Impress your family this Hari Raya Aidilfitri with two divine recipes from chef Shamsydar Ani who will teach you how to make her ibu’s (mother’s) boujee rendang minang (meat dish with spicy paste) and ayam lemak chilli padi (chicken with coconut cream).
Chef Shamsydar recently released a cookbook called “Spices & Lime: Recipes from a Modern Southeast Asian Kitchen”. It houses her family’s favourite recipes from their kitchen in Singapore as well as their travels around the globe. The book is testament to her desire to keep her family’s food adventures alive while also ensuring that Malay cooking is accessible to all. Download the recipes here.
Ibu’s Boujee Rendang Minang
Chef Shamsydar’s take on this traditional Minangkabau spiced meat dish comes with a twist. She recommends using the oven instead of the stove, thereby eliminating the need to keep stirring. Her rationale: it frees up the stove especially in the lead up to Hari Raya Aidilfitri when kitchens tend to be overwhelmed by dishes that need to be sauteed and stirred. Chef Shamsydar will also impart her mother’s art of “agarration” – a technique in which the cook estimates quantities and portions to produce a balanced dish and prepare items like rempah (spice paste).
Ayam Lemak Chilli Padi
Chef Shamsydar’s healthier take on the traditional ayam lemak chilli padi recipe uses kampong (village) chicken which tends to be less fatty. Going the extra mile to keep things low calorie, she abstains from adding oil to the dish and instead depends on the fats from key ingredients – chicken and coconut cream – to cook the heavenly dish through.
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