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Post:Que Lan- Image:Hong Ha
Favored for their perfect blend of sour, spicy, aromatic, and sweet flavors from traditional spices, Halal dishes are not only for Muslims but also suitable for all food lovers, offering absolute peace of mind due to the strict and rigorous food inspection process, fresh ingredients, and clean preparation. Travellive introduces delicious Halal dishes for you to discover and enjoy.
1. Gado – Gado
Gado-Gado is a dish combining tropical vegetables with peanut sauce. During the month of prayer, Muslims fast from 6 am to 7 pm, but appetizers like Gado-Gado are still frequently served at lunch. The dish is popular with most vegetarian diners because its main ingredients are stewed cabbage, bean sprouts, and other tropical vegetables mixed in a peanut-flavored sauce.
Diners will pick each item onto their plate, then pour the sauce over it and enjoy. With its vegetarian ingredients, combined with the sourness of pineapple, the freshness of vegetables, and the subtle aroma of sesame, it offers a unique and delicious taste.
Ingredient:
Cucumber: 50g, sliced thinly and lengthwise. Sweet radish: 50g, sliced thinly and lengthwise. Bean sprouts: 50g, blanched. Sliced tofu: 3 pieces. Water spinach: 50g, blanched. Hard-boiled eggs: 2. Round cabbage: 50g, blanched.
Preparation method:
Prepare all the vegetables and serve them with peanut sauce:
Peanut sauce:
Lemongrass: 100g. Onion: 300g. Garlic: 80g. Roasted peanuts: 500g. Dried shrimp: 150g. Red chili peppers: 250g. Cumin powder: 50g. Tamarind juice: 100g. Sugar: 100g. Coconut milk: 200ml
Preparation method:
Sauté lemongrass, onion, garlic, and dried shrimp, then add red chili peppers and mix well. Next, add a little 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 dressing, commonly served for lunch during the Muslim holy month. The sweet and sour taste of pineapple, the crunchiness of cucumber, the mild sweetness of onion and tomato, combined with the nutty aroma of peanuts, create a unique flavor profile.
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 chili: 10g
Preparation method:
Mix all the ingredients in a mixing bowl, add the sugar and finally the white vinegar, and mix well. Arrange on a plate, then garnish with red chili peppers for an eye-catching and appealing presentation.
According to Malaysian chef Samsuddin Bin Ahmad, chefs frequently use vegetables and spices such as lemongrass, chili peppers, dried chilies, and plenty of coconut milk and tomato sauce in their cooking, creating a diverse range of flavors—sour, spicy, sweet, and aromatic—in Halal dishes.
3. Chicken Satay and Beef Satay
Satay is a famous dish found everywhere in Malaysia, primarily made with chicken and beef, and even rabbit meat. Satay is simply sliced meat skewered onto sticks, marinated with herbs and spices, and then grilled. It's served with pressed rice, peanut sauce, cucumber, and onions. Satay is often served as an appetizer, perfect for those with a sweet tooth. The fragrant, golden-brown skewers of satay, beautifully presented on banana leaves alongside the pristine white rice, create a rustic yet familiar sight.
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. Red onion: 150g, cut into cubes.
Preparation method:
Mix all the ingredients in a bowl, then place all the meat in the bowl and let it marinate for one day before use to allow the meat to absorb the flavors. Place the meat on skewers and begin grilling until cooked through. The dish will be enjoyed with seasonings and peanut sauce.
4. Ayam Masak Merah
This is a chicken stew with a sweet and spicy sauce. The rich, creamy sauce is considered the soul of the dish, combining with vegetables and blending perfectly with each piece of chicken that has been carefully marinated. Ayam Masak Merah ensures sufficient richness from plant-based ingredients while retaining the characteristic mild sweetness of coconut milk. A large amount of traditional spices are used in the preparation, along with the chef's flexible use of quantities, giving the dish an attractive appearance that sparks curiosity and excitement. Beyond the basic ingredients for spiciness, the distinctive aromas of chili peppers, turmeric, ginger, garlic, star anise, cinnamon, and pandan leaves leave a strong impression on diners with their lingering, intense flavor.
Ingredient:
Chicken: 1kg. Dried chili peppers: 50g. Small onions: 50g. Fresh turmeric: 20g. Fresh ginger: 50g. Red chili powder: 50g. Lemongrass: 50g. Garlic: 20g. Cooking oil: 100g. Shallots: 100g. Cinnamon: 3 pieces. Pandan leaves: 10g. Star anise: 3 pieces. Pureed tomatoes: 100g
Preparation method:
Marinate the chicken with salt, ginger, garlic, turmeric, and chili peppers, then fry the chicken and set it aside. Next, mix dried chili peppers, small onions, fresh turmeric, fresh ginger, lemongrass, and shallots together. Heat a pan and add a little oil, then sauté cinnamon, pandan leaves, and star anise, mixing well and adding enough water. Bring to a boil, then add the pureed tomatoes. Add salt and sugar to taste, then add the fried chicken and mix with the sauce to absorb the flavors. Finally, season the chicken sauce to taste and enjoy with white rice or tomato rice.
Additional information:
Sunway Hanoi is the first 4-star international standard hotel in Vietnam with a Halal-certified restaurant. No need to travel far; you can discover the cuisine of beautiful Malaysia right in the capital city at Allante restaurant, located on the 1st floor of Sunway Hanoi Hotel, 19 Pham Dinh Ho Street, Hanoi - Tel: 04. 3971 3888.
