30 Ramadan Recipes You Have To Try This Year


Nia Sarah •  Apr 13, 2021

Ramadan is a time where we're busy performing ibadah, making our days more productive and spending quality time with our loved ones. Sometimes, it's tough to keep brainstorming for new dishes to cook every day whether for sahur, iftar or dessert. If you're searching for the best Ramadan recipes, our list provides just that for all 30 days of the month - so you can skip the daily hassle of thinking of what to cook!

Can’t wait to try out these recipes? Join us at Hello Ramadan 2021, HHWT’s immersive virtual event that aims to bring the joy and celebration of Ramadan and Hari Raya to wherever you are! Look forward to an exciting line-up of shows, daily challenges, our very own Virtual Bazaar and more. Sign up now to stand a chance to win our Grand Draw and Weekly Draws, plus you get to increase your chances of winning the Grand Draw when you collect points (as simple as trying out these Ramadan recipes!). Find out more here!

1. Banana Overnight Oats 

Kickstart your Ramadan with this simple, healthy and filling meal for sahur! Oats are rich in vitamins and minerals that help you store energy throughout the day. Try this no-cook method the night before - with fruits of your preference like bananas or berries, and you’ll have a delicious sahur in the morning! 

Ingredients (1 serving):

1 banana, chopped

½ cup rolled oats

A handful of berries

¼ tsp Cinnamon (optional)


  1. Mix the oats and cinnamon in a bowl
  2. Store the bowl with a plastic cling wrap in the fridge and leave overnight 
  3. Top the fruits on top of the oats. Ready to serve!

2. Speedy Scrambled Eggs

With this super ingredient, you can have a quick and easy scrambled egg recipe that will give you the protein boost you need in the morning before fasting! 

Ingredients (1 serving):

2 eggs

Chopped green and red pepper, tomatoes, onions

A pinch of salt and pepper

1 cube butter


  1. Beat eggs, salt and pepper in a bowl until blended
  2. Add chopped ingredients into the egg mixture
  3. Heat butter on the pan over medium heat until hot
  4. Pour in egg mixture. Let the eggs cook for a minute
  5. Use a spatula to push one edge of the egg into the center. Repeat with other edges until there is no liquid left. Scrambled eggs are done! 

You can top the eggs on toast along with other ingredients or have it separately. There are more ways than one to enjoy this, but our favourite is adding a slice of cheese for that extra flavour!

3. Korean Steak Bowl

Credit: Sadia

Try an international recipe for a change this iftar! If you're craving Korean, this is something that you can easily whip up as it is both quick and simple to prepare in the kitchen. To save your preparation time, try some of Sadia's beef cubes which come readily and have no preservatives or artificial flavouring. It'll take less than 30 minutes to prepare with this must-have ingredient to make your iftar and sahur cooking a breeze!

Ingredients (4-5 servings):

Steak Bites

1 packet Sadia beef cubes

Fine sea salt and freshly-cracked black pepper

1 tablespoon avocado oil (or any high-heat oil)

1-2 tablespoon soy sauce

Sesame Cucumber Slaw

1 bag (14 ounce) coleslaw

1 cucumber, sliced into half moons

1 cup fresh cilantro, chopped

2/3 cup green onions, thinly-sliced

1 tbsp soy sauce

1 tbsp maple syrup

1 tbsp toasted sesame oil (optional)

Spicy Sauce

1/3 cup plain Greek yoghurt (or mayo)

2 tbsp gochujang paste


2 cups white or brown rice


  1. Cook the rice.
  2. Make the sauce by whisking the Greek yoghurt and gochujang together, until combined. For a more drizzly dressing, whisk in a few extra tablespoons of water until the mix reaches your desired consistency. And if it tastes a bit too spicy, stir in some extra Greek yoghurt. Make sure to consume within 3 days.
  3. Make the slaw by tossing all ingredients together in a large bowl until combined. Store in refrigerator until ready to be served.
  4. Season the beef evenly with a generous pinch of salt and a few twists of freshly-cracked black pepper.
  5. Heat the oil in a large sauté pan over high heat until it is shimmering. (You want the pan to be very hot!)
  6. Quickly add the beef cubes to the pan in an even layer.
  7. Cook the beef for 2 minutes without stirring.
  8. Flip and cook the beef for about 2 more minutes, or until the steak is seared on both sides and cooked to your desired level of doneness.
  9. Transfer beef to a clean bowl and toss with soy sauce.
  10. Assemble the bowls. In your serving bowls, layer a portion of rice, slaw and beef.
  11. Split into equal portions. Allow the dish to cool before storing in refrigerator.
  12. Drizzle generously with the spicy sauce and an optional sprinkle of chopped cilantro for garnish when serving.

