10 Most Practical and Delicious Sahur Recipes

Author: Atsa

Need an idea for a delicious, nutritious, yet practical breakfast menu? We present 10 recipes for sahur that are super practical and definitely delicious.

From side dishes to practical vegetables, we present them below. For those of you who are beginners, you can definitely make it you know.

1. Shredded Soy Sauce Chicken

Material :

Boneless chicken breast – 500 grams

Big red chili – 2 pcs

Red cayenne pepper – 7 pieces

Galangal – 2 slices

Bay leaves – 2 pieces

Ginger, sliced ​​– 3 cm

Sugar – 1/2 tsp

Mushroom broth – 1 tsp

Oyster sauce – 1/2 tbsp

Sweet soy sauce – 4 tbsp

Oil for sautéing – to taste

How to make :

1. Steam the chicken breast until cooked, remove and let the heat dissipate. After that shredded chicken.
2. Heat cooking oil then add garlic, cook until half cooked. Then add the onions, cayenne pepper, galangal and ginger. Cook until fragrant spices.
3. Pour water, add bay leaves, bring to a boil. Add sugar, oyster sauce and mushroom broth. .
4. Enter the shredded chicken, stir well. Add the red chili and soy sauce, stir and cook until the spices really absorb.
5. Correct the taste, when it’s just right it’s ready to be served.

2. Butter Fried Prawns

Material :

Shrimp – 400 grams

Margarine – 5 tbsp

Onion, cut into squares – 1 piece

Garlic, roughly chopped – 2 cloves

Green onions, cut into 2 cm – 2 stems

Tomatoes, seeds removed coarsely chopped – 1 fruit

Oyster sauce – 2 tbsp

Worcestershire sauce – 1 tbsp

Sweet soy sauce – 2 tbsp

Salt – 1/2 tsp

Pepper powder – 1/2 tsp

Water – 150 ml

Lime juice – 1 tbsp

Cooking oil – 2 tbsp

How to make :

1. Clean the prawns and leave the shells on.
2. Heat the margarine, after it melts, fry the prawns until they change color.
3. Turn the prawns over so they cook evenly, then remove the prawns.
4. Use the oil you used to fry the prawns, sauté the garlic and onions until fragrant. Then add the tomatoes, stir until wilted.
5. Add sweet soy sauce, oyster sauce, Worcestershire sauce. Stir well then add salt and pepper powder, then add water. Cook until boiling, correct the taste.
6. Add in the prawns that were already fried, stir well until the prawns are coated with the seasoning. Correction again until it fits.
7. Lastly, add the green onions, stir again briefly, then turn off the heat.
8. Butter fried prawns are ready to be served.

3. Pontianak Egg Rice

Material :

Eggs – 2 eggs

Soy sauce – 1 tbsp

Sweet soy sauce – 1 tbsp

Ground pepper – 1/4 tsp

Water – 2 tbsp

Garlic, finely chopped – 2 cloves

Green onions, coarsely sliced ​​– 2 stalks

Cooking oil – 5 tbsp

White rice – 1 plate

How to make :

1. In a bowl, mix water, soy sauce, sweet soy sauce, ground pepper and garlic. Stir well.
2. Sauté the leeks briefly in cooking oil until fragrant, then add the eggs. Let stand until the egg whites are cooked.
3. Pour the soy sauce and garlic mixture over the eggs, a little at a time. Pour the soy sauce over the eggs until absorbed and the eggs are cooked. Egg maturity level can be adjusted according to taste.
4. Pour over warm rice, ready to serve.

4. Stir Tofu Eggs

Material :

White tofu, diced – 5 pieces

Eggs, shake off – 2 eggs

Garlic, finely chopped – 2 cloves

Shallots, thinly sliced ​​– 3 items

Curly red chili, cut oblique – 3 pieces

Ginger, bruised – 2 cm

Green onions, coarsely chopped – 1 stem

Salt – 1/2 tsp

Sugar – 1/2 tsp

Pepper powder – 1/4 tsp

Soy sauce – 1 tsp

Cooking oil – 3 tbsp

Water – 50 ml

How to make :

1. Heat cooking oil, sauté shallots and garlic until fragrant. Add ginger and red chili, stir until wilted then set aside on the edge of the pan.
2. Add the eggs, stir until scrambled, stir again with the stir-fried onion chili.
3. Enter the white tofu, stir gently so it doesn’t crumble. Add a little water, season with salt, sugar, pepper and soy sauce. Stir until smooth and cook until boiling. Taste correction.
4. Add the green onions just before the fire is turned off, stir briefly. Turn off the heat then remove and serve.

5. Stir Tofu Tempe Soy Sauce

Material :

Tofu – 150 grams

Tempeh – 150 grams

Large red chilies, sliced ​​oblique – 3 pieces

Large green chilies, sliced ​​oblique – 3 pieces

Shallots, thinly sliced ​​– 5 eggs

Garlic, thinly sliced ​​– 3 cloves

Laos, geprek – 3 cm

Bay leaves – 2 pieces

Sweet soy sauce – 2 tbsp

Oyster sauce – 2 tbsp

Ground pepper – 1/4 tsp

Granulated sugar – 1/4 tsp

Salt to taste

Water – to taste

Right amount of oil

How to make :

1. Dice the tempeh and tofu, then soak them in salted water. Leave it for 5 minutes.
2. After 5 minutes, fry the tofu and tempeh until they change color. Drain well.
3. Heat some oil, sauté the shallots and garlic. Add galangal, bay leaves, red chilies, green chilies. Cook until fragrant.
4. Add oyster sauce, sweet soy sauce, ground pepper, sugar and salt. Mix well.
5. Add 25 ml of water, bring to a boil.
6. Add tofu and tempeh, fry again until all the spices are well blended and absorbed. Correct the taste, ready to serve.

