Home Food Ramadan 2021: Whip up some classic Raya dishes with a twist

Ramadan 2021: Whip up some classic Raya dishes with a twist

by Grace Sundram

Paying homage to iconic festive dishes and desserts from different states across Malaysia, it is time to ignite the kampung spirit by bringing a taste of home cooking to urban kitchens. Recipes curated include a variation of state-famous Raya staples such as Rendang Tok and Rendang Ayam Pedas from Perak and Rendang Kambing Hitam from Pahang, to further inspire the celebration of favourite Ramadan and Raya dishes.

These recipes will help those who are homesick and would like to cheer themselves up by cooking their own version of Raya dishes. The Anchor Extra Yield Cooking Cream is a secret ingredient but key in making these dishes irresistibly delicious, and it’s all made possible with the help of Fonterra’s in-house chefs, Chef Noorfiruz Mohamad Noor, Chef Ichiro Wong, and Chef Chrispian Arthur Epui.

“Cooking and preparing for a feast during Raya is usually the highlight of the celebration. It has been a challenging year for all of us, and we hope that sharing these recipes will bring light, joy and happiness to those celebrating, near and far.”

— Jack Tan, Fonterra Brands Malaysia’s Foodservice Director

The remake of the dishes elevates the experience of Raya-feast preparations, which many Malaysians can relate to intimately. Formulated for heat stability and creamier consistency, the Anchor Extra Yield Cooking Cream is the perfect alternative to santan (coconut milk).

So without further adue, let’s get cooking!

Rendang Tok


• 1kg beef, cubed
• 15g turmeric powder
• 15g cumin powder
• 15g coriander powder

Ingredients A
• 300g red onion
• 70g garlic
• 70g ginger
• 100g lemongrass
• 20g dried chilli

Ingredients B
• 1pcs cinnamon stick
• 4pcs cardamon, whole
• 4 cloves, whole
• 4pcs star anise
Other Ingredients
• 400g beef stock
• 250g Anchor Extra Yield Cooking Cream
• 70g fried coconut paste, kerisik
• Turmeric leaf
• Kaffir lime leaf
• Salt
• Gula melaka


1. Marinate beef with turmeric powder, cumin powder and coriander powder. Set aside.
2. Blend ingredients (A) until it becomes a paste.
3. Heat the wok on medium heat and stir fry the paste with ingredients (B) until fragrant and slightly darken.
4. Put marinated beef into the mix and stir fry for 2-3 minutes.
5. Add water, beef stock and Anchor Extra Yield Cooking Cream and bring it to boil before reducing the heat to a slow simmer.
6. Simmer until beef is soft and the sauce has thickened.
7. Add friend coconut paste or kerisik and continue to let it simmer for another 40 minutes until all liquid has dried up.
8. Lastly, add turmeric leaf, kaffir lime leaf and then season it with salt and gula melaka. Adjust to taste and enjoy!

*Best to eat hot with rice, ketupat or even lemang pulut

Rendang Ayam Pedas


Rendang Paste
• 300g sliced red onion
• 80g sliced garlic
• 8 stalks sliced lemongrass
• 80g sliced galangal

Other Ingredients
• 40g dried chilli paste
• +/- 1.5kg pre-cut whole chicken (cut 12pcs)
• 250ml Anchor Extra Yield Cooking Cream
• 300ml water
• 2tbsp coconut kerisik
• 1pcs turmeric leaf
• 1pcs fresh turmeric leaves
• 3pcs fresh lime leaves
• 2pcs dried tamarind slices
• Salt
• Corse black pepper


1. To make the rendang paste, blend sliced red onion, garlic, ginger, lemongrass and galangal until fine.
2. Pour the blended rendang paste into a large pot together with dried chilli paste, chicken, Anchor Extra Yield Cooking Cream, water, kerisik, turmeric leaves, lime leaves and dried tamarind slices.
3. Cook using medium heat for around 50 minutes until the chicken is cooked and tender.
4. Season with salt and coarse black pepper to taste.
5. Just before turning off the heat, add in slices of fresh turmeric leaves to serve.

