Special recipes for the fasting month
JAKARTA (JP): As the fasting Muslim is to abstain from food and drink from dawn to sunset, the choice of menu is important for the pre-dawn meal and the breaking of the fast meal. Usually, after sipping a sweet drink, one will start with a sweet snack before moving on to the main meal.
The following are recipes provided by Hotel Ciputra in Grogol, West Jakarta.
Lopis Ketan -- five servings
Ingredients:
Young coconut: pared 2 cups
Brown sugar 6 ounces
Water 3 cups
Banana leaf 2
Glutinous rice, washed 4 ounces
Rice, washed 2 ounces
Preparation:
Mix the glutinous rice with the rice. Wrap the mixture in the banana leaves, making sure to fill only three-quarters full, so that the banana leaves will not become too full when cooked. Boil for two hours and then set aside to allow the water to dry.
Boil the brown sugar in water until dissolved. Let cool.
Cut the banana leaves into desired size and put the pieces on a plate.
Sprinkle the pared coconut and pour the brown sugar water over the banana leaves.
Kolak Biji Salak -- 1 serving
Ingredients:
Brown sugar 100 grams
Salt 2 teaspoons
Glutinous rice flour 2 cups
Starch flour 2 tablespoons
Pared coconut 1/2 piece
Hot water 22 tablespoons
Preparation:
Boil brown sugar with three tablespoons of water until dissolved. Then filter.
Boil coconut milk with salt. Let dry.
Mix the sticky rice flour and starch flour with hot water and then blend. Make small balls with the flour mixture and then cut diagonally. Cook in boiling water until the flour balls float.
Remove from the water and place in brown sugar mixture.
Serve on a small plate with coconut milk.
Dada Ayam Bungkus Kol (Cabbage stuffed with chicken breast) -- five servings
Ingredients:
Chicken breast: milled 200 grams
Garlic 15 grams
Coriander seed (powdered) 10 grams
Caraway seed (powdered) 5 grams
Egg 1
Hot chili, sliced thin 30 grams
Pecel spices 250 grams
Cabbage, boiled 5 slices
Salt and pepper
Preparation:
Mix the milled chicken with garlic, coriander seed, caraway seed, salt, pepper and egg. Blend properly.
Roll the chicken mixture in cabbage one by one and then steam.
When done, cut diagonally and serve with pecel spices.
Tumis Daging "Rudiana" -- 5 servings
Ingredients:
Beef, sliced 400 grams
Garlic, sliced thin 15 grams
Red chili, sliced 30 grams
Ginger, sliced thin 10 grams
Bombay onion 100 grams
Green Paprika, sliced 100 grams
Oyster sauce 10 grams
Coriander seed, powdered 15 grams
Caraway seed, powdered 10 grams
Ang Ciu 30 ml
Sweet soy sauce 15 ml
Egg 1
Starch flour 15 grams
Chicken broth 125 ml
Cooking oil 15 ml
Salt
Pepper
Flavorings
Preparation:
Mix sliced meat with garlic, coriander seed, caraway seed, salt and pepper. Add starch flour, then blend together. Add egg and again mix. Let sit for around 10 minutes.
Fry the mixture until its color turns brown and then add onion, chili, ginger and paprika. Then add oyster sauce, ang ciu, soy sauce and flavorings.
While stirring in the pan, add the chicken broth.
Serve hot with rice. (ste)