COOKING & RAMADAN IN ASIA: A CULINARY JOURNEY OF TRADITION AND CELEBRATION

 

Ramadan, the ninth month of the Islamic lunar calendar, holds profound significance for Muslims worldwide. It commemorates the revelation of the Quran to Prophet Muhammad and is observed with fasting, prayer, reflection, and acts of charity. Across Asia, where a significant portion of the global Muslim population resides, Ramadan is celebrated with great fervor, marked by diverse culinary traditions, reflecting the region's rich cultural tapestry.

The practice of fasting during Ramadan has deep historical roots, dating back to the inception of Islam in the 7th century CE. As Islam spread across Asia, it brought with it a blend of religious teachings and local customs, influencing the culinary landscape of the region. Over time, Asian Muslims integrated indigenous ingredients, cooking techniques, and flavors into traditional Ramadan dishes, creating a unique fusion of Islamic and local cuisines.

Several Asian countries with large Muslim populations observe Ramadan as a month of spiritual devotion and culinary celebration. Among them, Indonesia, Pakistan, Bangladesh, India, Malaysia, and Singapore stand out for their vibrant Ramadan traditions and diverse culinary offerings.

Indonesia:

In Indonesia, the largest Muslim-majority country globally, Ramadan is a time of communal prayer, fasting, and feasting. One of the most cherished Ramadan dishes is "Rendang," a flavorful beef curry cooked with coconut milk and aromatic spices. Another popular dish is "Ketupat," rice cakes wrapped in woven palm leaves, often served with "Opor Ayam," a fragrant chicken curry.

Pakistan and Bangladesh:

In Pakistan and Bangladesh, Ramadan is celebrated with an array of traditional dishes reflecting the region's culinary heritage. "Chicken Biryani," a fragrant rice dish layered with spiced chicken, is a staple during Ramadan iftars. "Haleem," a hearty stew made from wheat, barley, lentils, and meat, is another cherished dish served during the holy month.

India:

In India, Ramadan is marked by a diverse array of culinary traditions influenced by the country's cultural and regional diversity. "Chicken Tikka Masala," succulent grilled chicken simmered in a rich tomato-based sauce, is a popular iftar dish in many Indian households. "Sheer Khurma," a creamy vermicelli pudding flavored with saffron, cardamom, and nuts, is often served as a sweet treat during Ramadan.

Malaysia:

Malaysia's multicultural society adds a unique flavor to Ramadan celebrations, with Malay, Chinese, and Indian influences shaping the culinary landscape. "Nasi Lemak," fragrant coconut rice served with spicy sambal, crispy anchovies, and boiled eggs, is a beloved Ramadan dish in Malaysia. "Lemang," glutinous rice cooked in bamboo tubes over an open fire, is another traditional delicacy enjoyed during the holy month.

Singapore:

In Singapore, a melting pot of cultures, Ramadan is a time of culinary diversity and communal harmony. "Mee Siam," spicy vermicelli noodles served with a tangy tamarind sauce, is a popular iftar dish among Singaporean Muslims. "Lontong," rice cakes served with vegetable curry and fried tofu, is also a favorite during Ramadan.

Other Festivities Alluding to Ramadan:

Beyond culinary traditions, Asian countries celebrate Ramadan with various cultural and social festivities. Night markets, known as "bazaars" or "Ramadan markets," come alive with bustling stalls selling an array of street food, snacks, and traditional sweets. Communities gather for "Taraweeh" prayers at mosques, fostering a sense of unity and spiritual renewal. Additionally, Muslims engage in acts of charity, known as "Zakat" and "Sadaqah," providing assistance to the less fortunate during Ramadan.

Cooking and Ramadan in Asia represent a fusion of culinary traditions, cultural heritage, and religious observance. Across the continent, Muslims come together to fast, pray, and share meals, strengthening bonds of community and faith. From Indonesia to Singapore, Pakistan to Malaysia, the diversity of culinary offerings during Ramadan reflects the vibrant tapestry of Asian cultures and traditions. As Muslims celebrate the holy month with gratitude and devotion, the rich flavors and aromas of traditional dishes serve as a reminder of the shared heritage and values that unite communities across Asia.

