Alhamdulillah, that's what is said when
the time of breaking the fast has arrived after the obligatory fasting in the
month of Ramadan from Fajr to Maghrib. And it's really good when eating a
delicious meal in the form of a family-made kolak (compote). Kolak (Compote) is
food in the form of sweet potato pieces in gravy from coconut milk and java
sugar water (palm sugar). The kolak (compote) has a sweet taste that is
suitable for iftar dishes. Islam recommends breaking the fast with sweet
dishes, especially dates according to the sunnah of Prophet Muhammad. The sugar
makes the energy that is reduced during fasting can recover soon because of the
carbohydrate content. Kolak (Compote) is a typical Indonesian food that is
right to be eaten to quickly restore energy due to the sweet taste of palm sugar
and the carbohydrate content of sweet potatoes. The contents of compote can
also be added with other ingredients, such as banana slices, kolang kaling
(sugar palm fruit), and cincau (grass jelly). All of these ingredients make
compote more delicious and more filling. The most important thing is just
enough portions so as not to be too full when going to do the next activity or
worship.
The ingredients for kolak (compote)
are very easy to get. For the sauce, only use coconut milk and palm sugar
water. Basically, coconut milk is made by grating coconut fruit, then the
results of the grated are mixed with water and squeezed to take the coconut
milk. This really takes a long time. But today there are already ready-made
coconut milk produced by the factory and sold in packs, so cooking compote is
easier. To make palm sugar, just boil enough water that has been added to palm
sugar so that the solid palm sugar will melt and become palm sugar water. For
flavorings in compote, you can use sliced shallots, pandanus leaves and vanilla
flavorings. Pandanus leaves make the compote aroma more fragrant. Whereas
vanilla flavor also adds to the aroma of compote, making it more fragrant. In order to taste a little savory, also given a little salt.
While the contents of the most
commonly used kolak (compote) are pieces of sweet potato. The taste of sweet
potato is very fitting when mixed with coconut milk and palm sugar water so
that it feels sweet and fresh in the mouth. Banana pieces can also be added to
compote so that the contents are more numerous and there is a sweet and slightly
sour taste. Kolang-kaling is a sugar palm fruit with a hard texture but still
comfortable to chew. The color is quite transparent and indeed right added to
compote so that it looks more attractive. If when chewing pieces of sweet
potatoes and bananas will feel quite soft, then when chewing the kolang-kaling
will feel more biting something so that it can compensate for the soft texture
of other ingredients. Although the taste of kolang-kaling tends to be
tasteless, it is very tasty when eaten with compote sauce. Cincau (Grass Jelly)
can also enhance the appearance of compote and taste good. Cincau is generally
blackish and gelatinous, but is made from soaking certain plant leaves.
I have the idea that if the design
of the Shahada Mosque (Masjid Syahadat) which is part of the Betterpad-Ray
(Benteng Terpadu Raya / Great Integrated Fortress) model/maquette can be realized, then
when the time of breaking the fast in the month of Ramadan will be distributed
free dishes (takjil) in the form of kolak (compote) that is very delicious for
the the visitor. Kolak is easy to cook and easy to share with visitors so they
can break their fast together at the Shahada Mosque at Betterpad-Ray. With a
variety of filling, delicious sauce, and fragrant aroma, making this food
(takjil) is very suitable to serve as an iftar menu. God willing, the budget
for iftar (takjil) is taken from the Shadada Mosque and charity cash from
benefactors. The compote is cooked in the Shahada mosque kitchen building and
will be distributed mainly to travelers, local residents and break fasting
activities for the poor and orphans.
Insha Allah by eating Indonesian
specialties food at the Shahada Mosque in the style of Indonesian and Arabic
architecture, the atmosphere becomes very beautiful and gives new enthusiasm in
carrying out worship in the holy month. With kolak (compote), God willing,
visitors can get satisfaction and feel grateful for God's grace. Of course
there are other foods and drinks to serve (takjil). And for Indonesians, have
not eaten if you haven't eaten rice. Then the compote portion will be made
sufficiently but it is still worth serving, not just a little and not just too
much sauce with a little filling. With the idea of providing fast-breaking
dishes to visitors during the month of Ramadan, it is expected to provide a
positive atmosphere in welcoming the holy month and bringing blessings to
anyone.
This is the article from me.
Hopefully the design of the Shahada Mosque (Masjid Syahadat), which is part of
the Betterpad-Ray (Benteng Terpadu Raya / Great Integrated Fortress) model/maquette, can
inspire and be realized. Aamiin.
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