Eid al-Fitr is the earlier of the two official holidays celebrated within Islam. Eid al-Fitr is celebrated by Muslims worldwide because it marks the end of the month-long dawn-to-dusk fasting of Ramadan. Eid al-Fitr falls on the first day of Shawwal in the Islamic calendar; this does not always fall on the same Gregorian day, as the start of any lunar Hijri month varies based on when the new moon is sighted by local religious authorities. The holiday is known under various other names in different languages and countries around the world. The day is also called Eid I or "Lesser Eid", or simply Eid.
Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidadian and Tobagonian food is dominated by a wide selection of dishes, most notably, doubles, roti, pelau, callaloo and curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen, sweet potato, eddoes, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago.
Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.
An upside-down cake is a cake that is baked "upside-down" in a single pan, with its toppings at the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate, thus "righting" it, and serving it right-side up.
Bibingka commonly refers to a type of baked rice cake from the Philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda especially during the Christmas season. It is also known as bingka in the Visayas and Mindanao islands.
Watergate salad, also referred to as Pistachio Delight or Shut the Gate salad, is a side dish salad or dessert salad made from pistachio pudding, canned pineapple, whipped topping, crushed pecans, and marshmallows. It is very quick and simple to prepare: the ingredients are combined and then often chilled. It is a popular dish in the Upper Midwest and other areas of the U.S. where potlucks are popular.
Lebaran is the Indonesian popular name for two Islamic official holidays, Eid al-Fitr and Eid al-Adha in Indonesia, and is one of the major national holidays in the country. Lebaran holiday officially lasts for two days in the Indonesian calendar, although the government usually declares a few days before and after the Lebaran as a bank holiday. Many individuals or families, especially Muslims take paid time off from their workplace during these days.
Bahulu or baulu is a traditional Malay pastry (kue/kuih). It is similar in concept to the madeleine cake, but round in shape and composed of different ingredients. There are three versions available, the most common being bahulu cermai (star-shaped) and the more elusive bahulu gulung and bahulu lapis (layered). Bahulu is believed to be originated in Malay Peninsula during the colonization era and is the corruption of the Malaccan Kristang word, bolu which means cake. It is usually served during Eid al-Fitr as well as during the Lunar New Year.
Pineapple cake is a Taiwanese sweet traditional pastry and dessert containing butter, flour, egg, sugar, and pineapple jam or slices.
Dodol is a sweet toffee-like sugar palm-based confection commonly found in Southeast Asia and the Indian subcontinent. Originating from the culinary traditions of Indonesia, it is also popular in Malaysia, Singapore, Brunei, the Philippines, Southern India, Sri Lanka, Thailand, and Burma, where it is called mont kalama. It is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet.
A banana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. It can be prepared in various manners, including as a layer cake, as muffins and as cupcakes. Steamed banana cake is found in Chinese, Malaysian, Indonesian and Vietnamese cuisine. In the Philippines, the term "banana cake" refers to banana bread introduced during the American colonial period of the Philippines.
Kek batik is a type of Malaysian no-bake fridge cake dessert inspired by the tiffin, brought in the country during the British Malaya period, and adapted with Malaysian ingredients. This cake is made by mixing broken Marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk, Milo and chocolate powders. The cake is served during special occasions like the Eid al-Fitr and Christmas.
Crema de fruta is a traditional Filipino fruitcake made with layers of sponge cake, sweet custard or whipped cream, gelatin or gulaman (agar), and various preserved or fresh fruits, including mangoes, pineapples, cherries, and strawberries. It is usually served during the Christmas season. It has multiple variations, ranging from changes in the fruits used to the addition of ingredients like jam, sago, condensed milk, and others.
Mango float or crema de mangga is a Filipino icebox cake dessert made with layers of ladyfingers (broas) or graham crackers, whipped cream, condensed milk, and ripe carabao mangoes. It is chilled for a few hours before serving, though it can also be frozen to give it an ice cream-like consistency. It is a modern variant of the traditional Filipino crema de fruta cake. It is also known by various other names like mango refrigerator cake, mango graham float, mango royale, and mango icebox cake, among others. Crema de mangga is another version that additionally uses custard and gulaman (agar) or gelatin, as in the original crema de fruta.
Palembangese cuisine is the cuisine of the Palembangese people of the city of Palembang in the South Sumatra province of Indonesia. It is the second most well-known cuisine from Sumatra after Padang.
Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.
Banjarese cuisine is the cooking tradition and cuisine of Banjar people of South Kalimantan in Indonesia. Banjar cuisine also found in neighbor countries as following Brunei, Malaysia to Singapore.