4. Chicken Macaroni Soup

Having some comforting soup with meat and carbs for sahur will surely fill you up while giving you a warm treat at the same time! You can also get creative and swap the carbs and meat for another protein source. Have fun! 

Ingredients (1 serving):

200g macaroni, boiled

1 garlic, chopped

1 small carrot, cut into small pieces

1 medium potato, peeled and cut into small pieces

100g chicken breast fillet, cut into small pieces

1 scallion, chopped

1½ cups of water

1 tablespoon powdered broth

Salt and pepper


  1. Heat oil and saute garlic in a pan until fragrant
  2. Add chicken breast and saute until it changes colour
  3. Add the water and bring it to a boil
  4. Add powdered broth, salt and pepper
  5. Add the macaroni, potatoes and carrots
  6. Sprinkle the scallion before serving

5. Kimbap

Credit: Sadia

For sahur today, why not try easy kimbap? These delicious rolled meals are the epitome of simple and quick recipes that you can do in 30 minutes. To save even more of your prep time, the beef stir-fry by Sadia is easy and convenient to prepare, leaving you only to marinate and fry.

Ingredients (2 servings):


1 rice cooker cup or 160g short-grain rice

185ml water, plus extra for rinsing

2 tablespoon sesame oil

1 tablespoon sesame seeds, toasted


1 large egg

1/2 carrot, peeled and cut into thin strips

200g Beef Striploin

1 handful spinach

1/2 Japanese cucumber


2 pieces of nori (dried laver seaweed)


  1. Cook the rice in the rice cooker.
  2. Once done, tip the rice out into a bowl and stir in the sesame oil and sesame seeds. Cover with a damp tea towel and set aside.
  3. Beat the egg with a pinch of salt. Fry into an omelette in a non-stick pan and slice into strips.
  4. Heat 1 teaspoon oil in a frying pan. Add in carrot and a pinch of salt. Cook until carrot has softened.
  5. Marinate meat with 1 tbsp light soy sauce, 1/2 tbsp sesame oil and 1/2 tbsp brown sugar. Heat pan with 1 tbsp oil and stir-fry the meat until cooked.
  6. Boil a pot of water and season with a generous pinch of salt. Add in spinach and blanch until spinach has softened. Drain spinach and squeeze to remove excess water after it has cooled down slightly.
  7. Cut cucumber into long strips.
  8. Place nori on a bamboo rolling mat with its rough side up.
  9. Spread half the rice on the nori, leaving some spacing at the top. Then layer with desired filling on top of the rice.
  10. Using the bamboo mat, roll up the kimbap tightly, making sure that the start of the rice meets the end of the rice to make a nicer looking roll.
  11. Stick a few grains of rice on the end of the nori for it to stick better. Roll it up - use the bamboo mat to help keep the roll tight. But don't use too much force as it may cause the roll to go out of shape.
  12. Repeat to make the second roll. Cut rolls into 6 to 8 pieces each, wiping the knife with a damp cloth before each slice. Serve immediately.

6. Chocolate Overnight Oats

Who doesn’t want chocolate for breakfast? Make this fuss-free meal the night before and you’ll have your meal ready in no time when you wake up for sahur! Let your creative juices flow as you can choose your own fruits for this delicious meal.

Ingredients (serves 1):

½ cup rolled oats

¾ cup chocolate milk

Chopped fruits of your choice


  1. Mix rolled oats and chocolate milk together in a bowl. Store in the fridge with an air-tight lid. 
  2. Top the fruits on your overnight oats the next morning. Ready to serve!

7. Grill Prawn Pasta Pesto with Cashew Nut

Credit: Lee Kum Kee

This grill prawn recipe is the perfect, easy dish to make at home for your family either for iftar or sahur. You can have it with pesto pasta and don’t forget to add the Mahsuri sauce ingredients from Lee Kum Kee to make your dish more flavourful!

Ingredients (serves 1):


300g spaghetti

1 tablespoon butter

1 piece lemon lime

3 pieces king prawn

1/2 teaspoon turmeric powder

1/2 teaspoon white pepper

1 tablespoon Mahsuri Savoury Sweet Soy Sauce

Salt to taste



1/2 cup olive oil

1 tablespoon sesame oil

1 cup basil leaves

5 stems Pegaga leaves

1/4 cup cashew nut

1 clove garlic

1 tablespoon parmesan cheese

1 tablespoon Mahsuri Savoury Sweet Soy Sauce


  1. Boil the spaghetti until al dente and set aside
  2. Prepare pesto first; combine the pesto ingredients in the blender and mix thoroughly while pouring a little bit of mixture of olive oil and sesame oil
  3. Marinate prawns with turmeric powder, squeeze sliced lemon juice, white pepper and a little salt, then fry and set aside
  4. Melt the butter. Stir fry pesto until it smells good
  5. Add Mahsuri Savoury Sweet Soy Sauce
  6. Pour the prepared spaghetti, then add the marinate prawns. Serve!

