20 Savory Hari Raya Recipes you wouldn’t miss

To Prep

• Weave the coconut leaves into a ketupat basket.
• Open one of the edges and fill up the ketupat with raw rice until ? full, then reseal.

To Cook

• Bring water to the boil in a large pot.
• Gently lower the ketupat into the boiling water.
• Allow to cook for 4 hrs.
• Remove from the water, then allow to cool completely before slicing and serving.

• Prepare the bamboo. Before cooking glutinous rice must be cleaned and soaked with coconut milk that is placed with salt so that the cooked lemang tastes good. First we put banana leaves in the bamboo that is already clean. Measure the banana leaves with the size of a bamboo and cut.
• Then pinch the banana leaves with the stem of the banana leaf, then roll it with the banana leaf. then put the fronds that have been rolled with banana leaves in the bamboo.
• Then pack … do everything for all the bamboo until it's done. Then add the rice that has been soaked in coconut milk.
• Then it can be burned. Baked lemang must always be turned so that it cooks evenly.
• It's cooked, enjoy

• Grind the ingredients to a fine grind, and set aside
• Heat the oil in a pan and stir fry the finely ground ingredients until the oil breaks down, and the smell rises.
• Add the ground chilli and shredded kaffir lime leaves.
• Cook again until the color changes to a little darker and the oil breaks down.
• Add the chicken, and cook until the chicken is crispy.
• Add coconut milk starch, gelugur acid, and kerisik. Cook until gravy thickens.
• Add salt and sugar to taste.
• Sprinkle with sliced ??turmeric leaves.

• Combine coconut milk with warm water.
• Blend the * ingredients and mix together with dried chilli paste.
• Heat 6 tbsp oil in wok till hot. Stir-fry the paste mix, dried shrimp, turmeric and candlenuts till fragrant.
• Pour in coconut milk and bring to boil over moderate heat.
• Add long beans, cabbage, lemongrass and galangal. Cook till vegetables are softened.
• Stir then add deep-fried beancurd and tempeh.
• Season with salt and sugar.
• Arrange steamed rice cakes on serving dish. Add coconut gravy then sprinkle with grated coconut. Top with halved eggs.
• Steamed rice cake
• Wash and soak the rice in water for overnight.
• Drain the following day.
• Line a metal tin with banana leaf or cloth then pour in the rice.
• Place the metal tin in a pot of boiling water and boil for 60 minutes.
• Leave it to cool completely before cutting it into pieces.

• Cut the beef into large chunks. Place in a casserole pot and pour in enough water to cover the beef. Boil for 2 hours, or until beef is tender. Remove beef, drain and cool.
• When cooled, lightly pound the meat to break up the grain. Shred the beef finely.
• Dry roast the spices separately until aromatic. Coarsely grind the coriander seeds and finely grind the cumin and fennel seeds.
• Blend the spice paste ingredients finely – add a little coconut milk to make sure the paste is fine. Combine the shredded beef, spice paste, ground spices and shredded leaves. Toss to mix well.
• Heat the oil in a wok or casserole pot. Fry the marinated beef, stirring constantly, until it is aromatic. Pour in the coconut milk and add the tamarind slices. Cook over medium heat until gravy is thick; remove the tamarind slices, turn down the heat, and continue cooking, stirring continuously until mixture is dry. Season to taste with sugar and salt.
• Continue to stir over low heat until mixture is very dry, crumbly, and has turned to floss. Remove from heat and cool completely before storing in a dry, air-tight container.

• Drain the dried shrimp and either pound in a pestle and mortar or chop in a chopper. In the latter, you�ll end up with a floss like result, which is perfect. If you�re pounding, try and break the shrimps down as much as you can.
• toast the shrimp paste
• Place all the paste ingredients, starting with the onion and lemongrass in the same unrinsed chopper and chop to get a fairly smooth paste.
• Add each ingredient in the order that it�s listed above. This allows the more fibrous lemongrass and dried chilli to get a longer chopping time.
• I don�t add any water as the moisture from the onion is usually enough but if you find yourself stuck, literally, add a tablespoon or two. When all�s done, set it aside.
• Heat the oil in a heavy based saucepan or deep wok over medium high heat and saut� the paste ingredients for about 2 minutes until you get a wonderful cooked aroma from the paste.
• Lower the heat down and add the pounded shrimp, stirring well for 30 seconds.
• Add the chicken and coat thoroughly.
• Pour in the coconut milk and water and bring to a gentle simmer and cook, uncovered, for 15 minutes. Remember, don�t cook on high heat when using coconut milk.
• Add the prawns, lime leaves and Vietnamese coriander or lime leaves, half a tsp of salt and cook for another 5 minutes. Check seasoning, then turn the heat off.
• We are now going to blanch the noodles and beansprouts separately, then dish up. Bring a large pot of water to a simmer. Add 1 tablespoon of salt. If using dried noodles, follow packet instructions to soften, which usually involves soaking them for 15 minutes or so first.
• Have a large Chinese strainer/skimmer at hand or something similar. Place the noodles in the simmering water and cook for just 1 minute and remove. If you don�t have a strainer, just use a sieve and strain the water into another saucepan, as we will be using the same water for the beansprouts. Set the noodles aside.
• Do the same with the beansprouts. You could leave them raw/fresh but just make sure they�re not too cold.

