The last installment of Malaysia Food Fest (MFF) brings us to Perak and it is just in time for Eid al-Fitr. After a long month of Ramadan, it is time for our Muslim friends to break fast and celebrate during what is more commonly known as “Hari Raya Puasa” over here in Malaysia and Singapore. One of the absolute must-haves for Hari Raya celebration is a spicy beef stew which originated from Indonesia called “Rendang“. I’d cooked Rendang Daging Rembau earlier this year for Negeri Sembilan but rendang cooking has a long withstanding tradition in Malaysia and has since evolved and developed so many varieties, with almost every state having their own unique variation. So it comes as no surprise that Perak too has its own “special” rendang and rightfully so as it is very famous, enjoyed by not only the Perakians but also visitors to the state. “Rendang Tok” as it is known, with “Tok” to mean royalty, this delicious rendang is literally food befitting the kings!
Nasi Dagang, i.e. Trader’s Rice is a very common breakfast fanfare enjoyed by the masses along the eastern coast of the Malay Peninsula, especially in the states of Kelantan and Terengganu. It uses a mixture of white rice (beras wangi) which is first soaked and subsequently steamed with glutinous rice (pulut) with coconut milk added for its wonderful aroma and flavour. This likens another popular breakfast dish, Nasi Lemak over here in Singapore. However, instead of pandan leaves, sliced shallots (bawang merah) and fenugreek (halba) are added. This concoction seems to be the preferred combination for many dishes, as we’d seen in Pulut Lepa and Ketupat Sotong. As we have seen in several dishes from Terengganu, fish is a staple amongst the folks from this region, and Nasi Dagang is no exception. It is eaten with Gulai Ikan Tongkol, a spicy fish red curry cooked with tuna and a hoard of spices as well as buah belimbing, one of my favorite ingredients I love to use in Straits cooking. And this month’s Malaysian Food Fest seem like a timely affair to visit and pay tribute to this time-honoured dish.