5 Quintessential Raya dishes to complete your celebrations

Hari Raya Aidilfitri is a time for reconciliation, forgiveness, and gratitude. As with other cultural and religious festivities in Malaysia, celebrations during this time are filled with food and delicacies—some unique to this season. Feasts are guaranteed to be grandiose, and you’ll see tables filled with classic Raya dishes, some even made with recipes passed down for generations. 

But what are some of those dishes, you might ask? We spoke to Mandarin Oriental, Kuala Lumpur’s Chef Nor Saiful Asrul Bin Saidin, who introduced us to five of his Raya favourites so we could get better acquainted with some specials of the season. 

RENDANG TOK ABAH DAUN KUNYIT

A Raya celebration isn’t complete without rendang. Great for spice lovers who love a punchy bite, this Rendang Tok Abah Daun Kunyit promises to hit the spot. “I use my grandmother’s recipe for this dish,” laughs Saiful. “It’s made of slow-cooked beef with a medley of local spices, grated coconut, lime leaves, and turmeric leaves.” When made right, the meat is tender and is the perfect vessel to get in all the aromatics and sauce in one mouthful. 

UDANG GALAH MASAK LEMAK ASAM NENAS

“This dish is made by slow-cooking river prawns with a mildly spicy yellow coconut broth and pineapple,” introduces Saiful. “The dish we serve at Mosaic Restaurant actually follows my grandmother’s recipe!” This crowd favourite blends the sweetness of the crustaceans with the milky coconut broth perfectly. On the other hand, the spice adds another dimension to the dish with a little kick to every mouthful. 

AYAM BAKAR PERCIK ACAR BUAH

“This is another favourite Raya dish to have in my celebrations,” beams Saiful. “My recipe combines the flavours of baked chicken, pickled fruits, and the spicy coconut percik sauce.” Slightly tangy and with just the right amount of spice, it’s the perfect flavour combination to have with some steaming white rice. 

KERABU MANGGA MUDA BERHIAS

Kerabu Mangga Muda Berhias promises to add some colour to any spread. Moreover, each bite of this bright salad will bring some tang, spice, and refreshment to your meal. “This is a traditional young mango salad that’s great as an appetiser,” shares Saiful. “It’s made of lots of ingredients, including young mango, sliced onions, chilli, torch ginger flower, lemongrass, lime leaves, palm sugar, lime juice, and more. Also, make sure to season it properly so you can bring out as much flavour as possible.”

NASI ULAM DIRAJA

Nasi Ulam Diraja is a vibrant and aromatic rice dish that could be considered the piéce de résistance in some spreads across certain regions of the country. “This dish comes from Pantai Timur,” says Saiful. “It’s a traditional Malaysian ghee rice made with nine types of local herbs, spices, grated coconut, and salted duck egg.” Have it with your favourite meat or fish-based side dish for a truly hearty and satisfying plate. 

Get all of BURO’s Raya 2024 content here.