8. Fried Macaroni

Looking for a hearty meal? Try some fried macaroni with your choice of protein! It’s a great dish combining pasta and local flavours together, so you and your family can get the best of both worlds.

Ingredients (serves 2):

200g macaroni, boiled

1 tablespoon dried chilli paste

3 cloves garlic

1 onion, chopped

100g chicken, diced

2 tablespoon chili sauce

1 tablespoon tomato sauce

2 tablespoon Oyster sauce

1 tablespoon Sweet Soy sauce

100g mixed vegetable

A pinch of salt and sugar


  1. Add dried chili paste, cloves garlic and chopped onion onto a pan and saute
  2. Throw in the chicken and stir 
  3. Pour the chili sauce, tomato sauce, oyster sauce and sweet soy sauce into the mix and stir
  4. Add the mixed vegetables and salt and sugar
  5. Throw in the macaroni and stir until it is covered in sauce. Ready to serve!

9. Bubur Lambuk (Spiced Congee)

Everyone knows that porridge is a favourite during the month of Ramadan, but why not spice it up with this recipe that you can prepare with your family!  

Ingredients (serves 2):

2 shallots

3 garlic cloves

3cm ginger

2 pandan leaves

1 star anise

2 cloves

1 tablespoon fennel powder

1 cinnamon stick

1 tablespoon green cardamom

1½ tablespoon oil


  1. Saute sliced shallots and minced garlic in oil at medium heat until fragrant
  2. Add sliced ginger and continue to saute
  3. Add aromatics like pandan leaf, star anise, cloves, fennel powder, cinnamon stick and cardamom. Continue to sauté until fragrant
  4. Stir fry chicken meat and add rice
  5. Add chicken stock into the pot and bring to boil. Allow the rice to simmer until soft. When the water has reduced and rice is at the desired texture, add coconut milk, salt and pepper to taste
  6. Garnish with fried shallots, chilli slices and parsley. Enjoy!

10. Chicken Quesadillas

What’s not to love about a quesadilla? It is easy to make with a tortilla wrap and cheese, you just have to choose your preferred fillings. From leftover chicken (or you can use other meat alternatives) to vegetables you had for dinner the night before, reduce food wastage when you turn them into quick, yummy quesadillas! Better yet, you can get all your grocery needs delivered to you via pandamart and foodpanda shops for a stress-free Ramadan!

Ingredients (5 servings):

1 large onion, diced

2 tomato, diced

2 garlic clove, crushed

2 red or green chilis, sliced

Leftover chicken

1 tsp lemon or lime juice

10 tortilla wraps

1 pack of cheese slices


  1. Fry the onion, tomato, garlic and chilli together until cooked.
  2. Mix the cooked ingredients with the leftover chicken or beef and lemon or lime juice to make the filling.
  3. Top the tortilla with the filling and a slice of cheese. Then sandwich firmly with a second tortilla.
  4. Repeat step 3 until the filling has been used up.
  5. In a large frying pan, over high heat, dry-fry the tortillas for 1 min on each side.
  6. Once cooked, cut into triangles for ease of eating. Enjoy!

11. Iced Fruit Cocktail

If you’re looking for something refreshing, try having a cold, fruity dessert! This iced fruit cocktail can be made according to your personal preference and you can use any fruits you have on hand but our favourite is watermelon, strawberries and pomegranates.

Ingredients (serves 2):

½ cup strawberry

½ cup blueberry

½ cup raspberry

1 pomegranate

½ cup young coconut

½ cup papaya

½ cup watermelon

3 tablespoon condensed milk

3 tablespoon syrup (cocopandan syrup marjan)


Ice cubes


  1. Add cocopandan syrup into a bowl, equal amounts of fruits of your choice, then add condensed milk
  2. Top it off with ice cubes (or shaved ice!) and add a small amount of water to your liking. Drizzle your dish with more cocopandan syrup and condensed milk and you’re all set! 

12. Roti Jala with Sardines

Credit: Ayam Brand Singapore

For roti jala fans, we've got you covered. Try out this simple recipe of roti jala wrapped around sardines that takes only 30 minutes to prepare. Make your own roti jala and get your sardines all set with Ayam Brand - plus added tomato sauce for extra flavour!

