As the festive season of Raya approaches, it's time to plan for the annual open house to celebrate with family and friends. One crucial aspect of hosting an open house is the food, as it is a time to indulge in traditional Malaysian delicacies and sweet treats. With so many dishes to choose from, it can be overwhelming to decide on what to serve. To help ease the stress of planning, we've compiled a list of eight yummy recipes that are sure to impress your guests and make your open house a memorable one. These recipes include both traditional and modern twists on Malaysian cuisine, ensuring there's something for everyone to enjoy. 8 Hari Raya Recipes to Wow Your Guests \tAyam Masak Merah \t\t \t\tSpicy, sweet and savoury, Ayam Masak Merah is best enjoyed with biryani or buttered rice.You can spice up the recipe any way you want by adding in some spices like cinnamon and star anise. Or you can make it more savoury than sweet, and vice versa. Some recipes call for ketchup instead of tomato puree. So feel free to mix things up a bit. It's all about your personal touch.\t \t \t\t300 g boneless chicken (rub with salt and turmeric and fry beforehand)3 tbsp dried chili paste2 lemongrass stalks400 g canned tomatoes1 tbsp tomato puree2 tbsp tomato ketchup2 tsp sugar2 tsp salt\t \t \t\tBruise a couple of lemongrass stalks with a pestle or the back of a knife. Coat the chicken pieces in turmeric powder and salt.In a pot, heat some oil under a medium heat and deep fry the chicken until golden brown and set aside.Remove some of the oil from the frying and in the same pot, fry the chili paste under a low heat until aromatic and well-toasted. Add in the lemongrass continue frying.Next, add in the full can of tomato puree.Optionally, you can add some ketchup and\/or tomato paste. Stir and allow to simmer.Season sparingly with salt and sugar. Taste for seasoning and add more water if you prefer more gravy.Add the fried chicken and allow to simmer for a few more minutes. Add in the onions and allow to wilt. Take off the heat and serve hot or at room temperature.\t \t \t\t\t \tNasi Briyani \t\t \t\tThis popular Indian dish has become a cult favourite during Eid season. If you want to try your hand at making this delicious spiced rice, opt for Basmati because that's what traditional recipes call for. Briyani is best served with chicken masala, dhal and papadom.\t \t \t\t1 tbsp oil1 tbsp ghee1 cinnamon stick5 cardamoms5 cloves10 black peppercorns2 onions1 tsp ginger paste1 tsp garlic paste1 cup tomato pureelemongrass6 cups water1 cup coconut milk1\/2 cup saffron water1\/2 cup watersalt4 cups basmati rice (soaked)1 tsp turmeric powder\t \t \t\tIn a pot, heat the oil and ghee.Then, add in the cinnamon, cardamom black pepper and toast until fragrant. Add in two sliced onions and saut\u00e9 until translucent and soft.Add ginger and garlic paste and continue frying until well cooked. Add the tomato puree and lemongrass leaves and fry until the oil separates slightly. Add the 6 cups of water, 1 cup of coconut milk, saffron (soaked in some water) and salt. Add in the basmati rice and stir to combine. Add some turmeric powder, cover and cook the rice until it\u2019s done. Alternatively, you can fry the rice first in the oil and tomato saut\u00e9 before transferring to a rice cooker and adding the ingredients from step 5. Serve with gravy and chicken or any condiment of your choice.\t \t \t\t\t \tCurry Mee \t\t \t\tCurry Mee is one of those dishes that you can throw together at the last minute and your guests would be none the wiser. This spicy noodle depends heavily on a variety of condiments like hard boiled eggs and fried tofu to give it depth and complexity. But your choices aren't limited with just those. Here's a recipe you can try.