Hari Raya, Celebration-Recipes - Recipesupermart

Hari Raya, Celebration-Recipes

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Celebrate Your Getaway with Scrumptious Hari Raya Recipes

If you are getting ready a feast for your loved ones or close friends this vacation, then you should be in search of Hari Raya recipes that will help you do so. Hari Raya is a time for mingling with your beloved kinds and no social gathering is really complete without having delicious morsels to nibble on all through the working day, as your visitors filter in and out.

The Significance of Hari Raya

Hari Raya actually interprets into celebration working day- what could be clearer! It is another identify for the Islamic Eid-ul-Fitr and is the most significant holiday in Malaysia, Indonesia and Brunei. A massive part of the Malaysian Hari Raya is the custom of balik kampong, which implies homecoming. In accordance to this custom, everyone need to return to their hometown to receive blessings from the elders. There could not be a greater way to welcome those coming again property than with a magnificently prepared Hari Raya recipe.

Meals and Hari Raya

Eid-ul-Fitr or Hari Raya marks the end of Ramadan, which is the Islamic holy thirty day period of fasting. Eid-ul-Fitr interprets as ‘feast of breaking the fast’ as a result, it is clear that foodstuff is an integral component of the vacation. Muslims are forbidden from fasting on this day and everyone arrives with each other to indulge in culinary favorites, as a reward from observing the quickly in the course of Ramadan. Tasty Hari Raya recipes are served in all homes, as Hari Raya is a time for visiting pals, family, and socializing.

Classic Hari Raya Recipes

When you are arranging your Hari Raya feast, there are specific dishes that have been a portion of these celebrations for a prolonged time. Foods recipes for Hari Raya can support you immensely in the execution of these traditional dishes. No matter of no matter whether you are observing the getaway religiously or simply arranging a social get jointly, a traditional Hari Raya feast can be invigorating. In Malaysia especially, every person celebrates Hari Raya irrespective of religion or race, by happily feasting absent on classic Hari Raya recipes.If you are preparing to try any of these Hari Raya recipes or far more, it might be helpful to question a Muslim friend or an elder for support. Nonetheless, an even less complicated way to surprise every person with your culinary expertise is to comply with the recipe presented on an online internet site.

Consider These Hari Raya Recipes

Some tantalizing foods is integral to producing a joyous Hari Raya feast. The pursuing are some recipes for Hari Raya that you can consider:


  • Ketupat

No table  for Hari Raya is complete with out this easy dish of rice cake. You can even get much more imaginative and things cuttlefish with Ketupat for some additional flavor.The most anticipated dish served during Hari Raya is the ketupat, a dish with sticky rice wrapped into triangular coconut leaf parcels held together with satay skewers and then steamed. The ketupat is often served with chicken satay and sauced with a crunchy peanut dressing and chunked cucumber adding balance to the rich sauce. Satays of all kinds are invariably served at Hari Raya, grilled on small coal-fired braziers with the wooden skewers pre-soaked in water to prevent charring.


500 g

4 cups

Short or medium grain rice


Banana leaf or aluminium foil

Method :

Bring the water and rice to the boil.

Cover tightly with lid.

Turn heat very low and cook for 35-40 minutes until all water is absorbed.

Stir vigorously with a wooden spoon.

Then press rice into a cake tin or pie plate to a depth of about 2.5 cm (1 inch).

Use a piece of washed and greased banana leaf or greased aluminum foil to cover the surface of the rice and put another plate on top.

Press down very firmly the plate.

Put a weight on top and leave at room temperature for a few hours, until very firm.

Remove weight, plate and banana leaf and use a wet knife to cut rice into 5 cm squares.

Serve with spicy peanut sauce.




  • Banana Lepat

 A fantastic concoction of bananas, sugar and coconut milk in wheat flour that is a gentle and refreshing handle

  • 700 g bananas, peeled and mashed (make sure the banana is really ripe)
  • 150 g wheat flour
  • 100 g grated coconut
  • 100 g sugar
  • Banana Leaf
  1. Run banana leaf under a direct low flame to make it soft and easier to roll. This also releases it’s aroma.
  2. Cut banana leaf 20cm x 20cm squares.
  3. Mix all the ingredients well.
  4. Scoop about 3 tablespoons of the mixture and place it on top of a banana leaf square.
  5. Roll the parcel firmly as if you are making spring rolls.
  6. Arrange everything in the steamer.
  7. Steam for about 30-45 minutes.