Ingredients (serves 3):

⁣1 can Ayam Brand™ Sardines in Tomato Sauce 425g, mashed

250g flour

250ml water

4 eggs, lightly beaten

1½ tsp salt

½ tsp turmeric powder

200ml Ayam Brand™ Coconut Milk

Cooking oil


  1. ⁣In a bowl, whisk coconut milk, water and eggs together until fully combined.
  2. In another bowl, add sifted flour and salt.
  3. Pour in the coconut milk mixture and in the turmeric and stir. Mix well. Set the batter aside.
  4. Heat up a non-stick flat pan with a little coconut cooking oil.
  5. Pour the batter into a special roti jala mould or cup. Move the mould/cup over the pan in a circular motion to form a lacy pattern.
  6. Once the roti jala is set and cooked. Remove from pan. Repeat until you are done.
  7. On a flat surface, add two spoonfuls of mashed sardines on to the roti jala and roll carefully.

13. Nasi Goreng Kampung

You can’t go wrong with this kampung style fried rice even as you tweak it with any extra ingredients you prefer, like chicken, shallots, or choy sum for your vegetables. Try this recipe for Iftar and you’ll be sure to cook up this yummy feast with ease!

Ingredients (serves 3):

Fried Rice

3 tablespoons vegetable oil

60 grams long beans, diced

60 grams water spinach

100 grams shrimps

4 chilies, crushed

3 bowls cooked rice

Ground Paste

3 red chilies, deseed and cut

3 garlic, minced

3 shallots, minced

2 tablespoon dried shrimps

1 tablespoon shrimp paste (belacan)


½ tablespoon salt

1 teaspoon fish sauce


  1. Cut water spinach into sections and diced long beans into small pieces
  2. Crush chilies and peel shrimps, leaving tail intact

Blended paste

  1. Soak dried shrimps until softened and drain well
  2. Blend chillies, garlic, shallots, dried shrimps and toasted shrimp paste for about 3 seconds. Alternatively, it can be pounded. Set aside the spice paste

Frying the rice

  1. Fry the spice paste until lightly brown and fragrant
  2. Add water spinach, long beans, peeled shrimps and chilies. Stir fry and mix well
  3. Add in cooked rice. Stir fry and ensure it is evenly mixed
  4. Add salt and fish sauce. Stir fry until done and serve! 

Add your prawn crackers, cucumber slices and tomatoes and enjoy!

14. Bread Butter Pudding

Credit: Giant 

For dessert today, why not make a delicious bread butter pudding? It's a classic comfort dish that is custardy on the inside and buttery on the outside. You can use Meadows' wholemeal bread to get a soft, pillowy pastry - along with its other products like salted butter, sugar, full cream and raisins. You can top it off with fruits of your choice like blueberries or even ice cream if you're looking for a sweet treat! 

Ingredients (serves 6):

For bread pudding

  • 2 ½ cup cubed Meadows wholemeal bread (about 3-4 slices)
  • 3 tbsp Meadows salted butter 
  • ¼ cup Meadows white granulated sugar
  • ½ cup Meadows Fresh Full Cream
  • Meadows California raisins
  • 3 x eggs
  • Handful of blueberries
  • ½ tsp vanilla essence

For cream cheese frosting

  • ½ cup Meadows salted butter
  • 1 block of Philadelphia Cream Cheese (250g); room temperature
  • 2 cups Meadows white granulated sugar
  • 1 ½ tsp vanilla essence


Step 1: Prepare bread butter pudding

  1. Preheat the oven to 170°C and grease a 6-cup muffin pan with some butter.
  2. Melt 3 tbsp of butter in a medium bowl.
  3. Add fresh full cream, sugar and vanilla; whisk together. Add in eggs and stir to combine. 
  4. Cut 3-4 slices of bread into cubes and add into the bowl. Stir and let it sit for 5 minutes.
  5. Divide the bread cubes between the 6 muffin cups. Even out the amount of liquid between the cups; it should fill about three-fourths of the way in each cup.
  6. Bake the bread pudding for 20 minutes.
  7. At the 20-minute mark, scatter a few raisins and brush any excess butter on top. Return the bread pudding to the oven for another 7-10 minutes. 

Step 2: Prepare cream cheese frosting

  1. Whip the cream cheese and butter together at high speed to get air into the mixture.
  2. Turn the speed down and gradually add in the sugar. 
  3. Add in vanilla essence and mix well.