\t \t \t\t150 g shallots20 g ginger25 g garlic90 g fresh, red chilies40 g dried chilies (pre-soaked with hot water and drained)230 g dried prawns (washed & pre-soaked with hot water and drained)18 g shrimp paste (belacan)120 g curry powder1 tbsp chili powder (optional)7 cups water400 ml coconut milk2 tsp salt2 cups oil2 small packets of yellow noodles1\/2 pound chicken breast2 cups bean sprouts8 eggs16 medium prawns16 fish cake slices16 clams5 green chiliesgreen onions and fried shallots for garnish\t \t \t\tYou can first prepare the condiments of your choice first like hard-boiled eggs, bean sprouts, fried tofu, etc. The duration will depend on how many there are.Boil chicken in chicken stock, drain and shred into tiny pieces. Blanch the yellow noodles until al dente and set aside.Grind shallots, ginger, garlic, fresh and dried chilies, dried prawns, and shrimp paste into a fine paste.Then, stir in chili powder and curry powder.In a shallow pan, heat some oil under a medium low heat. Sautee until aromatic and well-toasted.Stir in the water and coconut milk.Allow to come to the boil before adding the seasonings.Add fish balls and prawns and allow to cook.Finally add in the taupok or taupo. Your curry mee gravy is done.Serve with the yellow noodles along with the shredded chicken and any condiments and toppings you've prepared.\t \t \t\t\t \tSoto Ayam \t\t \t\tThis popular Indonesian dish bears much resemblance to the previous dish, Curry Mee with its abundance of toppings. Shredded chicken remains the main topping and instead of yellow noodles Soto Ayam uses thin, white rice noodles and the broth is mostly chicken stock instead of curry. The spice comes later to be added as a condiment depending on your tolerance for heat.\t \t \t\t1 whole chicken1 1\/5 litres chicken stock2 cups vegetable oilFor paste11 shallots11 garlic2 cm fresh turmeric3 candlenuts1\/2 tbsp coriander seeds1 tsp white peppercorn3 cm galangal2 cm ginger3 salam leaves3 kaffir lime leaves2 lemongrass stalks3 tbsp vegetable oil1\/2 tsp salt1\/4 cup waterFor Sambal1 garlic6 Bali hot pepper (or any chili)1 cup water2 tbsp chicken soup stock\t \t \t\tGrind shallots, garlic, candlenut, turmeric, white pepper corn, coriander seeds into a fine paste. In a pot heat 3 tablespoons of oil and add the spice paste from earlier. Saut\u00e9 for 1 minute. Next, lightly crush the ginger, galangal and lemongrass (a mortal and pestle will do). Add all these into the pot. Continue stirring until aromatic and well toasted.Add the chicken stock and chicken into the pot. Turn up the heat and allow to come to the boil.Allow to simmer until the chicken is cooked.While the chicken cooks, you can prepare the condiments (cabbage and spring onion).For SambalBoil the chili and garlic in some water, drain and blend with about a quarter cup of the soto broth. Set aside for later.Once the chicken is done cooking, remove from the pot and set aside. Add the salt and allow to simmer for another 1 to 2 minutes. You can deep fry the boiled chicken or serve it as it is. Shred into tiny pieces and serve with the some rice noodles, broth and condiments of your choice as shown in the ingredients list.\t \t \t\t\t \tLodeh \t\t \t\tLodeh is such an underrated dish during Eid. It ties everything together in a traditional Hari Raya lontong and even during non-festive seasons. It's basically a spin on "lauk lemak" which contains two main ingredients: turmeric and coconut milk along with some spices and aromatics that elevates it beyond simple vegetable broth. \t \t \t\t400 g pressed bean curd80 g tempeh200 g white cabbage5 long beans 200g yam bean1 carrot20 g glass noodles50 g bean curd sticks1 litre coconut milk2 lemongrass (bruised)1\u00bd tsp salt 1\/2 tsp sugar oilFor Spice Paste4 dried chilies120 g shallots4 cloves garlic2 candlenuts2 lemongrass stalks30 g turmeric10 g galangal40 g dried shrimp1 tsp belacan (roasted)50 ml oil\t \t \t\tSlice carrots, cabbage, long beans, white yam, and tempeh into desired sizes. In a pan, heat some oil under medium heat and fry the tempeh and pressed bean curd separately until golden brown. You can season it beforehand with salt and turmeric powder. Set aside for later.To make the spice paste, finely grind shallots, fresh turmeric, galangal, garlic candlenuts, dried shrimp, belacan, dried chilies, lemongrass and oil in a blender.Heat some oil in a pan on low heat and saut\u00e9 the spice paste with two stalks of lemongrass until aromatic and well-toasted. Stir in some coconut milk and add the vegetables you prepared earlier.Season with salt and allow to simmer until vegetables soften.Finally, ad the bean curd, bean curd skin, the glass noodles and tempeh. Stir well to combine and serve warm with rice, nasi impit or ketupat.