• Cut the chicken meat into small cubes. Set aside.
• Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
• Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
• Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

• Crush the peanuts with mortar and pestle or use a food processor to ground the peanuts. Set aside.
• In a small bowl, add the tamarind pulps plus 1/4 cup warm water. Set aside for 15 mins. Squeeze and extract the juice from the tamarind pulps and discard. Keep the tamarind juice.
• Chop the Spice Paste ingredients coarsely, transfer to a food processor and blend until very fine. Add a few tablespoons of water to help blending.
• In a saucepan, heat the oil on medium heat and add the spice paste.
• Add the remaining two strips of lemongrass to the spice paste. Cook the spice paste until it becomes aromatic and smell spicy.
• Add the ground peanuts, water, tamarind juice, salt, sugar, coriander powder and sweet soy sauce. Stir to combine well.
• Turn the heat to medium-low heat, stir continuously for about 5-10 minutes or until the peanut sauce thickens to your desired consistency. The oil and the peanut sauce should separate when it's done.
• Let cool at room temperature and serve the peanut sauce with satay.

To Prep

• Combine all the ingredients in a food processor to make the spice paste.
• Process to a fine paste, stopping to scrape down occasionally. Add a little more water if it is too dry.
• Boil the glass noodles for 1 min, then plunged into an ice bath to stop the cooking, and drain.

To Cook

• Heat the oil in a pressure cooker pot.
• Add the spice paste, lemongrass, kaffir lime leaves and curry leaves. Stir over medium heat until fragrant, for about 3 mins.
• Pour the chicken stock into the spice paste. Bring it to a boil.
• Add the chicken pieces and bring to a simmer. Place the lid on the pressure cooker and cook at 12-15 psi for 10 mins.
• Turn off the heat and keep the lid on. Allow the pressure cooker to cool for 10 mins.
• Remove and discard the lemongrass, kaffir lime leaves and curry leaves from the stock.
• Next, remove the chicken from the stock and discard the bones. Finely shred the meat by hand. Set aside.
• Place individual serves of glass noodles, shredded chicken, bean sprouts and celery leaves into individual serving bowls.
• Ladle over the hot chicken stock.
• Squeeze over some fresh lime juice and garnish with fried shallots and hard-boiled egg halves.
• Serve immediately, with sambal oelek, kecap manis and prawn crackers on the side.

• Sift flour and ground turmeric into a large bowl. Add salt. Stir in beaten egg and coconut milk until a smooth batter forms.
• Strain batter to remove any lumps.
• Brush a little oil onto a non-stick pan on medium heat. Pour a little batter into the roti jala cup until about half full. Move the cup in a circular motion over the pan to form a lacy pattern. Cook until set. This only takes about 2 minutes. Slide crepe out of pan onto a plate. Repeat until all batter is used up.
• When cool enough to handle, fold in both sides of the crepe and roll to form a neat package.
• Serve with your favorite curry.

• Rinse rice thoroughly. Add water to rice along with a pinch of salt and a knotted pandan leaf. Cook over high heat. Once it starts to boil, reduce heat to the lowest. Let it simmers for 5 minutes.
• Once the rice is cooked, use a fork or a potato masher to mash the rice until the grains are no longer obvious.
• Fluff rice and allow it to cook for another 10 minutes. If it is still uncooked, add some water and mix well. Cook for another 5 to 10 minutes. Once rice is fully cooked, cover the pot and remove from stove.
• Shape and compress the rice in a square or rectangular pan using cling wrap. Refrigerate or leave at room temperature.

To Cook

• Finely grind the ingredients to grind and set aside.
• Mix the ingredients for the curry spice paste. Set it aside.
• Saute the sauteed spice ingredients until fragrant. Add the spice paste mixture and finely ground ingredients.
• Cook until the spices turn a slightly darker color and burst into oil. Add a little water a few times and repeat until the spices break up the oil so as to make sure our spice mixture is properly cooked.
• Add the chicken, diced potatoes, shrimp skin broth, liquid coconut milk, chicken stock cubes, sour gelugur, fishball, boiled mussels, mussel broth, shrimp, tofu puff and concentrated coconut milk.
• Add salt and sugar to taste.

To Prep

• Boil sawi in hot water. Lift and continue to put in cold water so that the color of the leaves remains fresh green.
• Celur also bean sprouts
• Prepare fried onions, boiled eggs, red chilli slices.
• Cut the musk lime.
• Peel the yellow noodles and rinse with water. Mix with a little olive oil so that the noodles do not stick when we want to serve later.

