Unveil Delicious Delights: Secret Recipe’s Buka Puasa Menu

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Ramadan, a holy month for Muslims, brings with it a time for spiritual reflection and delicious meals shared with loved ones. Buka puasa, the evening meal marking the end of the daily fast, is a cherished tradition. This guide delves into the secrets of some popular buka puasa dishes, allowing you to recreate these culinary delights in your own kitchen.

Nasi Goreng Kampung (Stir-Fried Kampung Rice)

Jom Buka Puasa @ Secret Recipe! — the Curve
Jom Buka Puasa @ Secret Recipe! — the Curve

Nasi goreng kampung, a classic Indonesian dish, translates to “village fried rice.” Its simplicity and versatility make it a staple during buka puasa.


2 cups cooked jasmine rice (cooled and slightly dried)

  • 2 tbsp vegetable oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 red chili pepper, thinly sliced (optional)
  • 1 egg, beaten
  • 1/2 cup shredded cooked chicken or tempeh (vegetarian option)
  • 1/4 cup frozen peas
  • 1/4 cup chopped carrots
  • 1 tbsp kecap manis (sweet soy sauce)
  • 1 tsp soy sauce
  • 1/2 tsp shrimp paste (optional)
  • Salt and pepper to taste
  • Fried shallots (for garnish)

  • Directions:

    1. Heat oil in a wok or large pan over medium heat. Add the onion and cook until softened, about 3 minutes.
    2. Add the garlic and chili pepper (if using) and cook for another minute.
    3. Push the mixture to the side of the pan and scramble the egg until cooked through. Break it up into small pieces.
    4. Add the cooked rice, chicken/tempeh, peas, and carrots. Stir-fry for a few minutes, breaking up any clumps in the rice.
    5. Season with kecap manis, soy sauce, shrimp paste (if using), salt, and pepper. Toss well to combine.
    6. Cook for another 2-3 minutes, or until the rice is heated through and slightly crispy in some places.
    7. Serve hot, garnished with fried shallots.

    Ayam Goreng Berempah (Spiced Fried Chicken)

    This fragrant and flavorful fried chicken is a crowd-pleaser during buka puasa.


    1 whole chicken, cut into pieces

  • 2 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 stalk lemongrass, white part only, chopped
  • 1 tbsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder (adjust to your spice preference)
  • 1/4 cup coconut milk
  • Salt and pepper to taste

  • Directions:

    1. Rinse the chicken pieces and pat them dry. Season generously with salt and pepper.
    2. Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
    3. Add the garlic, ginger, and lemongrass. Cook for another minute, stirring constantly.
    4. Stir in the turmeric, coriander, cumin, and chili powder. Cook for another minute to release the fragrance.
    5. Add the coconut milk and bring to a simmer.
    6. Add the chicken pieces and cook for 15-20 minutes, or until the chicken is almost cooked through.
    7. Increase the heat to medium-high and cook for another 5-7 minutes, or until the chicken is golden brown and crispy on the outside.
    8. Serve hot with your favorite dipping sauce.

    Kolak Pisang (Banana Fritters in Coconut Milk)

    Kolak pisang is a sweet and comforting dessert perfect for breaking the fast.


    4 ripe bananas, peeled and sliced diagonally

  • 1 liter coconut milk
  • 2 pandan leaves, tied into a knot (optional)
  • 1 cup palm sugar, sliced (or brown sugar)
  • 1/4 tsp salt
  • 1 tbsp tapioca flour (mixed with 1/4 cup water to form a slurry)

  • Directions:

    1. In a large pot, combine coconut milk and pandan leaves (if using). Bring to a simmer over medium heat.
    2. Add the palm sugar and salt. Stir until the sugar dissolves.
    3. Reduce heat to low and simmer for 10 minutes.
    4. Increase heat to medium and add the banana slices. Cook for 5-7 minutes, or until the bananas are slightly softened.
    5. Slowly stir in the tapioca flour slurry. Cook for another minute, or until the mixture thickens slightly.