Friend of Culture, Eid Al-Fitr is the moment all Muslims have been waiting for. The Betawi Muslim community is no exception. On the day of Eid, in addition to helping each other and staying in touch, there are various snacks and snacks served at home. Well, here are a variety of Betawi specialties and snacks served during Eid celebrations.

Ketupat Sayur Godog (Rice Cakes with Vegetables Stew in Coconut Milk)
For the Betawi people, Sayur Godog or Lontong Sayur, typical of Betawi, is the main menu or must be served every Eid. Even though it is seen as a village vegetable, it is still a favorite side dish for ketupat. Besides being made using chayote, this vegetable is also deliciously made using young papaya fruit. According to taste, some add a few pieces of long beans and diced potatoes until mixed with fragments of a petal. Launching from various sources, here are the ingredients needed and the process for making Betawi Ketupat Sayur.
Ketupat Sayur Godog ingredients:
2 tbsp cooking oil
Four lime leaves
3 cm galangal
Two bay leaves
Two lemongrass stalks
Ten pieces of petai (stink beans), cut into two parts
1 liter of thin coconut milk
300 gr chayote, cut into matchsticks
500 ml thick coconut milk
100 gr long beans, thinly sliced
100 gr tempeh, cut into matchsticks
2 tbsp fried shallots

Grind the following into spice paste:
Eight shallots
Four cloves garlic
Three large red chilies
Three pieces of curly red chili
3 cm turmeric, roasted
3 cm ginger
1 tsp grilled shrimp paste

How to Make Ketupat Sayur Godog:
i) Heat oil in a large saucepan, saute ground spices, lime leaves, galangal, bay leaves, lemongrass, and petai until fragrant; ii) Enter the thin coconut milk and mix well. Cook, occasionally stirring, until the spices are absorbed; iii) Add chayote, and cook until pumpkin is half cooked; iv) Add thick coconut milk, long beans, and tempeh, and mix well. While stirring, all ingredients are cooked; v) Remove, and serve immediately with a sprinkling of fried shallots.
Opor Ayam Betawi (Chicken Curry)
The specialty of Betawi chicken opor is that it does not use coconut milk. Yellow gravy from serundeng becomes a substitute for coconut milk. This Betawi chicken opor becomes even more delicious when served with vegetable godog ketupat. The delicacy is added when sprinkled with green chili sauce and fried onions. The ingredients for making Betawi culinary specialties are also easy to find. Such as one piece of chicken meat, turmeric, garlic, pepper, old tamarind, lemongrass, lime leaves, bay leaf, galangal, salt, and brown sugar.
Sayur Gabus Pucung (Spicy Stewed Cork Fish)
This Betawi cuisine is getting rare. We can only find it on the outskirts of Jakarta. The scarcity of traditional food is caused by the habitat of snakehead fish that lives in freshwater, rice fields, or swamps which are very difficult to find in the city center. Sayur gabus pucung is a snack with the main menu of cork fish served with kluwek broth, which is thick black, similar to rawon broth. The broth tastes sour, spicy, refreshing, delicious, and savory. Reported from various sources, the following recipe and how to make sayur gabus pucung
Ingredients:
Three cork fish (cut according to taste)
teaspoon lime juice
Vegetable oil for frying

Grind the following into spice paste
Two cloves of garlic
teaspoon coriander powder
One teaspoon salt

Pucung broth ingredients
1 liter of water
Two lemongrass stalks (take the white part)
Two bay leaves
2 centimeters galangal
Five lime leaves (remove the ribs, finely sliced)
Two teaspoons salt
One teaspoon sugar
Four tablespoons of vegetable oil for frying
One tomato (diced)
Two spring onions
Two tablespoons of fried onions and
Red chili

Grind the following into spice paste for broth
Ten red onions
Five cloves of garlic
Five pecans (roasted)
Four pieces of kluwek (take the contents, and soak in 100 ml of warm water)
2 centimeters turmeric (grilled)
Three pieces of curly chili and three pieces of cayenne pepper

How to make sayur gabus pucung
Puree the spices for the fish. Then coat the fish with the herbs that have been mashed earlier. Give enough orange juice.
Prepare oil for frying fish; heat a frying pan. When the oil is hot enough, fry the fish until it is dry.
Puree the gravy and set it aside. Heat a frying pan with oil to sauté the sauce.
When it's hot, stir-fry the ground spices until the aroma comes out. Enter 1 liter of water and all the seasoning sauce that has not been put into the pan.
Bring the sauce to a boil, then add the fried fish. Simmer again until the spices are absorbed and cooked.
Vegetable cork pucung is ready to be served.

