Special recipes for Ramadhan month

Special recipes for Ramadhan month

JAKARTA (JP): Certain kinds of food go with certain holidays.
At Thanksgiving, for example, Americans serve turkey and pumpkin
pie. In Indonesia certain foods are served during the Ramadhan
fasting month and on Idul Fitri.

The Shangri-La Jakarta hotel has prepared three traditional
recipes especially for The Jakarta Post's readers: the deserts
Kolak Pisang and Bubur Ketan Hitam, and opor ayam, a main dish.
The deserts are served at the breaking of the fast. Opor ayam is
usually served on Idul Fitri day to accompany the famous ketupat
(boiled rice wrapped in coconut leaf).

KOLAK PISANG

Ingredients:
1500 g Pisang tanduk
1200 g Kara coconut milk
800 g Fresh milk
600 g Brown sugar sauce
200 g Refined sugar

10 g Salt

1 Pandan leaf

Preparation

Boil banana in skin and cut into slices Boil kara, milk,
brown sugar, salt and pandan leaf. Strain and add bananas. Serve
chilled.

BUBUR KETAN HITAM

Ingredients:
750 g Black sticky rice
500 g Kara coconut milk
400 g Fresh milk
200 g Refined sugar
15 g Salt

1 Pandan leaf

Preparation

Steam the black rice and then boil with other ingredients for
10 minutes. Allow to cool. Serve with jackfruit or hot or cold
banana. Top with some coconut milk.

OPOR AYAM

Ingredients:
1 kg Chicken, cut into pieces
150 g Candlenut
150 g Cooking salt
100 g Garlic, chopped
100 g Shallot, chopped
50 g Lemon Grass
50 g Laos root
50 g Ginger
50 g Ground white pepper

5 g Bay leaf

1 l Tap water

1 l Coconut milk
250 cc Colorless vegetable oil

Preparation

Sautee garlic, shallots, ginger in colorless vegetable oil.
Add candlenut, lemon grass, laos root, bay leaf, lemon leaf and
coconut milk. Bring to boil. Reduce the heat and add sliced
chicken. Cook slowly until tender. Add seasoning. (raw)