10 Ways To Make Rendang Appealing Post Raya

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Credit: Stock Image by Alphonsine Sabine/Shutterstock Have you ever heard of a Muslim house that doesn’t serve rendang during Hari Raya Aidilfitri? Of course not! The idea is as absurd as a Malaysian who has not tried nasi lemak.
So, before I get to the point, first of all, let me tell you what is rendang. Rendang is basically a slow-cooked spiced meat dish, either with tonnes of sauce or dry, and usually prepared for celebrations or festivals. If you still can’t relate, well, just remember the whole Masterchef UK debate on crispy rendang. That might jog your memory for a bit.
 
Rendang Overload With the recent Hari Raya celebrations, you must have enjoyed more than your fair share of rendang. Actually, having rendang on the first day of Hari Raya is more than enough to keep you full until next year. Unfortunately, just like every other year, you will have an excess of rendang that you just don’t know what to do with. And, just like every other year, you mentally knock yourself on the head and make a mental note, which you will not remember anyways.
So, instead of throwing it away, serve many, MANY times when your friends and relatives come over to your house, attempt to give it to your neighbours as a sign of your ‘good neighbour’ act or even store it at in the forgotten corner of your freezer, why not make a little change this year and make rendang look appetising again even after the Raya celebrations are long gone and over.
Let’s check out these 10 appealing ideas to revamp the way you eat your rendang.
1. Floss (Serunding) Credit: Stock Image by Hemin Xylan/Shutterstock One of the dishes that you can make from leftover rendang is floss. It tastes really good and it gives a different twist to the smoky rendang flavour especially when eaten with ‘nasi impit’.
 
Ingredients
350g leftover rendang (chicken/ beef) 3 tablespoons of sugar  
Method:
1.Shred the rendang pieces and use a sieve to separate the meat from its juices. 
2.And then, put it into a pan on medium low heat and add some sugar.
3. Let the meat cook until completely dry. Stir gently when needed. This process will take 10 minutes.
  2. Sandwich Credit: Stock Image by ridzkysetiaji/Shutterstock You’ll need a sandwich toaster for this recipe. If not a well-buttered pan will suffice. Simply butter up two slices of bread, line them up in the toaster, spread some rendang along with some healthy greens such as capsicum, lettuce, or even leftover salad.

Then, place the remaining pieces of bread on top and seal the toaster shut for a minute or two. If you are using the pan toast the bread, simply put the pan on medium high heat and wait til the butter has melted. Swirl it around the pan and toast the bread 3 minutes each side.

Voila! You have healthy sandwiches that are easy to take on the go.
 
3. Rendang Puff Credit: Stock Image by New Studio/Shutterstock Curry puffs are always a yummy snack that you can eat anytime of the day. Be it for breakfast, lunch, dinner,supper or even lonely Friday Nights watching Bridget Jones with your furry baby (If you have one).

So, instead of making the usual curry potato filling puff, why not make a rendang version? Learn how to make the puff pastry below:


