Bringing people together with BBQ!
Editor's note: this recipe comes directly from Indonesia from halal pitmaster Yofa. Sundanese cuisine comes from the the Sundanese people of West Java, Indonesia. It is one of the most popular foods in Indonesia - characterized by freshness. Nasi Liwet Kastrol Material : 1 liter of Rice (about 4 cups)1 Spring Onion (Chopped)1 Lemongrass (Crushed)2 Bay Leaves1 Cayenne Pepper2 Shallot2 … Continue reading Sundanese Aromatic Liwet Rice
After smoking every meat I could practically get my hands on I became curious as to how something sweet would taste with a smoked flavor. Some of my friends had baked pies and crumbles on a smoker and those turned out very well. Being fascinated with making jams (and loving how easy it was) and … Continue reading Smoked Kiwi-Strawberry Jam
Curry was introduced in Japan over a hundred years ago by the British during their colonial rule over India. The flavor of the curry changed slightly from its initial starting point, incorporating regional flavors and resulting in something quite unique. This to me is what makes it special. To get this recipe right, I watched … Continue reading Japanese Katsu Curry
Being born and raised in New Orleans, I had a few opportunities to enjoy Jambalaya (only a "few" since nearly all recipes require pork products). More recently, I learned Jambalaya may have roots in Muslim history, being related to the Spanish dish paella. Paella originates from the 10th century when rice was first cultivated by … Continue reading Halal Cajun/Creole Jambalaya!
A month of prep time and several iterations of meat to fat to spice ratios led to the below recipe. One of the key distinguishing features of these kebabs is "umami," a difficult-to-describe savory taste traditionally empasized in Japanese dishes. To get umami, I added MSG to the recipe. If you don't like MSG, you … Continue reading Garlic Habanero “Umami” Kebabs
After being inspired by watching Mark Wien's video on Tokyo Ramen Tour I decided to recreate this "authentic" version of Japanese Ramen noodles myself. Getting halal authentic Ramen noodles is virtually impossible here in the US, as pork broth is the most widely used broth at Ramen restaurants. This dish is far removed from the … Continue reading Japanese Style “Halal” Ramen Noodles
Spice-rubbed Roasted Corn (Masala Bhutta). See the video at bottom of page. It should help clarify the technique used here. Commonly eaten as street food in India and Pakistan, this "masala bhutta" recipe elevates the flavor of roasted corn by rubbing it with lemon/lime and south asian spices. Credit goes my friend Ferhan who introduced … Continue reading Healthy spice-rubbed roasted corn (Masala Bhutta)
Grilled Nashville Hot Chicken After a recent trip to Hattie B's in Nashville, TN, I sought to reproduce their sweet and spicy flavors on the grill. Basically, I used our method of making (non) fried chicken on the grill, and after it was done, I "painted" it with the spicy oil. The below recipe is … Continue reading Grilled Nashville Hot Chicken
Uyghur Lamb Skewers. In the northwest part of China, the ethnically Uyghur people - who are religiously Muslim - have blended flavors from South Asia, the Middle East, and other regions of China. The below recipe (adapted from several recipes found online including this excellent one) results in a savory and spicy lamb that leaves … Continue reading Uyghur (Muslim Chinese) Lamb Skewers
Peri Peri Garlic Chicken with Teriyaki Glaze. Growing up in the UK and visiting often, I always end up going to Nando's. It's a fantastic South African restaurant chain that specializes in Portuguese-style chicken dishes with various peri-peri marinades. In the UK, Nando's sauces and seasonings can be found very easily. They are available in … Continue reading Peri Peri Garlic Chicken with Teriyaki Glaze
