8 Must-Have Eid al-Fitr Dishes with Complete Recipes

Ramadan is almost over! After a full month of fasting, the day of victory, Eid al-Fitr, has finally arrived. All this time, Eid al-Fitr has been synonymous with moments of joy, forgiveness, and spending time together with loved ones. Nevertheless, Eid al-Fitr certainly would not feel complete without a special spread of Eid dishes, would it?

The dining table during Eid is not merely about filling your stomach. It is where all family members gather, share stories, and create memories that last for years. That is why preparing a complete and delicious Eid menu is one of the things everyone looks forward to the most.

So, as part of preparing for it, let’s fill one of our Ramadan activities by learning about practical and healthy Eid al-Fitr menu ideas in the following article. Check it out!

Eid al-Fitr Menu

There are various choices of Indonesian-style Eid al-Fitr dishes that you can try. From warm, soupy dishes to savory dry side dishes, here are eight of the most essential dishes to have on your holiday dining table:

1. Chicken Curry

The first Eid al-Fitr menu that is quite popular among most Indonesians is chicken curry. In fact, curry can be prepared using various types of protein, such as duck, beef, and chicken. Here is the recipe:

Chicken curry ingredients

1 free-range chicken, cut into several pieces according to preference
700 ml coconut milk
4 pieces of tofu, halved and fried
3 cm galangal, bruised
4 kaffir lime leaves
2 stalks of lemongrass, bruised
3 Indonesian bay leaves
Salt, sugar, and chicken bouillon powder to taste
Fried shallots as needed for topping
AQUA as needed

Chicken curry spice paste

10 cloves shallots
5 cloves garlic
3 cm turmeric
2 cm ginger
4 candlenuts
1 tbsp coriander
1 tbsp pepper

How to make free-range chicken curry

Sauté the spice paste until fragrant.
Add the kaffir lime leaves, Indonesian bay leaves, lemongrass, and galangal. Then stir until the spices are fragrant.
Add the chicken pieces, then stir evenly until they change color.
Pour in 1 glass of AQUA, cover, and cook until the chicken is tender.
If the chicken is still tough, you can add a little more AQUA and cover it again. Then cook until the chicken is completely tender.
Once the chicken is perfectly tender, add the coconut milk and tofu pieces.
Add salt, sugar, and bouillon powder to taste.
Next, cook over low heat until the spices are absorbed and the curry comes to a boil.
Taste and, if the seasoning is right, turn off the heat.
Transfer the chicken curry to a serving bowl, then sprinkle with fried shallots and serve this simple Eid menu while warm.

2. Beef Rendang

In addition to being popular as one of Indonesia’s signature Eid al-Fitr dishes, you probably also know that rendang has been named one of the world’s most delicious foods. So, if you are planning to serve this favorite Eid menu, follow the steps below:

Beef rendang ingredients

2 kg beef, cut according to preference
2 liters coconut milk
Salt, sugar, and chicken bouillon powder to taste

Beef rendang spice paste

150 grams curly red chilies
100 grams bird’s eye chilies
120 grams garlic
120 grams shallots
2 stalks lemongrass, use the white part
50 grams galangal
50 grams ginger
1 nutmeg, grated with a cheese grater
2 segments turmeric
2 sachets ground coriander

Other beef rendang spice ingredients

1 packet dried asam kandis
5 kaffir lime leaves
5 Indonesian bay leaves
5 star anise
5 cardamom pods
2 turmeric leaves
AQUA as needed

How to make beef rendang

Wash the ingredients for the spice paste thoroughly, add enough AQUA, then blend until smooth. As a note, powdered ingredients do not need to be blended.
Cook the coconut milk, then add the spice paste and other spices. Add salt, then add the cut beef.
Cook over medium heat for approximately 3 to 4 hours. Once cooked, immediately transfer it to a serving plate.
The signature Eid menu, beef rendang, is ready to enjoy.

3. Lontong Sayur

At first glance, based on its ingredients, lontong sayur is a practical and filling Eid dish. Without further ado, here are the steps to make it:

Ingredients

Banana leaves as needed
500 grams rice, washed thoroughly and drained
Toothpicks as needed

How to make lontong

Roll the banana leaves into cylinders approximately 3 cm in diameter, then secure one end with a toothpick.
Fill the banana leaf rolls with rice up to 3/4 full and secure the other end with a toothpick.
Repeat the steps above until all the rice is used.
Place the rice-filled banana leaf rolls into a pot. Make sure to arrange them upright, then add cold AQUA until the lontong is completely submerged.
Boil over medium heat for approximately 4 hours until the lontong is cooked.
Once the lontong is ready, continue with the steps for making the lontong sayur broth.

