One of our favourite times of the year is coming soon but no idea what to sell? Here’s a guide of the top 20 Bazaar Ramadhan menus.
One of our favourite times of the year is coming soon but no idea what to sell? Here’s a guide of the top 20 Bazaar Ramadhan menus.
Roti stalls are often one of the stalls with the longest queue! People would buy 10 – 20 pieces in one go to feed their whole family.
The rotis would be filled with either inced chicken or beef with onions, and some vendors create a special menu with cheese.
Chicken Kebab Wrap is a relatively newer and healthier option to the classic Lamb Kebab. It is a combination of chicken and salad. Nothing is more satisfying than grilled juicy and spicy chicken stuffed into wraps with delicious toppings!
Check out our recipe.
Roti John uses a baguette-shaped loaf for its sandwich and is filled with fried egg, meat, onions, and topped off with mayonnaise, chilli sauce and AJI-SHIO® Flavoured Pepper.
The sambal is prepared by blending a selection of ingredients like dried chilli, red onion, shallot, garlic, bird eye chilli. Then, the sambal is applied on top of the fish and wrapped in banana leaf. It is spicy and aromatic.
Instead of the usual marination spices, Ayam Golek Madu chicken is coated with a layer of sweet honey, hence the term ‘golek madu’.
The balance of savoury and sweet will elevate the deliciousness of the already delicious grilled chicken.
An iconic Malaysian dish that can be found anywhere from street vendors to restaurant buffets. A must have at any Bazaar with a side of cucumbers, onion, and pulut is the perfect combo. Chicken and beef are the common choice but you can be adventurous with mutton, rabbit, or even deer meat.
A staple food during Ramadhan, there are many variations of this porridge but the addition of coconut milk and selected spices makes it richer than your average chicken porridge.
A staple food for the soul.
Before roasting to perfection, the chicken is marinated with a mix of turmeric, lemongrass, cumin, coconut milk, and more.
The name ‘percik’ literally translates to ‘splash’- the chicken is said to be so juicy, that the name is derived from the sound of the chicken’s fatty juices sputtering during grilling over the open flame or how thick coconut paste is splashed on the chicken during the roasting process.
While ‘percik’ means ‘splash’, ‘penyet’ means ‘press’.
Ayam Penyet’s name comes from how its chicken meat (especially chicken thigh) is smashed and softened by the back of a knife or pestle.
The chicken will be marinated then fried till golden brown. It is served with steamed rice and sambal.
The classic rice with fried chicken combo is also a dish many people look forward to. Chicken rice should never be considered complete without chilli sauce or soy sauce.
Nasi Tomato and Ayam Masak Merah pair perfectly as they are both tomato based dishes. The specialty of Ayam Masak Merah lies in the sour tomato taste and fatty peas.
A rice dish suitable for many occasions, especially Ramadhan. Biryani rice is aromatic from the various spices like cardamom, star anise, and cinnamon involved in the cooking. What better choice than to pair Biryani rice with Biryani Mutton?
If you have come across a dish with blue-hued rice, chances are the dish is Nasi Kerabu that gets its colour from a natural dye of butterfly-pea flowers.
Usually it will be topped with plenty of vegetables and a side of chicken or fish.
Nasi Kukus serves more meat and less vegetables.
The fluffy steamed rice is drenched in curry and paired with marinated chicken.
It is best eaten when it is still steaming hot hence the ‘kukus’ in its name.
Lemang is made from glutinous rice, coconut milk, and salt.
It is cooked in a hollowed bamboo tube which is coated with banana leaves to prevent sticking to the walls.
Lemang is best paired with Rendang, whether it be Rendang Ayam or Rendang Campur is up to you.
Another must have is crispy fried chicken.
You can never go wrong with golden crunchy chicken especially when crispy chicken skin is a majority favourite.
We can never get enough of fried snacks! Anything fried is bound to be delicious!
It is hard to resist fried snacks in the Bazaar like the Fried Tofu family such as Tauhu Bergedil, Tauhu Berlauk and Tauhu Terbalik. Other options could be fried seafood, fish balls, nuggets, keropok lekor and more.We love all things fried!
Comes in both fried and crispy and soft with sauces.
Popiah is a delicious snack filled with taugeh (bean sprouts), shredded turnip, and crispy prawns. Try something different with our Hainanese style spring rolls recipe.
Putu Bambu is made of suji (rice flour), gula melaka, pati pandan, and steamed coconut.
It gets its green colour from pandan leaves. Putu Bambu is steamed in bamboo to give a tempting aroma.
As for Putu Piring, it is a steamed rice kuih and filled with palm sugar. It has a distinct flower shape. Unlike Putu Bambu, Putu Piring is steamed in conical steamers using a white muslin cloth.
Delicious soup infused with spices and bone marrows of beef or mutton.
Cooked in large pots with large chunks of meat that give it a distinct beefy flavour is a common favourite.
A good way to end every meal is with something sweet.
Anything from traditional kuih-muih like kuih talam, kuih lopes, and kuih bingka to fun modern treats like jellies and cheese tarts will be a good choice.
Puddings and jellies are a must have especially in the hot weather.
Now that you’re got some ideas, we hope you found our Bazaar Ramadhan menu suggestions insightful.
Check out our various finger-licking menus in our Recipe Biz.
Ajinomoto Food Biz Partner
2 comments
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