4 Simple Village-style Iftar Menus, Complete with Recipes!

Sometimes many people prefer a simple menu in breaking their fast in the month of Ramadan.

Because they always remember their childhood in a village full of simplicity.

For this reason, News Reference will share several menus breaking the fast simple village style, and the taste is definitely delicious.

If you are curious about this village-style iftar menu article? Let’s see the following review.

village-style iftar menu

Actually, this village-style iftar menu is very rarely found in big cities.

Because traders and business people prefer to sell contemporary hits that are often sought after by millennials.

However, if you miss your hometown, why not try making your own village-style iftar menu.

– Basil Chicken Pepes


  • 1 chicken cut, wash first until clean, then give slices of lime juice
  • 1 bunch of basil leaves
  • Bay leaves to taste
  • Salt and mushroom broth to taste
  • Pepper powder
  • Thinly sliced ​​brown sugar

Softened seasoning:

  • 15 cloves of red onion
  • 5 cloves of garlic
  • 4 pecans that have been roasted
  • Turmeric to taste
  • Ginger
  • Banana leaves for wrapping

How to make and recipe for basil chicken pepes as follows:

1. Prepare banana leaves in advance, then dry and wipe clean. Then cut to the desired size.

2. Mix the ground spices with the chicken and scallions, then stir until smooth, then press lightly. Add salt, mushroom stock, ground pepper, and brown sugar.

3. Arrange the banana leaves, then place the chicken, you can add the bay leaf, lemon grass, then the basil leaves. Fold the banana leaf with a gingga skewer, do so until the chicken is completely used up.

4. Put it in the pan and steam for about 45 minutes.

5. Heat the phone, grill the chicken that has been put in the banana leaf until it has a slightly charred color.

6. Tara, basil chicken peppers are ready to be served for menu village-style iftar.

– Garang Asem Ayam

The materials needed are:

  • 1 chicken, cut into several parts
  • 6 pieces of cabbage leaves, then cut into small pieces
  • Crushed lemon grass
  • Thinly sliced ​​​​turmeric
  • 2 teaspoons of tamarind that has been mixed with enough water

The spices are as follows:

  • Red chili to taste
  • Coriander, cumin, candlenut, which have been roasted
  • Terasi cooked enough
  • Shallots of red onion
  • Garlic 3 cloves
  • Salt and sugar to taste

How to make chicken tamarind without coconut milk:

1. Saute ground spices, lemon grass, and turmeric until fragrant with enough oil

2. Bring about 1,500 ml of water to a boil.

3. Enter the chicken, the spices that have been sauteed earlier, then add the salt and sugar.

4. Cook over low heat until the chicken is really soft, and the gravy is delicious.

5. Toss with cabbage leaves, then remove when it starts to wilt.

6. Tara fierce chicken without coconut milk is ready to be served for the village-style iftar menu.

– Village Chicken Opor

The materials needed are:

  • 1 chicken, cut into several pieces
  • Citrus leaves to taste
  • 2 stalks lemongrass
  • Ginger to taste
  • 500 ml water
  • Sugar 1 tbsp
  • Salt and pepper powder to taste
  • Coconut milk approximately 200 ml
  • Softened seasoning:
  • 10 red onions
  • 5 cloves of garlic
  • 5 pecan seeds
  • Right amount of oil

As for how to make it as follows:

1. Preheat the cooking oil, about 1 minute.

2. Saute the spices that have been mashed earlier, then add them together with the lime leaves, lemon grass, ginger.

3. Once it has a nice aroma, add the chicken, add water, sugar, salt, and also pepper.

4. When it boils, add the coconut milk again, stir until evenly distributed.

5. Cook briefly until the chicken is completely tender, then turn off the stove.

6. Tara, a special chicken opor is ready to be served for the village-style iftar menu.

– Special Village Chicken Soto

The materials needed are:

  • 1 free-range chicken, cut into 2 parts (according to taste)
  • 1.5 liter water
  • Vegetable oil
  • Crushed lemon grass
  • Bay leaves to taste
  • Citrus leaves to taste

Spices to be mashed:

  • 5 cloves of garlic
  • 5 cloves of red onion
  • Hazelnut
  • Turmeric
  • Ginger 1cm
  • Pepper granules
  • Salt to taste

Complementary materials include:

  • 100 grams of bean sprouts
  • 100 grams of sun, brewed with hot water
  • Boiled eggs (to taste)
  • Leek
  • Fried onion
  • Cayenne pepper
  • Sliced ​​lime

As for how to make this yellow chicken soup recipe as follows:

1. Bring the water to a boil, then simmer the chicken over low heat until the meat is almost tender.

2. Saute the spices, then add them together with the bay leaf, lemon grass, then stir until evenly distributed, let stand for a few moments.

3. Enter into the chicken stew, then boil again over low heat until the chicken meat is soft.

4. If you have, fry the chicken for a while until the outside is dry, then shred the chicken until it has a rough shape.

5. Arrange chicken, sun, bean sprouts, in a serving bowl. Then pour with the hot broth that was made earlier. Add some toppings such as spring onions, fried onions, and lime.

6. Tara, the yellow chicken soup with soup is ready to be served for the village-style iftar menu.

Source link