5 Hari Raya Recipes That Should Be Your Staples In 2019
Hari Raya is just around the corner. What’s a Hari Raya celebration without great food? Shopback Malaysia brings to you a couple of recipes of classic Hari Raya dishes that will hopefully inspire you to whip up the most sumptuous Hari Raya feast that will wow all your guests!
Image credits: instagram.com | myhalalfood.co
Image credit: instagram.com | rendang_online_badaceh
Beef Rendang is a staple at all Hari Raya celebrations. However, despite the dish taking a lot of time and effort to make, the dish is so irresistible that you’ll feel that it’s all worth it. Here is how to make this amazing dish, as adapted from the popular recipe on recipetineats.com.
What you need:
For the spice paste:
- Dried chilies, rehydrated in boiling water (6-12, adjust spiciness according to taste)
- 1 small brown, yellow or white onion, finely chopped
- 5 cloves garlic, minced
- 3 lemongrass stalks, white part only, sliced
- 3 tbsp fresh ginger, finely chopped (with a dash of black pepper)
- 2 tbsp oil (vegetable, canola or peanut oil)
The Rest of the Ingredients:
- 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6″ cubes
- 1 tbsp oil (vegetable, peanut, canola)
- 1 cinnamon stick
- 1/4 tsp clove powder
- 3 star anise
- 1/2 tsp cardamon powder
- 1 lemongrass stick, the bottom half of the stick only and smashed
- 400ml / 14 oz coconut milk (1 standard can)
- 2 tsp tamarind puree/paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed
- 4 large fresh kaffir lime leaves (or 6 small), very finely sliced
- 1/3 cup desiccated coconut (finely shredded coconut)
- 1 tbsp brown sugar or grated palm sugar
- 1 1/2 tsp salt
- Place Spice Paste ingredients in a small food processor and whizz until fine. (If using dried chili, chop the chili first.)
- Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto the plate. Repeat with remaining beef.
- Lower heat to medium low. Add Spice Paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens.
- Add remaining ingredients and beef. Stir to combine.
- Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.
- Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
- Remove lid and check the beef to see how tender it is. You don’t want it to “fall apart” at this stage, but it should be quite tender. If it is starting to peel off gently from the bone, remove the beef from the pot before proceeding.
- Turn up the heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef.
- The beef should now fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with rice.
Image credits: instagram.com | bwnapitupulu
Our favorite street snack also doubles up as a festive delicacy at Hari Raya celebrations. After all, who can say no to that smoky, sweet-savory goodness of barbecued chicken? Satay is not at all difficult to make, with this handy recipe adapted from allrecipes.com.
What you need:
- 1 large red onion, chopped
- 2 large garlic cloves, chopped
- 3 stalks lemon grass, chopped
- 1/2 cup soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon ground turmeric
- 1 1/2 teaspoons brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger salt and black pepper to taste
- 1 pound skinless, boneless chicken breast halves – pounded thin (alternatively, use thin beef slices with fat trimmed and tenderized with a fork)
- 12 wooden or bamboo skewers (note: soak the sticks overnight to prevent them from burning)
- In a large wooden or porcelain bowl, mix the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper.
- Take out about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Add the chicken breasts into the remaining marinade, stir to coat well, and marinate in the refrigerator overnight.
- Preheat a grill pan (preferably outdoors) for high heat, and lightly oil the grate.
- Remove the chicken breasts from the bowl, and discard the used marinade.
- Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers.
- Grill the skewers, turning frequently and basting with the reserved marinade until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.
Image credits: instagram.com | nasikoe
Of course, what is a complete satay meal without the mainstay of every Hari Raya feast, Ketupat? The iconic steamed rice cubes hold a central role in all Hari Raya celebrations, with the familiar green wrapper serving as a decoration and the contents of an important accompaniment to the other savory dishes. If you follow this simple recipe derived from dailycookingquest.com, you’ll be equipped with your very own homemade ketupats in no time!
What you need:
- 2 cups jasmine rice
- ¼ teaspoon salt
- 4 cups water
- Wash and drain rice. Then place the rice, salt, and water in a rice cooker, and cook in the rice cooker until the rice is fluffy and fully cooked.
- Mix the cooked rice with a spatula. The cooked rice for making rice cake should be much wetter than typical steamed rice.