Step 3: Assemble

  1. Remove pan from oven. Allow the pudding to cool in the pan for 10 minutes before moving with a knife.
  2. Plate pudding in nibble bowls of wooden tray.
  3. Spread cream cheese frosting on top of bread butter pudding.
  4. Top with blueberries and enjoy!

15. Iced Cendol

Nothing beats a cold treat you can wash down at the end of the day after breaking fast. You can have this coconut milk-based recipe as a dessert or a drink, sprinkled with yummy pudding-like strands - perfect to prepare for the family this Ramadan!

Ingredients (serves 6):

4 tablespoons glutinous rice

2 bowl of water

1 tablespoon coconut milk

A pinch of salt

290g palm sugar (gula melaka)

9 pandan leaves

½ cup water

¾ cup water

55g rice flour

25g corn starch

15g mungbean flour

1 cup ice cubes

4 cups coconut milk

Creamed corn

Kidney beans


  1. Soak glutinous rice in the bowl of water for at least 4 hours. Pour away excess water and steam for 15 minutes
  2. Add the tablespoon of coconut milk once cooked and a pinch of salt then mix thoroughly and leave it to cool
  3. Dissolve palm sugar in the ½ cup water and add 1 pandan leaf at low heat then set aside
  4. Blend 8 pandan leaves in the ¾ cup water in order to get pandan extract. Mix rice flour, mungbean flour, corn starch, salt and the pandan extract in a pot and heat on low heat until it thickens. Put the mixture in a plastic bag and cut off the tip
  5. Squeeze the mixture into a bowl of water and ice cubes to allow strands of the jelly to drop
  6. Add a pinch of salt to coconut milk and dilute it with water. Set aside. In a cup, add the jelly, cream corn, kidney beans and glutinous rice according to preference. Add palm sugar and coconut milk for added sweetness and top it with ice cubes. Enjoy!

16. Grilled Black Pepper Chicken with Capsicums

Credit: Lee Kum Kee

This is a dish you can make for iftar that doesn't require much effort if you're getting tired from all the cooking. All you need to do is marinate chicken with Lee Kum Kee's Mahsuri Black Pepper Sauce and Hot Sweet Soy Sauce, prepare toppings and then put it straight in the oven!

Ingredients (serves 2):

2 pc chicken drumstick

2 tablespoon Mahsuri Black Pepper Sauce

1 tablespoon Mahsuri Hot Sweet Soy Sauce

1 pc green capsicum

1 pc red capsicum

1 pc yellow capsicum

4 cloves garlic

6 cloves red onion

1/2 pc lemon (juice)

1 tablespoon honey

Salt to taste


  1. Cut into cubes all raw ingredients such as the capsicums, both onions and mix with lemon juice
  2. Marinate chicken with Mahsuri Black Pepper Sauce, Mahsuri Hot Sweet Sauce, honey and salt to taste
  3. Combine all the ingredients together with the marinated chicken and then baked in oven at 180 degrees celcius for 10-15 minutes depending on the type of oven
  4. Serve with hot rice

Can’t wait to try out these recipes? Join us at Hello Ramadan 2021, HHWT’s immersive virtual event where you can look forward to an exciting line-up of shows, daily challenges, our very own Virtual Bazaar and more from wherever you are! Sign up now to stand a chance to win our Grand Draw and Weekly Draws, plus you get to increase your chances of winning the Grand Draw when you collect points (as simple as trying out these Ramadan recipes!). Find out more here!

17. Hazelnut Granola Yoghurt Bowl

Nuts are a great source of protein, vitamins, minerals as well as heart-healthy fats! Add your favourite ones, some fruits of your choice and sweeten the deal with some honey. Granola can be made any time and stored overnight for your convenience in the morning. Add it on yoghurt, or even toast, milk, or a yummy spread as an alternative! 

Ingredients (1 serving):

1 cup oats

1 cup blanched hazelnuts, coarsely chopped

½ cup sliced almonds

½ cup raw sunflower seeds

½ cup unsweetened shredded coconut

¼ cup honey

¼ cup vegetable oil

½ teaspoon kosher salt

Dried fruit and plain whole Greek yogurt


  1. For added crunchiness, pre-heat the oven to 350 degrees celsius
  2. Spread your oats, hazelnuts, almonds, sunflower seeds, coconut on a large parchment-lined rimmed baking sheet before drizzling some honey and salt on it
  3. Place in oven and bake for 20-25 minutes and let cool
  4. Serve with dried fruit and yoghurt

18. Omurice (Japanese Fried Rice)

Now, we know you’ve seen this on Instagram at some point - a dreamy soft-centred omelette delicately placed on a serving of ketchup fried rice. Slit the ‘pillow’ open and have a mix of yummy omelette and scrumptious fried rice in your mouth at every bite!

