Hari Raya is once again upon us – a season steeped in tradition, joy and of course, sumptuous feasts.
One of the most beloved customs during this festive time is the open house – a beautiful gesture of togetherness where hosts welcome family, friends and even strangers from all walks of life, regardless of race, religion or background.
At the heart of these gatherings? Food. Glorious, comforting, celebratory food.
Whether it’s the fragrance of rendang simmering away or the irresistible spread of kuih on silver trays, Raya open houses are often remembered for their generous buffet spreads.
While some hosts take pride in cooking everything from scratch – especially those blessed with talented home chefs in the family – many opt for caterers to help lighten the load.
After all, preparing traditional dishes in large quantities takes time, energy and no small amount of planning.
But as we all know, guests can sometimes arrive in greater numbers than expected.
When that happens, the buffet can quickly dwindle. If your caterer isn’t able to make a last-minute delivery, you might find yourself scrambling for a Plan ‘B’.
This is where quick and satisfying home-cooked dishes can save the day – especially ones that don’t require hours in the kitchen.
Light, simple vegetable and egg-based dishes are a lifesaver.
And today, I’m sharing two of my mum’s go-to recipes – humble, hearty and perfect for those unexpected moments when you need to whip up something in a pinch.
PACERI TERUNG (BRAISED BRINJAL IN SPICED COCONUT GRAVY)
This comforting dish has been a staple on our Raya table for as long as I can remember.
The beauty of it lies in its simplicity. As long as you’ve got a stash of brinjals (aubergines) in the fridge and a pantry full of spices, you’re good to go.
INGREDIENTS:
– Four medium brinjals (eggplants)
– Six tablespoons cooking oil
– Six tablespoons beef curry powder
– One small canned coconut milk
– Four tablespoons tomato purée
– Four shallots (julienned)
– One onion (sliced lengthwise)
SPICES:
– Two-inch stick cinnamon
– Eight star anise
– Six cloves
– Four cardamoms
BLENDED PASTE:
– Two Bombay onions
– One onion
– Two-inch ginger
– One-inch galangal
– Six cloves garlic
– A handful of dried prawns
METHOD:
Heat the oil in a wok and add a pinch of salt – a trick passed down from mum for depth of flavour.
Toss in the spices and shallots, frying until golden brown. Add the blended paste and cook until fragrant and slightly dry.
Stir in the blended dried prawns and tomato purée, followed by the coconut milk. Let it simmer gently. Once it starts to boil, add the brinjals and sliced onions. Simmer until the brinjals are tender. Turn off the heat and let it rest before serving. The flavours deepen as it sits.
KERUTUP IKAN (STUFFED FISH WITH SPICED COCONUT)
This is a dish that always turns heads at our open house – a whole fish stuffed with a rich, aromatic coconut filling. My mum’s version uses ikan cencaru (hardtail scad), though any medium-sized firm fish will do.
INGREDIENTS:
– Two ikan cencaru (cleaned, with a deep slit from head to tail)
– Tamarind juice (for soaking)
– Salt
FOR THE FILLING:
– One bowl grated coconut (pounded to a finer texture)
– One stalk lemongrass
– One cup tamarind juice
– Three shallots (julienned)
– One onion (sliced into rings)
– Salt and sugar to taste
BLENDED PASTE:
– A bowl of dried chillies (add bird’s eye chillies for heat)
– 12 shallots
– Four cloves garlic
– Two-inch ginger
– Thumb-sized piece of fresh turmeric
– A small amount of shrimp paste (belacan)
METHOD:
Soak the cleaned fish in tamarind juice, rinse and set aside.
In a wok, heat oil with a pinch of salt. Sauté the shallots until golden.
Add the blended paste and fry until fragrant. Stir in the grated coconut, onion rings, and lemongrass. Pour in the tamarind juice, season with salt and sugar, and cook until the mixture is slightly dry.
Let it cool completely before stuffing it into the fish. You can grill or deep-fry the fish – my family loves the deep-fried version for its crispy skin and aromatic punch.
To save time on Raya day, prepare and stuff the fish in advance, wrap it up, and keep it in the fridge. Fry only when needed – nothing beats freshly fried fish on the buffet!
So, whether you’re facing an unexpected wave of guests or just want to add a few comforting homemade touches to your spread, these recipes from mum’s kitchen are sure to hit the spot.
Just remember to scale up the ingredients as needed – and if you’re doing the fish, prep two at a time for ease.
Selamat Hari Raya, and happy cooking! – Lyna Mohamad
