8 Yummy Recipes That You Need to Serve During Your Open House This Raya

• Bruise 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.

• In 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 sauté 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’s done.
• Alternatively, you can fry the rice first in the oil and tomato sauté before transferring to a rice cooker and adding the ingredients from step 5.
• Serve with gravy and chicken or any condiment of your choice.

• You 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.

• Grind 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. Sauté 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 Sambal

• Boil 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.

• Slice 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 sauté 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.

• Cube the beef into bite-sized pieces and set aside.
• Bruise two stalks of lemon grass (use a pestle).

For Spice Paste

• In a blender, grind some dried chilies, onions, garlic, ginger, galangal, fresh turmeric, coriander seeds, fennel, cumin and some water.  
• Heat a quarter cup of oil in a pot on medium heat.
• Sauté 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.

• In 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.
• Sauté 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.

• In 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°C) for 50 minutes.
• Chill in the fridge before serving.