Heritage food carries an ideal symbol in the lifestyle of Muslims in Malaysia. Inherited from locals and immigrants, heritage food is always remembered and becomes an important dish during the festive season. Hari Raya is the perfect time to immortalize old memories with your guests with appetizing specialties from lemang to lontong!
The combination of glutinous rice and coconut milk makes this a favorite of many in Malaysia as a premier heritage dish. Wrapped in banana leaves to evoke a fragrant smell, it is then put into an empty bamboo stick and burned over a fire. Served long and cut round, lemang is very delicious enjoyed with curry or rendang.
The traditional ketupat is presented perfectly in a coconut leaf weave that is very beautiful to look at but difficult to master. The rice is put into a ketupat sheath that has been woven and boiled until cooked. The beauty and specialty of ketupat symbolizes how special the festival is.
Originating from the Minangkabau ethnic tribe in Indonesia, this classic dish is cooked with coconut milk until thick and all the gravy sticks and coats the meat compared to other gravy dishes. Rendang is usually made from beef or chicken. Interestingly, rendang contains natural preservatives derived from a combination of coconut milk, various ingredients and spices that allow it to last up to four weeks.
Lambuk porridge is usually made during the month of Ramadan and this heritage dish has become a favorite of many because the ingredients are easily interchangeable according to individual tastes. Among the traditional recipes that are commonly used are a combination of spices such as cumin, cardamom, cinnamon and black pepper. It changes over time and has been varied in terms of spices, vegetables and meat according to the locals -for the state of Terengganu for example, budu will be added to add aroma.
This traditional dish is made from coconut milk, Malacca sugar and glutinous rice through a cooking process that is not easy at all. Cooked on the stove for nine hours, this sticky combination should be stirred continuously to avoid a charred taste. The result is very luxurious and full of flavor, making dodol a favorite of many, both adults and children.
Lontong is a dish made from a combination of nasi himpit, vegetables and meat. The classic lontong dish is usually served in unsweetened coconut milk gravy. Depending on local tastes, there are many variations of lontong cuisine. Various ingredients are added to the lontong ranging from peanut gravy, tempeh to boiled eggs. This dish from Indonesia is served separately with nasi himpit to prevent nasi himpit from becoming soft when soaked in gravy for a long time.
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