As the fasting month of Ramadan draws to an end, both Muslims and non-Muslims alike eagerly look forward to Hari Raya Aidilfitri, literally, the "Celebration Feast of Breaking the Fast". And what would this annual festival be without the unique traditional Malay dishes and desserts served up at all those Raya open houses? We gear you up for the feast as we take a detailed look at what gets served during this special time of the year.

 

 

Beef Rendang

 

Just thinking about beef rendang is enough to conjure up the yummiest memories of Hari Raya! This hot, dry spiced dish of tenderly simmered meat is a must-have at any Raya feast. In the old days, rendang was traditionally prepared in a large wok on a wood fire, under the typical Malay stilt house. The whole process was a community activity, where the men would butcher a cow for the whole village, and the women did the cooking, taking turns to stir the beef as it cooked in the huge communal wok. This can take all day, as the meat slowly cooks in coconut milk, absorbing the spices for several how until almost all the liquid is gone, leaving it tender and coated in the spicy condiments. There are two kinds of rendang: dry and wet. Dry rendang can be kept for three to four months, and it is for ceremonial occasions or to honour guests.

 

Wet rendang, also known as Kalio, is a Minangkabau specialty and should be consumed within a month. Beef rendang is generally served with ketupat (compressed rice cake), lemang (glutinous rice cooked in bamboo tubes) or nasi kunyit (turmeric rice).

 

 

Ketupat

 

Unique to this region, this rice dumpling is traditionally made from rice wrapped and boiled in a woven coconut palm leaf pouch. As the rice cooks, the grains begin to expand to fill the pouch and the rice is compressed, giving the ketupat its characteristic form and texture. There are many varieties of ketupat, the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi (popular in Perak) is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut or ketupat daun palas (said to have originated from the northern states of Penang, Kedah and Perlis) is made from glutinous rice, and usually wrapped in a triangular shape using the leaves of the fan palm (daun palas). Ketupat is usually eaten with rendang or served as an accompaniment to satay.

 

 

 

Lemang

 

Nowadays, lemang is available all year round, but it is still considered a traditional Raya specialty. Lemang is made from glutinous rice and coconut milk (some recipes add corn), which is carefully packed into hollowed bamboo poles lined with banana leaves and then traditionally cooked over low open fires. This preparation seems simple enough, but cooking lemang requires an open area with plenty of ventilation, so most people today just prefer to buy it from roadside vendors. Lemang is usually "bought by the bamboo" and should be left unopened until it is ready to serve. The bamboo is then split open, and the leaf-wrapped rice is cut into one inch thick slices to be served with beef rendang.

 

 

 

Nasi Dagang

 

This tasty Kelantanese dish is traditionally prepared at home on Aidilfitri morning to be eaten for breakfast before or after Hari Raya prayers in the mosque. Nasi Dagang is made by cooking aromatic rice and glutinous rice together, adding coconut cream to it once it is cooked. Also known as "the fisherman's breakfast", it is a favourite dish for breakfast in the East Coast, and is usually accompanied by the specially made Gulai Ikan Tongkol (tuna fish with tamarind and coconut gravy) and other extra ingredients like fried grated coconut, hard-boiled eggs and vegetable pickles.

 

 

Ayam Masak Merah

 

A popular Malay delicacy at Raya celebrations, this spicy chicken dish is so popular it's also available throughout the year. Pieces of chicken are first pan-fried to a golden brown then slowly simmered in a spicy tomato sauce. The rich-red sauce reminds you of the famous tomato-based Italian "Chicken Cacciatore", but the similarities end the minute you get a taste of its tongue-biting spicy goodness! This popular Malay dish goes especially well with Nasi Tomato (tomato rice).

 

 

Ikan Bakar

This famous dish is a Malaccan Malay festive specialty, and can be served at outdoor parties. Literally meaning "grilled fish", popular local fish such as ikan kembong is cleaned, kept whole and marinated in spices, coconut milk, or sometimes stuffed with sambal, then wrapped in fresh banana leaves and grilled over hot charcoals. It is eaten hot with ground chilli paste, adding a squeeze of lime for a tantalising touch!

 

 

Roti Jala

 

Roti Jala or "Net Bread" are delicate net-like pancakes made using a special cup or mould with small holes to drizzle flour batter on a hot griddle. Served hot with rich curries or gravies such as chicken or mutton curry, this delicious alternative to rice is served on festive occasions. Its scrumptiously light, melt-in-the-mouth taste and texture make it a favourite Raya dish in many households.

 

 

Dodol

A well-known Raya dessert is dodo I, made with coconut milk, gula melaka (palm sugar), rice flour, and sometimes cashew nuts. This gooey, sticky sweet has a variety of flavours, the most popular being durian dodo!' Dodol-making is a tedious, complicated process, and the best dodol is said to come from Melaka, made by skilled seniors with years of experience. A good recipe and using only the finest natural ingredients are the other secrets to an exceptional batch of dodol.

 

 

Kuih Ros

This popular traditional snack is prepared by dipping a special mould in a batter and then dipping it again in hot oil for a few seconds to harden the moulded batter. The mould is then shaken lightly to release the delicately shaped product to continue to fry to a lovely golden brown colour. Crispy, sweet and delicately rose scented,

 

Kuih Ros is always a hit with the younger crowd at Raya.

 

 

Kuih Bahulu

A year-round favourite among Malaysians of all ages, this soft and slightly dry textured sponge cake is a hot sell during the Raya season. The little cakes are baked traditionally in moulds over a charcoal fire, with the hot coals placed on top of and under the mould. These moulds come in different shapes today, such as the goldfish and button, and are the perfect complement to a cup of hot black coffee. Kuih Bahulu keeps well for up to a couple of weeks in an air-tight container.