10 Healthy and Delicious Ramadan Recipes for Iftar

Ramadan is a month of reflection and contemplation, celebrated by Muslims all over the world. For a full month, Muslims partake in fasting from dawn to dusk, and dedicate more of their time to prayer and self-improvement. To break their fast – Iftar – Muslims often partake in a delicious spread with friends and family. To ensure a balanced meal to break the fast, we have compiled a list of nutritious and healthy recipes for Iftar. These recipes are both delicious and healthy, ensuring that you have the energy to keep going until the next Iftar. Read on to learn more about these recipes!

1. Ayam Percik

Ingredients (for 5-6 servings):

• 1kg chicken, chopped
• 5 stalks lemongrass, chopped
• 2 inch galangal, chopped
• Salt to taste
• Sugar to taste
• 5 red chillies, peeled
• 4 shallots, peeled
• 4 candlenuts, blended

Preparation:

1. Blend shallots, garlic, candlenuts, seeded red chillies to create a paste.
2. Add paste in the big pot. Pour Ayam Brand Coconut Milk and bring to boil. Add lemongrass and galangal.
3. Add the chicken in the pot until well coated. Season with salt and sugar if needed. Let it cook for 30 minutes.
4. Remove the chicken from the pot and place them on oven tray. Keep the remaining gravy.
5. Grill in the oven for 10 minutes.
6. Stir the remaining gravy in the pot until it thickens. Place in a bowl.
7. Serve chicken with the gravy on side or pour the gravy over the chicken.

Source: A recipe by Ayam Brand.

2. Sardines Otak-Otak Style

Ingredients (for 2-4 servings):

• 1 can Ayam Brand™ Sardines in Extra Virgin Olive Oil & Chilli
• 3 stalks lemongrass
• 80g shallots
• 4 cloves garlic
• 3cm fresh turmeric
• 3 red chillies
• 3 eggs
• 150ml Ayam Brand™ Coconut Milk
• 1pc turmeric leaf, sliced finely
• Salt to taste

Preparation:

1. In a blender, combine one piece of sardine with the extra virgin olive oil from sardines can and the rest of the ingredients except turmeric leaf. Blend till fine.
2. Pour mixture into individual molds or a round baking dish.
3. Top with the remaining sardines and turmeric leaves.
4. Steam till cooked and serve hot.

Source: A recipe by Ayam Brand.

3. Pajeri Nenas

Ingredients (for 4 servings):

• 410g Ayam Brand™ Pineapple Cubes, drained
• 3 tbsp Ayam Brand™ Meat Curry Powder, add water to form a thick paste
• 200ml Ayam Brand™ Coconut Milk
• 3 tbsp oil
• 1½ inch cinnamon stick
• 4 shallots, sliced finely
• ½ inch ginger
• 4 tbsp desiccated coconut
• 2 nos green chillies halved
• 200ml water
• Salt and sugar to taste

Preparation:

1. Heat oil in pan. Stir-fry cinnamon, shallots and ginger until fragrant.
2. Add in curry paste and fry until the oil resurfaces.
3. Add in pineapples and green chilies, stir-fry briefly.
4. Then add water, desiccated coconut and coconut milk. Season to taste. Cook until the gravy thickens.
5. Scoop out of pan and serve. Best eaten with nasi minyak, tomato rice or even plain white rice.

Source: A recipe by Ayam Brand.

4. Sayur Lodeh

Ingredients (for 4 servings):

• 1 can Ayam Brand™ Tuna Flakes in Sunflower Oil 185g, drained
• 1 tbsp chilli paste
• 4 shallots, sliced
• 1 cloved garlic, sliced
• ½ tsp turmeric powder
• ½ inch ginger, julienne
• 200ml Ayam Brand™ Coconut Milk
• 300ml water
• ½ cabbage (medium), thickly sliced
• 200g long beans, cut as desired
• 1 potato cut in large cubes
• Salt and pepper
• Fine vermucelli (su-hun) as required, soaked and drained
• Optional Deep Fried Ingredients: 2 tofu, quatered; and 100g tempe, cut as desired

Preparation:

1. Place the tuna, chilli paste, shallots, garlic, turmeric powder and ginger in a pot.
2. Pour in coconut milk and water. Place pot on slow fire and stir occasionally until simmering.
3. Add in long beans, carrots and potatoes. Cook until slightly softened.
4. Add in cabbage and cook until wilted.
5. Season with salt and pepper to taste.
6. Just before removing from heat, add in the rice and vermicelli. Serve.

Source: A recipe by Ayam Brand.

5. Creamy Salmon Penne Pasta

Ingredients (for 2 servings):

• Alce Nero Organic Penne 300g
• Alce Nero Organic Extra Virgin Olive Oil 2 tbsp
• White oninon, chopped 1 medium size
• Garlic, chopped 2 cloves
• Salmon 4 pieces
• Cooking cream 300ml
• Eggs x2
• Grated parmesan cheese 1/2 cup
• Salt
• Pepper

Preparation:

1. Boil pasta in a large pot of salted water for about 10 minutes.
2. Drain pasta and drizzle oil to prevent it from sticking. Set it aside to cool.
3. Heat up oil in a pan and saute the onions and garlic until fragrant.
4. Add in cream, eggs, cheese and salmon and bring to boil.
5. Switch off the fire and add cooked pasta to the creamy mixture.
6. Toss evenly and serve.

Source: A recipe by Alce Nero.