RECIPES FOR RAMADAN: MOHINGA MYANMAR

 

Mohinga Recipe:

Ingredients:

For the Soup Base:

- 500g fish fillets (such as catfish or any white fish)

- 2 liters water

- 2 stalks lemongrass, bruised

- 3-4 cloves garlic, minced

- 2-inch piece of ginger, sliced

- 2 onions, chopped

- 2 tomatoes, chopped

- 3 tablespoons fish sauce

- 1 tablespoon shrimp paste (belacan)

- 1 teaspoon turmeric powder

- Salt to taste

For Garnish and Serving:

- Thin rice noodles (vermicelli)

- Hard-boiled eggs, sliced

- Fried chickpea fritters (optional)

- Thinly sliced onions

- Thinly sliced green onions

- Fresh cilantro leaves

- Lime wedges

- Crushed chili flakes (optional)

- Fried garlic (optional)

Procedure:

1. Prepare the Soup Base:

   - In a large pot, bring 2 liters of water to a boil.

   - Add fish fillets, lemongrass, minced garlic, sliced ginger, chopped onions, and tomatoes to the boiling water.

   - Stir in fish sauce, shrimp paste, turmeric powder, and salt to taste.

   - Reduce the heat to low and let the soup simmer gently for about 30-40 minutes, allowing the flavors to meld together and the fish to cook thoroughly.

2. Prepare the Garnishes:

   - While the soup is simmering, prepare the garnishes and accompaniments.

   - Cook the thin rice noodles (vermicelli) according to the package instructions. Drain and set aside.

   - Slice hard-boiled eggs, thinly slice onions and green onions, and prepare any other desired garnishes.

3. Assemble and Serve:

   - To serve Mohinga, place a portion of cooked rice noodles in a serving bowl.

   - Ladle the hot soup over the noodles, making sure to include chunks of fish and aromatic vegetables.

   - Garnish with sliced hard-boiled eggs, fried chickpea fritters (if using), thinly sliced onions, green onions, fresh cilantro leaves, lime wedges, crushed chili flakes, and fried garlic.

   - Serve hot, allowing each diner to customize their Mohinga with their preferred garnishes and squeeze of lime juice.

Significance in Ramadan:

During the sacred month of Ramadan, Muslims fast from dawn until sunset, refraining from food and drink as an act of worship and self-discipline. It is a time of spiritual reflection, increased devotion, and communal bonding.

Preparing dishes like Mohinga during Ramadan is significant as it provides a nourishing and hearty meal to break the fast at sunset (iftar). Mohinga is not only delicious and comforting but also rich in flavors and nutrients, making it an ideal choice to replenish the body after a day of fasting.

Moreover, Mohinga holds cultural and communal importance in Myanmar, where it is considered a national dish and often enjoyed as a breakfast staple. Sharing Mohinga with family and friends during Ramadan fosters a sense of unity, generosity, and gratitude, strengthening bonds and promoting the spirit of compassion and empathy within the community.

RECIPES FOR RAMADAN: THAKKALI CHICKEN SRI LANKA

 

Sri Lankan-inspired Chicken Paneer Curry Recipe:

Ingredients:

For Marinade:

- 500g boneless chicken, cut into bite-sized pieces

- 200g paneer (Indian cottage cheese), cubed

- 1 cup plain yogurt

- 2 tablespoons ginger-garlic paste

- 1 teaspoon chili powder

- 1 teaspoon ground coriander

- 1 teaspoon ground cumin

- 1/2 teaspoon turmeric powder

- Salt to taste

For Curry:

- 2 tablespoons vegetable oil

- 1 large onion, finely chopped

- 2 tomatoes, diced

- 2 green chilies, slit lengthwise

- 1 tablespoon curry powder (Sri Lankan or Indian)

- 1 teaspoon mustard seeds

- 1 teaspoon fenugreek seeds

- 1 teaspoon fennel seeds

- 1 sprig curry leaves

- 1 cinnamon stick

- 2 cardamom pods

- 4 cloves

- 1 cup coconut milk

- Salt to taste

- Fresh coriander leaves, chopped (for garnish)

Procedure:

1. Marinating Chicken and Paneer:

   - In a large bowl, combine yogurt, ginger-garlic paste, chili powder, ground coriander, ground cumin, turmeric powder, and salt.

