Ramadan is the ninth month of the Islamic calendar when participating Muslims worldwide refrain completely from food and drink during daylight hours. Right after sunset, or Maghrib, Muslims typically gather together as a community, breaking the fast with an evening meal called iftar.
In particular, breaking fast should be a simple time for Muslims. Prayer and the companionship of loved ones take centre stage, but when it comes to food and drink there’s all sorts of room for expression. When gathering with friends and family, meals become feasts all on their own.
Therefore, here's the Seasia’s version of most popular dishes that have become local specialities to celebrate the religious occasion around the region:
BUBUR LAMBUK - MALAYSIA
Bubur lambuk is the special stew that appeals to many for its nutrition and varied ingredients including aromatic spices, herbs, meat, coconut milk, ghee, and coconut oil.
This special meal of the month is prepared differently in various Malaysian states; for e.g in the state of Malaysia's east coast state Terengganu, bubur lambuk is prepared with wild herbs, budu, sweet potatoes, and seafood.
KOLAK - INDONESIA
The dessert kolak is a popular mainstay but for iftar, it is served cold.
Kolak is made with palm sugar, coconut milk and pandan leaves. One variant of the dessert has jackfruit in it.
It’s a Ramadan traditional dessert and some even break their fast with it first as an alternative to dates and milk to give you a burst of energy after a long day’s fast.
KUEH LAPIS - SINGAPORE
It’s usually a snack throughout the region all year round, but during Ramadan, it secures a firm place at the dinner table in Singapore.
Kueh Lapis is a steamed cake, often multilayered and made of rice flour, coconut milk and tons of food colouring! It’s a bit of an art to make, as the cake is steamed gradually and layers are added throughout.
It’s then baked and steamed, and what’s left is a moist cake that almost looks like jelly on a plate.
AROZ CALDO – PHILIPPINES
Arroz Caldo is enjoyed by Muslims in the Philippines.
It is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold).
MURTABAK – THAILAND
Murtabak in Thailand is savoured with sweetened condensed milk or sugar water with slices of cucumber, onion and chilli, unlike in Malaysia, where it is often served with dal or curry.
Murtabak, which is known as "Mataba" by the locals is very popular in Bangkok, with many stalls in the bazaar offering the delicacy.
NASI KATOK - BRUNEI
Nasi Katok has evolved throughout its history in Brunei.
The words, ‘nasi’ and ‘katok’ (Standard Malay: ’ketuk’) means rice and knock respectively in the Malay language. Nasi Katok used to contain only three items: Plain rice, chicken and sambal (shrimp paste).
It is also one of Brunei's most affordable staples.
Source : Various sources including The Huffington Post and TripSavvy.com
