9 simple daily recipes, practical and delicious menus for sahur and breaking the fast

illustration photo: Gemini AI

Brilio.net – Serving a variety of foods is very important so that family members don’t get bored, especially when fasting. In the month of Ramadan, a delicious and nutritious menu will provide encouragement at dawn and breaking the fast. You can recreate the ingredients in the refrigerator into an appetizing dish without taking a long time. Following BrilioFood summarizes a series of simple daily recipes, practical and delicious menus for sahur and breaking the fast from various sources, Wednesday (11/2/2026).

1. Chicken tofu with spicy soy sauce spices.

photo: Instagram/@yulichia88

Material:
– 1 young free-range chicken, cut according to taste
– 3 pieces of tofu, cut into triangles and fried
– 1 pack of spiced soy sauce chicken seasoning
– Green chilies to taste, cut obliquely
– Sweet soy sauce, salty soy sauce and oyster sauce
– Brown sugar, granulated sugar and salt
– Cooking oil
– Enough water
– Red chilies, sliced

Coarsely ground spices:
– 10 red onions
– 5 cloves of garlic

How to make:

1. Clean the chicken, cut according to taste, fry briefly.
2. Saute the ground spices in oil until fragrant, add the chicken and chopped green chilies, season with sweet soy sauce, light soy sauce, oyster sauce and spiced soy sauce, stir, then add water, cook until the water reduces.
3. When the chicken is quite tender, add the fried tofu, add brown sugar, granulated sugar and salt, cook until the chicken is tender and the spices are absorbed.
4. Taste test, then remove from heat, serve with a sprinkling of chili as decoration only.

2. Oyong vermicelli soup.

photo: Instagram/@gdskitchen

Material:
– 2 medium sized gourds, peel the skin and cut according to taste
– 1 carrot, peel the skin and cut according to taste
– 200 gr shrimp, peel the skin and heads but don’t throw them away
– 3 pieces of tofu
– 3 curly chilies, sliced ​​obliquely
– 3 red onions, sliced
– 2 cloves of garlic, sliced
– 1 piece of vermicelli, soak in hot water
– Salt, sugar and flavorings to taste

How to make:

1. Saute the shallots, garlic and chilies until soft and fragrant. Add shrimp, cook until shrimp change color.
2. Add the octopus and carrots, stir well. Add the water from which the shrimp heads and shells were cooked.
3. Add salt, sugar and seasoning, stir well, adjust the taste, add the tofu, cook until cooked, remove from heat and serve with vermicelli that has been soaked in hot water.
4. Serve warm better.

3. Saute Papaya Leaves

illustration photo: Gemini AI

Material:
– 250 gr papaya leaves
– 2 cloves of garlic, finely chopped
– 5 red chilies, sliced ​​obliquely
– 1/2 tsp salt
– 1/2 tsp sugar
– 1/2 tsp Sasa Beef Extract Seasoning
– Enough cooking oil

How to make:

1. Soak papaya leaves in salt water for 30 minutes, then boil for 5-10 minutes. Drain.
2. Heat cooking oil, saute garlic until fragrant.
3. Add red chilies, stir well.
4. Add papaya leaves, salt, sugar, Beef Extract Seasoning Sauce. Saute until the papaya leaves are cooked.
5. Serve while warm.

4. Stir-fried squid with sweet corn.

photo: Instagram/@yoanitasavit

Material:
– 200 gr salt
– 1 corn, combed
– 2 bay leaves
– 1 tablespoon oyster sauce and enough boiled water
– Granulated sugar and powdered stock to taste

slice seasoning:
– 10 large green chilies, remove seeds
– 3 curly red chilies
– 7 red cayenne peppers
– 4 red onions
– 1/2 onion
– 5 cloves of garlic

How to make:

1. Soak the squid for about 20 minutes, then wash thoroughly. Cut the squid according to taste, fry briefly.
2. Heat a little oil, saute the onions and bay leaves until fragrant, followed by the red chilies and cayenne pepper.
3. Add corn and squid, add green chilies, oyster sauce, water, sugar and stock powder. Taste correction. Cook until the spices are absorbed.
4. Lift and serve.

