Ste Magazine

Author: Ste Magazine

  • Kimchi Recipe

    Kimchi Recipe

    Kimchi Recipe

    Kimchi at glance: Kimchi, a fermented vegetable dish typically made with cabbage and radishes, is renowned for its unique flavor, health benefits, and versatility. It’s often used as a side dish, in stews, or even in fusion dishes like kimchi burgers and kimchi tacos. The following is the halal Kimchi Recipe.

    Ingredients:

    • 1 medium napa cabbage
    • 1/4 cup sea salt
    • 4 cups water
    • 1 tablespoon grated ginger
    • 1 tablespoon minced garlic
    • 2 tablespoons sugar
    • 2 tablespoons Korean red pepper flakes (Gochugaru)
    • 4 green onions, chopped
    • 1 small carrot, julienned
    • 1 small daikon radish, julienned
    • 2 tablespoons fish sauce (halal-certified) or soy sauce for a vegetarian option

    Instructions:

    1. Cut the napa cabbage into quarters and soak in salted water for 2 hours.
    2. Rinse the cabbage thoroughly and drain.
    3. In a bowl, mix the ginger, garlic, sugar, and red pepper flakes to create the paste.
    4. Add green onions, carrot, and daikon radish to the paste.
    5. Rub the paste mixture onto each cabbage leaf.
    6. Pack the cabbage tightly into a jar, pressing down to release some liquid.
    7. Leave the jar at room temperature for 1-2 days to ferment, then refrigerate.
  • Kung Pao Chicken (宫保鸡丁) Recipe

    Kung Pao Chicken (宫保鸡丁) Recipe

    Kung Pao Chicken (宫保鸡丁) Recipe

    Kung Pao Chicken (宫保鸡丁) at glance: A spicy, stir-fried dish made with chicken, peanuts, vegetables, and chili peppers. Originating from the Sichuan province, it’s known for its bold flavors and crunchy texture.

    Ingredients:

    • 2 boneless, skinless chicken breasts, diced
    • 2 tablespoons soy sauce (halal-certified)
    • 1 tablespoon rice wine vinegar (instead of Shaoxing wine)
    • 1 tablespoon cornstarch
    • 2 tablespoons vegetable oil
    • 1/2 cup unsalted roasted peanuts
    • 4-6 dried red chilies
    • 2 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 1/2 cup chopped green onions

    Sauce:

    • 2 tablespoons soy sauce (halal-certified)
    • 1 tablespoon hoisin sauce (halal-certified)
    • 1 tablespoon rice vinegar
    • 1 tablespoon sugar
    • 1 tablespoon cornstarch
    • 1/2 cup water

    Instructions:

    1. Marinate the Chicken:
      • In a bowl, combine the diced chicken with 2 tablespoons soy sauce, rice wine vinegar, and 1 tablespoon cornstarch. Mix well and let it marinate for at least 15 minutes.
    2. Prepare the Sauce:
      • In a separate bowl, mix the sauce ingredients: 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 tablespoon cornstarch, and 1/2 cup water. Stir until the cornstarch is fully dissolved.
    3. Cook the Chicken:
      • Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until it is cooked through and slightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
    4. Stir-Fry the Aromatics:
      • In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the dried red chilies and stir-fry for about 30 seconds until they start to darken but not burn.
      • Add the minced garlic and ginger, stir-fry for another 30 seconds until fragrant.
    5. Combine and Cook:
      • Return the cooked chicken to the wok. Add the sauce mixture and stir continuously until the sauce thickens and evenly coats the chicken, about 2-3 minutes.
      • Add the peanuts and chopped green onions. Stir-fry for another minute to combine all the flavors.
    6. Serve:
      • Transfer the Kung Pao Chicken to a serving dish and serve hot with steamed rice.

    Tips:

    • Adjust the number of dried red chilies according to your spice tolerance.
    • Make sure all ingredients, especially soy sauce and hoisin sauce, are halal-certified.
    • You can add vegetables like bell peppers or zucchini for extra flavor and nutrition.

    Enjoy your delicious and halal Kung Pao Chicken!

  • Mapo Tofu (麻婆豆腐) Recipe

    Mapo Tofu (麻婆豆腐) Recipe

    Mapo Tofu (麻婆豆腐) Recipe

    Mapo Tofu (麻婆豆腐) at glance: Mapo Tofu (麻婆豆腐) is a classic dish from the Sichuan province of China, known for its bold, spicy, and numbing flavors. It consists of tender tofu cubes cooked in a spicy, flavorful sauce made with doubanjiang (spicy fermented bean paste), ground meat, garlic, ginger, and Sichuan peppercorns. The dish is characterized by its rich, umami taste and the distinctive numbing sensation from the Sichuan peppercorns.

