SALAM AIDILFITRI, EID MUBARAK! 🌙✨✨✨✨✨✨✨✨✨
Besides the joy of visiting friends on Hari Raya day, one of our favourite childhood memories of Ramadan season is the sight of roadside lemang sellers along many main roads in Malaysia. We particularly remember the journey up to Genting Highlands where rows and rows of smoky bamboo stuffed with glutinous rice was a sure sign that Hari Raya was fast approaching. We were always compelled to make a stop to buy some of the rendang and lemang. Our mum, Anne has always made amazing chicken and beef rendang herself as she picked up great recipes and tips from her Malay friends decades ago. However lemang cooked the traditional way, in hollowed out bamboo, was certainly a special treat for us!
We hope you enjoy our special Aidilfitri video of Anne’s Beef Rendang and Easy Lemang (which is almost as good as the bamboo one). Definitely a Hari Raya must-eat for many of us!
Wishing all our Muslim friends & family Selamat Hari Raya Aidilfitri. Maaf Zahir dan Batin. May you and your loved ones be blessed with peace and happiness.
BEEF RENDANG & EASY LEMANG
Ingredients:
Serves 10-12 pax
LEMANG:
800g Glutinous rice (soak overnight or min 6 hours; drain)
400ml Coconut cream
400ml Water
3 tsp Salt
4 tsp Sugar
2 pcs Pandan leaves
1 stalk Lemongrass (cut into 3)
Banana leaves for wrapping lemang
6 large pieces
Heat directly over open flame to make it malleable
RENDANG:
1.5kg Beef (Chuck/Stew meat)
400ml Coconut cream
2 tsp Salt
5 Cloves
5 Cardamom
2 Star Anise
2 pcs 2-inch Cinnamon Stick
2 tsp Toasted Belacan
2 pcs Gula Melaka (100g)
1 ball Tamarind paste (25g)
2 pcs Turmeric Leaves
100g Kerisik
Fry 400g freshly grated coconut until light brown, then pound finely
Watch Anne’s Chicken Rendang video to learn how to make Kerisik: • How to make Chicken Re...
1-2 tbsp Chilli Paste (Optional)
Add this if you prefer a spicier Beef Rendang
Watch Anne’s Chilli Paste video: • How to make your own C...
Drizzle of Black Soy Sauce (Optional)
This is purely for aesthetics if you prefer rendang of a deeper colour
Spice Paste:
Chop ingredients below into small pieces and blend finely
12 Small Onion (150g)
6 cloves Garlic
6 stalks of Lemongrass
2 inches Ginger (35g)
3 inches Galangal (50g)
2 inches Turmeric (35g)
15 Dried Chillies (soak till soft; drain)
3 Fresh Chillies
8 Candlenut
Ground Spices:
Fry spices below till brown & fragrant, then grind finely
Use 2 tbsp for this recipe
Store excess in airtight container
2 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Fennel seeds
15 сен 2024