• Wash rice well and soak for five to six hours. Drain well, then steam rice for 20 to 25 minutes or until half-cooked.
• Stir in thin coconut milk and continue steaming for 15 minutes until rice is nearly cooked.
• Combine thick coconut milk, shallots, garlic, ginger, fenugreek and salt. Stir into the cooked rice then steam once more for 10 to 15 minutes or until rice is properly cooked.
• Serve rice with kari ikan tongkol.

• In a pan, heat up oil and saute onions and garlic until onions turn translucent. Add minced meat and mix well. Add kurma paste and water and stir to combine. Keep stirring until the oil breaks to the surface.
• Once this happens, add salt, white pepper, black pepper and spring onions and mix. Remove from the heat.
• Break eggs in a bowl and stir well. Add meat mixture into the eggs and stir until combined.
• Use a rolling pin to slightly flatten the frozen roti canai skins until thin. Pour some of the egg and meat mixture over the skin and fold over, tucking until the parcel resembles murtabak. Repeat with the remaining mixture.
• In a grill pan, heat up some oil and butter and cook murtabak parcels until crispy and browned on the outside. Serve hot.

• In a large bowl, soak the rice noodles with warm water until soft. Strain the water and set aside.
• In a large pot, heat the oil over medium heat.
• Throw in the ginger, garlic, shallots, cloves, star anise, cardamom, and cinnamon stick. Saute until it becomes fragrant.
• Add the water slowly into the pot.
• Add the chicken bouillon cube into the pot and stir until it's dissolved.
• Throw in the potatoes. Stir occasionally.
• Throw in the chicken parts into the broth.
• Cover with a lid and let it simmer over a lower heat. Let the chicken cook thoroughly in the broth.
• Add the salt and don't forget to taste.
• Turn the heat off. Set aside.
• Make the sambal kicap: In a blender, combine the garlic, chilies, and sweet soy sauce. Blend until it makes a paste. Set aside.
• In a serving bowl, assemble the rice noodles and steamed mustard green.
• Use a ladle to pour soup over the noodles.
• Garnish with the fried shallots, cilantro, and a spoonful of sambal kicap on top.
• Serve immediately!

• Blend the ingredients marked with enough cooking oil.
• Add tamarind water & granulated sugar.
• Add sliced ??onion and kerang filling.
• Season with salt & a little more sugar (if necessary). Stir well & ready to serve.

• Marinate the chicken with turmeric paste and salt for 15 minutes.
• Fry the chicken in an �air-fryer�, to reduce oil and fat.
• Grind onion, ginger, garlic and chilli. Saute this mixture of ingredients in vegetable oil over medium heat until fragrant. Then, add the diced tomatoes and tomato sauce.
• Put water into the stir -fry and cook over high heat.
• Once the gravy starts to boil, return the heat to the lowest and let it cook. When the gravy has thickened, add the fried chicken and stir well.
• Then, it is ready to be served.

Ways for chicken

• Clean the chicken, drain the water and spread with 2 cloves of garlic and ginger.
• Boil the chicken with 1 chicken cube until tender.
• Lift the chicken and marinate with the marinade for 1/2 hour (refer to the marinade for chicken)
• Then fry in medium heat for a while, lift and smear with honey.

to cook rice

• Wash the rice and toss with water.
• Heat the butter and saut� the spices, pandan leaves, lemongrass, ginger and garlic until crisp. Add the rice and cook for a while until the aroma and smell rise. Add enough chicken stock, salt and turmeric. Cook the rice as usual.

to cook soup

• Boil chicken stock with bunjut soup spices, onion, and add salt to taste. Sprinkle with fried onions and sliced ??soup leaves.

to cook the chilli sauce

• Grind all the above ingredients.
• Can also be cooked for a while to increase the aroma.

to cook soy sauce

• Mix all the ingredients for the soy sauce and cook for a while. Refrigerate before serving.

• Wash the basmati rice and place in an electric rice cooker
• Heat some margarine in a small saucepan
• Add cinnamon bark, cardamom, star anise, cloves
• When fragrant, add onion, garlic and ginger
• Saute until wilted
• Add Faiza's beriani spice mixture
• Saute until the oil breaks
• add 1 cup water, sugar and chicken cubes
• When well blended, pour into the rice cooker
• Add fresh milk and stir until all is well blended
• Cook the rice as usual
• When the water is dry, drop the yellow dye in some places
• Sprinkle raisins over the rice
• Let the rice cook

• The rice is soaked in 30 minutes, washed and drained.
• Heat oil, saute onions and ginger. Insert 3 buds and pandan leaves.�When wilted, add tomato puree.
• Add the rice.�Add liquid milk, enough water, chicken stock and salt transfer into a rice cooker.
• Let the rice cook.�When it's a bit dry, stir with a fork.
• Let the rice cook.�When it's a bit dry, stir with a fork.