7 ‘Buka Puasa’ Recipes to Try This Ramadan

• Warm butter, oil and ghee in a pot under medium low heat and add the spices (cardamom, cinnamon and star anise).
• Finely slice onions, ginger, garlic and knotted pandan leaf and stir in. Sautee until aromatic.
• Add in the beef along with the kurma powder. Stir once more until well incorporated.
• Add in some water (enough water to cover the meat) and cover until simmering.
• Once simmering, add in the rice and half the water (8 cups). Stir gently and allow to come to a roiling boil.
• Prepare the carrots and corn and add in (optional).
• Add in 1-2 teaspoons of black and white pepper powder, and salt to taste. Cover and lower heat. Allow to cook for 20 minutes.
• Add more water if needed.
• If using a pressure cooker, add in all the water and allow to complete the porridge setting (about 45 minutes). But if using stove method, allow to cook for 1 hour, stirring occasionally and keeping a close watch on the pot.
• Once all the rice has cooked, add coconut milk (optional) and allow to cook for a few more minutes.
• Taste for seasoning and add salt or chicken stock cube as needed.
• Stir in fried shallots, spring onions and celery leaves.
• Serve hot or warm.

• Finely mince garlic and onions.
• Next, slice ginger and crush with a pestle or knife to release flavour.
• Then, tie the pandan leaves into a knot.
• Warm the oil and ghee with all these ingredients along with the spices (cinnamon, cloves, cardamom, star anise) and lemongrass stalk. Saute for a few minutes.
• Add the clean rice and stir well for 1 to 2 minutes.
• Add the water, evaporated milk, tomato puree, raisins and salt to taste.
• Stir well and transfer to a rice cooker. Allow to cook until done.
• Allow to steam and cool for 10 minutes before gently fluffing with a spatula.
• Serve with your favourite side dish such as ayam masak merah, ayam sambal or friend chicken. Along with dhal, papadom and acar (fruit pickle).

• Finely mince the onions and fry in a shallow pan with some oil under medium low heat.
• Once translucent, add the ground beef and break up into small pieces before sauteeing until half cooked.
• Add the curry powder and stir (include paprika or chili powder for some heat, if desired).
• Continue frying until fully cooked. Take off the heat.
• Beat two eggs in a bowl and add the cooled meat mixture from before. Stir to combine, then set aside.
• Slice two hotdog buns in half and slather some butter on both sides.
• Heat a non-stick pan under medium low flame and pour in the egg and meat mixture.
• Place the buns on top of the mixture (buttered side down) and allow to cook.
• Once the egg has fully cooked underneath, remove from heat and transfer to a dish.
• Add your desired fillings such as mayo, chili sauce, cabbage, tomatoes, etc.
• Fold in half like a sandwich and serve as is.

Marinade

• Puree lemongrass, garlic, ginger, turmeric with the water until smooth.
• Coat chicken slices and leave to rest for 2 to 3 hours in the fridge.

Sauce

• Puree shallots, coriander seeds, garlic, ginger, shrimp paste and water.
• Then, decant contents into a pot and add coconut milk, chili paste, juice of half a lime.
• Stir to combine and leave to simmer until reduced to a deep orange sauce. Keep stirring occasionally.
• Season with salt, and sugar. Continue reducing until the sauce is thick enough to coat the back of a metal spoon.
• Steam chicken slices for 10 minutes.
• Coat chicken in the sauce made earlier and grill. You can use an oven, a commercial electronic griller or a barbeque pit.

Dough Preparation

• First, combine the flour with salt and ghee.
• In a separate bowl, add the milk, oil and egg. Stir to combine.
• Mix with the flour mixture and knead for 10 minutes into a smooth dough.
• Separate into small balls and set aside covered in a warm place.

Filling Preparation

• In a clean pan, sauté the minced garlic along with your meat product. Cook for 2 minutes and add the spices.
• Add some water and cook for 10 minutes. Allow all the moisture to evaporate. Then, remove from heat and let cool.
• Beat the eggs and add the cooked meat mixture from earlier.
• Add onions and other fixings (tomatoes or cheese), if preferred. Stir will to combine and set aside.

Murtabak Preparation

• On a well-oiled surface, spread dough until thin.
• Spoon a small bit of the filling on the dough and fold all four corners in on itself to prevent leakage.
• Fry on an pan under medium low heat until golden brown and crispy on the outside.
• Cook both sides.
• Serve warm with dhal or enjoy on its own.

• In a dry blender, add shallots, garlic, lemongrass, turmeric powder, chili powder, coriander powder, brown sugar, oil and salt. Grind into a paste.
• Coat your chicken pieces with the mixture and marinade for 2 to 3 hours.
• Once the chicken is done marinading, spear about 4 to 5 pieces on a bamboo skewer.
• On a lightly oiled stove grill or barbeque pit, cook the satays for three minutes per side on a medium flame.
• Serve your satays warm or at room temperature with peanut sauce (kuah kacang).

• First, rinse and strain the cha cha and set aside.
• Next, soak sago pearls for 15 minutes in room temperature water.
• In a pot of water on medium heat, add pandan leaf and cha cha. Stir and allow to simmer for a few minutes.
• Add in the sweet potato and boil until fork-tender.
• Then, add the palm sugar, salt, and sago pearls.
• Keep the flame at low heat and continue to stir until the sago pearls become transparent.
• Stir in the coconut milk and let simmer until thickened to desired preference.
• Taste for seasoning and add more sugar as desired.
• Serve warm.