You\u2019ve just seen Sahur ideas by Ili Sulaiman, now it\u2019s time for her Iftar recipes. For Buka Puasa, she brings you these well-loved, tried and tested, true-blue Ramadan and Eid traditional recipes that every Malaysian loves.\r\n\r\nOh yes, and in this segment of Ramadan Specials, she is going to present Rending too \u2500 Beef Rendang. No Hari Raya can be complete without it! \u00a0Now if you\u2019ve ever wondered how to cook rending to its aromatic perfection, wonder no more!\u00a0 You have Ili Sulaiman\u2019s step-by-step instructions to guide you from start to finish.\r\n\r\nYou can enjoy the Rendang on its own or have it to accompany Lontong \u2500 another traditional dish that will be presented here that is usually eaten during Eid or for Buka Puasa. And then of course, there is the evergreen and always loved Ayam Masak Merah which would pair beautifully with Nasi Tomato. The recipe can be found in Ramadan Special Part 1.\r\n\r\nAbout Celebrity Chef Ili Sulaiman\r\n\r\n\r\n\r\no know more about Ili Sulaiman, go check back Ramadan Special Part 1 where she presents three easy Sahur recipes you can whip up in no time.\r\n\r\nThe effervescent Ili Sulaiman \u2500 whose mum is half-Chinese and half-English and whose dad is half Sri Lankan and half-Malay \u2500 was once a corporate lady, did you know? Well, she\u2019s hung those power suits up in exchange for an apron eversince she made it big on the cooking scene back in 2015 when she hosted her first cooking show called Diary Mangkuk Tingkat Bersama Ili which aired on Astro.\r\n\r\nShe hasn\u2019t looked back since and has gone on to host a slew of cooking shows of her own including the Asian Food Network\u2019s series \u2500 Home Cooked: Malaysia\u00a0and\u00a0Family Feast with Ili.\r\n\r\nShe is famous in publications too and is the darling of many newspapers and magazines \u2500 including the one where she was dubbed The Dapur Goddess by The Sundaily and where she was the covergirl said to be steering Malaysia's name to global heights through food on Prestige Magazine. On her own, Ili Sulaiman has shared her home-style cooking in a hot-selling cookbook called For the Love of Food.\r\n\r\nIli Sulaiman's increasing popularity has found her an amazing Instagram following of over 100,000 followers (at last count). She has been very occupied sharing video shows, tutorials and cooking ideas and recipes with her fans online. In fact, with cooking set to be going on more at home especially with the extension of the Conditional Movement Control Order (CMCO) till June 9, 2020, Ili Sulaiman is nowadays, busier than ever.\r\n\r\n\u201cI\u2019m just shooting a lot of videos and sharing a recipe a day with my followers. I\u2019ve also been testing out new recipes and sharing old content, because everyone\u2019s cooking so much more now, which is great. So this is the perfect time to share insights so people don\u2019t stop cooking even after all this is over,\u201d she says, referring to the pandemic.\r\n\r\nAnd so, without further gilding the lily, here she is and here they are \u2500 Ili Sulaiman\u2019s beloved traditional recipes for Iftar. Get those pans out and let\u2019s start cooking!\r\n\r\n\r\n\r\nVegetarian Lontong\r\n\r\n\r\nLontong is a familiar dish often eaten during the Eid month. Not only is it creamy and comforting, it\u2019s so easy to make!\u00a0 Ili says you can eat it on its own or have it on the side with Beef Rendang, which will be shown below.\r\n\r\n \tCreator: dishbyili\r\n \tPrep Time: 15 Minutes\r\n \tCook Time: 15 Minutes\r\n \tTotal Time: 30 Minutes\r\n \tYield:\u00a04-6\r\n\r\nIngredients\r\n\r\nFor Frying\r\n\r\n \t1 Packet of Square Tofu, cut into triangles\r\n \t1 Packet of Tempe, cut into cubes\r\n \t5 Dried Chilies, soaked in hot water\r\n \t5 Red Chilies\r\n \t2 Inch of Ginger\r\n \t5 Cloves of Garlic\r\n \t6 Red Onions\r\n\r\nFor Lontong\r\n\r\n \t2 Pieces of 1 Inch Galangal\r\n \t2 Pieces of Lemongrass\r\n \t400ml of Coconut Milk\r\n \t1 Teaspoon of Turmeric\r\n \t500ml of Water\r\n \t1 Carrot, Chopped Batonet\r\n \t5 Long Beans, Chopped Long\r\n \t1\/4 Small Pumpkin, Chopped\r\n \t1\/4 Cabbage, Chopped in Squares\r\n \tA Handful of Soohoon (Glass Noodles)\r\n \t2 Sheets of Fuchuk (Beancurd Skin), cut into squares\r\n\r\nInstructions\r\n\r\n \tIn a frying pan with oil, fry up the tempe and tofu until golden brown. Remove and keep aside.\r\n \tIn a blender, blend up the dried chilies, red chilies, onions and garlic to a fine paste.\r\n \tUsing the same oil you used to fry the tofu and tempe, pour it into a pot and heat up.\r\n \tOnce oil is hot, pour in the blended chili paste and cook until the colour darkens. Add in some salt, turmeric powder, galangal and lemongrass. Continue cooking for 1 minutes\r\n \tNext, pour in the coconut milk along with some water and stir.