Every year, food trends come and go. One year viral, next year krik-krik.
But during Raya? The same dishes keep selling. Same flavours, same aroma, same expectations.
Customers don’t come looking for “new”.
They come looking for rendang that tastes like Raya, satay that smells from across the road, and lodeh that balances everything out.
The challenge for operators isn’t what to cook, they know that already. It’s how to properly cook these classics faster, better, and in higher volume—without sacrificing the rasa.
Here are FIVE Raya dishes that never fail, plus practical ways to streamline the work behind them.
“Ketupat rendang sila nikmati kawan, penat memasak malam ke paaagi…”
99% of Malaysians know that song. The lyrics “Ketupat rendang, sila nikmati kawan” (Please enjoy the ketupat and rendang, my friend) from the classic song “Suasana Hari Raya” by Anuar & Ellina serve as a cultural bridge to explain the deep significance of rendang during Raya.
It shows up everywhere—on the table with ketupat and lemang, scooped over nasi lemak, or paired with roti jala. Familiar, comforting, and always expected.
But standing over the stove stirring nonstop? That’s tough when you’re prepping multiple dishes at once.
EFFICIENCY TIP: After sautéing the spice paste until fragrant, add chicken and coat it well. A small amount of AJI-NO-MOTO® at this stage helps build a deep, savoury umami base that carries through long cooking.
Once the rendang starts to thicken, transfer it into a deep tray, cover, and finish cooking in the oven at low heat.
THE RESULT: Less stirring. Less risk of burning. Even cooking throughout—while keeping that rich, slow-cooked flavour customers expect.
For high-volume prep, make your spice paste in bulk a day earlier. When cooking day comes, it’s just assemble, cook, and let the rendang do its thing. Calmer kitchen, steadier workflow, still very sedap.
Satay moves fast during Raya. When it’s hot, smoky, and juicy, dipped into the kuah kacang… it disappears from the tray in minutes. The real challenge is prep—because unorganised marination quickly eats into your time.
EFFICIENCY TIP: Marinate your satay meat in bulk using a well-balanced base that already carries savoury depth. Blending your spice paste with TUMIX® Chicken Stock helps lock in flavour quickly, so even a shorter marination delivers consistent, tasty results.
For peanut sauce, using a reliable base seasoning helps maintain flavour across batches, especially when multiple staff are cooking. Adjust sweetness, spice, or thickness at the end, but keep the foundation steady.
When orders pile up, consistency IS the mindset.
Lontong Kuah Lodeh is another Raya must-have at open houses—warm, comforting, and the perfect counterbalance to heavier dishes like rendang and masak merah. When done right, it ties the whole spread together.
EFFICIENCY TIP: Prep smart by separating components early. Pre-blanch vegetables (cabbage, long beans, carrots) and cook the kuah lodeh base ahead of time.
This helps:
When service starts, it’s simply assemble, reheat, and season. The lontong stays neat, the kuah stays rich, and no one’s scrambling to save soggy vegetables. Calm kitchen, happy guests.
If you want something that instantly draws a crowd at an open house, Laksa Utara does the job. Bold, sour, spicy, and deeply comforting, this northern classic stands out with its fish-based asam gravy that’s rich without being heavy.
What makes it ideal for high-volume Raya service? The gravy. Yes, the kuah.
EFFICIENCY TIP: Cook the laksa gravy in advance—and cook it properly. Once the blended fish flesh, spices, and asam are simmered together, the flavour only gets better as it rests.
Here’s how operators can stay ahead:
When guests arrive, you’re only blanching noodles, ladling hot gravy, and topping with fresh garnishes. No rushing, no rebalancing flavours mid-service.
One pot. One flavour profile. Many happy bowls. That’s how Laksa Utara earns its place on a Raya menu.
Yes, “Mother Base” or “Rempah Dasar”. This is where smart kitchens really save time.
EFFICIENCY TIP: Prepare a core spice base that can be adapted into multiple dishes—rendang, masak merah, even sambal sides.
From ONE base, adjust:
Fewer separate prep steps, fewer mistakes, faster workflow. During Raya, speed doesn’t come from rushing. It comes from planning smarter.
Raya customers don’t want surprises. Not really. They want food that tastes familiar, comforting, and done right.
When you optimise how these classics are prepared:
Cook the dishes people love. Just do it with systems that love your kitchen back. Because at the end of the day, the best food always comes from the heart.
Ajinomoto Food Biz Partner