   - Add chicken and paneer cubes to the marinade. Coat them well, cover the bowl, and refrigerate for at least 1 hour to marinate.

2. Cooking Curry:

   - Heat vegetable oil in a large pan or pot over medium heat. Add mustard seeds, fenugreek seeds, fennel seeds, curry leaves, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until aromatic.

   - Add finely chopped onions and green chilies. Sauté until onions turn golden brown.

   - Stir in diced tomatoes and cook until they soften and release their juices.

   - Add curry powder and cook for another minute to toast the spices.

   - Now, add marinated chicken and paneer to the pan. Cook, stirring occasionally, until the chicken is browned on all sides.

   - Pour in coconut milk and season with salt according to taste. Bring the curry to a gentle simmer and let it cook for about 15-20 minutes, or until the chicken is fully cooked and the flavors have melded together.

   

3. Garnish and Serve:

   - Once the curry reaches your desired consistency, remove it from heat.

   - Garnish with freshly chopped coriander leaves before serving.

   - Sri Lankan-inspired Chicken Paneer Curry pairs well with steamed rice or roti.

Significance in Ramadan:

During the holy month of Ramadan, Muslims around the world observe fasting from dawn until sunset as an act of worship and spiritual reflection. It is a time of increased devotion, self-discipline, and community bonding.

Cooking dishes like Sri Lankan-inspired Chicken Paneer Curry during Ramadan holds significance as it provides a nourishing and flavorful option for iftar, the meal to break the fast at sunset. This curry incorporates spices and flavors reminiscent of Sri Lankan cuisine, creating a delicious and satisfying meal for families and communities to enjoy together.

Moreover, sharing meals during iftar fosters a sense of unity, generosity, and gratitude among Muslims. Cooking and serving hearty and delicious dishes like this curry during Ramadan not only nourishes the body after a day of fasting but also strengthens bonds and promotes the spirit of sharing and caring within the community.

RECIPES FOR RAMADAN: PANEER TIKKA MASALA INDIA

 

Paneer Tikka Masala Recipe:

Ingredients:

For Paneer Tikka:

- 400g paneer (Indian cottage cheese), cut into cubes

- 1 cup plain yogurt

- 1 tablespoon ginger-garlic paste

- 1 tablespoon lemon juice

- 1 teaspoon red chili powder

- 1 teaspoon garam masala

- 1 teaspoon ground coriander

- 1 teaspoon ground cumin

- Salt to taste

- Vegetable oil for grilling

For Masala Sauce:

- 2 tablespoons vegetable oil

- 1 large onion, finely chopped

- 2 tomatoes, pureed

- 1 tablespoon ginger-garlic paste

- 1 teaspoon red chili powder

- 1 teaspoon garam masala

- 1 teaspoon ground coriander

- 1 teaspoon ground cumin

- 1/2 cup heavy cream

- Salt to taste

- Fresh coriander leaves, chopped (for garnish)

Procedure:

1. Marinating Paneer:

   - In a mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, garam masala, ground coriander, ground cumin, and salt to taste.

   - Add paneer cubes to the marinade and coat them well. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

2. Grilling Paneer:

   - Preheat your grill or grill pan over medium-high heat. Brush the grill grates with vegetable oil to prevent sticking.

   - Thread marinated paneer cubes onto skewers. Grill the paneer skewers for 2-3 minutes on each side, or until lightly charred. Remove from heat and set aside.

3. Preparing Masala Sauce:

   - Heat vegetable oil in a large skillet over medium heat. Add finely chopped onions and sauté until golden brown.

   - Stir in ginger-garlic paste and cook for another minute until fragrant.

   - Add tomato puree and cook until the oil starts to separate from the masala, stirring occasionally.

   - Sprinkle red chili powder, garam masala, ground coriander, ground cumin, and salt to taste. Cook the masala for a few minutes to allow the spices to bloom.

   - Pour in heavy cream and stir well to combine. Simmer the masala sauce for 5-7 minutes until it thickens slightly.

4. Assembling Paneer Tikka Masala:

   - Gently add grilled paneer cubes to the masala sauce, stirring carefully to coat them evenly.

   - Simmer the paneer tikka masala for a few more minutes to allow the flavors to meld together.

   - Garnish with freshly chopped coriander leaves before serving.

