Easy Dishes for Eid al-Fitr

Eid al-Fitr, also known as Idul Fitri, Hari Raya, or Eid Mubarak, is a time of joy, gratitude, and togetherness. After a month of fasting during Ramadan, Muslims around the world gather with family and friends to celebrate the occasion with a grand feast.

The beauty of Eid lies in its traditions of sharing meals, visiting loved ones, and enjoying the warmth of community. And what better way to enhance the celebration than with delicious, home-cooked dishes? Whether you're hosting an open house (Rumah Terbuka) or enjoying a cozy meal with family, these recipes will make your Eid feast memorable.

Here are some must-try dishes for this festive season, all made easy with Kopi Thyme sauces:

🌱 Glazed Tempeh (Vegan Indonesian Tempeh Kering)
🍗 Serunding with Chicken (Spiced Grated Coconut with Chicken)
🍢 Satay Chicken + Peanut Sauce (Indonesian-Style Sate Ayam)
🍲 Sayur Lodeh (Turmeric Coconut Vegetable Stew)

Hari Raya Memories & Traditions

Growing up in Malaysia, Hari Raya was always an exciting time, open houses filled with delicious food, visits to neighbours, and an atmosphere of joy. Similarly, Sara's fondest memories of Jakarta, Indonesia, involve hopping from house to house, indulging in traditional dishes, and soaking in the festive spirit.

This year, we bring you a twist on classic Hari Raya dishes, made easy with our special sauces, so you can prepare a feast with minimal effort and maximum flavour!

Here we've made a twist on some traditional classic dishes found during Hari Raya using our sauces to make it convenient to make a feast:

 

🌱 Glazed Tempeh (Vegan)

(Indonesian Tempeh Kering - Sweet, Salty, and Spicy Crispy Tempeh)

Tempeh, a protein-rich fermented soybean cake, is a staple in Indonesian cuisine. This dish is crispy, caramelized, and packed with umami flavours. A great plant-based option for your Eid spread.

⏳ Total Time: 15-20 min | 🍽 Servings: 2

🍗 Serunding with Chicken

(Spiced Grated Coconut with Air-Fried Chicken - Ayam Serundeng K

Serunding kelapa (also known as Serundeng) consists of grated coconut that's been spiced with various fresh ingredients like galangal, ginger, garlic, shallots, turmeric, candlenuts, lemongrass and kaffir. The combination of ingredients can vary, but the coconut remains the star of the show. This recipe we are going to shorten the process and makes it easy. Using a combination of our Kari Ayam and Uop Sa Noung sauce.

Serunding is great as condiment to pair with glutinous rice or as filling to your buns. This recipe we are doing it with some chicken in the air fryer. Originated from Indonesia this dish known as Ayam Serundeng Kelapa.

 

⏳ Total Time: 35 min | 🍽 Servings: 4

INGREDIENTS

For the Serunding: 200g Desiccated Coconut. 4 tbsp Kopi Thyme's Kari Ayam 3 tbsp Kopi Thyme's Uop Sa Nuong 1 tbsp Sugar 4 Lime Leaves, sliced thinly 150 ml Coconut Milk  For the Chicken: 800g or 6-8 pieces of Chicken, drumstick and thigh or breast  3 tbsp Kopi Thyme's Uop Sa Nuong

INSTRUCTIONS

For the Serunding: Heat a pan over high heat, add Kari Ayam and Uop Sa Nuong sauces. Stir for 30 seconds, then add lime leaves, cooking until fragrant. Lower the heat to medium and stir in coconut milk and sugar. Add desiccated coconut and stir continuously until the mixture dries out. Remove from heat and set aside. For the Chicken: Marinate the chicken with Uop Sa Nuong sauce for at least 1 hour (overnight for best results). Air fry at 400°F (200°C) for 16-20 minutes, flipping halfway. Serve warm with serunding on top or mixed together. 📌 Extra serunding can be stored in an airtight container in the fridge.

 

🍢 Satay Chicken + Peanut Sauce

(Indonesian Sate Ayam with a Quick, Flavourful Peanut Sauce)

Bringing back this recipe we have shared last year for the festive season. Satay is a popular dish that is not just easy to make but can be found everywhere in Indonesia, from the corner of the streets to the luxurious restaurants. Perfect for someone who enjoys grilled meat and a nutty sauce to pair with.

⏳ Total Time: 15-20 min | 🍽 Servings: 2

INGREDIENTS

For the Peanut Sauce: ½ - 1 tbsp Kopi Thyme’s Bun Bo Hue 1 tbsp Crunchy Peanut Butter (or nut butter of choice) ½ tbsp Kicap Manis (Sweet Soy Sauce) ½ cup Hot Water 1 tsp Salt (or to taste) For the Satay Marinade: 1 tbsp Kopi Thyme’s Uop Sa Nuong 2 tsp Kicap Manis ½ tsp Fresh Ginger, grated 1 tbsp Lemon Juice 1 Chicken Breast, cut into 1-inch cubes

INSTRUCTIONS

For the Peanut Sauce: Mix all ingredients in a bowl until smooth. Adjust seasoning and consistency as needed. For the Satay: Marinate the chicken for at least 3 hours (overnight for deeper flavor). Soak bamboo skewers in hot water for 1 hour. Thread 3-4 pieces of chicken onto each skewer. Grill over medium heat, basting with leftover marinade, until fully cooked. Serve hot with peanut sauce and sides like cucumber, onion, and rice cakes. 🎉 Selamat Hari Raya! Wishing you a joyful and flavorful Eid celebration! 🎊 📸 Don’t forget to tag @kopithyme when you recreate these dishes! 🍽✨