Me and family wish you all a glorious Eid al Fitr 1429 H, Eid Mubarak, Minal Aidin Walfaidzin
After fasting one month in ramadhan, finally we met the day-awaited, the Idul fitri. Some things that have been waiting for when the Idul Fitri comes, the Eid prayer, sungkeman, opor ayam (Javanese chicken curry) and ketupat (compressed rice with a squarish shape) !!
Opor and Ketupat is a special menu ta the day, this food was never behind, almost all in the family and the people who lived in Indonesia for Foreign Affairs would never skip the menu this one.
During the month of Ramadan, Muslims observe a strict fast and participate in pious activities such as charitable giving and peace. It is a time of intense spiritual renewal for those who observe it. At the end of Ramadan, Muslims around the world observe a joy for three days of celebration called Eid al-Fitr, the Festival of Fast Breaking or in Indonesia called Idul Fitri / Lebaran
Opor and Ketupat is a special menu ta the day, this food was never behind, almost all in the family and the people who lived in Indonesia for Foreign Affairs would never skip the menu this one.
During the month of Ramadan, Muslims observe a strict fast and participate in pious activities such as charitable giving and peace. It is a time of intense spiritual renewal for those who observe it. At the end of Ramadan, Muslims around the world observe a joy for three days of celebration called Eid al-Fitr, the Festival of Fast Breaking or in Indonesia called Idul Fitri / Lebaran
On the day of Eid, Muslims gather early in the morning in outdoor locations or mosques to perform the Eid prayer. This consists of a sermon followed by a short congregational prayer.
After the Eid prayer, Muslims usually scatter to visit various relatives and friends, give gifts (especially children), and make phone calls to distant relatives to give well-wishes on vacation. These activities traditionally continue for three days. In most Muslim countries, all on 3-day is an officer of government and school holidays.
It's easy to make this Ketupat and Opor Ayam, here is the recipe,
KETUPAT, these firm rice cakes are usually cooked in individual baskets of woven coconut leaves so that the rice swells until it fills the basket and becomes firmly compressed. Here is a simple and more practical way of producing similar results, called lontong.
Ingredients:
* 500 gr short or medium grain rice
* 4 cups water
* banana leaf or aluminium foil
Method:
1. Bring the water and rice to the boil
2. cover tightly with lid
3. turn heat very low and cook for 35-40 minutes until all water is ubsorbed
4. stir vigorously with wooden spoon
5. then press rice into a cake tin or pie plate to depth of about 2,5 cm (1 inch)
6. use a piece of washed and greased banana leaf or greased aluminium foil to cover the surface of the rice and put another plate on top
7. press down very firmly the plate
8. put a weight on top and leave at room temperature for a few hours, until very firm.
9. remove weight, plate and banana leaf and use a wet knife to cut rice into squares.
10. serve with Opor Ayam (Javanese Chicken Curry)
OPOR AYAM
Ingredients:
1 tsp coriander seeds
6 shallots, peeled and cut into chunks
2 cloves garlic, peeled
1 piece galangal, about 1 1/2 inches long, peeled and roughly sliced (optional)
1 piece ginger, about 2 inches long, peeled and roughly sliced
3 tsp peanut oil
1 thick stalk lemon grass, stem end and brittle top cut off
2 pieces cinnamon stick
5 kaffir lime leaves
3 pounds skins-on chicken legs , thighs or both (if possible, have thighs cut in half and knuckle cut of legs) patted dry
2 cups unsweetened coconut milk
3/4 teaspoon kosher salt, more to taste
method:
1. in a small food processor, whirl coriander seeds until finely ground. and shallot, garlic, galangal and ginger, process t smooth paste, adding a tablespoon or so water if needed.(ingredients can also be chopped finely, than pounded together in mortar and pestle)
2. heat oil in a large heavy pot over medium heat. when oil is hot enough to gently sizzle a pinch of paste, add all the paste and cook, stirring often until golden. reduce head as needed to provent browning.