    Ingredients:

    • 1 block (14 ounces) firm tofu, cubed
    • 1/4 pound ground beef (or ground chicken for a halal option)
    • 2 tablespoons vegetable oil
    • 2 cloves garlic, minced
    • 1 tablespoon ginger, minced
    • 2 tablespoons fermented black beans, rinsed and mashed
    • 1 tablespoon doubanjiang (spicy bean paste)
    • 1 cup chicken broth
    • 1 tablespoon soy sauce
    • 1 teaspoon sugar
    • 1 tablespoon cornstarch mixed with 2 tablespoons water
    • 1 teaspoon Sichuan peppercorns, toasted and ground
    • 2 green onions, chopped

    Instructions:

    1. Heat oil in a wok or skillet over medium heat. Add garlic, ginger, black beans, and doubanjiang, and stir-fry for a minute.
    2. Add the ground meat and cook until browned.
    3. Add tofu, chicken broth, soy sauce, and sugar. Simmer for 5-7 minutes.
    4. Stir in the cornstarch mixture and cook until the sauce thickens.
    5. Sprinkle with Sichuan peppercorns and green onions before serving.
    6. Serve hot with steamed rice.
  • Lemon Chicken (柠檬鸡) Recipe

    Lemon Chicken (柠檬鸡) Recipe

    Lemon Chicken (柠檬鸡) at glance: A popular dish made with boneless chicken pieces that are battered, deep-fried, and then coated with a tangy lemon sauce. It’s a delicious alternative to sweet and sour pork and is suitable for a halal diet.

    Ingredients:

    • 2 boneless, skinless chicken breasts, thinly sliced
    • 1/2 cup cornstarch
    • 2 eggs, beaten
    • Vegetable oil for frying

    Lemon Sauce:

    • 1/2 cup lemon juice
    • 1/4 cup sugar
    • 1 tablespoon cornstarch
    • 1 cup water
    • 1 tablespoon soy sauce
    • 1 tablespoon honey

    Instructions:

    1. Dredge the chicken slices in cornstarch, dip in beaten eggs, and dredge again in cornstarch.
    2. Heat oil in a skillet over medium-high heat. Fry the chicken slices until golden and crispy, then drain on paper towels.
    3. In a saucepan, mix lemon juice, sugar, cornstarch, water, soy sauce, and honey. Cook over medium heat until the sauce thickens.
    4. Pour the sauce over the fried chicken and toss to coat evenly.
    5. Serve hot with steamed rice and garnish with lemon slices.
  • Dim Sum (点心): Steamed Chicken Dumplings (鸡肉蒸饺) Recipe

    Dim Sum (点心): Steamed Chicken Dumplings (鸡肉蒸饺) Recipe

    Dim Sum (点心): Steamed Chicken Dumplings (鸡肉蒸饺) Recipe

    Dim Sum (点心) at glance: A collection of small, bite-sized dishes served in steamer baskets or on small plates. Popular items include dumplings, buns, rolls, and desserts. Often enjoyed as a brunch, dim sum has a wide variety of flavors and textures.

    Ingredients:

    For the Dumpling Dough:

    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 3/4 cup boiling water
    • 1 tablespoon vegetable oil

    For the Filling:

    • 1/2 pound ground chicken
    • 1/4 cup finely chopped water chestnuts
    • 2 green onions, finely chopped
    • 1 tablespoon soy sauce
    • 1 tablespoon sesame oil
    • 1 teaspoon grated ginger
    • 1 garlic clove, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon white pepper
    • 1 tablespoon cornstarch

    For the Dipping Sauce:

    • 1/4 cup soy sauce
    • 1 tablespoon rice vinegar
    • 1 teaspoon sesame oil
    • 1 teaspoon chili oil (optional)
    • 1 teaspoon sugar
    • 1 clove garlic, minced
    • 1 teaspoon finely chopped green onion

    Instructions:

    1. Make the Dough:
      • In a large bowl, mix the flour and salt.
      • Gradually add the boiling water, stirring with a fork or chopsticks until the mixture forms small clumps.
      • Add the vegetable oil and knead the dough until smooth and elastic, about 5-7 minutes.
      • Cover with a damp cloth and let it rest for at least 30 minutes.
    2. Prepare the Filling:
      • In a bowl, combine the ground chicken, water chestnuts, green onions, soy sauce, sesame oil, ginger, garlic, salt, white pepper, and cornstarch. Mix well until all ingredients are evenly distributed.
    3. Assemble the Dumplings:
      • Roll the dough into a long log and cut it into small, equal pieces (about 1 inch each).
      • Roll each piece into a ball, then flatten with your palm to form a small disc.
      • Use a rolling pin to roll each disc into a thin circle, about 3 inches in diameter.
      • Place a teaspoon of filling in the center of each dough circle.
      • Fold the dough over the filling to create a half-moon shape and pinch the edges to seal. You can pleat the edges for a traditional look.
    4. Steam the Dumplings:
      • Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
      • Arrange the dumplings in the steamer basket, making sure they are not touching each other.
      • Steam over boiling water for 10-12 minutes, or until the dumplings are cooked through.
    5. Prepare the Dipping Sauce:
      • In a small bowl, mix together soy sauce, rice vinegar, sesame oil, chili oil (if using), sugar, garlic, and green onion.
    6. Serve:
      • Serve the steamed dumplings hot with the dipping sauce on the side.

