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SQUID FRY (MASALA) | SOTONG MASALA CURRY RECIPE

SQUID FRY (MASALA) | SOTONG MASALA CURRY RECIPE

INGREDIENTS:

  • 400gms – Squid/Sotong
  • 5 Large – Onions
  • 5 – Green Chilies
  • 3 Large – Tomatoes
  • 1 tbsp – Ginger-Garlic Paste
  • 3 tbsp – Oil
  • 1 tsp – Cumin Seeds
  • 1/2 tsp – Mustard Seeds
  • 6 to 7 – Curry Leaves
  • 2 tsp – Red Chili Powder
  • 5 tsp – Turmeric Powder
  • 2 tsp – Coriander Seeds Powder
  • To Taste – Salt
  • 4 tbsp – Chopped Coriander,Mint Leaves

 

METHOD:

  1. Wash and chop sotong or squid in medium size pieces, marinate it with 1 tsp turmeric powder, 1 tsp salt for 15 to 20 mins or until required. Before adding to curry rinse 2-3 times in water.
  2. Peel and slice onion, slit green chilies, chop tomato and coriander, mint leaves.
  3. In a wok or pan heat oil add cumin, mustard seeds and allow to splutter. Add curry leaves, onion, green chilies, ginger-garlic pasteand saute until onion becomes soft.

 

  1. Once onions becomes soft and brown add red chili, turmeric and coriander seeds powdersand cook for 2 minutes in slow flame.

 

  1. Add chopped tomatoes mix well, cover and cook until tomato gets mashed.

 

  1. Once tomato gets mashed fully add rinsed squid and mix well, cover and cook for 5 minutes in medium flame.

 

  1. Add salt mix well, cover and cook again (don’t add any water) for 12 to 15 mins in slow to medium flame or until oil floats on top and gravy becomes thick, stir in regular inteverals. Add coriander and mint leaves mix, cover and keep aside for 10 minutes before serving.

 

 

STRAWBERRY DAIFUKU (ICHIGO DAIFUKU)

STRAWBERRY DAIFUKU (ICHIGO DAIFUKU)

Bahan2

6 biji strawberry
150gm inti kacang merah (saya guna yg ready made)
100gm tepung beras mochiko/shiratamako(glutinous rice flour)
(boleh pakai tepung pulut campur dgn sdkt tepung gandum untuk mengelakkannye terlalu kenyal ketika  dimakan)
150ml air
2 sudu besar gula
tepung jagung (sbg dust)

Cara2

  • basuh buah strawberry dan lapkn buah trsebut sehingga kering kmdn salutkan dgn inti kacang merah..
  • gaulkan air dan tepung beras pulut dan gula ke dalam mangkuk…
  • (kaedah asal masukkan dlm microwave atau kukus…tp sbb saya xde equipment2 tersebut jadi saya masak atas api je..)
  • masukkan dalam periuk dan hidupkan api perlahan…sentiasa kacau spy ia tidak berkerak..
  • kacau sehingga adunan bertukar dr putih ke jernih…(transparent)..stelah jernih tutupkan api..
  • taburkan tepung jagung ke atas dulang 
  • pindahkan adunan tepung beras td ke atas taburan tepung jagung dan balik2kannye bagi mengelakkan ia melekit2..
  • bahagikan adunan kpd 6 bahagian menggunakan silicone spatula (spy xmelekit2 kat senduk)
  • kmdn salutkan tpung tersbut pada strawberry yg tlh disalut inti kacang merah…bunjutkan hujungnye bagi membuatkan tepungnye bercantum dan golek lg atas tpg jagung bg mengelakkannye dr melekit..
  • ulang proses yg sama pd adunan tepung yg lain..
  • siap dan boleh dihidang.

 

KUNG PAO FILLET IKAN BERSAMA CILI KERING DAN DAUN BAWANG

KUNG PAO FILLET IKAN BERSAMA CILI KERING DAN DAUN BAWANG

BAHAN-BAHAN:
Bahan Perapan ikan:

  • 300gm isi ikan dory ] potong 2-3cm
  • 1 sudu makan putih telur ] pukul perlahan
  • 1/4 sudu teh serbuk lada sulah
  • 2 sudu makan tepung jagung

Bahan Sos:

  • 1/2 sudu teh serbuk cili
  • 1 sudu makan kicap
  • 3 sudu makan air
  • 1 sudu makan tepung jagung
  • 1 sudu teh gula
  • Sedikit garam jika perlu\

Bahan-bahan lain:

  • 4 ulas bawang putih ] cincang kasar
  • 4 pokok daun bawang ] potong 2-3cm
  • 5 tangkai cili kering ] potong 2cm
  • 1/2 sudu teh perasa ikan bilis

CARA MEMASAK:

  1. Untuk perapan ikan, masukkan ikan bersama bahan  perapan yang lain dalam mangkuk.
  2. Gaul rata dan perap lebih kurang 10-15 minit.
  3. Sementara itu masukkan semua  bahan sos ke dalam mangkuk, kacau rata dan ketepikan.
  4. Panaskan minyak,  goreng ikan sehingga bertukar warna kuning keemasan. Angkat dan toskan di atas tisu dapur.
  5. Menggunakan kuali lain, panaskan sedikit minyak masak. Goreng cili kering bersama bawang putih hingga wangi.
  6. Masukkan bahan sos, kacau rata hingga sos sedikit pekat.
  7. Kecilkan api, masukkan isi ikan yang telah digoreng tadi bersama daun bawang.
  8. Tutup api, dan gaul rata.
  9. Angkat dan sedia dihidangkan panas-panas.

 

NASU DENGAKU (GRILLED MISO GLAZED EGGPLANT)

NASU DENGAKU (GRILLED MISO GLAZED EGGPLANT)

Ingredients

Grilled Eggplant

  • 4 small Eggplants – cut in half lengthwise
  • Vegetable oil for brushing
  • Toasted Sesame seeds
  • Bonito Flakes (optional)

Dengaku Sauce

  • 1 tablespoon Sugar
  • 1 tablespoon Mirin
  • 1 tablespoon Cooking Sake
  • 3 tablespoon Miso
  • 1 teaspoon Grated Ginger
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Water

Instructions

  1. Slice the eggplant in half lengthwise and score a criss-cross pattern into them to help retain the sauce.
  2. Brush the eggplant surface with oil and place onto a grill pan over stovetop (and cover) or in a toaster oven until the tops are a dark brown and the eggplant is cooked when you can pierce through easily with a skewer. It takes about 10 minutes for small eggplant in a toaster oven or 5-10 minutes on the grill pan.
  3. Give the sliced sides a good coating of Dengaku sauce then put under the toaster oven to get a little caramelization (be careful, this sauce will burn quickly).
  4. Garnish with sesame seeds/bonito flakes/spring onion. Serve immediately with rice.

Dengaku sauce

  1. Place all the ingredients in a small pan, and stir over low heat. Adjust the consistency by adding drops of water. It should not be too runny, but should flow thickly, rather like a thick ketchup.

 

Berkat Air Sembahyang

Berkat Air Sembahyang

Bagi anda yang beragama Islam, ada pasti tahu  manfaat yang tersembunyi di sebalik kewajipan menunaikan solat. Orang yang rajin menunaikan solat lima waktu dalam sehari, pasti kulit wajahnya akan kelihatan lebih bersinar. Setiapkali mahu bersolat, anda pasti akan membersihkan muka, lima kali dalam sehari sehingga kebersihan kulit wajah akan terjaga dan terhindar daripada masalah-masalah kulit lainnya