How to make lontong sayur broth

Ingredients

2 medium-sized chayote, peeled and sliced lengthwise, add 1 tbsp salt and massage until tender, then wash thoroughly
Tempeh and tofu as needed, cut according to preference
5 long beans, cut into pieces
5 hard-boiled eggs, peeled
1 board of stinky bean, peeled
2 Indonesian bay leaves
2 kaffir lime leaves
1 segment galangal, bruised
1 stalk lemongrass, bruised
500 ml coconut milk
Salt, sugar, and chicken bouillon powder to taste
500 ml AQUA

Lontong sayur spice paste

4 cloves garlic
8 cloves shallots
5 red chilies
3 candlenuts
2 segments turmeric
1 tbsp dried shrimp
1 tsp coriander

How to make lontong sayur

Bring 500 ml of AQUA to a boil in a pot, then add the chayote, long beans, tempeh, and tofu. Stir evenly.
Blend the lontong sayur spice ingredients until smooth, then sauté until fragrant.
Add the kaffir lime leaves, Indonesian bay leaves, lemongrass, and galangal, then sauté the spices until cooked.
Add the sautéed spices to the pot containing the vegetables, then stir evenly.
Add the coconut milk, sugar, salt, and bouillon powder to taste. Keep stirring and make sure the coconut milk does not separate.
Add the boiled eggs and stinky bean, then continue cooking until everything is cooked. Remove from heat and serve this simple Eid menu on the dining table.

4. Chicken Opor

Next, there is another well-known Eid al-Fitr menu among Indonesians, namely chicken opor. In addition to being delicious, chicken opor is also a practical Eid menu. Here is the recipe:

Chicken opor ingredients

500 grams chicken, cut according to preference
300 ml thick coconut milk
300 ml thin coconut milk

Chicken opor spice paste

4 cloves garlic
10 cloves shallots
4 candlenuts
2 segments galangal
2 segments ginger
2 segments turmeric, roasted, washed, and peeled

Additional chicken opor spices

4 kaffir lime leaves, remove the stems
2 stalks lemongrass, bruised
2 segments galangal
1 tsp salt
1 tbsp sugar
3 chicken-flavored bouillon cubes
3 tbsp cooking oil
1 tbsp margarine

How to make chicken opor

Divide the coconut milk into two separate containers, one containing thin coconut milk and the other thick coconut milk.
Prepare all the ingredients for the spice paste. Then blend them using a blender.
Heat a pan and wait until its surface is completely hot.
Sauté the spice paste until fragrant and cooked. Add the aromatic spices.
Add the chicken, then stir until the spices are evenly distributed and absorbed.
Add the thin coconut milk, then stir evenly.
Cover the pan and cook the chicken over low heat for 25 minutes.
After approximately 15 to 20 minutes, remove the lid and add sugar, salt, and chicken-flavored bouillon cubes to taste. Stir evenly.
Pour in the thick coconut milk and stir evenly again. Make sure not to cook the coconut milk for too long.
Adjust the seasoning. If the flavor is right, transfer it to a serving dish and serve this simple Indonesian-style Eid menu.
To make it even more delicious, do not forget to sprinkle the chicken opor with fried shallots.

5. Beef Semur

The next Eid al-Fitr menu is beef semur. Beef semur is one of the favorite Eid dishes among Indonesians because of its delicious taste, while its ingredients are also simple and easy to find. The recipe for this simple Eid menu is:

Beef semur ingredients

1 kg beef, cut according to preference
3 medium-sized potatoes, diced and half-fried
Salt and sugar to taste
Sweet and salty soy sauce as needed

Beef semur spice paste

5 cloves garlic
10 shallots
1 tsp pepper
1 nutmeg

How to make beef semur

Sauté all the spice paste until fragrant and cooked.
Add the beef, then stir until it changes color.
Add sweet soy sauce, salty soy sauce, salt, and sugar. Pour in enough AQUA.
Cover the pan and reduce the heat until the dish comes to a boil.
Cook until the beef is completely tender, adjusting the seasoning occasionally. Add the fried potato pieces.
Cook again until the liquid has reduced. Once the flavor is right and the dish is cooked, turn off the stove.
Serve this practical Eid menu of beef semur with fried shallots sprinkled on top.

6. Sambal Goreng Ati Kentang

Another Eid al-Fitr menu that is almost always present on the holiday dining table is sambal goreng ati kentang. The combination of spicy, savory, and slightly sweet flavors in this dish makes it the perfect complement to the variety of rich coconut milk-based dishes.