Sate Pentul
Also called soft satay is a type of side dish typical for Eid, especially for the Betawi people. Sate pentul can last up to one week at home. However, since the Japanese occupation, it has been rare to find, and because the price is also high, finally, until now, it has been challenging to find. In addition, maybe the Betawi people don't like pentul satay anymore or because no one is good at making it anymore. The ingredients to make it include: beef, coriander, brown sugar, and salt. Tamarind water, coconut, cumin, thick coconut milk (kanil coconut milk), red/white onion. How to make it: minced meat until it's finely ground with a stone mortar until it's smooth. After the coconut is grated and fried, the spices are pulverized and then sauteed until it becomes thick and stirred with the meat until soft—Pulung-pulung beef as big as your thumb and then fried. Once cooked, then stabbed five-five or more with a skewer. Some are not stabbed but served just like that on a plate.

Dodol Betawi

Reportedly, making this Betawi snack is not done by everyone. The process of making men or women can do it. But the condition is that both men and women must be clean and pure. In the past, the Betawi people believed that if they were not clean and purified, it would affect the taste of their dodol. There are three raw materials for making this chewy-textured snack: coconut milk, brown sugar, and sticky rice, both white and black. The process of making this dodol takes 8-10 hours, and the fire conditions are maintained in such a way as to avoid scorching.
Quoted from various sources, here are the recipes and the process of making Betawi dodol.
Ingredients:
500 gr rice flour
1-liter thick coconut milk from 2 old coconuts
1 1/2 kg brown sugar
100 gr sand
Four pandan leaves

How to make:
Cook the sugar, brown sugar, coconut milk, and pandan leaves while constantly stirring so that the coconut milk doesn't break
Cook until boiling and sugar dissolves, then strain.
Then cook again with glutinous rice flour and stir until smooth over low heat
Cook until cooked and thickened and not sticky in the pan,
Pay attention to the condition of the flame, and the cooking process is about 8-10 hours
Then after the lunkhead is cold, it is ready to be cut into pieces or packaged

For the record, there is a different technique for kneading the dough, which must be flat; try to use a wooden stirrer and touch the bottom of the pan. This is done so that the dough does not burn and become crusty.

Tape Uli (Fermented Black Glutinous Rice)
Making tape uli has a deep meaning in Betawi culture as a symbol of family kinship or friendship. This food is widely served during religious celebrations such as Eid al-Fitr and Eid al-Adha. Uli tape combined with sticky rice. The main essential ingredient is red glutinous rice which is processed by fermentation.

Kelinca Cookie
One of the traditional cakes owned by the Betawi people is the Kelinca cookie. The presentation of the Kelinca cookie is usually done during the Eid holidays. Kelinca Cookie is one of the hereditary traditions among the Betawi people because rabbit cake is one of the main threats. The ingredients needed to make Kelinca Cookies include the following; The rice flour is roasted first until it looks yellow. Next, the coconut is peeled, grated, and roasted until yellow and then ground until smooth. Then, brown sugar, granulated sugar, water, plus grated ginger cooked until dissolved, filtered, and cooked until half thick. Next, rice flour, spices, milled coconut, salt, and vanilla are mixed and added with butter and stirred until evenly distributed; then, flush with liquid palm sugar, knead until it can be molded, and burn until yellow.

Semprit Cookie

Semprit cookie is a dish that mixes Betawi culture with the Dutch, which has the original word Boterspirits. This cake, served before and during the Eid al-Fitr holiday, is one of the most popular types of pastries made by the community because of how easy it is to create and its sweet and savory taste. The distribution is even in almost all areas of Jakarta.

