In Malaysia, celebrating Hari Raya means that you’ll be devoured
with a variety of dishes from the standard rendang to the must have lemang.
As one of Malaysia’s signature heritage delicacies, this dish made its way into the heart of locals.
This humble combination of glutinous rice and coconut milk is cooked in an emptied bamboo stick fixed with banana leaves and roasted over fire.
Lemang can take four to five hours long periods of roasting, but I’m here to tell you it is well worth it.
You’ll know Lemang when you see them all lined up in a row being cooked in stall.
Commonly served in cylindrical slices, lemang makes for a flavourful accompaniment to shredded beef, chicken or rendang dishes or even curries to your liking.
It’s everybody’s favourite Raya dish! Rendang is a thick, aromatic gravy usually cooked with beef, though any meat can be used, made with 13 herbs, spices and ingredients from the garden including: lemongrass, ginger, galangal, garlic, onions, coriander, fennel and cumin seed, pounded star anise, chilli paste, soy sauce, toasted coconut and finally coconut milk.
The tastiest rendang is slow-cooked for hours on a low flame to tease out the complex aromas and flavours.
Interestingly, rendang rendang contains natural preservatives due to its recipe which calls for a unique fusion of ground spices and coconut milk, which gives the dish a shelf life up to four weeks.
Grab the delicious rendang paste here: https://www.halalfoodmaster.com/adabiofficialstore/
Broadly picked as the symbol for Hari Raya, the ketupat is made of rice boiled in a diamond-shaped pack of handwoven palm leaf strips.
Once cooked, the ketupat is peeled open, cut into pieces and served with rendang dishes, chicken satay and sauced with a crunchy peanut dressing and chunked cucumber adding balance to the rich sauce.
The perfect dish for Hari Raya, satay is well-loved all over Southeast Asia.
Satay is barbeque chunks of meat skewered on bamboo stick, grilled over a flaming charcoal fire to perfection and served with a crunchy peanut dressing and chunked cucumber adding balanced to the rich sauce.
And it’s also a great accompaniment to nasi impit or ketupat!
Satay is made with ingredients and spices such as shallots, lemongrass, turmeric powder and corriander powder.
The choice of meat can be of chicken, beef, mutton. The meat is marinated for many hours or even overnight so as to lock in the flavor.
Many people enjoyed satay because the meat is sweet and very tender because of the marinated process.
Originated from Indonesia, lontong, also known as sayur lodeh, is a combination of nasi impit and delicious creamy dish of coconut milk boiled with vegetables such as eggplant, long beans, green chili pepper, tofu, tempeh and many more. Tumeric powder also find its way into the dish to turn the dish yellow and add a little extra flavour.
Quite contrast to the typical hari raya food, it is soothing and light. Ideal to be consumed with serunding or sambal bilis.
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