6. Shakshuka

Ingredients (for 4 servings):

• Alce Nero Organic Chunky Tomato Puree 500g 500g
• Alce Nero Organic Smooth Puree 200ml 200ml
• Coconut oil 2 tbsp
• Yellow Onion 1 piece
• Garlic 2 cloves
• Red bell pepper 1 piece
• Paprika 1 tsp
• Cumin ½ tsp
• Chilli Reasonable amount
• Dried basil 1 tbsp
• Free-range eggs 2-3

Preparation:

1. Finely chop the onion, garlic and bell pepper.
2. Heat oil in a skillet on medium heat, add the onion and garlic, stirring occasionally, until soft and golden brown for about 5 minutes.
3. Add the bell pepper, cumin and paprika and cook for another couple of minutes.
4. Pour both Alce Nero tomato puree mixture in the skillet and let it cook, covered for 15 minutes.
5. Make small divots in the sauce for the eggs and carefully crack the eggs into them.
6. Cover the skillet with a lid and cook for 5 more minutes, until the egg whites have set.
7. Serve with a few leaves fresh basil and whole grain brown bread.

Source: A recipe by Alce Nero.

7. Spaghetti Pad Thai

Ingredients (for 4 servings):

• Alce Nero Spaghetti 250g
• Alce Nero Extra Virgin Olive Oil
• Garlic, chopped 3 cloves
• Chicken meat (sliced and marinated with 1 tsp corn flour, fish sauce, sugar and chilli flakes) 300g
• Prawns (marinated with 1 tsp sugar) 100g
• Tamarind paste 50g
• Water 100ml
• Chilli padi, sliced 4 stalks
• Brown sugar 2 tbsp
• Chicken stock granules 1 tsp
• Fish sauce 2-3 tbsp
• Beansprout 150g
• Kuchai chives, cut into 2cm lengths 50g

Preparation:

1. Heat Alce Nero extra virgin olive oil in a wok, saute the chopped garlic until fragrant adding the marinated chicken meat and prawns.
2. Add the tamarind juice, brown sugar, chicken stock granules, chilli padi amd fish sauce.
3. Return the cooked Alce Nero spaghetti into the wok, adding lastly the chives and beansprouts. Adjust salt & sugar to taste, turning off heat.
4. Top with garnishing ingredients, squeeze in the lime juice before serving.

Source: A recipe by Alce Nero.

8. Chicken Rendang

Ingredients (for 4 servings):

• 3 Onion
• 6 cloves Garlic
• 3cm Ginger
• 2cm Galangal
• 0.25 cup Chilli Paste
• 3 Stalks Lemongrass
• 0.25 cup Water
• 4 tbsp Cooking Oil
• 8 Shallots
• 3 cloves Garlic
• 3 Stalks Lemongrass
• 4pcs Kaffir lime leaves
• 2pcs Tumeric Leaf
• 3 slice Chicken Breast
• 3 Chicken Thighs
• 2 tbsp Gula Melaka
• 1 tbsp MAGGI® CukupRasa™
• 1 cup Water
• 1 cup Coconut Milk
• 2 tbsp Grated coconut

Preparation:

1. Blend onion, garlic, ginger, galangal, chili paste and lemongrass with water until smooth, then saute without oil until dry.
2. Add oil, continue to sauté the mixture until oil splits.
3. Add in sliced shallots, garlic, lemongrass, lime leaves, turmeric leaves, chicken breast, chicken thighs, palm sugar, MAGGI® Cukup Rasa™, mix well. Cook until chicken is slightly tender.
4. Add water, coconut milk and kerisik, simmer until chicken gravy is thickened. Ready to serve.

Source: A recipe by Maggi.

9. Omelette with Mushroom and Spinach

Ingredients (for 4 servings):

• 1 tsp Butter
• 300g Spinach
• 200g Button Mushroom
• 4 Egg
• 1 tsp MAGGI® CukupRasa™
• 2 tsp Butter

Preparation:

1. Firstly, heat butter in a pan and stir-fry mushrooms until tender and spinach until just wilted. Set aside.
2. Next, whisk the eggs and MAGGI® CukupRasa™ in a bowl.
3. Heat the butter in a frying pan on medium heat. Pour in the eggs and cook for a minute or until the bottom of the omelette is lightly set.
4. Scoop the mushroom and spinach and place it on half of the egg mixture.
5. Finally, gently fold over the other side of the omelette over the filling. Ready to serve.

Source: A recipe by Maggi.

10. Healthy Poke Bowl

Ingredients (for 4 servings):

• 300g Cooked Rice
• 250g Salmon
• 1 Shallots
• 0.5 tsp Ginger
• 1 Bird’s Eye Chilli
• 1 tbsp Soy sauce
• 2 tbsp MAGGI® Oyster Sauce
• 1 tbsp Apple Cider / Lime
• 0.5 tsp Sesame Oil
• 100g Carrot
• 100g Cucumber
• 0.5 Avocado
• 0.5 cup Seaweed
• 50g Corn

Preparation:

1. In a bowl, marinate salmon, chopped shallot, ginger and cili padi. Stir well.
2. Pour in soy sauce, MAGGI Oyster Sauce apple cider or lime and sesame oil. Marinate it for 30 minutes or overnight.
3. Heat pan, and stir fry marinate salmon until well evenly cooked. Set aside
4. In a serving bowl, add in cooked rice and arrange carrot, cucumber, avocado and corn.
5. Add the salmon in the middle and sprinkle seaweed on top of the dish.

Source: A recipe by Maggi.

Read also: Easy and Tasty Ayam Brand™ Recipes for The Fasting Month