4 Typical Eid Food Recipes 2024, Complete with Fail-Proof Method for Making Ketupat


TRIBUNNEWS.com – Eid al-Fitr 2024/1445 Hijri will be here soon.

The Muhammadiyah Central Leadership has determined that Eid 2024 will fall on Wednesday, April 10 2024.

Meanwhile, the government will still wait for the results of the isbat session which will be held on Tuesday, April 9 2024.

During Eid, it is usually filled with typical Eid al-Fitr dishes to liven up the atmosphere.

Such as chicken opor, beef rendang, chayote, and fried potato liver chili sauce.

Summarized Tribunnews.com from Delicious Dishhere are the recipes for four typical Eid 2024 dishes:

Chicken braised in coconut milk

Chicken opor recipe, a typical Eid al-Fitr dish.
Chicken opor recipe, a typical Eid al-Fitr dish. (Delicious Dish)

Time: 45 minutes

Serving: 10 servings


Material:

  • 1 chicken, cut into 10 pieces
  • 2 bay leaves
  • 2 cm galangal, bruised
  • 2 cm ginger, crushed
  • 3 lemongrass stalks, bruised
  • 750 ml thin coconut milk, from the remaining thick coconut milk juice
  • 3/4 tablespoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 tablespoon brown sugar
  • 250 ml thick coconut milk, from 1 coconut
  • 2 tablespoons oil, for frying

Ground spices:

  • 4 candlenuts, roasted
  • 2 cm turmeric, roasted
  • 2 teaspoons coriander, roasted
  • 12 red onions
  • 3 cloves of garlic
  • 1/8 teaspoon cumin

How to make chicken opor:

Also read: 15 Mandatory Menus for Eid al-Fitr, There are Ketupat, Chicken Opor, and Potato Fried Sambal

  1. Saute ground spices, bay leaves, galangal, ginger and lemongrass until fragrant.
  2. Add chicken. Stir until it changes color.
  3. Pour in the thin coconut milk. Stir well. Add salt, ground pepper and brown sugar. Stir well.
  4. Cook until the coconut milk is slightly absorbed into the chicken.
  5. Pour in thick coconut milk. Cook until thick.

Beef Rendang

Recipe for beef rendang, a typical Eid al-Fitr dish.
Recipe for beef rendang, a typical Eid al-Fitr dish. (YouTube.com/Devina Hermawan)

Time: 120 minutes

Serving: 8 servings

Material:

  • 400 grams rendang meat, cut against the grain 3 cm thick
  • 3 cm galangal, bruised
  • 2 stalks of lemongrass, white removed, crushed
  • 2 turmeric leaves, sliced
  • 2 cm cinnamon
  • 1 tablespoon salt
  • 1 teaspoon granulated sugar
  • 500 ml thick coconut milk from 2 coconuts
  • 1,250 ml of thin coconut milk from thick coconut milk



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