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Lemang(glutinous rice cooked in bamboo)
Although lemang is available all year round, it is nonetheless an exceptionally special dish during Hari Raya. The preparation seems simple enough, but cooking lemang requires an open area with plenty of ventilation - which is why people just prefer to buy lemang rather than attempt to make it themselves.
About two days or so before the end of Ramadhan (the fasting month), vendors can be seen cooking and selling lemang by roadsides. Lemang is usually 'bought by the bamboo' and should be left unopened until it is ready to serve.
Ingredients
1 kg. uncooked glutinous rice
2 old coconuts
Salt to taste
Young banana leaves
Bamboo trunks about 3ft in length. Remove grit from the hollow core.
2 old coconuts
Salt to taste
Young banana leaves
Bamboo trunks about 3ft in length. Remove grit from the hollow core.
Method
1. Wash and soak glutinous rice in water for six hours, then strain in colander and leave to dry.
2. Extract 8 cups of coconut milk from the 2 coconuts. Add salt to taste.
3. Line inside of bamboo with clean banana leaves.
4. Fill the hollow of the bamboo with glutinous rice.
5. Add coconut milk. Use the 'finger test' to determine the right proportion of rice and milk - dip your finger into the mixture until the tip touches the top layer of the rice. The distance from fingertip to the milk must be at least 1½ finger joints.
6. Place the bamboo trunks over an open fire. Turn the bamboo every few minutes to ensure that the rice is evenly cooked and not burnt (hangus).
2. Extract 8 cups of coconut milk from the 2 coconuts. Add salt to taste.
3. Line inside of bamboo with clean banana leaves.
4. Fill the hollow of the bamboo with glutinous rice.
5. Add coconut milk. Use the 'finger test' to determine the right proportion of rice and milk - dip your finger into the mixture until the tip touches the top layer of the rice. The distance from fingertip to the milk must be at least 1½ finger joints.
6. Place the bamboo trunks over an open fire. Turn the bamboo every few minutes to ensure that the rice is evenly cooked and not burnt (hangus).
To serve, break open the bamboo and remove the leaf-wrapped rice. Cut into 1 inch thick slices and serve at room temperature with beef rendang, beef floss (serunding) or thick curries.
Another way of cooking lemang is by immersing the bamboo trunks in a vat of boiling water. When prepared this way, the lemang is very tender and lacks the hard crust and aroma of fire-cooked lemang.
Rendang daging (dried beef curry) Although this traditional Malay dish is easily available all year round, it still assumes pride of place among the many delicacies served during Hari Raya. Because it is dry and rich in spices, rendang keeps for a fairly long time without refrigeration.
Ingredients
1 cup oil
5 cm long cinnamon stick (kayu manis)
4 cloves (bunga cengkih)
6 star anise (jintan manis)
4 cardamom (pelaga)
1kg stewing beefcut into 1.5 to 2 inch cubes
2 cups thick coconut milk
4 teaspoons of assam water from tamarind pulp
4 kaffir lime leaves (daun limau purut), julienned
2 turmeric leaf (daun kunyit), julienned
4 tablespoons of fried grated coconut (kerisik)
3 teaspoons sugar or to taste
Salt to taste.
4 shallots
4 cm lengkuas (galangal)
5 stalks of lemon grass (daun serai)
5 cloves garlic (bawang putih)
5 cm (3/4 inch) ginger (halia)
10 dried chillies (cili boh) soaked in hot water to soften
5 cm long cinnamon stick (kayu manis)
4 cloves (bunga cengkih)
6 star anise (jintan manis)
4 cardamom (pelaga)
1kg stewing beefcut into 1.5 to 2 inch cubes
2 cups thick coconut milk
4 teaspoons of assam water from tamarind pulp
4 kaffir lime leaves (daun limau purut), julienned
2 turmeric leaf (daun kunyit), julienned
4 tablespoons of fried grated coconut (kerisik)
3 teaspoons sugar or to taste
Salt to taste.