Ingredients (2 servings):

Ketchup Fried Rice

½ onion

1 boneless, skinless chicken thigh

1 tablespoon olive oil

½ cup frozen mixed vegetables

⅛ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

2 servings cooked short-grain rice

1 tablespoon ketchup (and more for decoration)

1 teaspoon soy sauce


2 large egg (50 g w/o shell) (separated)

2 tablespoon milk (separated)

2 tablespoon extra-virgin olive oil (separated)

6 tablespoon shredded sharp cheddar cheese


Ketchup Fried Rice

  1. Chop onion finely
  2. Cut chicken into pieces
  3. Heat oil in a pan and saute onion until softened
  4. Add chicken and cook until it is brown
  5. Add mixed vegetables and season with salt and pepper
  6. Add rice and stir fry 
  7. Add ketchup and soy sauce and mix evenly


  1. Whisk 1 egg and 1 tablespoon milk in a bowl
  2. Heat 1 tablespoon olive oil in the pan over medium high heat
  3. When the pan is hot, pour egg mixture into the pan and let it sit for a minute
  4. When the bottom of the egg has set, add cheese and half of the ketchup fried on one side of the egg mixture
  5. Use the spatula to fold both sides of the omelette toward the middle to cover the fried rice
  6. Move the omurice to a plate and serve. Don’t forget to drizzle some chili sauce or ketchup!

19. Bubur Kacang

Credit: Ayam Brand Singapore

For those looking for a sweet dessert, try this bubur kacang recipe that is sure to satisfy your taste buds if you're a corn and coconut lover! This simple recipe can be done before you have iftar so you can immediately indulge in this dessert dish right after having your meal. Get your sweet corn and coconut milk from Ayam Brand for an even better delightful treat! 

Ingredients (1 serving):

1 can Ayam Brand™ Sweet Corn

400ml Ayam Brand™ Coconut milk

200g green beans, washed

100g sago pearls, washed

2 pandan leaves, washed and knotted

100g gula melaka

2 liters water

Pinch of salt


  1. Put beans, water and pandan leaves into a pot. Bring to a boil then reduce heat to simmer.
  2. When beans are half cooked, add in the sago to simmer together. Stir occasionally until beans and sago are cooked and tender.
  3. Lastly, add in gula Melaka, corn, coconut milk and a pinch of salt then stir well. Turn off heat, remove pandan leaves. Serve warm.

20. Dalgona Coffee

The drink that took the world by storm at the height of a worldwide lockdown - Dalgona coffee. Inspired by a Korean candy, you just need a 1:1:1 ratio of instant coffee, sugar and hot water!

Ingredients (1 serving):

Instant coffee


Hot water

1 cup milk


  1. Mix it in a bowl until it becomes a frothy caramel-coloured cream. You can do so by hand or one of those small battery-operated hand held mixers
  2. Once your foam is ready, pour it onto your glass of milk! 

21. Egg Drop Sandwich

If you’re missing Korea or you’re a fan of Hospital Playlist, make this popular Egg Drop Sandwich when you wake up for sahur! It is simple to make, just toast the bread, cook eggs and turkey bacon and you’re good to go.  

Ingredients (1 serving):


1 thick slice of brioche bread

1 egg

1 slice of American cheese

2 slices of turkey bacon

1 tablespoon milk

½ tablespoon sugar

¼ teaspoon salt


Dried parsley flakes

For the mayonnaise sauce

1 ½ tbsp mayonnaise

1 tbsp sweet condensed milk

For the Sriracha sauce

1 tbsp sweet condensed milk

½ tbsp Sriracha (or use sambal oelek as a substitute)


  1. Melt butter on a pan on medium heat. Place brioche in the pan and toast on both sides. 
  2. While the bread is toasting, mix eggs, milk, sugar and salt in a bowl.
  3. When the bread is done toasting, remove from the pan and set aside. Heat oil on the pan and fry the turkey bacon until it is cooked through.
  4. Cook the egg mixture in a separate pan over medium heat and gently move the eggs in an inward circular motion. When the eggs are just cooked (like ‘wet’ scrambled eggs), turn off the heat. 
  5. Cut the brioche in half but not all the way through. Leave the bottom end uncut. 
  6. Spread the Sriracha sauce on the inside of one half of the bread. 
  7. Insert cheese, turkey bacon and spread mayonnaise sauce on the other half of the bread.
  8. Stuff the scrambled eggs into the brioche. 
  9. Drizzle the remaining mayo sauce on top of the sandwich and finish off with a sprinkle of dried parsley flakes.

