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Thursday, May 6, 2021

Today’s Ramadan Menu: Chicken Porridge, Vegetable Bakwan and Sauteed Kale

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Today’s Ramadan Menu: Chicken Porridge, Vegetable Bakwan and Sauteed Kale

Windowofworld.com – Towards the end of Ramadan does not mean being able to slack off serving delicious and appetizing menus for families. If you don’t have any idea what to do for breaking the fast, takjil and sahur later, here is a delicious and practical Ramadan menu in the style of Fimela.

Menu Open: Chicken Porridge

Material:

  • 100-150 gr rice, wash
  • 300 ml chicken stock
  • 200 grams of chicken breast and chicken bones for broth
  • 1 bay leaf
  • 1 lemongrass, crushed
  • 1 leek, thinly sliced
  • 1 celery stalk, thinly sliced
  • enough water

Ground spices:

  • 3 cloves of garlic (for steaming)
  • 3 cloves of garlic (for broth)
  • 1/2 teaspoon pepper
  • salt to taste

How to make:

  1. Remove the chicken bones and meat with garlic seasoning and a little salt until the chicken is cooked and the meat does not look red. Cook for at least 30 minutes so that the meat is tender and the bones do not bleed. Remove the chicken.
  2. Saute ground spices until fragrant, add bay leaves and lemongrass, saute until fragrant. Insert the bones. Pour about 500 ml of boiled water. Bring to a boil and turn into a broth.
  3. Put the rice in the broth, cover the pot and cook until the rice is cooked through. Stir so that it becomes porridge. Enter the salt to taste. Stir until it boils.
  4. Add the chopped spring onions and celery. Let it cook for a while until it smells good.
  5. Fry the chicken briefly, don’t need to be too dry, shred it then sprinkle it over the porridge.
  6. Chicken porridge is ready to be served with a sprinkling of fried onions, shrimp crackers or additional boiled eggs for the iftar menu.

Takjil Menu: Vegetable Bakwan

Material:

  • 200 gr flour
  • 2 tbsp rice flour (can be replaced with cornstarch)
  • 1 tablespoon margarine, melt
  • carrots, bean sprouts, cabbage and green onions to taste
  • enough water

Ground spices:

  • 3 cloves of garlic
  • 3 spring onions
  • 1 teaspoon salt
  • 1 tsp sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon of powdered broth

How to make:

  1. Mix flour with ground spices and enough water. Don’t be too runny. Enter the melted margarine, mix well.
  2. Enter all the vegetables, mix well. When you have reached the desired consistency, take the dough with a spoon and fry it not too thickly.
  3. Fry until cooked brown and crispy. Lift.
  4. So, serve the crispy vegetable bakwan and durable crispy for takjil.

Sahur Menu: Sauteed Kale

Material:

  • 1 bunch of kale, siangi
  • Right amount of oil

Ground spices:

  • 2 cloves of garlic
  • 4 spring onions
  • 5 pieces of cayenne pepper
  • 1 tsp grilled shrimp paste
  • Sugar to taste
  • Salt to taste

How to make:

  1. Wash the kale vegetables, soak them in salt water for a while so that the animals and germs in the kale vegetables die. Drain well.
  2. Grind the spices with a mortar until smooth. Heat a little oil, saute the spices that have been mashed until fragrant.
  3. Add the kale leaves to the stir fry, mix well and cook over high heat so that the kale is not black.
  4. If you want to add water to the sauteed kale, try adding hot water. This is so that the kale vegetables do not change color after cooking.
  5. Remove the cooked kale sauteed and serve while still warm with your favorite side dish for sahur.

That’s a delicious Ramadan menu today that you should try yourself at home. Let’s cook diligently for the rest of Ramadan!

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