Eid al-Adha is a time for feasting and celebration, often marked by the aroma of grilled meats and traditional delicacies. I still remember my Eid al-Adha celebration last year; it was different from previous years. Instead of the traditional gulai, my family and I opted for a BBQ feast! It was a truly memorable time with the family.
Like other holidays, Eid al-Adha is associated with feasting. While beloved classics like satay, rendang, and gulai will always hold a special place on our tables, there’s always room for a little culinary adventure.
In Indonesia, Eid al-Adha is a time of culinary abundance, where tables overflow with a symphony of flavors, aromas, and textures. The centerpiece of many feasts is the sacrificial meat, often lamb or beef, obtained through the ritual of qurban. This tradition is deeply rooted in Islamic teachings and symbolizes sacrifice and generosity.
As a result, the Eid al-Adha menu is often meat-centric, featuring dishes like rendang, a rich and complex beef stew simmered in coconut milk and spices. The humble Opor ayam, a gentler chicken curry, also finds its way to many tables, offering a comforting and flavorful complement to the richer meat dishes. These dishes, along with many others, showcase the diverse regional culinary traditions of Indonesia, each with its unique blend of spices and cooking techniques.
This Eid al-Adha, why not surprise your guests with a menu that honors tradition while introducing exciting new flavors?
Lamb Satay with Sambal Nenas (Pineapple Sambal)
This dish takes the beloved Indonesian classic, satay, and elevates it with a vibrant and refreshing twist. Tender cubes of lamb, marinated in a fragrant blend of spices and herbs, are grilled to perfection, their smoky aroma filling the air. The star of this dish, however, is the accompanying Sambal Nenas. Taken from the classic Mustika Rasa recipe book, the sweetness and acidity of the pineapple complement the rich, savory flavors of the lamb, while the chilies provide a fiery kick that balances the richness of the meat. The combination of textures, with the tender lamb and the chunky sambal, also creates a delightful contrast in each bite.
Sambal Nanas (Indonesian Pineapple Sambal)
Ingredients:
- Main:
- 350 grams (approximately 1/4 of a medium-sized) ripe pineapple, peeled, cored, and finely diced
- 10 red chilies, stems removed (adjust to your spice preference)
- 10 bird’s eye chilies, stems removed (optional, for extra heat)
- Flavorings:
- 1 tablespoon kecap manis (sweet soy sauce)
- 1/2 tablespoon salt (or to taste)
- 1 tablespoon gula merah (palm sugar), grated or finely chopped
- 1 teaspoon terasi (shrimp paste), toasted
Instructions:
- Prepare the Chilies: If using a mortar and pestle, roughly chop the chilies. If using a food processor, leave them whole.
- Toast the Shrimp Paste: Heat a small skillet over low heat. Add the shrimp paste and toast for 1-2 minutes per side, or until fragrant.
- Make the Sambal Base:
- Mortar and pestle: Pound the chilies, toasted shrimp paste, salt, and palm sugar into a coarse paste.
- Food processor: Pulse the chilies, toasted shrimp paste, salt, and palm sugar until finely ground.
- Cook the Sambal: Heat a tablespoon of oil in a pan over medium heat. Add the chili paste and sauté for 2-3 minutes, or until fragrant and the oil separates slightly.
- Stir in the diced pineapple and kecap manis.
- Cook, stirring frequently, until the pineapple softens and the sambal thickens, about 10-15 minutes.
- Taste the sambal and adjust the salt, sugar, or spice level if needed.
Sate Kambing Madura (Madurese Lamb Satay)
Ingredients:
- Meat:
- 250 grams (1/4 kg) boneless lamb, cut into bite-sized cubes
- Spice Paste (Bumbu Halus):
- 8 cloves garlic
- 1 teaspoon black peppercorns
- 5 red chilies, deseeded (adjust for spice preference)
- 1-inch piece of ginger
- Peanut Sauce (Bumbu Kacang):
- 28 grams (1 ounce) peanuts, roasted and ground
- 4 cloves garlic, finely chopped
- 2 red chilies, finely chopped
- 1/4 cup sweet soy sauce (kecap manis)
- 1 tablespoon petis udang (shrimp paste)
- 2 tablespoons white vinegar
- 1/2 cup water (or more to adjust consistency)
- Salt to taste
- Serving:
- Wooden skewers, soaked in water for 30 minutes
- Nasi putih (steamed white rice) or lontong (compressed rice cakes)
- Bawang merah goreng (fried shallots)
- Acar (pickled vegetables)
Instructions:
- Marinate the Lamb:
- Grind the garlic, peppercorns, chilies, and ginger into a smooth paste using a mortar and pestle or food processor.
- Combine the spice paste with the lamb cubes and marinate for at least 2 hours, or preferably overnight, in the refrigerator.
