Kuah Lodeh

Kuah Lodeh or Lontong are another 'must have food' during Hari Raya Aidilfitri. Kuah Lodeh is a soup to be eat with Ketupat or Nasi Himpit. Kuah Lodeh is made by Coconut milk, Tempe, Tahu, and many spices. It is hard to cook Kuah Lodeh because the cook needs keep on stir the coconut milk to avoid it from 'santan pecah'. The taste of Kuah Lodeh is not that spicy but for those who loves spicy food, they can add some Sambal Tumis to make the Kuah Lodeh more spicy. Kuah Lodeh very famous in the south part of Malaysia; Johor, Melaka and Selangor.

Kuah Lodeh/Lontong

Serunding

Serunding is food that are made from spices with chicken, meat, fish or prawn. Serunding need to be cook until it dried and it takes a long time to cook Serunding. But, it is worth to cook it in a long time because Serunding can be save for more than a year! It is amazing because once you've tried Serunding, you will ask for more. Serunding can be eaten with Lemang, Nasi Putih, Ketupat or it can be eaten just like that without any side dish. Usually, Malaysian cook Serunding during Hari Raya Aidilfitri or Hari Raya Haji to serve the guest. Most of Malaysian believe that Serunding was inspired one of the Kelantanese called Mak Som. Everyone should try Serunding because it taste amazing!

The picture of Serunding

Lemang

Lemang is another must food during Hari Raya Aidilfitri in Malaysia. Lemang is made of glutinous rice and coconut milk and cooked in a hollowed bamboo stick line with banana leaves in order to prevent the rice from sticking to the bamboo. This style of cooking was introduced by the Iban Dayak tribe in Borneo. They usually eat Lemang during their celebration such as Iban harvest festival of Hari Gawai and they eat with chicken curry.

Lemang is popular in Malaysia. It is ubiquitous among Malay communities and commonly eaten to mark the end of daily fasting during the annual Muslim Malaysian holidays of Hari Raya Aidilfitri and Hari Raya Haji. Now, we can get Lemang everyday is certain places that sells Lemang. :)

Lemang is cooked

After cook; ready to be eaten :)

Ketupat

Ketupat or packed of rice is a type of dumpling made by Malaysian, Indonesian, and Singaporean. It is made from rice that have been wrapped in a woven palm leaf pouch and boiled. As the rice cooks, the grains expend to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristics form and texture of a rice dumpling. After finish boiling, ketupat usually need to be hang first before serve because the rice inside it to be dried. Ketupat is usually eaten with rendang or served as an accompaniment to satay. There are varieties of ketupat; ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made fro glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm. Ketupat pulut is also called as ketupat daun palas in Malaysia.

Rendang

Rendang is one of the must have food during Hari Raya in Malaysia. It is the most famous dish among Malay people. Rendang is a spicy meat dish which originated from the Minangkabau ethnic groups. It is also popular in Malaysia, Brunei and Singapore. This food rich in spices. The ingredients of Rendang are coconut milk, ginger, chilies and other spices. It is usually took hours to cook Rendang, that is why cooking Rendang is time consuming and requires patience. Although Rendang need to be cook in hours, it worthy because it could last as long as one week. Instead of meat, Rendang there are also Ayam Rendang, Hati Rendang, Paru Rendang and Rendang Kering and usually Rendang will be served with rice, ketupat or lemang. Enjoy the delicious taste of Rendang!