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

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

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

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

Ground spices:

• 12 curly red chilies
• 5 large red chilies
• 10 red onions
• 4 cloves of garlic
• 4 cm ginger
• 4 candlenuts, roasted
• 1 teaspoon pepper
• 3 teaspoons coriander

How to make beef rendang:

1. Boil thin coconut milk, galangal, lemongrass, turmeric leaves, cinnamon and ground spices while stirring until boiling.
2. Add meat. Cook while stirring until it changes color.
3. Add salt and sugar. Stir well. Cook until tender and the sauce is thick.
4. Pour in thick coconut milk. Cook over low heat while stirring until oily.

Chayote Vegetables

Time: 45 minutes

Serving: 5 servings

Material:

• 1/2 tablespoon ebi, roasted, puree
• 5 squares of tofu skin
• 150 grams chayote, cut into matchsticks
• 5 long beans, cut into 2 cm pieces
• 2 bay leaves
• 2 cm galangal, bruised
• 1 stalk of lemongrass, take the white part, bruise it
• 1,750 ml coconut milk, from 1 1/2 coconuts
• 1/2 teaspoon salt
• 2 teaspoons granulated sugar
• 2 tablespoons oil, for frying

Ground spices:

• 1 teaspoon shrimp paste, fried
• 4 candlenuts, roasted
• 3 cm turmeric, roasted
• 10 red onions
• 5 pieces of garlic
• 4 large red chilies
• 3 curly red chilies
• 1/2 teaspoon coriander

How to make chayote:

1. Saute ground spices, bay leaves, galangal and lemongrass until fragrant.
2. Enter ebi. Stir well.
3. Add chayote and long beans. Stir until half wilted
4. Enter tofu. Stir well.
5. Add coconut milk, salt and granulated sugar. Stir until cooked.

Potato Liver Fried Chili Sauce

Time: 45 minutes

Serving: 5 servings

Material:

• 250 grams of potatoes, cut into 1x1cm cubes, fried
• 8 chicken gizzards (can be replaced with beef liver), boiled, cut into pieces
• 3 red onions, thinly sliced
• 2 bay leaves
• 2 cm galangal, bruised
• 4 large red chilies, sliced ​​obliquely
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 300 ml coconut milk from 1/2 coconut
• Petai to taste if you like
• 2 tablespoons oil for frying

Ground spices:

• 7 red onions
• 3 cloves of garlic
• 5 large red chilies
• 2 curly red chilies
• 1 red cayenne pepper
• 1/2 teaspoon shrimp paste, grilled

How to make fried potato liver chili sauce:

1. Heat the oil. Saute the shallots, bay leaves, galangal, sliced ​​red chilies and ground spices until fragrant.
2. Add the potatoes and gizzard liver. Stir well. Add salt and brown sugar. Stir well.
3. Pour in coconut milk. Cook while stirring until cooked and absorbed.

How to Make a Fail-Proof Ketupat

Apart from the four dishes above, Eid al-Fitr is incomplete without ketupat.

Ketupat is a food made from rice which is wrapped in woven young coconut leaves or coconut leaves, then steamed until the texture is similar to lontong.

So, how do you make ketupat fail-proof?

Quoted from Delicious Dishthe rice that is suitable for ketupat is fluffier rice.

For texture, the volume of rice must also be adjusted to the size of the ketupat.

If you want dense ketupat, fill the rice up to 70 percent of the ketupat size.

However, if you prefer ketupat to have a soft and fluffier texture, fill the rice with 50 to 60 percent of the ketupat size.

After filling with rice, boil the ketupat in boiling water.

To be perfectly cooked, the ketupat must be completely submerged in water.

Not only that, you must add the ketupat when the water is completely boiling.

If the water reduces, add hot water and boil again.

The time to boil ketupat is around four hours.

However, if you use presto, just two hours is enough.

(Tribunnews.com/Pravitri Retno W, Delicious Servings)