- Line a loaf pan with saran plastic wrap. Transfer the still warm rice to the pan, and press with a spatula as you transfer the rice. Once all the rice has been transferred, cover the top with another piece of saran wrap and flatten the surface while continuing to press.
- Once the rice is as tightly packed as it can be, poke the top saran plastic wrap with a skewer to create holes for steam to escape.
- To speed up the cooling of the rice cake, place it in the refrigerator.
- Once it has completely cooled, remove rice cake from the mold. Remove the plastic wrap, and cut into 1-inch cubes. Serve with your favorite savory dish.
Pulut Inti (glutinous rice with coconut)
Image credits: instagram.com | pamela_ho
With these pretty little packages of happiness, one immediately feels the joy of the festive season in the air. Snacks are as much a part of Hari Raya celebrations as the main dishes are, and this is something that will certainly delight your visiting guests. Get the knack of how to make this darling with this nifty recipe modified from rotinrice.com!
What you need:
- 1 cup glutinous rice (220g)
- ½ tsp salt
- 7/8 cup coconut milk (210ml)
- 1 pandan leaf (cut into 5-inch lengths)
- 1 large banana leaf to line steaming rack
- 8 pieces 7-inch x 6-inch banana leaves
- ¼ cup water (60ml)
- ¼ cup gula melaka / palm sugar (50g)
- 1 pandan leaf (cut into 5-inch lengths)
- 1 cup grated coconut (white part only) (100g)
- 1 tbsp butter (14g)
- 1 tsp corn starch mix with 2 tbsp water
- Tepung pelita (water chestnut snack)
- Wash and drain glutinous rice 4 to 5 times until water runs clear. Cover glutinous rice with water and allow it to soak overnight or at least 4 hours.
- Line a steaming rack with banana leaf. Make sure it is large enough to cover the base and also slightly up the sides of the rack. Place pandan leaves on top.
- Drain glutinous rice. Mix in salt and transfer to steaming rack. Pour ¾ cup coconut milk onto rice. Cover and steam over medium heat for 20 minutes.
- Remove lid and fluff glutinous rice with a fork. Sprinkle the 2 remaining tablespoons of coconut milk onto rice. Cover and steam for another 5 minutes.
- Combine water, gula melaka, and pandan leaf in a small pan over medium heat. When gula melaka has melted, add grated coconut and butter. Cook for about 4 to 5 minutes. Stir in cornstarch mixture and cook for another minute. Remove pandan leaf and allow it to cool.
- When glutinous rice is cool enough to handle, pile about a quarter cup cooked rice onto a piece of prepared banana leaf. Top with a tablespoon of sweet coconut topping.
- Bring the long edges of banana leaf to meet in the center with one edge overlapping slightly on one end. Criss-cross the flaps in the center by placing bottom flap on the top on the opposite end. Fold both ends under to form a pyramid shape package.
Bubur pulut hitam (black rice pudding)
Image credits: wikipedia.com | Gunawan Kartapranata
To end your celebrations on a sweet note, serve the Bubur Pulut Hitam, a timeless dessert that has won over the hearts of young and old for many decades. On top of the pretty contrast between the black glutinous rice and coconut milk, the thick, velvety texture is also extremely addictive. This yummy treat is not at all difficult to make, with this easy recipe adapted from goodyfoodies.blogspot.sg.
What you need:
- 250g black glutinous rice (pulut hitam), washed and drained
- 1.5l water
- 3 pandan leaves, knotted
- 100g gula melaka
- 30g caster sugar
- 250ml thin coconut milk
- 150ml thick coconut milk
- 1/2 tsp salt
- Place rice in a large pot with water and pandan leaves and bring to the boil. Upon boiling, reduce heat to low and remove the pandan leaves. Simmer for 45 minutes until the liquid is thick and creamy. The rice should be soft, but with a bite to it.
- Add the gula melaka and caster sugar, and stir until dissolved. Pour in the thin coconut milk and simmer for a further 10-15 minutes. Add salt and mix well.
- Serve in small bowls topped with 1 tablespoon of thick coconut milk each. Serves 8-10. You can also serve it with a scoop of vanilla ice cream.
Hari Raya Recipes For The Whole Family
Fill this Hari Raya with happy bellies and happy hearts with these recipes, and let this be a starting point for the many culinary adventures you’ll take preparing for Hari Raya celebrations this year.
*First Published 22 June 2018, Last Updated 21 May 2019