Offerings Of The Iftar Menu From Typical Archipelago Culinary

After holding back thirst and hunger and avoiding things that can invalidate fasting, there is a happy moment: eating an iftar meal. The next article in the VOI Series "Everything of Ramadan", reviews the typical Indonesian culinary delights that are usually dedicated to breaking the fast menu.

As we all know Indonesia is rich in the culinary flavors of the archipelago. Almost every region in this spice-rich country has its own special culinary delights. And some of them, typical Indonesian culinary delights are often used as the menu of choice for breaking the fast. Anything?

We start from the typical culinary menu of the nation's capital city first. For Betawi people, breaking the fast at the beginning of Ramadan will feel something is missing if there are no buffalo or beef stews on the dining table.

If traced its history, stew comes from the Dutch word "Smoor" which means boiling the meat with dark brown and sweet broth is a special menu. Mainly when breaking the fast and Eid. The difference between this menu and other stew variants is the use of cumin and candlenuts. , and not using nutmeg.

Betawi cultural observer, Masykur Isnan, explained that stews are one of the dishes commonly present at the Betawi table. Some stews are made by themselves or shared directly with neighbors as a form of nganter culture. In fact, it is a form of gratitude for the blessings of the gift and the spirit of togetherness.

More fully regarding the culture of nganter, we have reviewed it at length in the article "Nganter: A Typical Lebaran Tradition That Becomes the Antithesis of Individualism of the Jakarta People."

"Buffalo meat stew is a dish that has more value, considering that the Betawi people are generally farmers who are close to buffalo and cows. Besides, this dish is a form of acculturation with other cultures, especially Chinese and Dutch, "Masykur Isnan told VOI.

The iftar menu is not only dominated by sweet foods, a variety of other salty menus can be the main dish for an iftar meal. Mackerel fish brains, for example. This typical Palembang food is favored by all Indonesians to break their fast.

Usually mackerel fish brains can be dipped in peanut sauce. The chewy texture and savory taste are the main advantages. For this reason, if the brains are enjoyed together with the family, not only will the appetite increase, but the sense of kinship that is getting closer.

I don't need to tell at length about the yellow broth fish papeda. Most people have understood that the yellow broth fish papeda is a typical Papuan food that is favored by many groups. That's because how to make papeda is quite easy. You only need wet sago flour that is brewed with boiling hot water. After that, stir the sago slowly until it thickens.

This menu is usually eaten with yellow broth and cah kale. To make it more enjoyable, you can use yellow tail snapper, mackerel, or tuna. What's more, add some red bird's eye in a yellow sauce to make it even more appetizing.

The name sticky rice bintul may sound foreign to most Indonesians. However, not for the residents of Serang, Banten. Sticky rice bintul is a favorite menu for Serang residents to break their fast. The making is quite easy. Steamed glutinous rice with coconut milk and salt. Once cooked, the sticky rice is cut into a square and covered with banana leaves.

The ripe sticky rice is then sprinkled with serundeng, a topping made from grated coconut. It is said that the rulers and officials of the Kingdom of Banten used to be this food as a favorite dish to break the fast.

If you want a fresh menu to break your fast, then green banana ice or green banana ice is the answer. This typical Makassar food is made from plantains or kapok bananas. It's just that, the banana is wrapped in an omelette sheet made of flour dough that is dyed green from the viewpoint.

This green banana esp is then enjoyed with the addition of shaved ice, coconut milk sauce, and syrup. The cold sensation of shaved ice and the sweetness of green bananas make this menu always present at the dining table of the Buginese.

Acehnese caluk noodles are another option for breaking the fast. This traditional food has a distinctive taste of spices and is slightly spicy. While the sauce uses nuts and a mixture of spices such as turmeric and dried chilies. Usually, a plate of caluk noodles is usually served with banana leaves. It will be even more delicious when eaten with a mixture of cassava leaves and red crackers.