prefer:

- Chopped up water chestnuts
- Chopped up chives
- Chopped up cilantro
- Shredded carrots
- Sesame oil

Enjoy!

6 02 2008
Umm Yusuf

Thanks for the great recipes. Here are 2 more fairly southern recipes (I am a SOUTHERN muslimah afterall!):

Basic Fresh Blackberry Cobbler

1 &1/2 cup sifted self rising flour

1& 1/2 cup sugar

3tbsp. melted butter

butter

1/2 cup milk

2 cups blackberries

1 cup hot water

Mix togehter, 1/2 cup sugar, milk, and butter. Pour into well greased 9 inch square pan. Pour blackberries over batter. Sprinkle berries with 1 cup sugar. Dot with butter. Add hot water. Bake at 350 degrees for 45 minutes. Batter comes through the berries making a design. Also good with strawberries,peaches, or apples.

Blueberry Dumplings (Yummy for breakfast w/out the ice cream lol, but whatever floats your boat)

1 tbsp sugar

1 and 1/2 cups sugar

1 tsp baking powder

1/2 cup butter, softened

1 quart frozer or fresh blueberries

1 cup all purpose flour

1/4 cup milk

2 cups water or enough to cover berries good

pinch of salt

vanilla ice cream for serving

Stir flour, 1tbsp sugar, baking powder and salt together in a medium blowl. Cut butter into dry ingredients, using apastry cutter or fork. Add milk to form dough. Set dumplings aside.

In a large saucepan, combine berries, 1 and 1/2 cups sugar and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoon full. Cover pot, reduce heat to low and cook slowly for 20-30 minutes. Do not remove lid before 20 minutes (dumplings will get tough) has passed and do not stir dumplings. Serve w/vanilla ice cream.

18 03 2008
HijabiApprentice

I really enjoy cooking! I will post a simple Southern cornbread recipe!

CORNBREAD:

One cup of Flour
one cup of yellow cornmeal
1 cup of milk
1 egg
1/3 cup of sugar
1 teaspoon of salt
Stick of butter

1 09 2008
Umm Yusuf

Chicken Tikka Masala

Marinade ingredients:

2 Tbsp cummin seeds

2 Tbsp coriander seeds

2 Tbsp paprika

1 tsp mango powder (optional)

1 tsp chilli powder (optional or to taste) pinch of red food colouring (optional, but it looks nice) juice of a lime (or lemon, but lime is better)

about 10 oz good thick yoghurt salt to taste

Other ingredients:

About 1.5 lb chicken,

diced 3-6 cloves garlic,

chopped (to taste – I like loads!) 1 large onion,

very finely chopped Chicken stock or Water Oil or ghee for frying

Method:

Grind the spices and mix with marinade ingredients.

Immerse chicken in marinade and leave in the fridge for 24 hours Heat Oil in a frying pan (skillet!) or wok until very hot Stir fry chicken vigorously for about 5 mins (you may need to do it in 2 batches, depending on the size of your pan)

Remove chicken and keep warm.

Fry onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it; an extra tsp of cummin and coriander may ‘lift’ it a little Simmer until chicken is cooked and Sauce is nice and thick.

Serves 4 with rice.

1 09 2008
Umm Yusuf

Chicken Jalfraizi Recipe

Ingredients
1 Kg. Boneless chicken meat
4 medium sized onions-chopped
4 tomatoes-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste)
3-4 tbs. oil

Instructions

Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
Take a few tea spoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
Serve with rice.
Serving: 4 persons

21 09 2008
Umm Yusuf

Tropical Fruit Compote

Serves 8

1 1/2 cups honey
3 1/2 cups water
1 vanilla bean, split or 1 tablespoon pure vanilla extract
1 ripe medium pineapple, peeled, cored, and diced
10-12 small, ripe, but firm, fresh guavas
1/2 pound fresh cherries
1 grapefruit, halved and thinly sliced

In a 3-quart saucepan, combine the honey and water. Place pan over medium heat and bring to a simmer. Stir until the honey is dissolved, making a thin syrup. Place the vanilla bean in the syrup and reduce heat to low.

