Search Dish
-
Dishes Eaten In Indonesia For Eid Al Fitr Or Lebaran
-
6 (Indonesian)
List by: itisclaudio, created: 02 Feb 2021, updated: 20 Feb 2021 Public: Users can add dishes
People gather with family and neighbors in traditional clothing and have a special Lebaran meal. Children are given money in colorful envelopes. Later, it is common for Muslims in Indonesia to visit the graves of relatives to ritually clean the grave. Muslims also visit the living in a special ritual called Halal bi-Halal sometime during or several days after Idul Fitri
1. Ketupat
Kupat, Tupat, Topat, Tipat, Patupat, Bugnóy, Pusô, Piyoso, Ta’mu (Indonesian) (Malaysian) (Singaporean)
Ketupat is a type of dumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch.
(Added by: itisclaudio)
2. Opor Ayam
Opor ayam is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk. The spice mixture includes galangal, lemongrass, cinnamon, tamarind juice, palm sugar, coriander, cumin, candlenut, garlic, shallot, and pepper.
(Added by: itisclaudio)
3. Semur
Smoor (Indonesian)
Semur is an Indonesian type of meat stew. Beef is braised in thick brown gravy commonly found in Indonesian cuisine. The main ingredient used in semur gravy is sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg, and cloves, sometimes pepper, coriander, cumin, and cinnamon might be added.
(Added by: itisclaudio)
4. Sambal Goreng Ati
Spicy Stir-fried Chicken Liver (Indonesian)
Sambal Goreng Ati is an Indonesian stir-fried dish where the main ingredient is chicken liver.
(Added by: itisclaudio)
5. Beef Rendang
Rendang Sapi (Indonesian) (Malaysian)
Taditional beef stew in which the beef is simmered in a fragrant combination of coconut milk, chiles, and spices
(Added by: itisclaudio)
6. Pineapple Tart
Nastar, Tat Nanas, Kueh Tae (Indonesian) (Malaysian) (Singaporean)
It is referred to small, bite-size pastries filled with or topped with pineapple jam. The pastry consists of a large proportion of butter and egg yolk, besides using corn starch, giving it a rich, buttery, tender and melt-in-the-mouth texture.
(Added by: itisclaudio)