5. Crispy chicken with mayo sauce.

photo: Instagram/@lusiaa_vv

Material:
– 300 gr chicken thigh fillet
– 2 egg whites

Marinade:
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/2 tsp ground pepper

Lining material:
– 100 gr all-purpose flour
– 50 gr cornstarch

Sauce ingredients:
– 4 tablespoons mayonnaise sauce
– 2 tablespoons spicy mayonnaise sauce
– 1 tbsp sesame oil
– 2 tablespoons sweetened condensed milk
– 1 tbsp honey
– 1 tablespoon lemon juice
– 5 tablespoons boiled water
– 1 tablespoon margarine
– 3 cloves of garlic coarsely chopped

How to make

1. Chicken thigh fillet, cut into small pieces, and marinate with spices until marinated in the refrigerator for 2 hours.
2. Beat egg whites.
3. Dip the chicken in the egg white then roll in the flour, repeat in the egg white, then in the flour again, coat evenly, do this until finished.
4. Heat quite a bit of cooking oil, fry the chicken fillet over medium heat until golden brown, remove from heat and set aside.
5. Heat margarine, saute chopped garlic until cooked.
6. Pour in the sauce ingredients and stir evenly. Turn off the heat, add the chicken pieces, stir well, remove from heat, garnish with chopped parsley leaves.

6. Black pepper chicken.

photo: Instagram/@yoanitasavit

Material A:
– 500 gr chicken fillet
– 2 tablespoons cornstarch
– Salt, stock powder and white pepper to taste

Material B:
– 3 cloves of minced garlic
– 1.5 green peppers, long slices
– 1 onion, sliced ​​long
– 2 large red chilies, sliced
– 2 tablespoons coarsely ground black pepper

Sauce ingredients:
– 2 tablespoons sweet soy sauce
– 1 tbsp tomato sauce
– 1 tablespoon chili sauce
– 2 tablespoons oyster sauce

How to make:

1. Cut the chicken, season with salt, stock powder and white pepper to taste. Also add 2 tablespoons cornstarch. Stir well and let stand 30 minutes.
2. Heat 4 tablespoons of oil in a Teflon, fry the chicken until cooked and brown. Set aside.
3. In the remaining chicken cooking oil, add black pepper, stir-fry until fragrant, then add all ingredients B. Saute briefly.
4. Add the chicken and all the sauce ingredients, stir until smooth. Add salt and stock powder to taste. Taste correction. Serve warm.

7. Simple soy sauce eggplant.

photo: Instagram/@ciencien_76

Material:
– 3 large purple eggplants, steamed for 10 minutes
– 3 curly chilies
– 3 cloves of red onion
– 2 cloves of garlic
– 2 tablespoons sweet soy sauce
– 1 tbsp soy sauce
– 1 tablespoon oyster sauce
– 1 tsp sesame oil
– 1 tsp mushroom stock
– 1/2 glass of water
– Oil for frying

How to make:

1. Fry the steamed eggplant briefly using a little oil on a non-stick pan.
2. Arrange the fried eggplant on a plate, set aside.
3. Saute the chopped onion and chili seasoning until fragrant.
4. Add sweet soy sauce, light soy sauce, oyster sauce and mushroom stock, stir briefly.
5. Pour in water, cook until it boils, then remove from heat.
6. Pour the stir-fry seasoning over the eggplant that has been arranged earlier.

8. Curly omelet.

photo: Instagram/@seendy0209

Material:
– 3 eggs
– 2 tbsp water
– 2 spring onions, sliced
– 3 red onions, sliced
– Salt and mushroom stock to taste
– A lot of cooking oil

How to make:

1. Beat the eggs briefly, then add the other ingredients.
2. Heat a frying pan with lots of oil over high heat.
3. Pour the eggs over the top little by little, you can make one or two portions.
4. Pour oil over the eggs repeatedly.
5. When the bottom starts to brown, flip and cook again until done.
6. Lift, then drain.

9. Tempeh chili sauce.

photo: Instagram/@wulanfoods

Material:
– Tempeh
– Cayenne pepper
– Garlic
– Red onion
– Salt
– Flavoring
– Sugar

How to make:

1. Fry tempeh until dry golden, set aside.
2. Fry chilies, shallots and garlic.
3. Blend it, then add the tempeh, grind it roughly, serve.

(brl/tin)