Raya Recipe

Cornflake Macaroons

Ingredients :

1 egg
100g castor sugar
1/8 tsp vanilla essence
1/4 tsp salt
180g honey-coated cornflakes, crushed
Sugar decorates
Small paper cups

Method :

Preheat oven to 150°C. Line baking trays with non-stick parchment paper.Beat egg, sugar, vanilla essence and salt until light and creamy. Gradually beat in crushed cornflakes to make a moist and crumbly mixture.Drop a teaspoon of mixture (push through a small mould and pinch up with your fingers into a small pyramid) onto the lined baking trays. Top up the macaroons with sugar decorates.Bake in preheated oven for 20 minutes or until just beginning to brown. Gently loosen macaroons with a spatula and transfer onto a wire rack to cool.


Rendang Tok (Perak)

Ingredients :

50g cumin
50g coriander seeds
40g fennel seedsSpice paste
150g shallots
100g galangal, sliced
30g ginger, sliced
30g fresh turmeric root, sliced
40g dried red chillies, seeded and soaked
40g garlic
100ml oil
5cm cinnamon stick
4 star anise
10 cloves
30g black peppercorns, crushed
1 kg beef, cut into cubes
1 litre thick coconut milk
3 stalks lemongrass, crushed
1 teaspoon sugar or to taste
2 teaspoons salt or to taste
250g freshly grated coconut, dry-roasted and pounded to make kerisik
200g coconut shavings, dry-roasted until lightly browned
2 turmeric leaves, roughly torn

Method :

In a dry wok or pan, fry the coriander seeds, fennel seeds and cumin separately, until aromatic. Grind all the seeds together until powdery. Set aside. Blend the spice paste ingredients finely.Heat the oil in a wok over low heat. Fry the cinnamon, star anise and cloves until fragrant. Add the spice paste, peppercorns and the ground coriander seeds, fennel seeds and cumin. Cook, stirring, until fragrant – about 5-10 minutes.Add the beef, coconut milk and crushed lemongrass. Cook over medium heat, stirring occasionally, until gravy is thick and beef is tender. Season to taste with sugar and salt. Add the kerisik, toasted coconut shavings and turmeric leaves. Lower heat and cook, stirring continuously, until rendang is dry and oil appears.


Kerabu Aidilfitri

Ingredients :

150g squid, cleaned and cut into 1cm slices
300g medium-sized prawns, shelled
200g steamed chicken meat, shredded
12 cilipadi, thinly sliced
1 big onion, thinly sliced
3-4 kaffir lime leaves (daun limau purut), finely sliced

Sauce:

3 tbsp lime juice
2 tsp fish sauce
1/2 tsp light soya sauce
A dash of pepper
2 tsp sugar
2 tsp sesame oil

Garnishing:

Coriander leaves
Chopped spring onions
Chilli slices
1 ginger flower (bunga kantan), thinly sliced

Method :

Parboil squid and prawns till cooked. Drain well.Mix sauce ingredients in a mixing bowl. Add cilipadi, squid, prawns and chicken meat and onion slices and kaffir lime leaves. Stir to combine.Dish out onto a platter and add garnishing.