Sambal goreng ati kentang ingredients

300 grams beef liver, boiled and diced
3 medium-sized potatoes, diced and half-fried
3 Indonesian bay leaves
2 stalks lemongrass, bruised
2 kaffir lime leaves
1 segment galangal, bruised
100 ml coconut milk
Salt, sugar, and sweet soy sauce to taste
AQUA as needed

Sambal goreng ati kentang spice paste

6 cloves shallots
4 cloves garlic
5 red chilies
3 bird’s eye chilies (according to taste)
2 candlenuts
1 segment turmeric

How to make sambal goreng ati kentang

Sauté the spice paste with the Indonesian bay leaves, lemongrass, kaffir lime leaves, and galangal until fragrant and cooked.
Add the beef liver pieces, then stir until the spices are absorbed.
Pour in a little AQUA, then add the coconut milk, salt, sugar, and sweet soy sauce to taste.
Cook over medium heat until the broth reduces and the spices are cooked through.
Add the fried potatoes, stir evenly, and cook briefly until all the ingredients are perfectly combined.
Adjust the seasoning, remove from heat, and serve as a complement to the Eid menu on the dining table.

7. Potato Fritters

This Eid menu may seem simple, but it is almost never absent from the holiday dining table. Potato fritters, with their soft texture on the inside and slightly crispy exterior, always manage to become a favorite among all ages, from children to older adults.

Potato fritter ingredients

500 grams potatoes, peeled and cut, then fried until cooked
2 eggs, lightly beaten
3 stalks green onions, finely sliced
2 stalks celery, finely sliced
Salt, pepper, and ground nutmeg to taste
Cooking oil as needed

How to make potato fritters

Mash the fried potatoes while they are still warm using a fork or mortar and pestle.
Mix in the green onions, celery, salt, pepper, and ground nutmeg. Stir evenly.
Take a small amount of the mixture and shape it into a flat round according to preference.
Dip it into the beaten eggs, then fry over medium heat until golden brown.
Remove, drain, and serve these potato fritters as an appetizing complement to the Eid menu.

8. Chicken Bacem

As a counterbalance to the various soupy dishes that dominate the Eid dining table, chicken bacem comes as a savory-sweet dry dish that is no less special. Its flavor, which is absorbed deep into the meat, makes this dish disappear from the table faster than expected.

Chicken bacem ingredients

1 kg chicken, cut according to preference
3 Indonesian bay leaves
2 stalks lemongrass, bruised
1 segment galangal, bruised
4 tbsp sweet soy sauce
Salt and palm sugar to taste
500 ml AQUA

Chicken bacem spice paste

6 cloves shallots
4 cloves garlic
1 tbsp coriander
3 candlenuts
1 segment turmeric

How to make chicken bacem

Combine all the spice paste with the Indonesian bay leaves, lemongrass, and galangal in a pot.
Add the chicken pieces, pour in 500 ml AQUA, then add sweet soy sauce, salt, and palm sugar.
Cook over medium heat until the liquid reduces and the spices are fully absorbed into the chicken, approximately 30 to 40 minutes.
Once the liquid has almost completely evaporated, briefly fry the chicken in a little oil until the surface turns brown.
Remove and serve the chicken bacem as an enticing sweet and savory dry Eid menu.

Tips for Serving Eid Menus

Preparing eight dishes at once certainly requires careful planning. The following tips can help you make the cooking process run more smoothly while keeping the results optimal:

Cook gradually started from H-1. Rendang and beef semur are actually even more delicious when cooked the day before because the spices have more time to fully penetrate the meat.
Prepare dry ingredients first. Potato fritters and chicken bacem can be fried in advance and remain delicious when served at room temperature.
Maintain the quality of your dishes with the right water. The quality of the water used for cooking, including boiling, sautéing, and thinning coconut milk, also helps determine the final flavor of the dish. Use quality mineral water such as AQUA so that the ingredients remain natural and their flavors remain optimal.
Serve soupy dishes warm. Chicken opor, curry, and lontong sayur are best enjoyed when served hot. Prepare a small pot to reheat them if necessary.

Those are eight recommended Eid al-Fitr menu ideas that you can serve during the holiday. With a combination of warm, soupy dishes and savory dry side dishes, your Eid dining table will feel more complete and satisfying for the whole family.

To serve a variety of the best Eid dishes while maintaining food quality, make sure to use quality mineral water such as AQUA when cooking. The protected mineral quality of AQUA helps keep cooking ingredients natural and fresh when cooked. As a result, you do not need to worry, and the nutrients in the food are also maintained so that they can provide optimal benefits for the body.

So, make sure to #AQUADULU to help keep your body fit throughout Ramadan. Created by nature, 100% PURE mineral water for the holy month!