Bring another large saucepan of water to a boil. Plunge the guavas into boiling water for a few seconds, then remove and peel. Add the guavas and cherries to the simmering syrup and poach for 15 minutes, stirring gently from time to time. Add the pineapple and continue to poach for another 5 minutes. Turn off heat, and allow the fruit to cool in the syrup.

Remove the vanilla bean, rinse, dry and store. Serve the compote chilled, or at room temperature. Garnish with thinly-sliced grapefruit.

21 09 2008
Umm Yusuf

BBQ BEEF TARTS

Basic Tart Dough

Dough:
1/2 C. margarine
3 oz. cream cheese
1 C. flour

Let margarine and cream cheese soften to room temperature. Mix together. Add flour and mix to form a soft dough. Chill at least 1 hour or overnight.

Form the dough into 30 walnut-size balls. Place each ball of dough in a mini-muffin cup. Press the dough up the sides to shape tarts.

Pierce the shells with a fork and bake empty at 450ºF for 10 to 12 minutes. Or, use one of the following fillings and bake as directed.

BBQ Beef Tarts

1 lb. ground beef
1/2 C. B.B.Q. sauce
1/4 C. chopped onion
2 T. brown sugar
Shredded Cheddar cheese

Brown ground beef and drain. Stir in B.B.Q. sauce, onions, and brown sugar. Cook over medium heat until hot and bubbly. Evenly divide beef mixture into unbaked tart shell. Bake at 350ºF for 25 minutes or until lightly browned. If desired, sprinkle shredded cheese on top 5 minutes before done.

31 10 2008
Ansar

Great stuff, can’t wait to try them all, keep it up folks. Can someone come up with good Daal dishes and deserts like barfi and vermacelli etc.

21 11 2008
najmah

Islander Curry Chicken

Ingredients

Chicken (I like dark pieces stays moist )
lemon juice
adobo
Gharlic powder
minced garlic
lemon pepper
pepper
seasoning salt
chief brand curry powder
coconut milk
onion
green pepper
and scotch bonnet for heat if you like
veg oil

Cut and wash chicken then soak chicken with water and lemon juice for 10-15 min
season chicken with adobo,garlic powder,minced garlic lemon pepper seasoning salt and pepper as well as curry powder a nice amount you want your chicken yellow so a nice coating
let set so seasoning can infuse chicken

take onion and green pepper in chopper and chop till pureed

in a big size pot not deep but wide is better
add a tabltspoon of veg oil

add onion and pepper mix

add curry powder to oil and cook the curry a couple min

add chicken
cook maybe 10 min
then add can of coconut milk
you can add a 1/2 cup of water if you like lots of gravy
and let cook tell chicken is done

24 01 2009
layla

hot water
put water in a kettle or in a pan wait a bit
pour into cup
drink it up

24 01 2009
layla

yess finally delicous food that is halal
i only know how to make hot water
so this will be fun and intersting cant wait to try them

16 02 2009
Umm Yusuf

Scottish Scones

2 cups self-risng flour
1/2 cup milk
2 tsp baking powder
1/4 cup buttter
1 tbsp. sugar
1 large egg beaten
1 tsp. salt

Mix together dry ingredients, blend in liquids, and knead with additional flour. Flatten to one inch and cut out into approximately 12 scones. Bake 10-12 minutes at 450 degrees. Serve with butter and preserves

8 03 2009
virda

hii everyone its the first time i’ve come on this site n im in love wid it, actually i read about it in Al-Jumuah magazine.
i didnt expect a recipe section over here but im glad it is!!!

8 03 2009
virda

This is for ones who love spicy food .
I really like this one as an evening snack , try it and tell me if u like it.

