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Asian Style Shrimp & Vegetable Delight - Creamy Pumpkin Soup - Chili - Malaysian Chicken Wings - Quick and Crunchy Collards
""Anas
b. Malik reported that a person invited Allaah's Messenger (sallahu
alayhi wa sallam) to a meal. I also went along with him. He brought
soup containing pumpkin. Allaah's Messenger (sallahu alayhi wa sallam)
ate that pumpkin with relish. He (Anas) said: When I saw that I began
to place it before him, and did not eat it (myself). Anas said: It was
since then that pumpkin was always my favourite (food)." Sahih Muslim
Book 23 #5068
Creamy Pumpkin Soup
Ingredients:
- 1 (10.75 ounce) can condensed cream of potato soup
- 1 1/4 cups water
- 1 (15 ounce) can pumpkin puree
- 2 tablespoons butter
- 1 cup cream
- 1 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon ginger
- 1 pinch paprika, for garnish
- 1 cup seasoned croutons (optional)
Directions
- In
a saucepan over medium heat, combine the cream of potato soup, water,
pumpkin, butter, and cream. Season with salt, pepper, garlic powder,
and ginger. Stir until blended, and bring to a simmer. Reduce heat to
low, and simmer for 15 minutes.
- Remove from heat, and pour into a tureen. Sprinkle the top with paprika, and top with seasoned croutons.
"And the two seas (kinds of water) are not alike, this fresh sweet, and pleasant to drink, and that saltish and bitter. And from them both you eat fresh tender meat (fish), and derive the ornaments that you wear. And you see the ships cleaving (the sea\-water as they sail through it), that you may seek of His Bounty, and that you may give thanks." (Fatir 35:12)
Asian Style Shrimp & Vegetable Delight (courtesy of Umm Asiana)
Ingredients:
 1lb. med sz fresh shrimp- 1 sm head of cabbage
- 1 sm red pepper
- 1 sm yellow pepper
- 1 med sz onion
- 2 carrot sticks
- 1/4 cup scallions
- 1 & 1/2 cups fresh or frozen string beans
- 2 cups oyster sauce
- 1/4 cup soy sauce
- 2tbsp chopped garlic
- 1 tbsp sugar
- 1 cup olive oil, seasoning salt, garlic powder, lemon pepper seasoning
Directions
First clean and peel shrimp, then season. Wash all vegetables. Using 1/2 head, cut cabbage into slaw-like shredded strips, cut red and yellow peppers into thin slices, chop onion and scallions. Peel carrots into 1 inch carrot peels, cut fresh string beans diagonally into 1 inch pieces (if using frozen string beans buy the pre-cut ones). Next, using a large frying pan, saute onions, garlic & scallions in olive oil over med/low heat, then add seasoned shrimp. Cook until pink. Add all vegetables, oyster sauce, soy sauce & sugar and season with above mentioned seasonings. Saute over medium heat for 10-15 minutes. Serve over white rice and enjoy!
Cooking Tips:
Use a wok if you have one and it will be more of a stir-fried asian delight. If using a frying pan, make sure to use a non-stick one. Add more oyster sauce if you prefer. If you are allergic to seafood, you can substitute with chiken or beef or use just vegetables. This way it can be used as a vegetable side dish or a main entree.
Malaysian Chicken Wings
Ingredients:
 12 chicken wings
- 4 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons oyster sauce
- 1/2 tablespoon garlic powder
- 1/2 teaspoon onion powder
- ground black pepper to taste
- 1 tablespoon dried basil
Directions
- In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
- Lightly oil grill and preheat to high heat.
- Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.
Quick & Crunchy Greens (courtesy of Umm Zubayr)
Ingredients:
 10 oz Collard Greens, rinsed and coursely chopped
- 2 scallions, white part plus 2 inches green, chopped
- 1 T sesame seeds, toasted
- 2 t lemon juice
Directions
In a large saucepan bring 2 inches of water to a boil. Add the collards, cover, cook until they turn bright green, about 3 mins.
Immediately lift the greens out with a slotted spoon and shake out the water. In a large glass or earthenware bowl combine scallions, sesame seeds and lemon juice. Add the collards, stir well and enjoy!
Chilli (courtesy of Umm Sumayyah)
Ingredients:
 ½ lb ground beef, 2 tsp. garlic powder,1 tsp. red pepper, 1 tsp. black pepper (ground),1 tsp. salt
- 3 tbsp. chili powder,1 large tomato,1 large onion,1 can kidney beans, 1 can tomato soup,
- Olive oil or vegetable oil, cup canned corn
Directions
- Dice onions and fry in oil until golden.
- Add ground beef, garlic powder, red pepper, black pepper, and salt. Fry until the beef is cooked.
- Dice the tomato into small cubes and add to the pot along with the can of kidney beans (drain water out first), the canned corn and the tomato soup.
- Sprinkle the chili powder on top and mix in well.
- Let simmer on low for about ½ an hour to an hour. You can serve this with toast or cornbread, or rice.
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