Our Eid Mubarak just wrapped up last month, but guess who’s still celebrating? My stomach. We all know how Malaysians can’t get enough of Khairul Aming’s cooking videos, the guy who somehow made simple recipes look like magic and captured almost every Malaysian’s heart. Yep, I’m one of his fans. I’m not “the best student” in the kitchen, more like the “I think I can try this” kind of student.
This Raya, I decided to take a swing at his rendang recipe. And how do we Malaysians say it… jadi! Honestly, it turned out well enough that I might start taking cooking requests from family and close friends.
Of course, Raya in my hometown meant the usual auntie and uncle interrogation. “Tiqs, just one more ketupat?” One bite turned into two, then three, and suddenly my plate looked like it was auditioning for a buffet competition. Strategic overeating? Fully mastered. And honestly, it’s part of the fun. The chaos, the indulgence, the little victories over auntie’s insistence that you eat just one more.
KETUPAT: THE SILENT ASSASSIN
These little parcels of perfection may look innocent, but they are secretly powerful. Where I’m from, we have two types, the sweet and the kosong ketupat. The sweet one comes with peanuts, while the kosong one is soft, fluffy, made from glutinous rice, and paired with rendang or kuah kacang. One bite leads to another, and before you know it, you’re full, slightly regretful, but secretly proud of your portion control skills.
(Spoiler: there was none)
LEMANG: BAMBOO WRAPPED BRILLIANCE
Sticky, smoky, bamboo wrapped deliciousness. It’s basically edible patience, slow cooked to perfection and silently judging anyone who bites too quickly. And yet, when it comes out of the fire, I inhale half before anyone else touches theirs. Totally not me… okay, guilty. There’s something meditative about slicing through the lemang, feeling the heat, and smelling the smoky sweetness. It’s a moment of calm amidst the chaos, until uncle’s hand hovers nearby.
RENDANG: THE DIVA DISH
Rendang deserves its own fan club. Tender beef, spices so complex they could give a perfumer a run for their money, and a sauce so addictive. Diet? Rendang and diet do not belong in the same sentence. This dish is unapologetic about its richness, and honestly, so am I by the third helping.
KUIH: TINY, COLORFUL, DANGEROUS
And then there’s the sweet chaos, kuih raya. Kuih lapis, kuih bangkit, kuih tart, almond London, each one tiny, beautiful, and sneakily addictive. You grab one. Then another. And suddenly, you’re holding a plate that could topple at any moment. Tip from a seasoned pro, hide a few in your bag for later. No shame in taking leftovers home, it’s survival of the tastiest.
TRADITIONS WITH A SIDE OF CHAOS
Beyond the food, Raya is all about people, and let’s be honest, chaos. The night before, the whole family is in a frenzy preparing food. Late nights with mum cooking rendang for hours. Ironing your best baju raya, or what feels like a Muslim Met Gala outfit. Door greetings that last longer than a marathon. Cousins sprinting to hug you like it’s an Olympic event. And of course, aunties asking the most famous and infamous question, when are you planning to get married (Bila nak kahwin), no answer, no candidates!
LESSONS FROM THE FEAST
But heres’s the secret, Hari Raya isn’t about moderation. It’s about laughing through the chaos, stealing the last bite of lemang when no one’s looking, and making tiny, messy memories that somehow feel perfect. It’s indulgence with intention and maybe a nap scheduled immediately afterward.
So yes, my fridge is still full. Yes, I might need a weekend to recover. But next year? I’ll be ready. Plotting. Calculating. Strategically placing myself near the lemang, rendang, and kuih. Eat. Laugh. Repeat. Perfect strategy. And maybe sneak in a victory dance when auntie isn’t watching.
Raya may be over, but the memories and the stomach aches are forever.