CHILI POTATO RECIPE•

U’ll need :
• 5 Large Potatoes
• 5 tbsp Cornflour
• 2 tbsp Soy Sauce
• 1 tbsp Vinegar
• ½ tsp Sugar
• Salt to taste
• Oil for frying
• ¼ tsp Ajinomoto
• 2 Capsicum (diced)
• 1 Large Onion (diced)
• 1tbsp Red Chili Powder
• 1 tbsp Garlic (chopped)
• 3-4 Green Chilies (slit sideways)

How to make Chili Potato:
• Boil the potatoes until just fork tender. Peel the potatoes and cut them into wedges.
• Coat the potato wedges with cornflour and deep fry until golden brown.
• Heat 2tbsp of oil in a pan rate pan. Add garlic, onions and capsicum to the oil. Stir fry for 10-15 sec.
• Add soy sauce, salt, half-cup water, sugar and ajinomotto to the above. Stir it.
• In a bowl, take 1tbsp cornflour and add a little water to it. Mix it well. Now, add this mixture to the above-made gravy.
• Add vinegar, potatoes and green chili to the above. Mix well and cook it for another 2 minutes.
• Chili Potato is ready to eat. Serve hot.

17 03 2009
Umm Yusuf

Cabbage Rice

INGREDIENTS

1 medium cabbage 1 teacup rice olive oil 1 onion 3 fresh tomatoes, mashed lemon juice of one lemon Salt Pepper

METHOD
Wash the cabbage and cut it in slices. Use a medium size saucepan. Add the onion and saute oil. Add the slices of cabbage and stir. Add 2 cups of water. Add the fresh tomato paste and stir again. Cook for 10 minutes and then add the rice. Cook until the rice is ready and the water is absorbed. Add salt and pepper as you wish. Cabbage rice is served either hot or cold with some lemon juice poured on top.

17 03 2009
Umm Yusuf

Assalaamu Alaikum warahmatullahi wabarakatuhu Virda!

Thanks for stopping by the blog and sharing your delicious recipe. I love spicy food.

6 06 2009
Islam4Parents

Assalamualaikum,

This sounds interesting mashaAllah. A few Malay dishes, sounds yummy :)

We have a recipe section too on our website as its dedicated to Muslim parenting.

JazakAllah khair for your informative website. I am going to browse now inshaAllah.

19 07 2009
Syed Hussain

Real simple and tasty beans and rice.

Ingredients:
-One cup brown rice (or white if you choose, but it won’t be as healthy)
-One can Campbell’s cream of Mushroom soup WITH ROASTED GARLIC
-One can black beans
-One Table Spoon butter
-Additional salt/pepper/garlic powder to taste (optional)

Combine it all in a rice cooker with the approprate amount of water for the rice. (one cup brown rice takes almost 3 cups water). Stir, and let it cook. You’ll probably need to stir it up near then end when most of the water is absorbed, as it’ll still be pretty gooey, and there’ll be water on the surface, but down below it’ll all be absorbed.

13 08 2009
um Suseiwn

Nice blog Masha-Allah, looking forward to what you add next.

11 09 2009
Tracy

All of these recipes sounds delicious. I’m planning to start a muslimah magazine in my area and has ask the sisters in my mosque to share recipes and they promised but are too busy. Can I have permision to use some of these?

11 09 2009
Tracy

Inshallah

31 12 2009
ann

assalamualakum. great website. i’m glad to find such stuff. now here’s a recipe to share:
cut 8 white bread slices into triangles or squares.
fry them. arrange them in a dish.
boil 5 cups whole milk, 1 can evaporated milk, 2 cups sugar( or as you like), 3 green cardamoms. stir occasionally to avoid burning on bottom.
cook till it reaches about 1/3 of its original quantity.
take the cardamoms out and discard.
drop 1 tablesppon of butter into the hot milk mixture. stir.
pour milk mixture over fried bread.
garnish with crushed pistachios and sliced almonds.
refrigerate or eat warm. i like it coldddddddddddd.
ingredient amounts are an estimation. i do not use any recipe for this dessert.
it is called shahi tukrey, from pakistan.

31 12 2009
ann

and one more…………………….
the salad i make in my home………
coleslaw salad
cucumber
lettuce, any kind you like
tomatoes
black pepper
salt
lime
yummmmmmmmmm….coleslaw is the major ingredient here

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