Caramelized Palm Fruit or Manisan Bluruk
Sugar Palm Fruit comes from palm fruit or atep fruit, usually a menu for breaking the fast during Ramadan. However, for Betawi residents, this treat is not only during the fasting month but also at the moment of Eid al-Fitr. Betawi people call Sugar Palm Fruit beluruk or bruluk. However, Betawi residents usually serve the bluruk in the form of sweets. For the Betawi people, performing a variety of caramelized fruit at every moment of the holiday doesn't seem complete. And bluruk dishes on Eid holidays, usually there are not many mixtures. The color of the bluruk fruit comes from natural dyes such as suji leaves, secang, or fruit juice. To make bruluk or Sugar Palm Fruit in Betawi is quite simple. The first thing to pay attention to is to choose the right one, which is not too old, and when opened, the color of the palm fruit is evident.
Sugar Palm Fruit from this palm fruit usually tastes sour and slimy. To remove it, the palm fruit is washed with bamboo leaves. It should be noted when washing, do not soak it in water for too long because it will turn black. Preferably, the atep fruit is washed with running water. After that, it is soaked first in rice water and then boiled with pandan leaves and belly orange. While cooking, then stir slowly until boiling. Then, you can also add syrup and sugar and stir until cold. This caramelized Sugar Palm Fruit will taste delicious when served cold.

Candied Malay Gooseberry
Candied Malay gooseberry is a snack made from the fruit of Malay gooseberry or Malay gooseberry preserved with sugar. Giving sugar is done at high levels and provides a sweet taste; it also aims as a natural preservative to prevent the growth of microorganisms that cause the fruit to rot quickly. Malay gooseberry is the name of a plant similar to a star fruit tree. The color of the mirror fruit is yellowish-white. Both the fruit is still young, and the mirror is old. As for how to make it, the first step is to soak the mirror fruit in salt water, then grind the fruit slowly. You can use a glass bottle to rub it so the fruit water comes out, but don't break it. This aims to eliminate the taste that is too sour. After that, wash the fruit mirror until clean. Then mix the sugar, coloring, and a little salt and water, then boil until thickened. Stir slowly, and then enter the mirror and stir until entirely evenly distributed so that it dries and removes. The following process is to dry it in the hot sun for a few days. This is so that the sugar coating attached to the Malay gooseberry can dry out. After it is dry, store it in a tight place. And candied Malay gooseberry is ready to eat.

Nutmeg Candy

Candied Nutmeg is a nutmeg fruit that is preserved with sugar. Giving sugar is done at high levels and provides a sweet taste. It also aims as a natural preservative to prevent the growth of microorganisms that cause the fruit to rot quickly. In making these sweets, it is also customary to use salt water and lime water to maintain the shape or texture of the fruit and relieve itching or bitterness. Nutmeg is one type of fruit that is often used as a sweet. As in general candied fruit, we also know the existence of candied Nutmeg wet and dry (dried or dried). Dry and wet candied products can be made from raw, unripe, or ripe Nutmeg. The difference lies in the amount or content of sugar used.

Kue Kembang Goyang

Kembang Goyang cookie is one of the traditional Betawi snacks. The name kembang goyang comes from its shape, which resembles flower petals or flowers, and the process of making it shake until the dough comes out of the mold. Kembang shake is made from rice flour. Along with the times, this cake also experienced adding flavor variants. Variations in taste can be from a drop of raspberry essence, pandan essence, and sesame seeds as the addition of color to make the rocking flower look attractive.

Ketapang Seed Cookie

The name of this ketapang seed was taken because this snack looks similar to the seed of the ketapang fruit, a type of candlenut tree that grew a lot in Betawi or Jakarta in ancient times. This ketapang seed cake is made from wheat flour mixed with grated young coconut, margarine or butter, eggs, and sugar. Before cooking, grated coconut needs to be roasted first so it doesn't go rancid. After the dough is finished, then twist and cut it into ovals. After that, it is fried and ready to be served.