3. using a heavy object like a glass measuring cup, smash lemon grass stalk, crushing lightly just until bendable. Tie in a knot, pulling gently on both ends. Add to pot with cinnamon and lime leaves, cook 1 minute more, until cinnamon is fragrant.
4. scrape paste to one side and chicken to pot. Raise head and brown chicken lightly on both sides, about 10 minutes total. Add 1 cup coconut milk, 1 1/4 cups water, and salt, stirring well adn scrapping up browned bits from bottom of pot. bring to a gentle simmer and cook uncovered 40-50 minutes, until chicken cooked through and sauce is thickened. do not boil.
5. Add remaining coconut milk and heat through. taste for salt, let cool slightly and serve
After the Eid prayer, Muslims usually scatter to visit various relatives and friends, give gifts (especially children), and make phone calls to distant relatives to give well-wishes on vacation. These activities traditionally continue for three days. In most Muslim countries, all on 3-day is an officer of government and school holidays.
It's easy to make this Ketupat and Opor Ayam, here is the recipe,
KETUPAT, these firm rice cakes are usually cooked in individual baskets of woven coconut leaves so that the rice swells until it fills the basket and becomes firmly compressed. Here is a simple and more practical way of producing similar results, called lontong.
Ingredients:
* 500 gr short or medium grain rice
* 4 cups water
* banana leaf or aluminium foil
Method:
1. Bring the water and rice to the boil
2. cover tightly with lid
3. turn heat very low and cook for 35-40 minutes until all water is ubsorbed
4. stir vigorously with wooden spoon
5. then press rice into a cake tin or pie plate to depth of about 2,5 cm (1 inch)
6. use a piece of washed and greased banana leaf or greased aluminium foil to cover the surface of the rice and put another plate on top
7. press down very firmly the plate
8. put a weight on top and leave at room temperature for a few hours, until very firm.
9. remove weight, plate and banana leaf and use a wet knife to cut rice into squares.
10. serve with Opor Ayam (Javanese Chicken Curry)
OPOR AYAM
Ingredients:
1 tsp coriander seeds
6 shallots, peeled and cut into chunks
2 cloves garlic, peeled
1 piece galangal, about 1 1/2 inches long, peeled and roughly sliced (optional)
1 piece ginger, about 2 inches long, peeled and roughly sliced
3 tsp peanut oil
1 thick stalk lemon grass, stem end and brittle top cut off
2 pieces cinnamon stick
5 kaffir lime leaves
3 pounds skins-on chicken legs , thighs or both (if possible, have thighs cut in half and knuckle cut of legs) patted dry
2 cups unsweetened coconut milk
3/4 teaspoon kosher salt, more to taste
method:
1. in a small food processor, whirl coriander seeds until finely ground. and shallot, garlic, galangal and ginger, process t smooth paste, adding a tablespoon or so water if needed.(ingredients can also be chopped finely, than pounded together in mortar and pestle)
2. heat oil in a large heavy pot over medium heat. when oil is hot enough to gently sizzle a pinch of paste, add all the paste and cook, stirring often until golden. reduce head as needed to provent browning.
3. using a heavy object like a glass measuring cup, smash lemon grass stalk, crushing lightly just until bendable. Tie in a knot, pulling gently on both ends. Add to pot with cinnamon and lime leaves, cook 1 minute more, until cinnamon is fragrant.
4. scrape paste to one side and chicken to pot. Raise head and brown chicken lightly on both sides, about 10 minutes total. Add 1 cup coconut milk, 1 1/4 cups water, and salt, stirring well adn scrapping up browned bits from bottom of pot. bring to a gentle simmer and cook uncovered 40-50 minutes, until chicken cooked through and sauce is thickened. do not boil.
5. Add remaining coconut milk and heat through. taste for salt, let cool slightly and serve
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