My Raya is always revolves around a few "staple dishes", which are beef/chicken serunding(floss), nasi impit, peanut/satay sauce, beef/chicken rendang and chicken satay.
1. Nasi Impit 2. Beef Serunding 3. Peanut sauce 4.Roti Jala 5. Chicken satay 6. Chicken Curry7. Palm Sugar Agar-agar
As you can see, we did have a few new dishes introduced into our Raya feast this year, i.e. the Roti Jala and it's counterpart the Chicken Curry, as well as the jelly(agar-agar).
The Roti Jala translates directly to English as "net bread", due to it's appearance. Rolled up, one can't really see the holes but if you open and spread it out, it'll look somewhat like a fishing net. This bread usually goes with a good chicken curry(though some have it with dalca). In my opinion, a good roti jala should act almost like a sponge and absorb the gravy of the curry. Okay, now I'm hungry!
I suppose my mum went the extra mile this year and prepared the agar-agar. Back when my siblings and I were kids, she'd make the jellies in various colours. Now, she just can't be bothered! It's a simple recipe of boiling streaky agar-agar in a pot of water, adding palm sugar(gula Melaka), pandan leaves for the fragrance and last but not least, some coconut milk for richness and appearance. She then strained the mixture into jelly moulds and left to settle firstly at room temperature and in the fridge later on.
Satay is usually accompanied by peanut sauce and nasi impit, as well as fresh cut cucumber slices and red onions. Our family doesn't usually make chicken satay, only when we know a big crowd is coming on the first day of Eid. It also takes plenty of work to prepare the ingredients so it requires extra manpower. Hehe! When we lack it, we usually just prepare the nasi impit and peanut sauce. Recipes shall not be shared, and shall be kept in the family ;)
One of my highlights of Eid is beef rendang. Now, I'm not an avid fan of beef. I just don't like the texture and taste of it. However, I can never say no to a good, hearty beef rendang. My maternal aunt makes the best I've tasted so far. Little did I know that it takes a good four to five hours to make the perfect rendang. The spices should be chopped and blended until it reaches a creamy texture. Then, I believe it is fried in oil together with the beef, coconut milk is added along with seasonings and turmeric leaves. This mixture will have to be stewed over the stove for at least 3 hours or so until the gravy has dried up and your energy levels drop. It's hard work, and by the end of it you'll end up smelling like rendang as well.
Last but not least is the beef serunding. I'm very picky over my serunding. It needs to be spicy, contain lots of coriander seeds, fennel seeds as well as cumin seeds for that extra crunch! The floss must not be too fine, I don't like that. This dish is really versatile, I think. You can have it during Raya or even on an ordinary day with plain white rice and a fried egg. Yummy! The best serunding I've tried hails all the way from Kelantan, my kampung. It's called Serunding Kampung Laut and oh boy, that shit is good!
The Roti Jala translates directly to English as "net bread", due to it's appearance. Rolled up, one can't really see the holes but if you open and spread it out, it'll look somewhat like a fishing net. This bread usually goes with a good chicken curry(though some have it with dalca). In my opinion, a good roti jala should act almost like a sponge and absorb the gravy of the curry. Okay, now I'm hungry!
I suppose my mum went the extra mile this year and prepared the agar-agar. Back when my siblings and I were kids, she'd make the jellies in various colours. Now, she just can't be bothered! It's a simple recipe of boiling streaky agar-agar in a pot of water, adding palm sugar(gula Melaka), pandan leaves for the fragrance and last but not least, some coconut milk for richness and appearance. She then strained the mixture into jelly moulds and left to settle firstly at room temperature and in the fridge later on.
Satay is usually accompanied by peanut sauce and nasi impit, as well as fresh cut cucumber slices and red onions. Our family doesn't usually make chicken satay, only when we know a big crowd is coming on the first day of Eid. It also takes plenty of work to prepare the ingredients so it requires extra manpower. Hehe! When we lack it, we usually just prepare the nasi impit and peanut sauce. Recipes shall not be shared, and shall be kept in the family ;)
One of my highlights of Eid is beef rendang. Now, I'm not an avid fan of beef. I just don't like the texture and taste of it. However, I can never say no to a good, hearty beef rendang. My maternal aunt makes the best I've tasted so far. Little did I know that it takes a good four to five hours to make the perfect rendang. The spices should be chopped and blended until it reaches a creamy texture. Then, I believe it is fried in oil together with the beef, coconut milk is added along with seasonings and turmeric leaves. This mixture will have to be stewed over the stove for at least 3 hours or so until the gravy has dried up and your energy levels drop. It's hard work, and by the end of it you'll end up smelling like rendang as well.
Last but not least is the beef serunding. I'm very picky over my serunding. It needs to be spicy, contain lots of coriander seeds, fennel seeds as well as cumin seeds for that extra crunch! The floss must not be too fine, I don't like that. This dish is really versatile, I think. You can have it during Raya or even on an ordinary day with plain white rice and a fried egg. Yummy! The best serunding I've tried hails all the way from Kelantan, my kampung. It's called Serunding Kampung Laut and oh boy, that shit is good!
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