Hari Raya Aidil Adha

Usually, when comes  "Hari Raya" my late mother would always cook 'rendang'  no matter in which state we lived in.  My late father was  a policeman so we moved a lot.. For `rendang ayam' she would use 'cili kering' and for `rendang daging' it would be the `cili api' . She was by the way  'orang negeri' who are famous for the dish 'masak lemak cili api'. Now  i inherit her traditional ways  and style  which is `rendang' during `hari raya' The only changes  now is the instant `ketupat' replacing `ketupat anyam'. Gone is the days the art  of' 'anyaman ketupat'.   It was ages and ages ago since i last `anyam ketupat',  the last was during my teenage years.

In Trengganu,  my mom-in-law, would prepare chicken cut in small pieces, marinade with her secret ingredients and then fry them. We ate with `'ketupat pulut' which is fried for a few minutes. Whereas my sis-in-law did `nasi kuning' to go with `gulai ikan'. My husband's aunt  always serve  `nasi dagang' without fail whenever we visit her during 'raya' 

In Malacca, my sisters neighbour would cook up her famous  `sambal tumis ikan tenggiri or ikan parang' and `urap kelapa' to go with 'ketupat nasi'.

That's what i love about Malaysia, different varieties of food and colours.

Before  i signed  off,  this is what i have cooked for `hari raya aidil adha'

Rendang Ayam

Rendang Daging