Significance in Ramadan:

Paneer Tikka Masala is a popular and indulgent dish in Indian cuisine, known for its rich, creamy sauce and aromatic spices. During the holy month of Ramadan, Muslims observe fasting from dawn until sunset, abstaining from food and drink. When it comes time to break the fast during iftar, it is customary to enjoy flavorful and satisfying meals with family and friends.

Paneer Tikka Masala holds significance during Ramadan as it offers a hearty and nourishing option for iftar. The creamy sauce and tender paneer cubes provide essential nutrients and energy to replenish the body after a day of fasting. Additionally, the aromatic spices used in the masala sauce not only add depth of flavor but also aid in digestion, making it an ideal dish to enjoy during the evening meal.

Furthermore, sharing meals like Paneer Tikka Masala during Ramadan fosters a sense of community and togetherness among family members and loved ones. Breaking the fast with a delicious and comforting dish like this creates memorable moments of bonding and celebration, reinforcing the spirit of generosity and gratitude that characterizes the holy month of Ramadan.

RECIPES FOR RAMADAN: SINGAPORE´S LAKSA NOODLES

 

Singapore Laksa with Curry Recipe:

Ingredients:

- 200g rice vermicelli noodles

- 200g prawns, peeled and deveined

- 200g chicken breast, thinly sliced

- 400ml coconut milk

- 4 cups chicken or seafood broth

- 2 tablespoons laksa paste

- 2 tablespoons vegetable oil

- 2 hard-boiled eggs, halved

- 1 block firm tofu, fried and sliced

- 100g bean sprouts

- 2 stalks of lemongrass, bruised

- Fresh coriander leaves, chopped (for garnish)

- Lime wedges (for serving)

Laksa Paste:

- 6 dried red chilies, soaked in hot water and deseeded

- 4 shallots, peeled and chopped

- 3 cloves garlic, peeled

- 2 stalks lemongrass, white part only, chopped

- 1-inch piece of galangal, peeled and chopped

- 1-inch piece of turmeric root or 1 teaspoon turmeric powder

- 1 tablespoon shrimp paste (belacan)

- 1 teaspoon ground coriander

- 1 teaspoon ground cumin

- 1 tablespoon vegetable oil

Procedure:

1. Prepare Laksa Paste: In a blender or food processor, combine all the laksa paste ingredients and blend until smooth.

2. Cooking Laksa Soup: Heat vegetable oil in a large pot over medium heat. Add the laksa paste and cook, stirring constantly, until fragrant, about 5 minutes.

3. Pour in the chicken or seafood broth and bring to a simmer. Add the bruised lemongrass stalks and simmer for about 10 minutes to allow the flavors to meld.

4. Stir in the coconut milk and bring the soup back to a gentle simmer. Season with salt to taste.

5. Prepare Noodles and Toppings: Meanwhile, cook the rice vermicelli noodles according to the package instructions. Drain and set aside.

6. Blanch the prawns and chicken slices in the laksa soup until they are cooked through. Remove them from the soup and set aside.

7. Assemble Laksa Bowls: To serve, divide the cooked noodles among serving bowls. Ladle the hot laksa soup over the noodles. Arrange the cooked prawns, chicken slices, tofu slices, halved hard-boiled eggs, and bean sprouts on top.

8. Garnish with chopped fresh coriander leaves and serve immediately with lime wedges on the side.

Significance in Ramadan:

During the month of Ramadan, Muslims fast from dawn until sunset, refraining from food and drink. It is a time of spiritual reflection, self-discipline, and increased devotion. When Muslims break their fast in the evening during iftar, it's important to consume nutritious and flavorful foods to replenish their energy levels and provide satisfaction after a day of fasting.

Singapore Laksa with Curry is a comforting and nourishing dish that is well-suited for iftar during Ramadan. Its rich and aromatic broth, infused with coconut milk and fragrant spices, provides essential nutrients and hydration after a long day of fasting. Additionally, the diverse array of ingredients such as prawns, chicken, tofu, and noodles offer protein, carbohydrates, and vitamins, making it a wholesome meal to break the fast. The warmth and depth of flavors in laksa bring comfort and joy to the iftar table, fostering a sense of community and togetherness during this special time of the year.