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Bazaar Ramadhan food you can easily make at home


Thanks to the COVID-19 pandemic which has forced the government to extend the Movement Control Order (MCO) further (as of yesterday the MCO would only end this 12 May), Malaysians are robbed of the joy of gorging on yummy treats from the annual Bazaar Ramadhan this year. Nevertheless, you can always try to recreate your own mini Bazaar at home by making some of the food yourself. Below is our pick of food often found at these bazaars that you can easily make at home.

Lemang (no bamboo needed)



(Photo source: LinsFood)
While traditionally cooked in bamboo, this local favourite can also be cooked without it – LinsFood will show you how. Chef Azlin doesn’t only give you a step-by-step guide but she also explains more about the well-loved local delicacy made of glutinous rice.

Cheesy banana fritters


(Photo source: Saji)
That’s just a fancy way of saying pisang goreng cheese. Banana fritters is a staple at any Malaysian food bazaar and to make it even more appetising, cheese is added to it. An even fancier version features chocolate toppings as well. Check out the ‘cheese-tastic’ recipe at Saji.

Cold drinks


(Photo source: ThamKC | Shutterstock | Culture Trip)
One thing that every Bazaar Ramadhan is sure to have is these icy cold, colourful drinks. All you’ll need is water, ice and any cordial drink of your choice (orange, lychee, rose, etc). Add milk to a rose cordial and you’ll get bandung
  

Fried noodle


(Photo source: Rusukiri Blogspot : Hanim Hashim)
A fried noodle stall like above is often seen at a Bazaar Ramadhan. The choice of menu available are usually mee goreng, kuey teow goreng and bihun goreng, all of which you can easily make at home. Just pick a noodle of your choice and fry it in a wok with some vegetable and meat or seafood.

Kek Batik


(Photo source: Julia Johari)
Of all the desserts to make, this should be the easiest as it requires no baking or frying. Julia Johari has the recipe for this chocolatey goodness. The basic ingredients are biskut Marie, butter, cocoa powder, Milo and creamer, pretty much what most kitchens in Malaysia would already have.
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