Welcoming the holy month of Ramadan, preparing a list of iftar and sahur menu recipes is one of the things that is often done. Because in the midst of busy fasting, it is important for us to still serve delicious and nutritious dishes to maintain stamina and fitness.
MAKUKU has summarized five recipes for iftar and suhoor menus that are practical and easy to make. And of course, it will spoil the tongue of Moms and family as well as being a delicious menu for little ones who have joined fasting.
From fresh vegetable omelette to warm chicken soup, we will discuss a variety of menu options to make your iftar and suhoor moments more special. Let's take a look at the recipes!
Iftar and Sahur Menu Recipes
1. Vegetable and Tofu Soup
Ingredients:
- Tofu (cut into squares)
- Carrot (cut into small cubes)
- Chickpeas (cut into small pieces)
- Sweet corn
- Onion (finely chopped)
- Vegetable broth
- Salt
- Pepper
- Vegetable oil
How to make:
- Heat a little oil in a saucepan, sauté onion until fragrant.
- Add tofu pieces, saute until slightly browned.
- Pour in water, add carrots, beans, sweet corn, and vegetable stock. Let it simmer until the vegetables are cooked.
- Season with salt and pepper to taste.
- Serve the vegetable and tofu soup warm.
2. Vegetable Omelette
Ingredients:
- Eggs: 2 pieces
- Tomatoes: 1 fruit, cut into small cubes
- Bell pepper: ½ fruit, cut into small cubes
- Spinach: to taste, roughly sliced
- Onion: ¼ fruit, finely chopped
- Salt: to taste
- Pepper: to taste
- Vegetable oil: enough for frying
How to make:
- Heat some vegetable oil in a non-stick skillet over medium heat.
- Sauté the onion until fragrant and wilted.
- Add tomatoes, bell peppers and spinach to the pan. Sauté until the vegetables are wilted and slightly cooked.
- While waiting for the vegetables to cook, beat the eggs in a large bowl. Add a pinch of salt and pepper to taste.
- Once the vegetables are cooked, pour the beaten eggs into the pan. Make sure the eggs cover all the vegetables.
- Let the omelette spread evenly in the pan and let the bottom set.
- Once the bottom has set, flip the omelette using a spatula and let the top set as well.
- Remove the omelette from the pan and place it on a serving plate.
- Cut the omelette into small pieces like a pizza.
- Serve warm vegetable omelette for iftar or suhoor.
3. Chicken Fried Rice
Ingredients:
- Cold white rice
- Chicken meat (cut into small pieces)
- Garlic (finely chopped)
- Shallots (finely chopped)
- Sweet soy sauce
- Soy sauce
- Egg
- Vegetables (carrots, peas, beans - cut into small pieces)
- Cooking oil
How to make:
- Heat a little oil in a wok, saute garlic and shallots until fragrant.
- Add chicken pieces, stir-fry until cooked.
- Add vegetables, stir until wilted.
- Add rice, add sweet soy sauce and salty soy sauce to taste. Mix well.
- Transfer the fried rice to the edge of the pan, make a depression in the center, then crack the egg into it. Stir quickly until the egg is cooked and mixed with the rice.
- Serve the fried rice hot.
4. Capcay
Ingredients:
- Carrots: 1 piece, cut into small cubes
- Chickpeas: 100 grams, cut into small pieces
- Cabbage: 100 grams, thinly sliced
- Mushrooms: 100 grams, thinly sliced
- Cauliflower: 100 grams, cut into small pieces
- Shrimp: 100 grams, peeled and cleaned
- Chicken meat: 100 grams, cut into small cubes
- Garlic: 3 cloves, finely chopped
- Onion: 1 piece, cut into small cubes
- Oyster sauce: 2 tablespoons
- Sweet soy sauce: 2 tablespoons
- Pepper: to taste
- Salt: to taste
- Vegetable oil: enough for sautéing
How to make:
- Heat some vegetable oil in a large wok or frying pan.
- Saute the garlic and onion until fragrant.
- Add chicken meat, stir-fry until it changes color.
- Add shrimp, cook until shrimp turns red.
- Add the carrots, chickpeas, cauliflower, and mushrooms to the wok. Stir until all ingredients are well combined.
- Pour the oyster sauce and sweet soy sauce into the wok. Stir again until all ingredients are coated in the sauce.
- Season with salt and pepper to taste.
- Cook all ingredients until fully cooked and vegetables are still crispy.
- Once cooked, remove the capcay from the pan and serve on a serving plate.
- Capcay is ready to be served as a main dish for iftar or sahur.
5. Oseng Tofu Tempeh
Ingredients:
Tofu: 1 box, cut into small cubes
Tempeh: 1/2 box, cut into small cubes
Garlic: 3 cloves, finely chopped
Shallots: 2 pieces, finely chopped
Red chili: 2 pieces, thinly sliced (adjust for spicy taste)
Green chili: 2 pieces, thinly sliced
Sweet soy sauce: 2 tablespoons
Salt: to taste
Sugar: to taste
Vegetable oil: enough for sautéing
Water: to taste
How to make:
- Heat some vegetable oil in a wok.
- Sauté garlic and shallots until fragrant.
- Add tempeh pieces to the pan, stir-fry until slightly browned.
- Add the tofu pieces, stirring until well mixed with the tempeh.
- Add red chili and green chili to the wok, stirring again.
- Pour sweet soy sauce into the wok, then add salt and sugar to taste.
- Add a little water to the pan to make the seasoning absorbed and the tofu and tempeh become tender.
- Cook until the water is reduced and the spices are absorbed into the tofu and tempeh.
- Once cooked, remove Oseng Tahu Tempe from the pan and serve on a serving plate.
- Oseng Tahu Tempe is ready to be served as a main dish for iftar or suhoor.
For the Iftar and Suhoor menu recipes above, can be adjusted to the tastes of Moms and Dads. Hopefully, these recipes can be a practical and delicious choice for your family's iftar and suhoor menu.
In addition, to make the time of dawn and breaking Moms and Dads more calm, make sure your little one uses comfortable diapers such as MAKUKU SAP Diapers so as not to fuss and interfere with worship. The little one is happy, parents are fasting in peace. (Aq/MKK)
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