*Best served with white rice

Rendang Kambing Hitam


Rendang Hitam Paste
• 1nos medium yellow onion
• 4nos whole garlic
• 3 sticks lemongrass
• 1inch ginger
• 8-10nos pre-boiled dry chilli
• Water

Other Ingredients
• 405g Blended rendang hitam paste
• 1pcs turmeric leaves
• 1 stick cinnamon stick
• 2nos star anise
• 3pcs cardamom seeds
• 1tsp fennel seeds
• 2tbsp curry powder
• 2tbsp kurma powder
• 600g cubed mutton
• Anchor Extra Yield Cooking Cream
• 3tbsp salted soy sauce
• 8tbsp sweet soy sauce
• 2tbsp thick soy sauce
• 2tbsp fried coconut paste, kerisik
• Salt (if needed)


1. To make the rendang hitam paste, in a blender, pour in all paste ingredients and blend until smooth.
2. Heat up a pot then pour in cooking oil.
3. Add the prepared rendang hitam paste together with turmeric leaves, stir until slightly try before adding in cinnamon stick, star anise, cardamom seeds and fennel seeds. Fry until you can see a separation of oil from the paste.
4. Next, add in curry powder and kurma powder. Stir for two minutes until all is mixed well.
5. You may add additional oil if required.
• Now, add in mutton cubes, Anchor Extra Yield Cooking Cream and water and keep on stirring. Add more water if needed, until the meat becomes tender.
6. Lower the heat and let it simmer to desired consistency. Then, add all 3 types of soy sauces and stir again.
7. Mix in fried coconut paste kerisik.
8. Lastly, add salt if needed. Plate, serve, and enjoy!

*Best to eat hot with rice, ketupat or even lemang pulut

Bubur Pedas Sarawak


Spice Mix
• 50g sliced red onions
• 50g sliced garlic
• 100g dried chillies, soaked and sliced
• 50g sliced turmeric
• 30g sliced ginger
• 50g sliced lemongrass
• 3pcs cinnamon stick
• 100g desiccated coconut
• 10g black pepper
• 25g turmeric powder

Bubur Ingredients
• 20g sliced garlic
• 20g sliced sweet onions
• 150g spice mix
• 50g carrots
• 5pcs turmeric leaves
• 100g beef slices
• 100g prwn
• 250g glass noodles
• 250ml Anchor Extra Yield Cooking Cream

Prepare the spice mix

1. In a food processor, blend the red onions, garlic, dried chillies, turmeric, ginger and lemongrass until it becomes a paste.
2. In a hot pot (without oil), cook the paste until it is dried. Stir constantly.
3. Add in the cinnamon stick and cook until fragrant. When the paste is dried, set aside.
4. Cook the desiccated coconut and rice flour until toasty and fragrant. Cool down and blend until fine.
5. Mix the desiccated coconut mixture and dried spice paste mixture together and cook in a dry pot until fragrant.
6. Add in black pepper and turmeric powder. Mix well.

Making the bubur pedas

1. In a pot, cook sweet onions and garlic until fragrant.
2. Add in the spice mix and cook until fragrant.
3. Add in enough water to the pot and the heat until it starts to boil, then turn to low heat.
4. Add in the sliced ginger flower, turmeric leaf and sliced carrots. Continue stirring on low heat.
5. Add in beef slices and prawn and cook for a few minutes.
6. Add in the glass noodles and cook until thicken. Season to taste.
7. Stir in Anchor Extra Yield Cooking Cream and it is ready to be served.

Lontong Anchor Johor


Spice Paste
• Sliced red onion
• 30g garlic
• 30g ginger
• 20g soaked dried shrimp
• Cooking oil
• Galangal
• 5pcs lemongrass
• 1tbsp chilli paste
• 1tbsp turmeric powder
• 250g Anchor Extra Yield Cooking Cream
• Water

Other Ingredients
• Carrot, match stick
• Cabbage, cut in chunks
• 6pcs long beans
• 12 strips fuchuk
• 1⁄2 soaked glass noodle
• Sugar and salt to taste

To serve
• Sambal ikan bilis
• Nasi impit
• Tempeh, sliced and fried
• Hard boiled eggs


1. To make the spice paste, blend all ingredients together including Anchor Extra Yield Cooking Cream.
2. In a wok, heat oil on medium heat and stir-fry blended paste until fragrant and darken in color.
3. Add water to cooked paste and bring to boil.
4. Add vegetables and cook until it softens. Add more water if needed.
5. Add glass noodles and add seasonings for flavor – salt and sugar to taste.
6. Serve in deep plate with sambal ikan bilis, fried tempeh, hard boiled egg and nasi impit. Enjoy!

Ayam Masak Lemak Cili Padi


For paste
• 20g garlic 2
• 20g ginger
• 30g lemongrass
• 10g bird’s eye chilli
• 70g shallot
• 100ml water

Other ingredients
• 30g Anchor Unsalted Butter
• 200ml Anchor Extra Yield Cooking Cream
• 200ml water
• 4g turmeric Powder
• 600g pre-cut chicken
• 250g pre-cut potato
• Chicken stock powder
• Sugar and Salt to taste
• Course black pepper to taste


1. To make the paste, blend garlic, ginger, lemongrass, chilli and shallot with water until smooth.
2. Next, add butter to a heated pot and cook the prepared paste until slightly aromatic.
3. Then, add in Anchor Extra Yield Cooking Cream, water, turmeric powder and chicken into the pot before letting it boil.
4. Lastly, add in a pre-cut potato and let it simmer before adding in your seasonings – chicken stock, salt, pepper and sugar.
5. Cook until potato softens. Serve immediately.