- Prepare the Peanut Sauce:
- Sauté the chopped garlic and chilies in a bit of oil until fragrant.
- Add the ground peanuts, sweet soy sauce, petis udang, vinegar, and water.
- Simmer over low heat, stirring occasionally, until the sauce thickens. Season with salt to taste.
- Assemble and Grill:
- Thread the marinated lamb onto the soaked skewers.
- Grill over medium-hot charcoal or in a grill pan, turning occasionally, until cooked through and slightly charred. Baste with the peanut sauce during grilling.
- Serve:
- Serve the sate kambing hot with warm rice or lontong, a generous drizzle of peanut sauce, a sprinkle of fried shallots, and acar on the side.
Lamb Kofta Burgers with Spicy Red Onion Pickles
These lamb kofta burgers are perfect for Eid al-Adha. The patties, made from ground lamb mixed with herbs and warm spices, are grilled until tender and juicy. The rich flavor of the lamb is enhanced by cumin, coriander, and a hint of heat. Pickled red onions add a tangy crunch, and a dollop of tzatziki or hummus provides a cool, creamy balance. These burgers are a great way to enjoy lamb and showcase the versatility of this festive ingredient.
Ingredients:
- For the Lamb Kofta Patties:
- 1 pound ground lamb
- 1/2 cup finely chopped red onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- For the Spicy Red Onion Pickles:
- 1 red onion, thinly sliced
- 1/2 cup white vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- For Serving:
- Hamburger buns
- Lettuce leaves
- Tomato slices
- Tzatziki sauce (optional)
- Hummus (optional)
Instructions:
- Make the Pickles:
- In a saucepan, combine the vinegar, water, sugar, red pepper flakes, and salt.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Remove from heat and pour over the sliced red onions.
- Let cool to room temperature, then refrigerate for at least 30 minutes.
- Prepare the Patties:
- In a large bowl, combine all the ingredients for the lamb kofta patties. Mix gently until just combined, being careful not to overwork the meat.
- Divide the mixture into 4 equal portions and shape them into patties.
- Grill the Burgers:
- Preheat a grill or grill pan over medium heat.
- Grill the patties for 5-7 minutes per side, or until cooked through.
- Assemble and Serve:
- Toast the hamburger buns lightly.
- Place a lettuce leaf and tomato slices on the bottom half of each bun.
- Top with a lamb kofta patty and a generous portion of the pickled red onions.
- Add tzatziki sauce or hummus, if desired.
- Place the top half of the bun on top and serve immediately.
Nasi Goreng Kambing with Sambal Kecombrang
Nasi Goreng Kambing with Sambal Kecombrang is an excellent choice for Eid al-Adha, especially if you have leftover lamb or prefer to stay away from gulai. This dish is quick and easy to make, yet packed with flavors. The fried rice is infused with aromatic spices and tender pieces of lamb, creating a satisfying and hearty meal. The sambal kecombrang adds a unique twist, with its tangy and slightly floral notes complementing the rich flavors of the lamb. It’s a simple and delicious way to enjoy your Eid al-Adha feast with minimal effort.
Nasi Goreng Kambing (Lamb Fried Rice)
Ingredients:
- 2 cups cooked rice, You are absolutely right, I apologize for cutting off the rest of the formatted content. Here’s the continuation, ensuring all the information is included:
preferably day-old
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 red chili, chopped (optional)
- 1/2 cup diced lamb, cooked and shredded
- 1/4 cup diced carrots
- 1/4 cup diced green peas
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon fish sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric powder
- Salt and pepper to taste
- 2 eggs
- Green onion, sliced (for garnish)
Instructions:
- Heat oil in a wok or large skillet over medium heat. Add onion, garlic, ginger, and chili (if using) and cook until softened.
- Add the shredded lamb, carrots, and peas. Stir-fry until heated through.
- Push the ingredients to one side of the pan and crack in the eggs. Scramble the eggs and then mix them with the rest of the ingredients.
- Add the cooked rice, kecap manis, fish sauce, cumin, and turmeric powder. Stir-fry until everything is well combined and the rice is heated through.
- Season with salt and pepper to taste.
- Garnish with sliced green onion and serve hot with a side of Sambal Kecombrang.
Sambal Kecombrang
Ingredients:
- 3 kecombrang (torch ginger) flowers, thinly sliced
- 5 shallots, sliced
- 3 cloves garlic, sliced
- 5 red chilies, sliced (adjust to taste)
- 2 lime leaves, finely chopped
- 1/2 teaspoon terasi (shrimp paste), toasted
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 2 tablespoons vegetable oil
Instructions:
- Combine all ingredients except oil in a mortar and pestle and pound until a coarse paste forms.
- Heat oil in a pan over medium heat. Add the sambal mixture and stir-fry for a few minutes until fragrant.
- Remove from heat and serve with the nasi goreng kambing.