Ingredients:
300g of wheat flour 1/2 cup of vegetable cooking oil 1 tablespoon of butter 100ml water 1/2 tablespoon of edible lime chalk, clear and mixed with 1/4 cup water.  
Method:
In a wok on a medium high heat, heat the oil with butter until the butter completely melts. Place the butter-oil mixture into a bowl filled with flour. Mix the ingredient using a spatula. Pour in the lime chalk mixture and water. Mix well. Transfer the dough into a plastic container. Wrap it tightly and keep it for 4 hours. This will ensure the dough to be soft and slightly oily. Take out the dough and make small batches of dough (1/2 a size of your fist) and roll them on a well-floured area. Make sure the sheets are 1/2 an inch in thickness. Cut the sheets to two or four rectangular sheets depending on the size of the dough sheet. Spread one tablespoon of rendang filling and place another sheet on top.  Wet the tip of your index finger and thumb and start twisting the edge. If not, use the easy curry puff maker mould that you can get easily in the nearest pastry shop. Fill 1/2 a deep-bottomed wok with oil and heat it on a medium high heat. As soon as the oil is bubbling, put in your curry puffs and fry till golden brown for 3-5 minutes.    
4. Fried Rice Credit: Stock Image by Food1.It/Shutterstock.com The standard Asian solution for most leftovers is to churn out some delicious fried rice by adding chicken rendang into the mix.
To make it is so simple! Just add in some overnight rice on a melted butter-filled pan on a medium high heat and some of the rendang you have in the fridge. Done and delicious!
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5. Rendang Meatballs  
Credit: Stock Image by Slawomir Fajer/Shutterstock Rendang meatballs? Is it possible? The answer is, yes!
Usually, making meatballs require you to use raw meat. So, how can you come up with a delicious rendang meatball recipe? The answer is crust!
Just like how you prepare the rendang when making floss, shred the rendang meat first. For the next steps and other ingredients, lets refer to the recipe below:
Ingredients:
200g rendang meat, shredded 2 boiled potatoes, peeled and mashed 1 egg 100g dried bread crumbs Oil for deep frying  
Method:
Mix the shredded meat with mashed potatoes and egg. Form the mixture into oblong balls. Roll each meatball in dried breadcrumbs Deep fry the meatballs in a deep-bottomed pan on medium high heat. Fill the oil up to ½ of the pan. Fry the balls for 3-5 minutes until golden brown. Place the leftover meatballs on absorbent paper for a couple of minutes before serving.   6. Rendang sushi roll Credit: Stock Image by UV70/Shutterstock.com Malaysians love their sushi and with the growing demands, most sushi restaurants have created various localised sushi flavours to make more Malaysians to fall in love with this Japanese staple dish. If they can create a nasi lemak sushi, why not you try making a rendang version instead?
Ingredients:
175g rendang, cut into long strips 100g sushi rice, rinsed and drained 2 tablespoons of vinegar 2-3 sheets nori sushi sheets ½ small cucumber, peeled, deseeded and cut into thin batons  
Method:
Put the sushi rice into a large saucepan with a lid. Cook according to the packet instructions.  Remove from the heat, cover and allow to cool in the pan, according to the packet instructions. To make the sushi, spread an even layer of rice over the nori sheet, shiny side down, Spread an even layer of rice over the nori, leaving a 1cm/½inch border.  Drizzle with vinegar. Arrange the rendang and cucumber in a strip along the length of the rice. Slowly roll up the bamboo mat pressing lightly to seal. Carefully remove the roll from the mat. Wrap in cling film and leave in a cool place, but not in the fridge. Repeat the process with the remaining ingredients To serve, moisten a sharp knife, trim the edges then cut into 5-6 rolls.    7. Rendang Samosa Credit: Stock Image by Presslab/Shutterstock Another snack time favourite is the simple, crunchy-on-the-outside-moist-on-the-inside samosa. Similar to making curry puffs, using rendang as the filling for samosas would be a nice change for you to curb that snacking desire in you, especially when watching your favourite soaps or catching up with deadlines until late into the night.
Learn how to make the crispiest, crunchiest samosa pastry below:
Ingredients:
1 cup of wheat flour 1/2 teaspoon of salt 1 teaspoon of ghee 1/2 cup of water Vegetable oil for frying  
Method:
Sieve the flour and salt together in a bowl. You can add a little more or less salt to taste if you desire. Add the ghee. Mix it in with your fingers, working with a handful of flour at a time. Keep mixing until all of the flour is coated with fat and a dough has begun to form. It should still be quite dry and flaky. Mix in 5 tablespoons of water. Use your finger to work the water into the dough to loosen it up. The consistency should be soft and pliable, but not wet. Add more water if necessary. Turn out the dough and knead it. Put the dough on a clean surface and knead it with your hands for about 4 minutes, until it is smooth and slightly shiny. Form it into the shape of a ball. Allow the dough to rest for 30 minutes. Cover it with plastic wrap. Let it rest on the counter while you make the filling.This will help the dough achieve a better texture. Divide the dough into eight equal portions. Roll each dough balls into a chapati-like sheet. Make sure the sheets are not too thin and too small. Cut each chapatti into two halves. Stuff and fold the samosas. Spoon 2 teaspoons of rendang filling into the center of a piece of dough, then bring the edges together to form a cone shape. Seal the edges carefully using a little water.  Fill 1/2 a deep-bottomed wok with oil and heat it on a medium high heat. As soon as the oil is bubbling, put in your samosas and fry till golden brown for 3-5 minutes.  

8. Rendang Lasagne Credit: Stock Image by Tatiana Bralnina/Shutterstock To all Italians, we Malaysians are going to apologize for creating another localised version of your beloved traditional dish, the lasagne. So, for those who do not know what a lasagne is, allow me to summarise it in just six words; layers of yummy meat and pastry. And, I cannot stress more on the ’yummy’ part.
Making a rendang lasagne is simple. Just go crazy with the layers and the amount of ingredients you want to put but the easiest recipe would be you just going with the rendang-pastry combo. Lay the pastry sheet neatly in a casserole tin or a baking tin and spread a generous amount of rendang on it. Repeat the process until reach the perfect height. Then, bake it in the oven at 200 degrees Celsius (do preheat it first for 10 minutes during your layering process!) for 15-25 minutes. If you want some extra heat, chopped some red chillies and sprinkle them with your best salt bae impression.


9. Rendang Pot Pie Credit: Stock Image by Istetiana/Shutterstock Love the Rendang Lasagne recipe above? Well, good news for you because we have another recipe with an ‘East Meets West’ twist that you would definitely love. Pot pies are known to be the best comfort food in England, especially during rainy weathers when you just took it out from the oven. Delish!
Try a hand on a rendang version and see for yourself how the added heat of the rendang will make you go in the kitchen once again and make another helping for yourself!

Ingredients:
a) Pot Pie Filling
• 100g of leftover rendang
• 1 red chilli, sliced thinly (optional)

b) Pot pie crust
• 1 frozen roti prate
• 1 beaten egg
Method:
1. Preheat oven to 200 degrees Celcius.
2. Pour rendang filling into small ramekin bowls.
3. Brush the edges of the bowl with beaten egg.
4. Place frozen roti prata on top, don’t worry about the excess edges. Brush the top of roti prata with beaten egg. Bake for 20 minutes until golden brown and puffy.
 
10. Rendang Spring Rolls Credit: Stock Image by Thaiview/Shutterstock Finally, the last recipe. The one that you’ve been waiting for (Well, maybe), rendang spring rolls. Spring rolls are another easy-to-make snack food, just like the curry puffs and samosas as I have mentioned above.
To make these delectable rendang spring rolls, you just need some time, a dash of willpower and lots of leftover rendang. All you need is to make the pastry andyou can use the ready-made pastry sheets you can fnd in any grocery store.
  Rendang Never Looks This Good! So, what is your verdict? Do you like all the recipes I have shared here? Besides making rendang appetising again, these recipes are great as ‘emergency hacks’ when you have unannounced guests at your house. After all, Raya celebrations are not over yet. If it does, well, whip up some for your weekend binge/marathon project instead.
Do share with us your lovely results on social media by tagging us at #butterkicap. We don’t want to miss out sharing your success (or failures, fingers crossed!) in making this year a zero-waste Raya, rendang-wise.
 
 
 
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