22. Ikan Bakar Lemak Cili Padi by Nadiah M Din

Credit: Malay Heritage Centre

For those of us who love ikan bakar, spice it up with this recipe which includes lemak cili padi! This paste is a delicious and easy way to add flavour to your meal. You'll only need to add it to the fish, wrap it up and grill it for 30 minutes!

Ingredients (serves 1-2):

1 seabass 2 garlic cloves

3 diced green chilli padi

3 red chilli padi

1 tumeric

2 candlenut

5 shallots

2 onions

2 lemongrass

1 key lime

1/2 cup of corn flour

Pink Himalayan salt

Brown sugar

1 cup of coconut milk

Olive oil

2 galangal leaves

6 kaffir lime leaves


Lemak cili padi paste

  1. Blend all diced ingredients with water
  2. Add olive oil to pan
  3. Pour blended ingredients into the pan, stir
  4. Pour coconut milk into the mixture, stir
  5. Add lime juice, brown sugar, salt
  6. Add a little bit of corn flour, stir into mixture

Fish preparation

  1. Lay banana leaf on top of an aluminium foil
  2. Place sea bass on banana leaf
  3. Apply the lemak cili padi paste inside and around the fish
  4. Garnish the fish with lime leaves and galangal leaves
  5. Wrap the fish in the aluminium foil and banana leaf, secure tightly


  1. Add a little bit of olive oil to pan
  2. Place the aluminium foil wrapped fish into pan when it's hot
  3. Cover the pan
  4. The fish would be ready to eat in 30 - 40 minutes
  5. Serve with rice. Enjoy.

23. Corn Pudding with Cheese

Credit: Ayam Brand Singapore

This yummy dish is perfect to make if you have sweet cravings! Make the pudding beforehand and keep it stored in your fridge for whenever you feel like having a dessert after iftar. The coconut milk by Ayam Brand is made from fresh, ripe coconuts to capture that rich texture you'll want to taste in your dish - perfect for desserts!

Ingredients (serves 1):

1 can Ayam Brand™ Sweet Corn Cream Style

1 can Ayam Brand™ Sweet Cup Corn

1 pack Ayam Brand™ Coconut Milk Super Light 330ml

1 cup custard power

1/2 cup sugar

1/2 can condensed milk

1 teaspoon salt

Shaved parmesan cheese to your liking


  1. In a pot, add in the coconut milk, sweet corn cream style and sweet cup corn
  2. Mix together with the custard power and sugar
  3. Add in the condensed milk and salt. Mix everything well on medium heat
  4. Pour in the glass container or mould and keep in the fridge to harden it
  5. Sprinkle with cheese and serve!

24. Peanut Butter, Banana and Honey on Toast

This 5-minute recipe will do the trick for most of us who are finding it more difficult to wake up for sahur as the days of Ramadan go by. With this recipe, you’re all set for sahur even if you snooze a little in the morning!

Ingredients (1 serving):

1 banana

A peanut butter spread


Bread, toasted or not


  1. Peel the banana and cut into thin slices 
  2. On your bread, spread peanut butter generously 
  3. Place the banana slices onto the bread and drizzle some honey over it. Enjoy!

25. Mango Sticky Rice

For dessert today, indulge in Thailand’s popular sweet treat - mango sticky rice! This dish will have you reminiscing about your last trip to the land of smiles.

Ingredients (serves 6):

1 ½ cup glutinous rice

1 ⅓ cup canned unsweetened coconut milk, well-stirred

⅓ cup + 3 tbsp sugar

¼ tsp salt

1 tbsp sesame seeds

1 large mango, cut into 24 slices


  1. In a bowl, wash the rice with cold water until the water becomes clear. 
  2. Using a sieve, drain the rice and set it over a saucepan with simmering water. Make sure the bottom of the sieve does not touch the water. Cover the sieve with a kitchen towel and a lid, and steam the rice for about 30 to 40 minutes or until it becomes tender. 
  3. While the rice is cooking, combine 1 cup of coconut milk, ⅓ cup of sugar and salt in a saucepan and bring everything to a boil. Once the sugar has completely dissolved, remove the pan from heat and set it aside.
  4. Transfer the cooked rice to a bowl and add the coconut milk mixture. Allow the mixture to absorb into the rice for about 30 minutes. 
  5. In a separate pan, boil the remaining coconut milk with the remaining sugar and stir occasionally for 1 minute. Pour the sauce into a small serving bowl and leave it to cool and thicken.
  6. When you’re ready to serve, scoop a portion of the sticky rice onto a plate. Then drizzle it with some sauce and top it off with sesame seeds. Divide the mango slices accordingly and enjoy!