6. Scrambled Eggs

Material :

Eggs – 2 eggs

All-purpose seasoning flour – 100 grams

Water – 50 ml

Salt to taste

Pepper powder – 1/4 tsp

Granulated sugar – 1/4 tsp

Chicken stock powder – 1/2 tsp

Red cayenne pepper – 15 pieces

Garlic – 1 clove

Right amount of oil

How to make :

1. Beat the eggs well with a little salt and pepper powder. Heat 5 tablespoons of oil, make an omelet, fry until cooked on both sides. Remove, then cut into pieces.
2. Make the Wet Dough: Take 2 spoons of seasoned flour, dissolve it with a little water.
3. Take 1 piece of egg, roll it in the dry flour, dip it in the wet flour, then roll it back into the dry flour while pinching it. Do it to the end.
4. Heat a lot of oil, fry the omelet covered in flour until crisp, drain.
5. Make the Sambal Geprek: Coarsely grind the red bird’s eye chilies, garlic, add salt, broth powder, and a little sugar. Pour the chili sauce with 3 tablespoons of hot oil left over from frying the eggs, stir well.
6. Put the egg on the mortar, press it and crush it with a pestle, stir it with the chili sauce. Serve geprek eggs with fresh vegetables.

7. Beef Teriyaki

Material :

Beef slices – 200 grams

Sesame seeds, pre-roasted – 2 tbsp

Onion, sliced ​​– 1/2 item

Green onions, finely sliced ​​– 1 stem

Margarine / butter – 2 tbsp

Marinade:

Garlic, grated – 2 cloves

Teriyaki sauce – 2 tbsp

Soy sauce – 1 tbsp

Sweet soy sauce – 1 tbsp

Oyster sauce – 1 tbsp

Black pepper – 1 tsp

Sugar – 1 tsp

Broth powder – 1 tsp

Salt – 1/2 tsp

Tomato sauce – 1 tsp

How to make :

1. Mix well all the ingredients for the marinade.
2. Put the meat in the marinade, stir until evenly distributed. Refrigerate for 1 night. set aside.
3. Heat margarine. Sauté the onions until fragrant.
4. Add the meat while stirring quickly until it changes color. Lift.
5. Sprinkle the meat with sesame seeds and green onions.
6. Ready to be served.

8. Sauté Pakcoy

Material :

Pakcoy – 5 heads

Garlic, chopped – 5 cloves

Oyster sauce – 2 tbsp

Sugar – 1/2 tsp

Cornstarch – 1/2 tsp

Water – 150 ml

Oil – to taste

How to make :

1. Boil the pakcoy in boiling water for only 30 seconds. Lift and drain.
2. Saute garlic until fragrant.
3. Add oyster sauce, sugar and water mixed with cornstarch. Stir and cook until thickened. Lift.
4. Arrange the pakcoy on a serving plate. Flush with the stir fry.
5. Ready to be served.

9. Sauté Capcay

Material A:

Garlic, chopped – 6 cloves

Cauliflower – 1 piece

Carrot – 1 fruit

Pokcoy / mustard greens – 5 sticks

Button mushrooms – 10 pieces

Young / baby corn – 5 pieces

Cabbage – 100 grams

Chicken meat – 150 grams

Shrimp – 150 grams

Fish balls – 6 pieces

Material B :

Tomatoes, large slices – 1 piece

Tomato sauce – 1 tbsp

Fish sauce – 1 tbsp

Sesame oil – 1 tbsp

Salt – 1/2 tsp

Sugar – 1/3 tsp

Pepper – 1/3 tsp

Flavoring – 1/2 tsp

How to make :

1. All vegetables and animal ingredients cut into pieces according to taste. Wash clean and set aside.
2. Heat the pan and add enough oil.
3. Sauté the garlic until fragrant and changing color.
4. Add in the chicken, stir-fry until cooked. Then add the fish and prawn meatballs, sauté again.
5. Add the remaining ingredient A, stir until evenly distributed. Add a little water.
6. Finally, add all ingredients B. Sauté until all the vegetables are cooked.
7. Lift and ready to serve.

10. Saute Mushrooms

Material :

Button mushrooms, halved – 200 grams

Princess corn, cut – 100 grams

Shallots, sliced ​​– 7 cloves

Galangal, crushed – 1 stick

Bay leaves – 2 pieces

Field anchovies (optional) – A handful

Cayenne pepper whole – to taste

Salt – 1/2 tsp

Pepper – 1/3 tsp

Flavoring – 1/3 tsp

How to make :

1. Heat the pan and add enough oil.
2. Sauté the shallots and anchovies until they change color.
3. Add the cayenne pepper, galangal, and bay leaf. Sauté again.
4. Add baby corn and mushrooms. Add a little water. Mix well.
5. Add salt, sugar, pepper and flavoring. Adjust the taste.
6. Cook until done. Lift and serve.

Also Read: 7 side dish recipes for sahur during fasting

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the field of Catering and Journalism. Hobbies are writing, traveling and cooking. S2 Gadjah Mada University in Communication Studies
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