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Favored by the perfect combination of sour, spicy, aromatic, sweet flavors from traditional spices, dishes considered Halal are not only for Muslims but also suitable for all culinary enthusiasts, bringing absolute peace of mind when enjoying thanks to the strict and rigorous food inspection process, fresh ingredients, clean processing... Travellive introduces delicious Halal dishes for you to discover and enjoy.
1. Gado – Gado
Gado – Gado is a dish that combines tropical vegetables with peanut sauce. During the month of prayer, Muslims abstain from eating and drinking from 6am to 7pm, but appetizers like Gado – Gado are still often used for lunch. The dish is favored by most vegetarian diners because the main ingredients are stewed cabbage, bean sprouts, and some other tropical vegetables mixed in peanut sauce.
Diners will pick up each dish on their plate, then pour the sauce over it and enjoy. With pure vegetarian ingredients, mixed with the sour taste of pineapple, the coolness of vegetables, and the faint aroma of sesame, it brings a strange taste to the diners.
Ingredient:
Cucumber: 50g, thinly sliced. Sweet radish: 50g, thinly sliced. Bean sprouts: 50g, blanched. Sliced tofu: 3 pieces. Water spinach: 50g, blanched. Boiled eggs: 2. Round cabbage: 50g, blanched.
How to prepare:
Prepare all the vegetables and serve with peanut sauce:
Peanut sauce:
Lemongrass: 100g. Onion: 300g. Garlic: 80g. Roasted peanuts: 500g. Dried shrimp: 150g. Red chili: 250g. Cumin powder: 50g. Tamarind juice: 100g. Sugar: 100g. Coconut milk: 200ml
How to prepare:
Stir-fry lemongrass, onion, garlic, and dried shrimp and then add red chili and mix well. Next, add tamarind juice, cumin powder, and roasted peanuts and cook until the mixture thickens. Finally, add sugar and coconut milk to the sauce to taste.
2. Jelatah
Like Gado – Gado, Jelatah is a combination of traditional salad with vinegar, commonly used for lunch during the Muslim prayer month. The sweet and sour taste of pineapple, the crunchy texture of cucumber, the mild sweetness of onion and tomato combined with the fragrant taste of peanuts bring a new flavor in every emotion.
Ingredient:
Cucumber: 50g Sliced. Pineapple: 150g Sliced. Onion: 50g Sliced. Tomato: 30g Sliced and seeded. Crispy peanuts: 30g. Raw sugar: 15g. White vinegar: 20ml. Red pepper: 10g
How to prepare:
Mix all ingredients in a mixing bowl, add sugar and finally white vinegar and mix well. Arrange on a plate, then decorate with red chili on top to create eye-catching and attractive color.
According to Malaysian chef, Mr. Samsuddin Bin Ahmad: Chefs often use vegetables, spices such as lemongrass, chili, dried chili... and lots of coconut milk, tomato sauce in processing to create a multi-colored, multi-flavored, sour, spicy, sweet, and fragrant flavor in delicious Halal dishes.
3. Chicken Satay and Beef Satay
Satay is a famous dish found everywhere in Malaysia with the main ingredients being chicken and beef, even rabbit meat. Satay is simply sliced meat skewered on sticks, marinated with herbs, spices, and grilled. Served with Satay are pressed rice, peanut sauce, cucumber and onion... Satay is often used as an appetizer, suitable for those with a sweet tooth. The fragrant Satay skewers, golden brown, stand out on banana leaves with pieces of pure white rice, looking rustic and familiar.
Ingredient:
Meat (beef or chicken): 500g
Cumin powder: 30g. Coriander powder: 30g. Turmeric powder: 30g. Lemongrass: 30g. Red onion: 30g. Palm sugar: 100g. Salt: 20g. Rice: 200g cut into cubes. Cucumber: 150g cut into cubes. Purple onion: 150g cut into cubes
How to prepare:
Mix all the ingredients in a bowl, then put all the meat in the mixing bowl, leave for 1 day before using so that the meat is marinated and absorbs enough spices. Place the meat on skewers and start grilling. The dish will be enjoyed with spices and peanut sauce.
4. Ayam Masak Merah
This is a chicken dish braised in a sweet and spicy sauce. The rich sauce mixture is considered the soul of the dish when combined with vegetables, mixed in each piece of chicken that has been carefully marinated. Ayam Masak Merah still ensures enough fatty taste from plants while still having the characteristic sweet and mild taste of coconut water. A large amount of traditional spices are used to prepare the dish along with the flexibility in quantity in the chef's preparation, giving the dish an attractive appearance, arousing curiosity and excitement. In addition to the basic ingredients to create spiciness, the characteristic aroma such as chili, turmeric, ginger, garlic, star anise, cinnamon, pandan leaves... creates a strong impression on diners with its passionate and lasting flavor.
Ingredient:
Chicken: 1kg. Dried chili: 50g. Small onion: 50g. Fresh turmeric: 20g. Fresh ginger: 50g. Red chili: 50g. Lemongrass: 50g. Garlic: 20g. Cooking oil: 100g. Shallot: 100g. Cinnamon: 3 pieces. Pandan leaves: 10g. Star anise: 3 pcs. Pureed tomatoes: 100g
How to prepare:
Marinate the chicken with salt, ginger, garlic, turmeric and chili, then fry the chicken and set aside. Next, mix the dried chili, small onion, fresh turmeric, fresh ginger, lemongrass, shallots into a mixture. Heat the pan and pour in a little oil and stir in cinnamon, pandan leaves and star anise, mix well and add enough water. Boil for a while then add the pureed tomatoes. Add salt and sugar to taste then add the fried chicken and mix with the gravy to absorb the spices. Finally, season the chicken gravy to taste and enjoy with white rice or tomato rice.
More information:
Sunway Hanoi is the first international 4-star hotel in Vietnam with a Halal restaurant. You don't have to go far to discover the cuisine of the beautiful country of Malaysia right in the capital when you come to Allante restaurant, 1st floor, Sunway Hanoi Hotel, 19 Pham Dinh Ho, Hanoi - Tel: 04. 3971 3888.