26. Mee Hong Kong by Husin Saaban

Credit: Malay Heritage Centre

For noodle lovers, this is the perfect dish for you! Indulge in some savoury seafood noodles that uses black pepper, oyster sauce and chicken stock to amp up on the flavours ? Don't forget your protein like prawns and fishballs!

Ingredients (serves 1):

2 onions

3 garlic

Ginger Oil

Black pepper

1 tablespoon sesame oil

1 tablespoon oyster sauce

1 cube chicken stock

1 tablespoon soy sauce


500g kway teow noodles

2 tablespoon cornflour

Mustard leaves



Spring onion


1. Blend the onions, garlic and ginger

2. Fry the blended ingredients in oil

3. Add salt, pepper, oyster sauce, chicken stock and soy sauce

4. Add 500ml of water

5. Add fishballs, prawns and mustard leaves

6. Add 500g of kway teow noodles

7. Add 1 spoonful of sesame oil, 2 spoonfuls of cornflour and mix with water to thicken the paste

8. Sprinkle spring onion for decoration

27. Date, Peanut Butter, Banana Milkshake

This milkshake combines some pretty delicious flavours: banana, peanut butter and dates which everyone has during Ramadan! You can prepare this minutes before your Iftar as it’s simple and fast to pull together, thanks to a blender. 

Ingredients (1-2 servings):

1 cup milk

1 ripe banana

4-5 pitted dates

2 tablespoons peanut butter

½ cup ice


  1. Place all ingredients into a blender, leaving ice out if you want
  2. Blend until smooth. If you would like a thinner consistency, add more milk! 

28. Fruit Salad

Apart from being healthy and delicious, this one food can also be a solution to using up fruit stocks at home! Grab any fruit you have stored in your fridge and you can easily make this dessert for yourself and your family.

Ingredients (serves 1):

Home fruits (great for fruit salads: bananas, apples, pears, melons, strawberries)

Grated cheese for topping

Sauce ingredients

Plain yogurt

Sweetened condensed milk

Lime or lemon juice


  1. Cut the fruit according to preference and arrange in a bowl
  2. Mix and stir all sauce ingredients
  3. Pour the sauce over the fruit slices, sprinkle grated cheese on top. Enjoy!

29. Honey Roast Chicken with Pasta

Take your Iftar to the next level today by having some honey roast chicken and a side of pasta - perfect for the whole family to eat! You can prepare pasta in different ways such as carbonara or bolognese as well. 

Ingredients (serves 4):

4 pieces honey roasted chicken leg

500g of fusilli pasta

2 tablespoon of olive oil

2 tablespoon of grated parmesan cheese

1/2 tablespoon of Italian seasoning

3 cloves of minced garlic 


  1. Boil the pasta according to the package instructions
  2. Add the minced garlic in the pan and cook until it’s golden brown
  3. Add the boiled pasta in the pan and top it with Italian seasoning. Once done, place it in a large bowl
  4. Pan fry honey roasted chicken leg for 1.5 - 2.5 minutes (after thawing)
    • Other methods: Oven bake straight from the freezer at 200 degree Celsius for 12-14 minutes or microwave (800w) straight from the freezer at 200 degree Celsius for 4-7 minutes

  5. Once done, serve the honey roasted chicken leg on a plate with a side of pasta topped with grated parmesan cheese. Enjoy!

30. Chicken Cutlet with Mayonnaise

This breaded chicken cutlet recipe will definitely be a hit with the kids! (Also for some of us, let’s not lie ;)) It is perfect for the last Iftar today as it doesn’t require much time to prepare while you’re busy with Eid preparations. Just a warning, your kids might request for the same meal tomorrow!

Ingredients (serves 4):

6 pieces (2 packs) of breaded chicken cutlet

4 cups of mayonnaise

1 large bowl of sliced lettuce

A handful of cherry tomatoes

1 onion

2-3 tablespoons of salad dressing


  1. Deep fry the breaded chicken cutlet straight from the freezer at 175 degree Celsius for 5 - 6 minutes
    • Other methods: Air fry or oven bake straight from the freezer at 200 degree Celsius for 12 minutes

  2. While waiting, slice some lettuce, cherry tomatoes and onions. Then, toss it with salad dressing in a large bowl
  3. Once done, place the breaded chicken cutlets on a plate and serve with mayonnaise and side salad. Enjoy!

With so many recipes to choose from, you won't be left wondering what to cook every day and night anymore. Try these Ramadan recipes for yourself for a fuss-free Ramadan with your family!