\r\n \tOnce boiling, add in the carrots, long beans, cabbage and pumpkins. Let it simmer on low for about 5 minutes. Add more water if necessary.\r\n \tThen, add in some soohoon, and fuchuk. Cover and let it continue to simmer for another 2-3 minutes.\r\n \tOnce done, turn off the fire and serve it over some compressed rice cakes (nasi impit).\r\n\r\nTip:\r\n\r\nLontong can be eaten with a side of some delicious Rendang or sambal sotong (see below).\r\n\r\n\r\n\r\nAyam Masak Merah\r\n\r\n\r\nAyam Masak Merah is the food to Buka Puasa with. It is usually eaten with Nasi Tomato and a side of fresh Malay salad (ulam), but even if it is eaten with hot, fluffy white rice, it'll hit the spot just the same! Second helpings please!\r\n\r\n \tCreator: dishbyili\r\n \tPrep Time: 10 Minutes\r\n \tCook Time: 20 Minutes\r\n \tTotal Time: 30 Minutes\r\n \tYield:\u00a05-6\r\n\r\nIngredients\r\n\r\n \t1 Whole chicken, cut into 10 pieces\r\n \tSalt\r\n \t1 Tablespoon of Tumeric Powder\r\n \t6 Onion\r\n \t6 Garlic\r\n \t2-3 Inches Ginger\r\n \t5-6 Fresh Red Chilies\r\n \t2-3 Birds Eyes Chili\r\n \t2 Stalks of Lemongrass\r\n \t2-3 Kaffir Lime Leaves\r\n \t1 can Tomato Puree\r\n \t1 Fresh Tomatoes\r\n \tSalt and Sugar\r\n \tWater\r\n\r\nInstructions\r\n\r\n \tIn a bowl, put in all the chopped chicken. Marinate the chicken evenly with salt and turmeric powder. Set aside.\r\n \tBlitz together the onions, garlic, fresh red chilies and birds eye chili.\r\n \tGrind the ginger and smash the lemongrass with the back of a knife.\r\n \tHeat oil in a large skillet over medium high heat. Brown the chicken in the hot oil until golden on all sides. Remove chicken from the skillet and set aside.\r\n \tRemove the oil from the skillet, leaving about 2 tablespoons. Cook and stir the chili paste with ginger until fragrant.\r\n \tAdd in the tomato puree and stir in some water,adding more if needed.\r\n \tAdd in the lemongrass and kaffir lime leaves and bring to a boil.\r\n \tAdd in all the chicken, salt and sugar and let it simmer until the chicken is fully cooked and lastly toss in the tomatoes and cook for another 5 mins. Serve hot.\r\n\r\nTip:\r\n\r\nIli says you could choose to even add in some green peas to this Ayam Masak Merah dish. Add in some sliced onions just about two minutes before the dish is cooked to add a slight crunch to your Ayam Masak Merah dish.\r\n\r\n\r\n\r\nRendang Daging\r\n\r\n\r\nRendang Daging is a stewed beef dish typically made during Ramadan or during the Eid festive season. It is usually eaten alongside lemang and nasi impit. Rendang is a must-have during Hari Raya because it has become such a tradition! Cook it up and have it shared or sent out to your loved ones and relatives if they are not there with you during the festive season.\r\n\r\n \tCreator:\u00a0dishbyili\r\n \tPrep Time:\u00a010 Minutes\r\n \tCook Time:\u00a02 Hours\r\n \tTotal Time:\u00a02 Hours\r\n \tYield:\u00a06-8\r\n\r\nIngredients\r\n\r\n \t2 kg beef, sliced thinly\r\n \t4 Cups of Thick Coconut Milk\r\n \t250g of Grated Coconut to make Kerisik (grated, toasted and ground coconut)\r\n \t3 Turmeric leaves, slice finely\r\n \t3 Kaffir lime leaves, slice finely\r\n \tSalt to taste\r\n\r\nSpice Blend\r\n\r\n \t30 Dried chilies, soaked in hot water and discard seeds\r\n \t6 Shallots\r\n \t4 Cloves of Garlic\r\n \t5 cm Ginger\r\n \t4 Stalks of Lemongrass\r\n \t2cm Galangal\r\n \t2cm Turmeric Root\r\n \tSalt and sugar to taste\r\n\r\nInstructions\r\n\r\n \tTo make the kerisik, toast the grated coconut in a dry pan over low heat. Stir constantly until the coconut becomes golden brown and set aside.\r\n \tBlend the spice ingredients until fine. Put the beef, spice blend, and coconut milk in a pot and stir over medium heat and bring to a boil.\r\n \tReduce heat and cook until the gravy thickens. Add kerisik, tumeric leaves, kaffir lime leaves, salt and sugar to taste. Cook until the meat becomes tender and the gravy is thick, for about 2-3 hours over low heat.\u00a0 Make sure to stir it every once in a while to avoid the bottom getting burned.\r\n \tOnce done, slice up some kunyit leaves very thinly and mix it in together with the rendang.\r\n \tServe with a side of lemang or nasi impit.\r\n\r\nTip:\r\nIli Sulaiman says The trick to making sure your beef gets super soft and tender is to cook the rendang over low heat for a long time.\r\n\r\n\r\n\r\nAll recipes and images by Dish By Ili\r\n\r\nIf you\u2019d like to find out more about Ili Sulaiman, do visit her Facebook fan page or go to Instagram by @DishByIli + @ilisulaiman.\r\n\r\n\r\n\r\nDon\u2019t forget to check out all things Ramadan for your family by checking back at Motherhood.com.my.