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Chinese New Year Deepavali Hari Raya Aidilfitri
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1. RENDANG

rendang

Rendang is a slow-cooked, dry curry made with beef, coconut milk, and a rich blend of spices like lemongrass, turmeric, and chilies, resulting in tender, flavorful meat with a deep, aromatic sauce.

Ingredients

  • 1 kg beef, cut into cubes
  • 400 ml coconut milk
  • 2 stalks lemongrass, smashed
  • 4 kaffir lime leaves
  • 2 turmeric leaves (optional)
  • 2-3 tablespoons tamarind paste
  • 1 tablespoon sugar (palm sugar preferred)
  • Salt to taste

For the spice taste

  • 8-10 dried chilies, soaked and deseeded
  • 4 shallots
  • 4 cloves garlic
  • 2 inches galangal
  • 2 inches ginger
  • 1 teaspoon turmeric powder
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds

Preparation Steps

  1. Make the Spice Paste
  2. Cook the Beef
  3. Add Coconut Milk and Spices
  4. Simmer the Rendang
  5. Adjust Seasoning

2. LEMANG

lemang

Traditional Malaysian dish made from glutinous rice and coconut milk, cooked in hollow bamboo stalks over an open fire.

Ingredients

  • 2 cups glutinous rice
  • 1 1/2 cups coconut milk
  • 1/2 teaspoon salt
  • Banana leaves (for lining)
  • Bamboo stalks (cut into sections)

Preparation Steps

  1. Prepare the Rice
  2. Mix with Coconut Milk
  3. Prepare the Bamboo
  4. Fill the Bamboo
  5. Cook the Lemang

3. KETUPAT

ketupat

Made of rice compressed and cooked in woven palm leaf pouches, resulting in a compact, diamond-shaped rice cake.

Ingredients

  • 2 cups uncooked rice (typically white rice)
  • Palm leaves (for weaving pouches)

Preparation Steps

  1. Weave the Palm Leaf Pouches
  2. Prepare the Rice
  3. Fill the Pouches
  4. Cook the Ketupat
  5. Drain and Cool

4. SATAY

satay

Dish consisting of skewered and grilled meat, usually chicken, beef, or lamb, marinated in a flavorful blend of spices

Ingredients

For the marinade

  • 500g chicken, beef, or lamb, cut into small cubes
  • 2 tablespoons soy sauce
  • 2 tablespoons lemongrass, finely chopped
  • 2 tablespoons turmeric powder
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 2 tablespoons sugar
  • 2 tablespoons oil
  • Salt to taste

For the peanut sauce

  • 1 cup roasted peanuts
  • 2 cloves garlic
  • 2 red chilies
  • 1 tablespoon tamarind paste
  • 2 tablespoons sugar
  • 1/2 cup coconut milk
  • Salt to taste

Preparation Steps

  1. Marinate the Meat
  2. Prepare the Peanut Sauce
  3. Skewer the Meat
  4. Grill the Satay