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)