Ramadan Recipes You Have To Try This Year

30 Ramadan Recipes You Have To Try This Year


prescottmediacenter.org – Ramadan is a very special month and is always looked forward to by Muslims. How not, in this month all activities are considered as worship. Many people are excited when carrying out several series of worship that can only be done during the month of Ramadan, such as tarawih prayers, sahur, and breaking the fast.

Well, talking about sahur, this moment is an important time and is highly recommended to be done, you know. When you don’t do sahur, no calories enter the body. That way during fasting you will feel weak and tired.

If so, if you don’t want your body to go limp when fasting, it would be nice for you to do sahur. Even at dawn, you have to think about what food menu is good for consumption. What are the ingredients and properties in food, is it suitable for the body’s needs or not.

During fasting too, the body must be deficient in calories and fluids. Therefore, the food you consume must be appropriate. Eat more vegetables at dawn, OK? Not only cooking stir-fried or stir-fried vegetables, you can also be creative in cooking vegetables with gravy and with a mixture of other ingredients. If you want it fast, then choose the vegetable menu during sahur which is the most practical.

Still confused about cooking a vegetable menu during sahur in the month of Ramadan? Come on, let’s try a series of the most practical vegetable menu recipes for sahur for 30 days, reported by BrilioFood from various sources on Thursday (16/3).

1. Sauté the beans and corn.


– 1 handful of beans
– 1 piece of corn, shelled

Ball Iris:

– 2 cloves of garlic
– 2 cloves of red onion
– 3 pieces of cayenne pepper
– 3 pieces of curly chili

Other Seasonings:

– 1/4 tsp salt
– 1/4 tsp mushroom broth
– 1/2 tsp sugar
– 1 tsp oyster sauce

How to Make:

1. Prepare all ingredients and seasonings. Then sauté the shallots and garlic until fragrant. Then add the beans and continue the corn.
2. Cook until almost soft, add salt, mushroom broth, sugar, and oyster sauce, stir well. Don’t forget to add a little water so that the spices are absorbed.
3. Lastly, add the sliced ​​chilies and stir well. Don’t forget to correct the taste, after the taste is right, it’s ready to be served.
2. Siamese squash lodeh.


– 2 large chayote
– 1 medium tempe board
– 10 chilies
– 2 bay leaves – 1 stalk of lemon
grass –
2 segments of galangal, bruised
– Sugar, salt and mushroom broth
– 3 tablespoons of cooking oil
– 800 ml of water
– 300 ml of medium thickness coconut milk

Ground spices:

– 3 pieces of curly red chili
– 4 candlenuts, roasted
– A little turmeric
– 2 cloves of garlic
– 6 cloves of red onion

How to make:

1. First wash the pumpkin and chili, then chop the chili. Cut the pumpkin lengthwise like matchsticks, then soak the pumpkin with a little salt. After that, cut the tempe into small cubes.
2. Heat cooking oil, saute all the ground spices, add lemon grass, galangal, and bay leaves. Sauté the spices until cooked.
3. Add pumpkin, chili, and tempeh. Stir well, then add sugar, salt and mushroom stock. Then pour the water and coconut milk, cook while stirring gently, cook until cooked, correct the taste and serve.
3. Egg white mustard.


– 1 head of chicory
– 2 free-range chicken eggs
– 3 pieces of garlic, crushed
– 1 tablespoon of oyster sauce
– 3 pieces of cayenne pepper
– Salt, ground pepper and sugar

How to make:

1. Wash the chicory and cut it into pieces. Remove the hard white part from the leaves and drain.
2. Heat a frying pan then pour a little cooking oil, add the eggs and scramble them, and remove from heat.
3. Add 1 tablespoon of cooking oil, then sauté the garlic and cayenne pepper until fragrant. Add the white part of the mustard greens, cook until wilted and pour a little water. Let the water boil, then add the mustard leaves, oyster sauce, season with salt, a little pepper and sugar. Mix well and finally add the scrambled eggs, taste test then serve.
4. Saute the egg chickpeas.


– 180 gr chickpeas, sliced ​​obliquely
– 2 eggs

Ball Iris:

– 1/2 of an onion
– 3 cloves of garlic
– 3 red curly chilies

Other seasonings:

– 1/2 tsp salt
– 1/2 tsp mushroom broth
– 1 tsp sugar
– 1 tbsp oyster sauce

How to make:

1. Beat the eggs, then fry and set aside. Sauté the sliced ​​spices except the chilies with enough oil, then add the green beans. Cook the chickpeas until soft then add the eggs and chilies, stir well.
2. Add oyster sauce, salt, sugar, broth powder, and enough water so that the spices are absorbed, then stir well.
3. Cook until cooked and the water is reduced. Don’t forget to taste correction.

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