\t \t \t\t\t \tRendang \t\t \t\tHari Raya would not be complete without rendang, the quintessential Malaysian side dish during Eid season. This thick, decadent, spicy beef gravy comes in a dozen variations. But this traditional recipe combines all the important parts about what makes rendang, rendang. \t \t \t\t600 g beefFor Spice Paste10 dried chilies1 onion1 inch ginger1 inch galangal1 inch fresh turmeric1 tsp coriander seeds1 tsp fennel1 tsp cumin1\/4 cup water2 lemongrass (bruised)1 cinnamon3 star anise5 cloves5 cardamom6 kaffir lime leaves1 tsp tamarind paste (diluted with 2 tbsp of water)500 ml coconut milk1 tbsp palm sugar1 tbsp salt120 g toasted coconut butter (kerisik)1\/4 cup cooking1 cup water\t \t \t\tCube the beef into bite-sized pieces and set aside. Bruise two stalks of lemon grass (use a pestle).For Spice PasteIn a blender, grind some dried chilies, onions, garlic, ginger, galangal, fresh turmeric, coriander seeds, fennel, cumin and some water. \u00a0Heat a quarter cup of oil in a pot on medium heat.Saut\u00e9 the spice mix with the cloves, cinnamon, and star anise until aromatic and well-toasted. Add in the bruised lemongrass and beef pieces. Stir to combine and allow to simmer for a few minutes. Add some torn kefir lime leaves, the tamarind paste, and coconut milk.Turn up the heat and allow to simmer for a few minutes. Add salt, palm sugar and kerisik. Turn down the heat to low, cover and leave to simmer for 2 hours. Check on it every 30 minutes. Add more water if you want more gravy. But if you prefer a drier rendang, allow the remaining moisture to evaporate. Take off the heat and serve warm or room temperature. \t \t \t\t\t \tKuah Kacang \t\t \t\tOften enjoyed with satay, kuah kacang is also a favourite during Hari Raya. It is enjoyed as part of the traditional lontong along with nasi impit (or ketupat), rendang, lodeh and serunding.\t \t \t\tSpice Mix10 shallots6 cloves garlic2 inch ginger4 lemongrass stalks2 inch galangal2 tsp dried shrimp25 red chiliesoilwaterOther ingredients1 cup cooking oil600 g peanuts4 cups water200 ml coconut milk1\/2 cup tamarind juice3 tsp sweet soy sauce150 g palm sugarsalt to taste\t \t \t\tIn a pot, heat some oil under medium heat and fry the shallots, garlic, chilies, ginger, lemongrass, rehydrated dried shrimp, and galangal until soft and aromatic. Drain and grind into a fine paste with a little water. In a dry pan, toast some peanuts and grind into desired texture.Heat some oil in a large pot and add the leftover oil from before. Saut\u00e9 the spice mix until aromatic and well-toasted. Add some water and the ground peanuts. Stir in the palm sugar and salt and allow to simmer for 30 minutes, continuously adding more and more water a little at a time as the sauce thickens.The kuah kacang is done once all the oil rises to the surface. Optionally, you can add some coconut milk for some extra decadence. Add a little bit of tamarind juice and taste for seasoning. Add more salt or sugar as desired.Serve warm or at room temperature.\t \t \t\t\t \tCreme Caramel \t\t \t\tThis sweet treat is often found at Ramadan bazaars. But it also takes centre stage during Hari Raya as a delectable dessert fit for kings and queens. You can use heavy cream instead of milk for a truly indulgent custard, but full cream milk delivers a good enough end result for maximum pleasure.\t \t \t\t50 g sugar350 ml milk2 eggs1 egg yolk 25 g sugar1 tbsp vanilla extract500 ml water\t \t \t\tIn a pot under low heat, toast the white sugar until golden brown, stirring occasionally.Dilute with 1 tablespoon of water. Pour half the mixture into two ramekins and set aside. In a separate pot, warm some milk with some sugar and allow to cool. Beat the eggs and egg yolk in a large measuring cup. Stir in the sugar and milk from earlier and strain through a fine mesh sieve. Pour the custard base into the ramekins with the caramel. Cover with aluminium foil and bake in a preheated oven (160\u00b0C) for 50 minutes.Chill in the fridge before serving. \t \t \t\t\t Give Your Guests a Feast Fit for Royalty Hosting an open house during Raya is a wonderful way to bring loved ones together and celebrate the joyous occasion. Serving delicious food is a key element of any successful open house, and with our list of eight yummy recipes, you can impress your guests with a variety of traditional and modern dishes. From savoury to sweet, there's something for every taste bud. Remember to enjoy the process of planning and cooking, and most importantly, cherish the moments spent with family and friends. We hope these recipes add a little extra sweetness to all our readers' Raya celebrations! With love from Motherhood. For more insightful stories and fun recipes, stay tuned to Motherhood Story!