    Enjoy your delicious and halal chicken dim sum!

  • Peking Duck (北京烤鸭) Recipe

    Peking Duck (北京烤鸭) Recipe

    Peking Duck (北京烤鸭) Recipe

    Peking Duck (北京烤鸭) at glance: A famous Beijing dish known for its crispy skin and tender meat. It’s traditionally served with thin pancakes, hoisin sauce, and sliced scallions.

    Ingredients:

    • 1 whole duck (about 5-6 pounds)
    • 2 tablespoons honey
    • 2 tablespoons soy sauce
    • 1 tablespoon Chinese five-spice powder
    • 2 tablespoons rice vinegar
    • 1 cup boiling water

    For Serving:

    • Mandarin pancakes
    • Hoisin sauce
    • Sliced scallions

    Instructions:

    1. Clean the duck and pat dry. Rub the duck inside and out with the five-spice powder.
    2. Mix honey, soy sauce, and rice vinegar. Brush the mixture over the duck.
    3. Hang the duck in a cool, dry place for several hours or overnight to dry the skin.
    4. Preheat the oven to 375°F (190°C). Place the duck on a rack in a roasting pan.
    5. Pour boiling water into the pan (about 1 inch deep). Roast the duck for about 1.5 to 2 hours, or until the skin is crispy and the meat is cooked through.
    6. Carve the duck into thin slices. Serve with mandarin pancakes, hoisin sauce, and scallions.
  • Es Teler Recipe

    Es Teler Recipe

    Es Teler Recipe

    Es Teler at glance: A refreshing Indonesian fruit cocktail dessert made with a mix of avocado, coconut, jackfruit, and a sweet coconut milk syrup. It’s a popular treat in many Indonesian restaurants abroad.

    Ingredients:

    • 1 avocado, diced
    • 1 young coconut, flesh scooped
    • 1 cup jackfruit, sliced
    • 1/2 cup condensed milk
    • 1/2 cup coconut milk
    • 1/4 cup sugar
    • 2 cups crushed ice

    Instructions:

    1. In a bowl, mix the condensed milk, coconut milk, and sugar until dissolved.
    2. In serving glasses, add the avocado, coconut flesh, and jackfruit.
    3. Pour the milk mixture over the fruits.
    4. Add crushed ice on top and serve immediately.
  • Sambal Oelek Recipe

    Sambal Oelek Recipe

    Sambal Oelek Recipe

    Sambal:at glance This spicy chili paste is a staple in Indonesian cuisine. There are many variations, but sambal oelek and sambal matah are especially popular internationally.

    Ingredients:

    • 20 red chilies
    • 5 cloves garlic
    • 1 tbsp vinegar
    • 1 tsp salt
    • 1 tsp sugar

    Instructions:

    1. Blend the chilies and garlic into a smooth paste.
    2. Add vinegar, salt, and sugar. Mix well.
    3. Store in a jar and use as a condiment.
  • Fried Tempe Recipe

    Fried Tempe Recipe

    Fried Tempe Recipe

    Tempe at glance: A fermented soybean product that is incredibly versatile. Tempeh is high in protein and has become popular among vegetarians and vegans worldwide.

    Ingredients:

    • 1 block tempeh, sliced
    • 3 cloves garlic, minced
    • 2 tbsp soy sauce
    • 1 tbsp sweet soy sauce (kecap manis)
    • 1 tbsp lime juice
    • 1 tsp ground coriander
    • 1 tsp turmeric powder
    • 1 tbsp vegetable oil

    Instructions:

    1. Mix the garlic, soy sauce, sweet soy sauce, lime juice, coriander, turmeric, and oil in a bowl.
    2. Add the tempeh slices and marinate for at least 30 minutes.
    3. Heat oil in a pan and fry the tempeh until golden brown on both sides.
    4. Serve as a side dish or snack.
  • Pempek Recipe

    Pempek Recipe

    Pempek Recipe

    Pempek at glance: A fish cake delicacy from Palembang, usually made from mackerel and tapioca. It’s often served with a sweet and sour vinegar sauce called cuko.

    Ingredients:

    • 1 lb mackerel fillet, minced
    • 1 cup tapioca flour
    • 2 cloves garlic, minced
    • 1 egg
    • 1 tsp salt
    • 1/2 tsp sugar
    • Water, as needed

    Sauce (Cuko):

    • 2 cups water
    • 1/2 cup palm sugar
    • 4 cloves garlic
    • 5-6 bird’s eye chilies
    • 2 tbsp tamarind paste
    • Salt to taste

    Instructions:

    1. Mix the minced mackerel, tapioca flour, garlic, egg, salt, and sugar. Add water as needed to form a dough.
    2. Shape the dough into oval patties or cylinders.
    3. Boil the patties in water until they float. Remove and set aside.
    4. For the sauce, blend the garlic and chilies. Boil water, palm sugar, and tamarind paste until the sugar dissolves. Add the garlic and chili mixture. Simmer until thickened.
    5. Serve the pempek with the sauce on the side.