Special Feature

5 Beefy Ideas for Raya Haji

by Lisa K. Photography FriedChillies on Thu, August 31, 2017

We have got a selection of our best beefy recipes for you this Aidiladha! Give it time and love and you will end up with some amazingly tender and delicious beef on your plate...

5 recipes for our Blessed Eid!

How lucky are we to have a long break this weekend! Many of us will balik kampong to celebrate the blessed Hari Raya Qurban with our families and there will be lots of meat distributed around the community.

We know that a piece of meat from a freshly butchered cow or goat tend to be more tough. Why? Long story short, freshly butchered meat needs a few days to hang and age to allow the protein enzymes to break down, which results in more tender meat. But ageing meat is not usually part of the Qurban ritual and fresh meat is distributed immediately.

But fret not. We have a collection of our favourite recipes which works well with a tougher piece of meat. If you are lucky enough to land yourself with a piece of tenderloin, Satay Goreng is the best dish for you to cook. The spices and aromatics used to marinade the beef overnight will tenderize the beef further, resulting in melt-in-your-mouth pieces of beef.


If your house is filled with children, this Daging Hitam recipe is best suited for them. You can do it sans dried chilli and it will still taste really good. There is something about dark soy sauce gravy that gets children’s appetites going. Definitely a South East Asian thing!


Beef Dendeng is one of those tasty AF dishes that you can eat with just a bowl of plain rice. It is so addictive that you just can’t stop munching on it. Beauty of this dish is if you get an exceptionally tough cut of beef, the recipe to make this dish will totally solve that problem for sure because you will boil and point it under tender. So much WIN!


No part of the cow is wasted. If you get the tail, consider yourself lucky! Give it time on the stove, you will get an awesome pot of oxtail soup, or Sup Ekor. You need to cook it until it is tender enough to flake off the meat with a spoon. That’s how you know it is tender enough. The flavour from the tendons and marrow gives the soup an amazing depth of flavour.


And finally, it's Raya so must have a plate of Beef Rendang on the table. This recipe is simple and you can make it the night before to allow the flavours to develop overnight. Don’t forget the ketupat and lemang on the side!


Whichever recipes you decide to cook, we hope you have a Blessed Aidiladha and enjoy makan with your beloved friends and family. Selamat Hari Raya Haji from all of us at FriedChillies!

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