Variety Of Eid Specialties And Their Recipes, Suitable For Vegetarians

Illustration (Raphiell Alfaridzy/Unsplash)

JAKARTA - Approaching Eid al-Fitr, many things are often prepared to celebrate it. Starting from Muslim clothing, prayer tools, and what is never forgotten are the various menus that arouse the taste buds.

A variety of fatty foods and processed meat are the mainstay of the menu at the moment of Eid. However, what about those who have a vegetarian lifestyle?

No need to worry, because there are many special Eid foods for vegetarians. In fact, the variety of the menu is no less tempting. Anything? following Eid specialties for vegetarians and their recipes, launched from HerWorld, Tuesday, April 19.

Lontong and ketupat

The typical Eid menu that is a pity to miss is lontong and ketupat. Usually, this one menu is also served with a variety of soupy and spicy foods.

Made from rice and water, this menu can be eaten by vegetarians and vegans. It's just that you need to choose vegetables that can accompany rice cake and ketupat when eaten.

Rice cake recipe

Materials needed: 300 grams of quality rice 500 ml of water Two large banana leaves (adjust as needed) Sticks or toothpicks (to taste)

How to process it

Clean the rice from stones and other impurities. Then wash it clean. Cook the rice as usual. Look occasionally until the water is completely sucked in. Once cooked, let the rice sit down to a low temperature. Prepare banana leaves that have been cleaned and cut as desired. Fill the sides of the banana leaf with 2-3 tablespoons of cooled rice. Then roll up neatly. Then sew the ends with a stick or toothpick. Place in the steamer. Cook for 15-20 minutes. Drain well. Lontong is ready to eat. Ketupat recipe

Materials needed

Ketupat shells (size and amount according to taste) 500 grams of rice Betel lime 1/2 tablespoon Salt 1/2 tablespoon Water 500 ml

How to Process it

Wash the rice thoroughly then soak it in clean water for 2-3 hours. Pour whiting and salt into it. Usually these two are used if you want a savory and chewy taste for ketupat. Prepare the sleeve, put the rice until the container is closed 2/3. Try not to have more and less, so that it is cooked to the maximum. Bring the water to a boil, then add the ketupat to it until completely submerged. Leave it for 4-6 hours while looking at it occasionally, and add water again and again if the ketupat is not submerged. Once cooked, drain and the ketupat is ready to eat. Yellow rice

Besides lontong and ketupat, yellow rice is often a mainstay of the menu when celebrating Eid al-Fitr. The unique taste is also suitable to be paired with various side dishes such as tempeh orek, chili sauce, vermicelli and egg rolls.

Made from spices, yellow rice and side dishes are also safe to eat for those who are vegetarian. Like how to make it? here's the recipe.

Materials needed

600 grams rice 200 ml coconut milk Salt to taste 3 tablespoons pure turmeric water 2 lime leaves 3 pandan leaves 5 bay leaves 4 cloves of garlic 5 cloves of red onion 4 stalks of lemongrass 1 segment of ginger 1 space of galangal 500 ml of water

How to process it

Wash the rice clean and put it in the rice cooker. While waiting for the rice to cook, slice the ginger and galangal not too thin or too thick. Cook coconut milk and put all the spices and types of leaves as well as slices of ginger and galangal into it. Add water according to the amount of cooking rice. Let it boil. Once cooked, add water to the rice bowl. Mix well. Cook like cooking rice in general. Yellow rice is ready to eat. Petai Potato Fried Sambal

Usually, one of the dishes that often accompanies lontong and yellow rice dishes is potato sauce with petai. In addition to the spicy and savory taste, this menu can also be eaten by vegetarians. If you want to make it, here's an easy recipe.

Materials needed

100 grams of curly red chilies 400 grams of potatoes after diced 500 ml of cooking oil 8 red and white bottom cloves cleaned from the skin 1 tomato 2 petai stalks that have been cleaned from the skin 1 tsp salt 1 tsp sugar 1/2 mushroom broth

How to Process it

Puree all the spices such as chilies, tomatoes, onions and garlic. Heat 2 tablespoons of cooking oil then add the spices that have been mashed. Add 1/2 teaspoon salt. Stir until smooth then drain. Prepare cooking oil and fry the diced potatoes. Remove when it is soft and turns yellow-brown. Prepare another skillet then add the sauteed chili sauce with potatoes and petai. Mix well. Mix the mushroom broth and salt if you feel the chili is not yet savory. After evenly distributed, the fried potato chili sauce is ready to be served.