*Best served with white rice.

Ikan Bakar


Ikan Bakar Paste
• 60g garlic
• 300g red onion
• 70g galangal
• 150g seedless tamarind paste
• 50g lemongrass
• 350g red chilli
• 30g dry shrimp paste
• 5g turmeric powder
• 200ml water
• 250g Anchor Extra Yield Cooking Cream

Other Ingredients

• 1.6kg whole seabass
• 30g banana leaves
• 3pcs fresh lime leaves
• 80g sliced lady’s finger
• 3pcs tumeric leaves


1. Blend all ingredients prepared for the ikan bakar paste using a blender, except for the cooking cream.
2. Pour and mix Anchor Extra Yield Cooking Cream into the ikan bakar paste and mix, before setting it aside.
3. Preheat oven to 180°C. Wrap fish in foil and ikan bakar paste before placing it on banana leaf.
4. Place in lime leaves, lady’s finger and turmeric leaves.
5. Seal the foil tightly and bake in preheated oven for 20 minutes or until fish is nicely cooked.

*Best served with white rice.

Kuih Lapis


• 270g rice flour
• 65g all-purpose flour
• 65g corn flour
• 200ml Anchor Extra Yield Cooking Cream
• 600ml water
• 200g white sugar
• 1tsp salt
• Red colour food colouring as required
• Yellow colour food colouring as required


1. Blend all ingredients including Anchor Extra Yield Cooking Cream except food colouring, then divide into 2 containers.
2. Add red colour in the first container, and yellow colour in second container, set aside.
3. Preheat the steamer, add the first red layering and steam for 7 minutes.
4. Repeat the same process until all layering is done.
5. Lastly, steam the whole layer for an extra 10 minutes.
6. Only cut the kuih when it completely cools down. Enjoy!

Puteri Ayu


• 330g all-purpose flour
• 1tsp baking powder
• 4 eggs
• 250g sugar
• 1tsp ovelete
• Pandan emalco as
• 200ml Anchor Extra Yield
Cooking Cream +120ml
• 100 grated coconut (white
park only)
• Salt as required
• 1tbsp tapioca flour
• 20 kuih molds


1. Mix flour with baking powder and then sift, set aside.
2. In a bowl, beat eggs, sugar and ovelete until slightly fluffy.
3. Add in pandan emalco and whisk well to combine.
4. Pour in flour mixture a bit at a time, fold and stir to combine.
5. Then, add the mixture of Anchor Extra Yield Cooking Cream and water, stir and combine.
6. Mix the grated coconut, salt and tapioca flour, mix and set aside.
7. Prepare the steamer, brush the kuih molds with oil.
8. Add 1tbsp of grated coconut mixture into mold, press it until slightly compact.
9. Pour the kuih mixture on top of pressed grated coconut until full.
10. Stream for 10 minutes, unmold and let it cool down. Enjoy!

Salted Caramel Kurma Banana Shake

10a. Salted Caramel Kurma Banana Shake a

Salted Caramel Sauce
• 150g dark brown sugar
• 100g Anchor Extra Yield Cooking Cream
• 100g Anchor Unsalted Butter
• Vanilla essence
• Salt

Kurma Banana Shake
• 8nos kurma, pitted and chopped
• 200g banana
• 400g Anchor UHT Full Cream Milk
• 2 scoops coconut ice cream
• 200g ice cubes

• Salted caramel sauce
• 100g Anchor Extra Yield Cooking Cream
• 30g Anchor UHT Full Cream Milk


1. To prepare salted caramel sauce, put all ingredients including Anchor Extra Yield Cooking Cream and Anchor Unsalted Butter into a pot on medium heat and gently stir until it boils.
2. Remove from heat and let it cool to room temperature. Once cool, whisk well then store in the fridge if needed.
3. To prepare the kurma banana shake, drizzle some salted caramel sauce in the glass.
4. Dilute Anchor Extra Yield Cooking Cream with Anchor UHT full cream milk together for later use.
5. Put everything in a blender and blend until smooth.
6. Pour shake into glass before pouring 30ml cream milk mixture on top. Enjoy!

Fonterra Brands Malaysia’s foodservice arm, Anchor Food Professionals, kicks off its ‘Inspirasi Raya’ campaign with providing 10 traditional dishes reinvented using the Anchor Extra Yield Cooking Cream.

You may also like