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  • Home
    • Background
  • Products
    • Won Won Ready to Cook Paste
    • Sajimewa ready to cook paste and Jam
    • Habhal's sauce
    • Amocon Ready To Cook Pastes
    • Condiments
    • Snack
  • Order Form
  • News & Activities
    • Overview of 2015
    • Latest activity
  • Recipes
    • Won Won Ready to cook paste recipes
    • Amocan recipes
    • Jackie M Recipes
  • Contact Us
  • Work with us

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Dollee Curry Laksa with Seafood

Ingredients: - 1 packet of Dollee Curry Laksa Paste 200g (Serves 4 bowls). 
                        - Seafood (I used prawns and fish fillets in the show). 
                        - Rice vermicelli (Can be replaced with pasta). 
                        - Coconut milk or coconut cream 400ml (NB the packet instructions suggest 200ml
                        - Garnishing – Coriander or mint leaves

Steps:
  1. Boil rice vermicelli. Distribute into bowls.
  2. Boil 1200ml water (use 1400ml if using only 200ml coconut milk/cream). Add Dollee Curry Laksa Paste.
  3. Add seafood into the soup.
  4. Just before they are cooked, add coconut milk.
  5. Pour over bowls of noodles.
  6. Top with coriander or mint leaves.
Source: http://jackiem.com.au/category/blog/

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Blackfish with Curry Sauce

Recipe - 1 x whole fish or fish fillets, about 700g
2 Tbsps cornflour or tapioca flour
4 Tbsps cooking oil
For the sauce - 
1 x pack Dollee Seafood Curry Paste
400ml water
250ml coconut cream
some kaffir lime leaves (optional)
2 tomatoes, quartered (optional)
Method - 
1. Drench the fish with some cornflour or tapioca flour.
2. Heat oil in frying pan and pan-fry fish until cooked through.
3. Combine the curry paste with all the other sauce ingredients and heat through.
4. Pour over fish and serve.
Source: http://jackiem.com.au/2015/04/23/how-to-cook-blackfish-with-curry-sauce/

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Quick and Easy Sambal Baked Fish

Ingredients:
​
- A bottle of Dollee Sambal 200g
- 2 tsps Amoy Soya Sauce
- A large fish fillet
- A bottle of Dollee Hainanese Chicken Rice paste 240g
- 3 cups of rice
- 4 ½ cups of water
- 1 Tbsp cooking oil (optional)
- Garnishing – coriander or mint


Steps:
1. Combine rice, water, cooking oil and Dollee Hainanese Chicken Rice Paste in a saucepan, cover and bring to a boil on high heat.
2. Reduce the heat to the lowest setting and continue to cook, covered for about 10 minutes. Remove from heat and keeping lid covered, rest for 5 minutes before serving.
3. Wrap fish with sambal and Amoy soya sauce in aluminium tin foil. Let it grill over fire.
4. Serve fish with a side of rice.
5. Garnish with coriander or mint Leaves.
Source: http://jackiem.com.au/2015/06/24/fish-hunt-australia-quick-easy-sambal-baked-fish/

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Jackie M’s Kaya Bread Pudding

Ingredients
  • 40 g (1/4 cup) sultanas
  • 80 ml (1/3 cup) hot water
  • 50 g softened butter, divided
  • 400 ml (1 can) coconut cream
  • 4 large eggs
  • pinch sea salt
  • 10 thick slices soft fruit bread
  • 250 ml (1 cup) Kaya Jam, divided, plus extra to serve
  • 1 1/2 Tbsp raw sugar
Method
  1. Preheat oven to 180 C (350 F).
  2. Soak sultanas in hot water until plump, about 5 minutes. Rub half the butter across base and sides of a 22×33 cm baking dish.
  3. Whisk coconut cream, eggs and salt until well combined. Drain sultanas and whisk soaking liquid into coconut mixture.
  4. Coat bread slices in coconut mixture and layer in buttered dish, adding a spoonful of kaya jam and some sultanas between each slice.
  5. Pour any lingering coconut mixture over bread. Spoon remaining kaya over the top, dot with butter and sprinkle with sugar.
  6. Bake for 30 – 40 minutes until golden brown and bubbly. Serve warm or at room temperature with a bit of extra kaya drizzled over the top.
Source: http://jackiem.com.au/2014/06/19/kaya-bread-and-butter-pudding/

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