Recipes with SATS: Celebrate Hari Raya Puasa with Chef Azzard’s Beef Short Rib Rendang Meal
Without fail, Chef Azzard Saleh, Executive Chef at SATS Catering finds himself assigned to the duty of preparing the centrepiece of his family’s Hari Raya Puasa spread – the Beef Rendang. This year is not an exception.
Chef Azzard Saleh, Executive Chef, SATS Inflight Catering Centre 2
Hari Raya Puasa (Eid al-Fitr) is a joyous occasion where Muslim communities around the world celebrate the end of a month-long fast with a bounty spread of home-cooked dishes.
For Chef Azzard, Hari Raya Puasa is not only a religious observance but also a time to “honour heritage, community, and the joy of sharing good food with loved ones.”
On the eve before the celebrations, Chef Azzard’s family kitchen bustles with preparations as they whip up dishes to entertain visiting friends and family throughout the week. Their family tradition to make sure it becomes easier for everyone? Each member of the family must contribute to the festive feast.
As the eldest sibling and the family’s culinary expert, Chef Azzard always gets entrusted with the task of serving the Rendang – a responsibility he embraces wholeheartedly.
Rendang, a savoury coconut milk-based stew, usually featuring beef or other kinds of meat, like chicken, duck, mutton, or vegetables, is typically served at special gatherings, like Hari Raya Puasa.
“Rendang has a lot of variations, depending on who cooks it. Over years of kitchen experimentation and experience, I’ve perfected a Rendang recipe that has become a family favourite,” Chef Azzard proudly shares.
While a traditional Hari Raya spread often consists of a minimum of six dishes, including Rendang, Chef Azzard admits the constraints of time and offers a contemporary take.
He presents a recipe for a modern Hari Raya festive meal featuring Nasi Bunga Telang (Blue Butterfly Pea Rice), Beef Short Rib Rendang, and Achar Kuning (Pickled Vegetables).
Hari Raya Festive Meal: Beef Short Rib Rendang, Nasi Bunga Telang, and Achar Kuning
“It has only three components, but it is perfect for serving to your guests. And you can serve it plated rather than buffet-style,” he explains.
The best part? You don’t have to wait for Hari Raya to cook this Rendang meal. Chef Azzard's easy-to-follow recipe allows you to recreate this meal in your kitchen whenever you feel like it!
Beef Short Rib Rendang
Ingredients
1.5 kg beef short rib
150g cooking oil
800g water
1000g coconut milk
130g sugar
10g salt
Paste
300g shallots, peeled
50g garlic, peeled
30g galangal (blue ginger), peeled
100g red chilli
20g young ginger
Other Ingredients
30g kerisik (fried coconut paste)
20g assam (tamarind) paste pulp juice
15g coriander powder
10g cumin powder
5g turmeric powder
5pcs cardamom pod
4pcs lime leaves
2pcs star anise
1pc turmeric leaf
1pc cinnamon stick
1pc lemon grass, bruised
Method
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Using a food processor, blend the Paste ingredients until smooth.
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Heat oil in a pot and sauté the paste on low heat until fragrant.
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Add the Other Ingredients and continue to sauté on low heat for 10-15 minutes.
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Add water, coconut milk, salt, and sugar, and stir evenly.
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Add the beef short ribs. Cook on low heat for 2.5 hours or until tender.
Chef’s Tips
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Start the rendang preparation before cooking the rice and achar to allow ample time for tenderising the beef.
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Make sure the pot is properly covered to ensure tender meat.
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Check and stir the beef every 30 minutes.
Servings: 5-6
Nasi Bunga Telang (Blue Butterfly Pea Rice)
Ingredients
300g white jasmine rice
375g water
100g coconut milk
8pcs blue pea flower
1pc lemon grass, bruised
20g galangal (blue ginger), cut
10g cooking oil
3g salt
Method
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In a pot, combine water, blue pea flowers, lemongrass, and galangal. Boil for 2-3 minutes.
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Add coconut milk, oil, salt, and rice.
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Bring to a boil and stir slowly until the liquid is slightly reduced.
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Cover the pot and simmer on low heat for 35 minutes.
Chef’s Tip
Add more water to make the rice softer or fluffier.
Servings: 5-6
Achar Kuning (Pickled Vegetables)
Ingredients
1pc carrot, cut into ribbon-like strips
1pc Japanese cucumber, cut into ribbon-like strips
1/2pc lemongrass, top white part
20g fresh turmeric
10g red chilli
10g shallots
5g garlic
30g water
15g white vinegar
3g cooking oil
Method
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Blend the shallots, garlic, lemongrass, turmeric, and chilli until a smooth paste is formed.
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Heat oil in a pan and sauté the paste for 1 minute. Set aside.
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In a bowl, add water, white vinegar, sugar, salt, and achar paste. Stir with a whisk or spoon until sugar and salt are dissolved.
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Add carrot and cucumber. Fold evenly.
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Chill for at least 1 hour before serving.
Chef’s Tip
Always use the finest, freshest ingredients.
Servings: 5-6