5 Classic Eid Food to Include on Your Eid Table in Singapore [Recipes]

By Halal Trip | 19, Jun, 2017
5 Classic Eid Food to Include on Your Eid Table in Singapore [Recipes]
In Singapore, tasty must have dishes for Eid are a big part of Hari Raya celebrations. During the festival you will see very special Eid dishes decorating any Eid table - with friends and family gathered around having a great time. The delicious varieties of traditional Eid foods and traditional Eid desserts are often part of Peranakan (also known as Nyonya) and Malay cuisine that boast some amazing flavours to experience.

1) Chicken Satay

Chicken satay is one of the popular food that you will definitely see on every Eid table in Singapore. They are seasoned chicken skewers that are grilled to perfection over charcoal. In Singapore, they are often served with peanut sauce, ketupat, cucumber and onion.
Ingredients -
500g chicken (meat from thighs or boneless, skinless chicken breasts)
Marinade -
3 garlic cloves
2 ginger slices
2 shallots, chopped
2 lemongrass stalks (white sections), chopped
1/4 teaspoon turmeric
1 teaspoon red chili powder
1/2 teaspoon cumin, ground
1/2 teaspoon coriander, ground
2 tablespoon brown sugar
1 teaspoon salt
1 tablespoon oil
Method -
- Cut chicken into strips or cubes.
- Blend the entire marinade mixture in a blender or food processer until it becomes a smooth paste.
- Mix in the chicken and marinade for at least 3 hours or overnight.
- Soak skewers for at least 2 hours in water before grilling.
- Thread pieces of chicken onto the skewers and brush with oil.
- Grill skewers for 2 to 3 minutes on each side in an oven, barbeque grill or pan until well grilled.
- Serve with peanut sauce.

2) Serundeng Daging (Spiced Beef Floss)


These finely shredded meat is cooked with spices such as cumin, ginger and lemon grass in coconut milk until it is dry. You should include Serundeng Daging in your list of dishes to cook for your Hari Raya feast as it spices up many other Eid dishes - ketupat, lemang, pulut to name a few.
Ingredients -
500g lean beef
1 1/2 cups coconut milk
1/2 cup tamarind juice
1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1 tablespoon sugar
1 1/2 teaspoon salt
Spice Mixture –
6 dried chilies, deseeded and soaked in warm water before use
8 shallots
3 garlic cloves
1 tablespoon ginger
1 tablespoon galangal
1 lemongrass stalk (white section), chopped
- Cut beef into long chunks and boil in water until the meat is tender.
- Drain the beef and let it cool. Now finely shred the beef and set aside.
- Blend the spice mixture ingredients in a blender until a smooth paste is formed.
- Heat oil in pan. Fry the ground coriander and cumin until fragrant.
- Add the spice mixture and sauté on low heat.
- Add the coconut milk. Let it boil until the oil rises to the surface.
- Stir in the tamarind juice, sugar and salt.
- Add the beef and mix well. Cook on medium low heat and stir occasionally to -avoid burning.
- Cook until the liquid evaporates and the meat looks dry.

3) Lamb Rendang


Lamb Rendang is a dish that is enjoyed by all ages during Eid. They are slow-cooked lamb in coconut milk, lemongrass and plenty of spices, till the meat is tender and breaks apart easily. Although Lamb Rendang takes a while to cook, it is definitely worth a spot on your Eid table!
Ingredients -
1 1/2 lbs boneless lamb leg or shoulder
1 1/2 cups coconut milk
1 cinnamon stick
5 kaffir lime leaves
1 stalk lemongrass, chopped
1 teaspoon salt
1/2 teaspoon sugar
7 tablespoons oil
Spice Mixture -
3 tablespoons oil
1 garlic clove
7 shallots, chopped
1/2 inch ginger, chopped
1/2 inch galangal, chopped
10 dried red chilies, deseeded and soaked in warm water before use
5 fresh red chilies, deseeded
2 lemongrass (white sections), crushed
1 teaspoon coriander powder
1 candlenut, crushed
1 teaspoon tamarind paste
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon brown sugar
- Cut the lamb into cubes. Sprinkle with salt and set aside.
- Heat oil in a wok. Fry the kaffir lime leaves and cinnamon stick.
- Blend the entire spice mixture until a smooth paste forms. Add the spice paste to the wok and sauté until fragrant or slightly browned.
- Add the lamb cubes and cook until lightly browned. Stir frequently to prevent the meat from sticking to the wok.
- Add the coconut milk and bring to a boil. Then add the sugar.
- Lower the heat. Cover and cook for 60 to 70 minutes, stirring occasionally.
- Remove the lid and cook until the gravy thickens.

4) Lemang


Lemang is quite a staple Eid food, not only in Singapore but also in Malaysia and Indonesia. It is made of glutinous rice with coconut milk and salt, traditionally cooked in a hallowed bamboo stick. However, many of us have opted for leaves instead of the bamboo stick for ease of preparation. You can eat Lemang on its own, but when accompanied with other dishes such as lamb rendang, it becomes a more flavorful treat on Eid.
Ingredients -
2 cups glutinous rice
1 1/2 cups coconut milk
Salt to taste
Pandan leaves or banana leaves for wrapping
- Soak the rice overnight or for at least 6 to 7 hours.
- Place the leaves in boiling water to make folding easier. Wash the leaves and wipe them clean.
- Pour coconut milk into a pot and bring to a boil. Add the salt
- Stir in the glutinous rice and cook until most of the liquid is absorbed by the rice.
- Place the leaves on the work surface and cut them into 5 inch strips. Roll the strips into a cone, making sure there are no spaces at the sharp end.
- Fill the cone with rice, leaving enough room to fold the open sides inwards. Leave no spaces. Place the cones in sleeping position with the folded side against the rim of a steamer basket.
- Steam for 30 minutes until rice is tender.


5) Pineapple Tarts

Pineapple Tart is a must-have dessert on every Eid table in Singapore. Without Pineapple Tarts, it wouldn't feel like Eid. Buttery and crumbly cookies, topped with sweet and tangy homemade pineapple jam, they are just so addictive!
Pastry dough –
2 1/2 cups flour
2 tablespoons corn flour
1 cup butter, softened
1/4 teaspoon salt
4 tablespoons icing sugar
2 egg yolks
Pineapple jam mixture -
2 fresh pineapples, skin removed and cut into chunks
3/4 cup sugar
1/2 tablespoon cloves
Additional -
Flower-shaped or crinkle edged cookie cutters or any other shaped of your choice
- Puree the pineapple by using a blender.
- Combine the pineapple puree and cloves in a pot and keep stirring to mix well.
- Then add the sugar and keep stirring to avoid burning until the mixture forms a thick golden paste. Remove from heat and discard the cloves. Keep refrigerated until needed.
- Sieve the flour, corn flour and icing sugar. Combine the flour mixture and butter with your hands until the mixture resembles fine breadcrumbs. Add the egg yolks and knead the dough. It should not be sticky. If the dough is dry and falling apart, add a little more butter until it can be kneaded easily. Chill the dough for at least 30 minutes
- Preheat the oven to 180°C.
- Gently flatten out the dough with a rolling pin or your hands onto a lightly floured surface. Press the cookie cutter down on the dough to cut out the shapes. Once you have cut out everything, repeat the process until you have finished the dough.
- Place the cut out pastries 1/2 an inch away from each other onto baking trays lined with parchment paper.
- Remove the pineapple jam from the refrigerator. Take about 1 teaspoon of the jam and roll into small balls. Gently press the ball into the cut out pastries.
- Bake for 20 to 25 minutes or until golden.