4 shallots
4 cm lengkuas (galangal)
5 stalks of lemon grass (daun serai)
5 cloves garlic (bawang putih)
5 cm (3/4 inch) ginger (halia)
10 dried chillies (cili boh) soaked in hot water to soften
Method
1. Peel and coarsely chop lengkuas
2. Crush the lemon grass
3. Lightly mash up red chilies, cinnamon and cloves with a little
4. Peel and coarsely chop shallots, ginger and garlic. Put the above into an electric blender and blend into a smooth paste.
5. Fry the paste with a little cooking oil in a non-stick pan until fragrant then throw in the cinnamon, cloves, star anise and cardamom. Cook for about 8 minutes or so, adding water IF necessary. Pay close attention and make sure the paste is not scorched (hangus).
6, Add the beef cubes, coconut milk and assam water. When mixture boils, reduce heat to medium and cook for about 30 minutes. Stir often to prevent curdling.
7. When the meat is almost cooked, add the julienned kaffir lime turmeric leaves and kerisik.
8. Add sugar and salt to taste.
9. Reduce fire and gently cook until the meat is really tender and the gravy has disappeared.
2. Crush the lemon grass
3. Lightly mash up red chilies, cinnamon and cloves with a little
4. Peel and coarsely chop shallots, ginger and garlic. Put the above into an electric blender and blend into a smooth paste.
5. Fry the paste with a little cooking oil in a non-stick pan until fragrant then throw in the cinnamon, cloves, star anise and cardamom. Cook for about 8 minutes or so, adding water IF necessary. Pay close attention and make sure the paste is not scorched (hangus).
6, Add the beef cubes, coconut milk and assam water. When mixture boils, reduce heat to medium and cook for about 30 minutes. Stir often to prevent curdling.
7. When the meat is almost cooked, add the julienned kaffir lime turmeric leaves and kerisik.
8. Add sugar and salt to taste.
9. Reduce fire and gently cook until the meat is really tender and the gravy has disappeared.
How to make your own kerisik
Fry 300g fresh grated coconut in a dry wok or wide shallow saucepan until brown on slow fire to avoid scorching. Leftover kerisik can be kept in an airtight container.
Ketupat daun palas (boiled rice wrapped in palm leaves) Most popular in the east coast of Malaysia whereas in the west coast ketupat nasi is preferred.
The most popular types of ketupat found in Malaysia are ketupat nasi(made with plain rice) and ketupat daun palas (made with glutinous rice). Both varieties are wrapped in palm leaves and then boiled in water until cooked. It is said that ketupat daun palas originated from the northern states – Penang, Kedah and Perlis while ketupat nasi is more popular in Perak. ketupat nasi was served in the morning of the first day of Syawal just before the Raya prayers. Ketupat and rendang are usually the main dishes of any Hari Raya spread.
The following recipe is for ketupat daun palas:
Ingredients
2.5 kg glutinous rice
4 coconuts or 3 kg coconut milk
½ kg uncooked groundnuts, boiled - optional
Palas (Licuala palm leaves)
4 coconuts or 3 kg coconut milk
½ kg uncooked groundnuts, boiled - optional
Palas (Licuala palm leaves)
Method
1. Wash uncooked glutinous rice until running water until clean. Transfer to colander and allow to dry.
2. Heat coconut milk with a little salt in large pot or kuali until it simmers.
3. Add the glutinous rice and stir continuously until the rice is half cooked. For extra bite and flavour, add boiled peanuts to the mixture and stir. Leave to cool.
4. Take a small portion of the cooled glutinous rice and place it in the centre of the palm fronds. Weave the frinds into a triangular shape.
5. Immerse the wrapped rice into a vat of boiling water and leave until cooked. Cooked glutinous rice is usually quite soft when pressed.
2. Heat coconut milk with a little salt in large pot or kuali until it simmers.
3. Add the glutinous rice and stir continuously until the rice is half cooked. For extra bite and flavour, add boiled peanuts to the mixture and stir. Leave to cool.
4. Take a small portion of the cooled glutinous rice and place it in the centre of the palm fronds. Weave the frinds into a triangular shape.
5. Immerse the wrapped rice into a vat of boiling water and leave until cooked. Cooked glutinous rice is usually quite soft when pressed.
Ketupat is usually served at room temperature with dried curry (rendang), beef floss (serunding daging) or other rich and spicy sauces. It is also tasty enough on its own.
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