If you can’t find banana leaves, you can simply use muffin cup or cakes pan. If you have the time to try this recipe at home, I encourage you to come back here and share to me about this simple recipe. What do you think about the taste and the process. It’s always great to hear feedback from you.




  • Beef Satay

 This Hari Raya recipe consists of items of beef skewered on a adhere and seasoned with herbs and spices, before getting grilled.

2 pounds skirt, flank or sirloin tip steak, cut into thin, wide strips against the grain
1 cup teriyaki sauce
1 tablespoon minced ginger, plus 1 teaspoon
1 tablespoon minced garlic, plus 1 teaspoon
1 teaspoon salt
1/4 cup smooth peanut butter, plus 1 tablespoon
1/2 cup unsweetened coconut milk
1 1/2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon brown sugar
1 tablespoon lime juice
1/2 teaspoon Thai fish sauce
1/4 teaspoon cayenne pepper
1 tablespoon chopped cilantro
1 tablespoon toasted chopped peanuts
1 cup julienned carrots
1 cup julienned celery
2 cups shiso greens

Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts. To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill. Remove the beef strips from the refrigerator and use skewers to thread the meat. Have your guests grill the satays themselves over the grill, about 30 seconds to 1 minute on each side for medium-rare. Serve, with the dipping sauce and veggies on the side




  • Rendang 

Is a favourite festival dish, an elaborate and aromatic beef curry made with 13 herbs, spices and ingredients from the garden including: lemongrass, ginger, galangal, garlic, onions, coriander, fennel and cumin seed, pounded star anise, chilli paste, soy sauce, toasted coconut and finally coconut milk. The curry is slow-cooked for hours to tease out the complex aromas and flavours. For Hari Raya, it is not uncommon for Malays to cook a 10-kilo rendang for five hours in a massive wok set up in the garden, stirring the giant curry with wooden paddles. Rendang is commonly served with sticky rice and a crisp cucumber salad.


3/8 pound shallots
3 cloves garlic
15 dried red chile peppers
5 slices fresh ginger root
5 lemon grass, chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch grated nutmeg
1 tablespoon vegetable oil
1 1/4 pounds beef stew meat, cut into 1 inch cubes
1 1/2 tablespoons white sugar
2 cups shredded coconut
5 whole cloves
1 cinnamon stick
1 2/3 cups coconut milk
7/8 cup water
salt to taste


Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
Grind the coriander, fennel, cumin and nutmeg.
Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.


Hari Raya indicates celebration working day and it is virtually a day to rejoice foodstuff by marking the finish of Ramadan. No matter of faith or race, people arrive jointly to celebrate this countrywide getaway by cooking Hari Raya recipes for their loved types, who have arrive home for the getaway.

For supplies, people buy large quantities of chicken, lamb and beef (pork is forbidden by the Qur’an) at the halal butcher shop that conforms to strict Islamic codes governing the slaughter of animals.


A coconut soup with lemon grass and bamboo shoots, is another festival favourite. As is nasi lemak, a coconut rice served with dried and fried ikan bilis (tiny anchovies), prawn sambal and a coddled or fried egg, all wrapped inside banana leaves.

2 cups white long grain rice
4 cups water (or 2 cups water and 2 cups coconut milk)
banana leaves


1. Add rice, water, salt, and pepper to a pot and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Remove from heat, uncover and let cool slightly.

2. Roll banana leaves around a tube (an empty paper towel roll works perfectly) and secure end with a toothpick. Make them no taller than your pot. You can adjust the height by leaving more – or less – hanging off the end of the tube.

3. Steam, with toothpick end down, in a tall pot for about 2 hours.

The banana leaves will turn a brownish green.

 Slice into discs and serve at room temperature or cold.

NOTE: There are two edges to a banana leaf – a tough edge with a light colored band and a soft end. You need to fold the soft end, so leave that hanging off the roll.




The beguiling perfume of saffron-infused buriyani rice, spiced with cardamom, cloves and all the spices of Arabia, also wafts delicately through Malay homes on Hari Raya, mingling with the flavours of sumac and pomegranate seeds, chicken curry made with coriander, fennel and cumin, served buffet-style from an elegant side board.

Also on the sideboard and around the house are bowls and platters of many other kueh kueh, sweets and desserts to satisfy the whim of every guest. There are specially made sweets, too, that only appear at Hari Raya. One of these high sought after is the delicate egg nets coated with spun sugar, a specialty from the north east of Malaysia.

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