Hari Raya Aidilfitri Delicacies Part I

After a month of fasting during Ramadan,The Muslim community of Malaysia celebrated long awaited holiday known as Hari Raya Puasa/Hari Raya Aidilfitri or Eid, by donning brand new traditional Malay wear. Baju Melayu for Male and Baju Kurung for female. They also observe the annual tradition of visiting houses of family members, relatives and friends, and foods play an important role in this festive occasion, not only they prepare a grand feast to be enjoyed by family and friends, but also snacks ranging from traditional to modern recipes. With so much food during Raya season, here are some of the popular and most awaited food during Hari Raya.

Lemang

Lemang is the humble combination of sticky glutinous rice, creamy coconut milk and salt that is wrapped in banana leaves, stuffed in a clean hollow bamboo tube and placed standing up nearly vertically in a row to be slowly roasted over fire for 4 to 5 hours. The cooking process requires regular turning to ensure the Lemang cook thoroughly. This is also to produce a unique savory, creamy with hint of smokiness cylindrically shaped glutinous rice cake. 

Being wrapped in banana leaves, with tender and creamy inside while crispy and crusted outside, together with the aroma from the fragrant banana leaves, just cannot wait to taste it! 

Commonly served in cylindrical slices, Lemang is usually eaten with Beef or Chicken Rendang, Curry and Serunding (shredded Chicken/Beef Floss).

Ketupat

Ketupat represents the most synonymous symbol of Hari Raya in Malaysia. Ketupat is made of rice boiled in an intricate square or diamond shaped and is pouched with handwoven young coconut palm leaf frond strips. 

The rice expands and compresses in the pouch giving the Ketupat its characteristic compressed form and firm texture. Once it is cooked, the Ketupat is cooled by hanging on a rack to drain the remaining water and cut open and served with Beef or Chicken Rendang, Ayam Masak Merah or served with Satay and Peanut Sauce. 

The empty Ketupat woven pouch with colorful ribbons is also used as a decoration to signify Hari Raya festive occasion, decorated in the shopping malls, offices or any public places.

Rendang

A beloved dish throughout Malaysia. 

Rendang is an aromatic thick gravy cooked with beef or chicken meat. It is made from elaborate ground herbs and spice mix, consisting of onion, garlic, galangal, lemongrass, ginger, coriander, cumin seed, fennel, kerisik (toasted & pounded grated coconut) and coconut milk. The best and tastiest rendang is to slow-cooked in low flame for hours until the liquid evaporates and the meat becomes tender, caramelized and infused with complex and rich flavours. Rendang is usually eaten and served with Ketupat, Lemang, Lepat and Nasi Impit.

Burasak

It is also known as Burasa or Buras. Burasak is a traditional staple food during hari raya for Malaysian Malay Muslim with Buginese descent. This dish is popular in Johor, which has a huge population of Bugis descendants. 

Burasak is made from rice half-cooked with coconut milk and salt, being wrapped in 3 types of banana leaves, packed tightly and secured with banana leaf fiber strings and cooked again for more than 8 hours for preservation. This will result in producing rich and creamy Burasak with pleasant banana leaves aroma.

It is traditionally eaten with Asam Pedas Ikan Parang, but Burasak can also be eaten with Serunding, Beef or Chicken Rendang, Kuah Kacang, Curry and Sambal.

Article Contributed By: Mr. Muhammad Faridzulzaim, Front Desk Management Trainee