Ste Magazine

Category: ASMR

  • Ramen Recipe

    Ramen Recipe

    Ramen Recipe

    Ramen: This Japanese noodle soup has captivated food lovers worldwide. Ramen consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and topped with ingredients like sliced pork, nori, menma, and scallions. The following is the halal Ramen Recipe.

    Ingredients:

    • 4 cups chicken broth (ensure halal certification)
    • 1 cup water
    • 2 cloves garlic, minced
    • 1-inch piece of ginger, grated
    • 2 tablespoons soy sauce (ensure halal certification)
    • 1 tablespoon miso paste (optional)
    • 200g ramen noodles
    • Halal chicken breast or thigh, sliced
    • Soft-boiled eggs (optional)
    • Toppings: sliced green onions, nori sheets, corn, spinach, mushrooms

    Instructions:

    1. In a large pot, combine the chicken broth, water, garlic, ginger, soy sauce, and miso paste. Bring to a simmer.
    2. Add the sliced chicken to the broth and cook until tender, about 10 minutes.
    3. Cook the ramen noodles according to package instructions, then drain.
    4. Divide the cooked noodles among bowls and pour the hot broth over them.
    5. Top with the cooked chicken, soft-boiled eggs (if using), and your choice of toppings.
    6. Serve hot.
  • Sushi Recipe

    Sushi Recipe

    Sushi Recipe

    Sushi: This iconic Japanese dish, consisting of vinegared rice paired with various ingredients such as raw fish, vegetables, and sometimes tropical fruits, is a global favorite. Sushi comes in many forms, including nigiri, sashimi, maki, and temaki. The following is the halal Sushi Recipe.

    Ingredients:

    • 2 cups sushi rice
    • 2 cups water
    • 1/2 cup rice vinegar
    • 2 tablespoons sugar
    • 1 tablespoon salt
    • Nori sheets (seaweed)
    • Halal-certified cooked seafood (e.g., shrimp, crab, smoked salmon)
    • Cucumber, avocado, and other vegetables
    • Soy sauce (ensure halal certification)
    • Pickled ginger
    • Wasabi (optional)

    Instructions:

    1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 2 cups of water.
    2. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
    3. Once the rice is cooked, transfer it to a wooden or plastic container and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
    4. Place a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
    5. Arrange the halal seafood and vegetables in a line across the center of the rice.
    6. Roll the sushi tightly using the mat, then slice into bite-sized pieces with a sharp knife.
    7. Serve with soy sauce, pickled ginger, and wasabi.
  • Tteokbokki Recipe

    Tteokbokki Recipe

    Tteokbokki Recipe

    Tteokbokki at glance: Tteokbokki is a spicy and slightly sweet dish made from chewy rice cakes, fish cakes, and a spicy gochujang-based sauce. It’s a popular street food in Korea that has found fans internationally due to its distinct texture and bold flavors. The following is the halal Tteokbokki Recipe.

    Ingredients:

    • 500g Korean rice cakes (tteok)
    • 2 cups water
    • 2 tablespoons gochujang
    • 1 tablespoon sugar
    • 1 tablespoon soy sauce
    • 2 cloves garlic, minced
    • 2 green onions, chopped
    • 1 boiled egg (optional)
    • 1 fish cake sheet, sliced (halal-certified)

    Instructions:

    1. Soak the rice cakes in water for about 10 minutes if they are hard.
    2. In a pot, combine water, gochujang, sugar, soy sauce, and garlic. Bring to a boil.
    3. Add the rice cakes and fish cake slices to the pot. Cook for about 10 minutes until the sauce thickens and the rice cakes are soft.
    4. Stir in the green onions and cook for an additional 2 minutes.
    5. Serve hot, optionally topped with a boiled egg.
  • Korean Fried Chicken Recipe

    Korean Fried Chicken Recipe

    Korean Fried Chicken Recipe

    Korean Fried Chicken at glance: Known for its crispy skin and juicy meat, Korean fried chicken is often double-fried and coated in a variety of flavorful sauces. Its unique preparation method has made it a popular dish in many parts of the world. The following is the halal Korean Fried Chicken Recipe.

    Ingredients:

    • 1kg chicken wings or drumettes (halal)
    • 1 cup flour
    • 1/2 cup cornstarch
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • Oil for frying

    Sauce Ingredients:

    • 1/4 cup gochujang
    • 1/4 cup ketchup
    • 1/4 cup honey
    • 2 tablespoons soy sauce
    • 2 cloves garlic, minced

    Instructions:

    1. Mix flour, cornstarch, salt, and pepper in a bowl.
    2. Dredge the chicken pieces in the flour mixture.
    3. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry chicken in batches until golden brown and crispy, about 10-15 minutes. Drain on paper towels.
    4. In a saucepan, mix gochujang, ketchup, honey, soy sauce, and garlic. Cook over medium heat until the sauce thickens.
    5. Toss the fried chicken in the sauce until fully coated.
  • Bulgogi Recipe

    Bulgogi Recipe

    Bulgogi Recipe

    Bulgogi at glance: Bulgogi, which means “fire meat,” is a dish of thinly sliced marinated beef or pork, grilled to perfection. Its sweet and savory marinade makes it a hit in many countries, often served in Korean BBQ restaurants. The following is the halal Bulgogi Recipe.

    Ingredients:

    • 500g thinly sliced beef rib-eye or sirloin (halal)
    • 1/4 cup soy sauce
    • 2 tablespoons sugar
    • 2 tablespoons sesame oil
    • 4 cloves garlic, minced
    • 1 tablespoon grated pear
    • 1/4 teaspoon black pepper
    • 1 onion, sliced
    • 2 green onions, chopped
    • 1 tablespoon sesame seeds

    Instructions:

    1. In a bowl, mix soy sauce, sugar, sesame oil, garlic, grated pear, and black pepper to make the marinade.
    2. Add the beef slices, onion, and green onions to the marinade. Mix well and let it sit for at least 30 minutes.
    3. Heat a grill or a skillet over medium-high heat and cook the marinated beef until it’s fully cooked.
    4. Sprinkle with sesame seeds before serving.
  • Bibimbap Recipe

    Bibimbap Recipe

    Bibimbap Recipe

    Bibimbap at glance: Bibimbap is a mixed rice dish topped with various vegetables, meats, a fried egg, and gochujang (Korean chili paste). It’s both visually appealing and delicious, making it a favorite in Korean restaurants worldwide. The following is the halal Bibimbap Recipe.

    Ingredients:

    • 2 cups cooked white rice
    • 1 cup spinach, blanched
    • 1 cup bean sprouts, blanched
    • 1 carrot, julienned and sautéed
    • 1 zucchini, julienned and sautéed
    • 1/2 cup shiitake mushrooms, sautéed
    • 200g ground beef or chicken (halal), cooked with soy sauce and sugar
    • 2 eggs, fried sunny-side-up
    • 2 tablespoons gochujang (Korean chili paste)
    • 1 teaspoon sesame oil
    • Sesame seeds for garnish

    Instructions:

    1. Place cooked rice in bowls.
    2. Arrange spinach, bean sprouts, carrot, zucchini, mushrooms, and meat on top of the rice.
    3. Place the fried egg on top.
    4. Add a spoonful of gochujang and a drizzle of sesame oil.
    5. Mix everything together before eating and garnish with sesame seeds.
  • 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.