Easy Dishes for Your Eid al-Fitr Feast - Kopi Thyme


Easy Dishes for Eid al-Fitr 

It's almost time for Idul Fitri/ Hari Raya/ Eid Mubarak! 🕌✨

For the past month, Muslims around the world have been fasting for Ramadan. As the fasting month comes to an end, let the celebrations begin with the highly anticipated Eid al-Fitr feast. Families come together to enjoy time together and prepare a big feast.

Are you ready to indulge in some delicious dishes during this festive season? Look no further! We've got you covered with some amazing recipes that are perfect for your celebrations, including:

🌱 Glazed Tempeh (plant based recipe)

🍗 Serunding with Chicken (grated coconut then cooked in chilli and aromatic spices)

🍢 Satay Chicken + Peanut Sauce (Indonesian style sate ayam)

🍲 Sayur Lodeh (using our Turmeric Stew Paste)

Growing up in Malaysia for both of us, we get to enjoy so many festivities. Hari Raya is one of them, where neighbours come together at open houses and it's the best time to visit family and enjoy a feast.

Sara's fondest memories of being back in Jakarta, Indonesia where best fun are had visiting everyone to celebrate during the festivities.

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) 

Glazed tempeh is a traditional Indonesian dish also know as tempeh kering. Tempeh is made out of fermented soybeans, making it a great vegan or plant based option. This dish is often found as one of many dishes accompanying nasi kuning, yellow rice , served during communal feast or makes for an easy snack. 

This dish is addictive on many levels as it uses fried tempeh tossed in a sweet, salty and spicy glaze. Made easy to with Kopi Thyme's Bun Bo Hue sauce, and nutritious to have as a side or snack.


SERVINGS 2 | PREP TIME 10 min | TOTAL TIME 15-20 min 

  • 300g Soybean Tempeh or Chickpea Tempeh (sliced lengthwise) 
  • 4 lime leaves
  • 1 big red chilli, sliced. (optional , if you like spicy, add more) 
  • 2 tbsp Kopi Thyme’s Bun Bo Hue
  • 2-3 tbsp Kicap Manis, sweet thick soy sauce
  • ½  tsp broth powder (optional) 
  • ½  tsp salt or to taste 
Ingredients to make a quick tempeh kering or glazed tempeh using Kopi Thyme's Bun Bo Hue.
  1. Slice tempeh into 1/4 inch strips. 
  2. Place them in the air fryer basket with tiny space in between each strips.
  3. Set the air fryer to 385F and cook the tempeh strips for about 10 minutes.
  4. While waiting for the tempeh, heat up medium frying pan at high heat.
  5. Lower the heat to medium-high and add in Bun Bo Hue, stir until fragrant. 
  6. Next add in lime leaves , chillies while stiring for 2 minutes.
  7. Then add in Kicap manis and broth powder or salt. Cook until sauce thickens and caramelized slighlty. 
  8. Toss the air fried tempeh into pan and stir until tempeh are well coated and glazed. 
  9. Remove from heat. Serve and enjoy!
*store any extra coated tempeh in an air tight container and keep it up to 10-15 days.
Easy quick tempeh glaze or tempeh kering using Kopi Thyme's bun bo hue sauce to enjoy as a snack or side.

Serunding with Chicken 

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.

 Easy serunding recipe using two sauces by Kopi Thyme, Kari Ayam and Uop Sa Nuong.


Serunding recipe, ingredients to make Kopi Thyme's version by using our Uop Sa Nuong and Kari Ayam sauce with shredded coconut, lime leaves, coconut milk and brown sugar


    1. In a pan, add Kari Ayam and Uop Sa Nuong heat the sauces on high for 30 seconds.
    2. Add in lime leaves into the pan, fry until fragrant.
    3. Lower the heat to medium-high and add in coconut milk and sugar and mix together well.
    4. Add desiccated coconut and mix and stir fry until it is dry.
    5. Take it off the heat and store in container or use for a dish. 

    Pan of stir fried serunding using Kopi Thyme's Uop Sa Noung and Kari Ayam to create this easy recipe.

    Serunding Chicken
    1. Marinate chicken pieces with Uop Sa Noung and set aside for an hour or overnight for best results in flavour.
    2. Set air fryer to 400F and cook chicken pieces for 16-20 minutes.
    3. In a pan heat serunding and chicken together or plate the chicken and top it with the serunding.
    4. Enjoy while it's warm and juicy.
    *store any extra serunding in a container and keep it in the fridge. 
    Serunding ayam recipe, made easy with the air fryer and Kopi Thyme's sauces.


    Satay Chicken + 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.


    SERVINGS 2 | PREP TIME 10 min | TOTAL TIME 15-20 min 

    • Satay Sauce (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 thick soy sauce
      • ½  cup Hot water 
      • 1 tsp salt or to taste

      Satay Marinade: 

      • 1 tbsp Kopi Thyme’s Uop Sa Nuong
      • 2 tsp Kicap Manis, sweet thick soy sauce
      • 1/2 tsp ginger, fresh, grated
      • 1 tbsp Lemon Juice
      • 1 medium size Chicken Breast, cut into 1’ cubes 

      Garnish and sides:

      • Chilli, cut
      • Fried shallot
      • Cucumber, chunks
      • Onion, pieces
      • Ketupat/ Lontong (compressed rice cakes)
    Satay Sauce:
    1. In a bowl, whisk all the ingredients until desired consistency is reached. Adjust Bun Bo Hue to liking for spiciness.
    2. Serve as a dip with satay skewer
    1. In a large bowl, add in all marinade mixture ingredients and stir well. 
    2. Add in chicken and marinate for minimum of 3 hours to overnight for deeper flavours.
    3. Preheat grill to medium heat. Soak the bamboo skewers for 1 hour in hot water. 
    4. Drain the chicken from the marinade before grilling. Save marinade aside for basting purpose.
    5. Thread 3-4 pieces of chicken onto skewers. 
    6. Grill the skewers, turning occasionally until the meat is fully cooked. Baste the skewers with marinade and some oil while grilling.
    7. Serve hot with peanut sauce. Satay chicken or sate ayam recipe, using Kopi Thyme's sauces to make it in simple quick steps.








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