Bao is ubiquitous in Chinese cuisine, with a long history, and a great many wondrous fillings and flavours. Here are 8 unique Bao recipes you can make at home!
Eid al-Fitr is celebrated at the end of the Ramadan month and marked by the new crescent moon. A holy season of forgiveness, empathy, joy and peace. Families get together to break the long-fasting month, with a great variety of flavoursome dishes specially made for the festival. In Southeast Asia, Eid al-Fitr is widely celebrated by Muslims, particularly joyous in Malaysia, Indonesia and Singapore, with a plethora of rich festive flavours. Come have a taste!
Rice wrapped with coconut leaves in a crosshatched weave and cooked into a cake-like shape and texture. Fragrant and tender to chew, they’ll also soak up any sauce or gravy. In Malaysia, the diamond-shaped Ketupat weave is often considered a festive symbol of Eid al-Fitr, and the rice cakes are served as a ‘base carb’ to enjoy with a variety of curries, sauces, rendang and soups. Making it is a traditional craft to master, though you can also try it with our simplified modern recipe.
Also, a favourite ‘base carb’, this simple flour pancake-roll called Roti Jala is cooked with a special mould that gives its net-like look. Made fragrant, tender and umami with eggs, turmeric powder and coconut milk. Soft to chew and perfect for all kinds of curry dips.
Slow-cooked meat marinated with a rich combination of aromatic and zesty spices, and simmered to near caramel-like tenderness, with a thick gravy that blends and oozes the divine flavours in every mouthful. Beef or chicken make the best Rendang, and most enjoyable with rice or Ketupat.
Fragrant, chewy grilled meat skewers are an all-time favourite in Malaysia, Indonesia and Singapore. In the villages, however, satay during Eid al-Fitr becomes a communal affair – cooked and served for everyone at the festive gathering. Chicken and beef are the most favoured meats, with the special marinate and umami peanut sauce for the signature sumptuous flavour. Bring your A-game satay for the festival with our guide!
Nasi Kerabu is long grain rice infused with Blue Butterfly Pea Flower for pleasing colour and extra aroma, served with fish fillets pasted with lemongrass, onion and coconut floss, as well as eggs, veggies and fried chicken and prawn crackers. A hearty, delicious meal filled with nutrition and flavours.
Veggies too, get a festive boost during Eid al-Fitr – with the comforting and wholesome Lodeh mixed vegetables soup. Creamy, mildly zesty, and made aromatic with chillies, lemongrass and galangal, packed with tempe protein, long beans, cabbages and more.
Beef floss is a yummy festive condiment that goes well with pretty much any meat or veggie dish, and a must-have to go with your rendang and curries. But more than just an extra dash of meaty taste, the Serunding adds a zesty, aromatic touch. The secret is in the paste marinade before cooking the beef and flossing it – a rich blend of chillies, shallots, ginger, garlic, galangal, lemongrass, turmeric, coriander seeds and cumin seeds.
Keropok or fish crackers are a beloved festive snack, but also as an accompaniment for your meal dishes. Crunchy, savoury and very umami, watching them ‘blossom’ as you fry them is a joy as well! Be sure to make more, because once you start your first keropok, it can be hard to stop.
All the kuih
Steamed bite-sized desserts and pastries are traditional staples of Malaysian and Indonesian cuisines, and all the regular faves, as well as festive specials, are savoured during Eid al-Fitr. Have a taste of the chewy, sweet and lightly smoky Dodol – made with palm sugar, glutinous rice flour and coconut cream; best enjoyed cold. Also, be sure to check out all our favourites here.
All the cookies
Of course, we have cookies! It’s a festival! Get the sweet, crunchy taste of Biskut Makmur. Munched on the fun checkerboard patterned Biskut Dam, vanilla and cocoa flavoured. Satiate your sweet tooth with the Sarang Semut cupcake cookies. Enjoy an exquisite afternoon tea with the soft and cutesy Biskut Suji, made with semolina flour and glace cherries!