[ARTIKEL] 12 May 2021

Eid 1442 Hijri is already in sight. Even though they are still in the midst of a pandemic that has not yet been completed and must be done from their respective homes, enthusiasm and interest in Lebaran Day is still very high to be celebrated.

The most identical thing about the moment of Eid celebrations, one of which is the dish of food which is a characteristic at every moment of Eid and is a food that is loved by many families and relatives.

Some simple but luxurious Eid menus are as follows:

1. Ketupat and Lontong Vegetables

Complementary materials:

- Lontong to taste

- Soybean powder

- Spices

Urap ingredients:

- 1/4 grated coconut (choose a bit young)

- 1 clove of garlic

- 2 large red chilies

- 5 pieces of cayenne pepper

- Kencur sufficiently

- 1 large orange leaf, bone removed

- Brown sugar & salt to taste

Godog Vegetable Ingredients:

- 2 packs of young papaya, knead with salt and then rinse - 2 large pieces of tofu, steamed and then cut into small pieces

- 1 liter of thin coconut milk

Ground spices (boiled first):

- 5 cloves of garlic

- 8 cloves of red onion

- 4 large red chilies

- 15 pieces of cayenne pepper

Other seasonings:

- 3 cm galangal, crushed

- 3 bay leaves

- Cayenne pepper whole to taste

- Sugar, salt, pepper to taste

- Coriander powder, powdered broth to taste

How to make:

1. Cook the urap seasoning, puree all the spices, mix into the grated coconut, mix well, taste the taste.

2. If it fits, transfer it to Teflon and roast it until it dries. Set aside

3. Saute the ground spices together with galangal and bay leaves until cooked, give enough water.

4. Add papaya, tofu, and whole cayenne pepper, mix well.

5. Then add coconut milk, season with sugar, salt, pepper, coriander powder, powdered broth. Correct the taste.

6. Cook until the papaya is soft enough, then remove and serve with the complementary ingredients.

2. Chicken braised in coconut milk

Material:

- 1 broiler chicken

- Lime juice

- 2 lemongrass stalks

- 2 bay leaves

- 4-5 lime leaves

- 1/2 tsp pepper powder

- 3-4 cm cinnamon

- 250 gr thick coconut milk + 1.25 liters of water to taste

- Salt & powdered broth to taste

- Cooking oil to taste

Fine seasoning:

- 12 cloves of red onion

- 6 cloves of garlic

- 1/2 tsp cumin

- 2-3 cm turmeric

- 1 tbsp coriander

- 5-6 roasted hazelnuts

- 1 piece of ginger

- 3 cm galangal (1 segment)

How to make:

1. Marinate chicken with lime juice for 15 minutes, wash and set aside.

2. Then stir-fry the ground spices together with bay leaves, lemongrass, lime leaves until fragrant. Then pour enough coconut milk, and add the chicken.

3. After that, add salt, ground pepper and cinnamon, cook everything until the chicken is cooked and absorbed. Sprinkle with fried onions when serving.

3. Rendang

Material:

- 500 gr beef has deep, cut into pieces

- 200 ml thick coconut milk from 1 coconut

- 2 large potatoes, cut into 8 pieces

- 500 ml mineral water

- 2 lemongrass stalks, crushed

- 2 segments of galangal, crushed

- 5 lime leaves

- 5 curry leaves

- 1 sheet of turmeric leaf

- 6 bay leaves

- 1 tsp salt

- 1 tbsp sugar

Fine seasoning:

- curly red chilies

- 10 red onions

- 3 cloves of garlic

- 2 segments of galangal cut

- 2 cm turmeric

- 2 cm ginger

- 5 pecans

- 1/2 tsp cumin

- 1 tsp roasted coriander

How to make:

1. Saute the spices that have been mashed until fragrant. Add the meat and mix well with the spices.

2. Add turmeric leaves, bay leaves, lime leaves, lemongrass, galangal, and curry leaves.

3. Then add thick coconut milk. Add the thin coconut milk and stir until smooth.

4. Cook in a covered pot or pan over medium heat for about 1/2 hour, stirring occasionally.

5. Then add the sliced ​​potatoes, salt and sugar. Cook for another 15 or 20 minutes until the potatoes and meat are tender.

4. Chicken Curry

Material:

- 1/2 chicken, cut into pieces

- 3 potatoes

- 2 lemongrass stalks

- 3 kaffir lime leaves

- 1 piece of turmeric leaf

- 1 cm geprek galangal

- Curry leaves to taste

- Coconut milk to taste

- Enough water

- Tamarind water

- Salt and sugar

Soft material:

- 5 large red chilies

- 5 dried chilies, soak first

- 5 pieces of cayenne pepper

- 3 cloves of garlic

- 8 red onions

- 1 cm ginger

- 1 cm turmeric

How to make:

1. Heat oil in a frying pan, fry the chicken first. Remove and set aside, then fry the potatoes, remove and set aside.

2. Then stir-fry all the smooth ingredients and curry leaves until fragrant.

3. Add chicken, potatoes, lemon grass, galangal, kaffir lime leaves, turmeric leaves, stir-fry again until fragrant, then add water.

4. Add coconut milk, enough water, tamarind water, salt and sugar and stir.

5. Taste test, cook until the chicken is tender and cooked? Ready to be served with hot rice.

5. Meatball

Meatball Ingredients:

- 1/2 kg ground beef

- 1 tbsp fried red onion

- 1 tbsp fried garlic

- 1/2 tsp baking powder

- 4 full tablespoons of sago flour

- 2 tsp salt

- 1 tsp sugar

- 1 tsp pepper

- 1 egg white

- 150 ml ice cubes

- 1 tsp stock powder non MSG (optional)

Sauce Ingredients:

- Water used to boil meatballs

- 1 tsp salt

- 1 tsp pepper

- 1 tsp non-MSG powdered broth

- Fried garlic

- Fried onion

- Spring onions

- Yellow noodles / according to taste

How to make:

1. Combine all meatball ingredients into a food processor. Mix and set aside.

2. Bring water to a boil in a large saucepan, shape the meatballs and plunge the meatballs into the water.

3. Remove the meatballs when they float.

4. Season the meatballs with salt, pepper and broth. Taste test.

5. Mix the noodles and meatballs in a bowl, add the fried onions and spring onions. Flush with hot sauce, serve.

Thus[ 5 Simple But Luxurious Eid Menus](https://mamaco.co.id/article/5-menu- Lebaran-simple-but-mewah "5 Simple But Luxurious Eid Menus") that you can try to cook and serve for beloved family and relatives at the moment of Eid al-Fitr.

Read also: 5 Unique Things for Lebaran Tradition in Indonesia