Idul Fitri food

Idul Fitri is the biggest culinary date in the Muslim calender. It marks the end of the fasting month. People make the annual pilgrimage home to their origin village and massive feasts are produced.  For those who were unable to get home in 2014, we cooked our own feast in Yogyakarta. There was hours spent grinding the most fragrant spices. Toasted coconut filled the air for days. Meat is a priority for this event, especially rendang (the recipe is here). Rice is packed into bamboo woven squares and cooked with coconut milk and tumeric to make ketupat (recipe is here). Basically, its an all-you-can event of the freshest and tastiest dishes you’ll ever have!

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