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Recipes with SATS: A Hari Raya classic from Sous Chef Solihin

Recipes with SATS: A Hari Raya classic from Sous Chef Solihin

For some, cooking is a chore. For others, it’s an art form and therapy.

Sous Chef Muhamad Solihin bin Hasan loves how cooking can turn simple ingredients into something special. Even after a long day in the SATS Muslim Kitchen, where the team produces 20,000 meals daily, Solihin still finds joy in cooking.

“I actually don’t get tired of cooking,” he says. “I enjoy making food, especially for my family.”

Sous-Chef-Solihin-SATS-Muslim-Kitchen

Muhamad Solihin Bin Hasan, Sous Chef, Muslim Kitchen, SATS In-Flight Catering Centre 2

With Hari Raya Puasa just around the corner, his family is already looking forward to their festive spread. They’ve even listed the dishes they want—and Solihin is more than happy to make them all.

Hari Raya Puasa, also known as Eid al-Fitr, marks the end of Ramadan. For Solihin, it’s a time for renewal, new beginnings, and, of course, good food. And no Raya feast is complete without Ayam Masak Merah and Sayur Lodeh.

Read also: Complete your Hari Raya feast with Chef Azzard’s Beef Short Rib Rendang Meal

These dishes have been part of his Raya celebrations since childhood. Ayam masak merah is chicken cooked in a rich, flavourful tomato-based sauce. Sayur lodeh is a creamy coconut-based vegetable stew. Both are best enjoyed with lontong (compressed rice cakes) and a generous sprinkle of serunding kelapa (spiced coconut floss).

This year, as he gathers with family for Hari Raya Puasa, Solihin will be recreating these flavours. And he’s excited to share his recipe with you.

Ayam Masak Merah and Sayur Lodeh

Hari-Raya-Puasa-Recipe-from-SATS-Chef

Prep Time: 60 minutes | Serves: 5

The recipe below has three components: ayam masak merah, sayur lodeh, and lontong with serunding kelapa.

Ayam Masak Merah

Ayam-Masak-Merah

Ingredients A – Chicken Marinade

  • 500g chicken, cut into 8 parts

  • 100g turmeric powder

  • 5g salt

  • 500mL cooking oil (for frying)

Ingredients B – Aromatics

  • 50mL cooking oil

  • 1g cinnamon stick

  • 1g cardamom seed

  • 1g star anise

  • 3g lemongrass, pounded

  • 2g pandan leaf

Ingredients C – Spice Paste

  • 50g shallots, finely blended

  • 5g garlic, finely blended

  • 10g young ginger, finely blended

Ingredients D – Sauce Mixture

  • 100g chilli paste

  • 80g tomato paste

  • 50g gula melaka (palm sugar)

  • 10g chicken powder

Method

  1. Marinate chicken with turmeric and salt (Ingredients A) for at least 30 minutes.

  1. Deep-fry the marinated chicken in hot oil for 90 seconds (half-cooked), then set aside.

  1. In a separate pot, heat oil and add all aromatics (Ingredients B). Sauté until fragrant.

  1. Add blended spice paste ingredients (Ingredients C) and stir for 6 minutes until well-cooked.

  1. Add Ingredients D, mix well, and cook until the oil separates.

  1. Add the deep-fried chicken and simmer for another 20 minutes.

Sayur Lodeh

Sayur-Lodeh

Ingredients A – Base

  • 30mL cooking oil

  • 30g dried shrimp, blended

  • 20g shallot, blended

  • 6g lemongrass, pounded

  • 3g pandan leaf

Ingredients B – Seasoning

  • 3g turmeric powder

  • 2g chilli powder

  • 5g fish bouillon

  • 2g salt

Ingredients C – Vegetables

  • 150g round cabbage, cut into chunks

  • 40g French beans, cut into 2cm pieces

  • 60mL water

Ingredients D – Other Components

  • 120mL coconut milk

  • 15g tau kee (bean curd skin), cut

  • 20g glass noodles

  • 30g carrot, sliced 2cm

Method

  1. Heat oil in a pot. Sauté dried shrimp until fragrant.

  1. Add shallots, lemongrass, and pandan leaf. Stir for 1 minute.

  1. Add Ingredients B and stir constantly until the oil separates.

  1. Add cabbage chunks and French beans, stir well, and pour in water. Simmer over medium-low heat.

  1. Add coconut milk, bring to a boil, then add bean curd skin, noodles, and carrot slices. Simmer for 8-10 minutes until vegetables are cooked.

Chef’s Tip

  • Use medium-low heat to avoid overcooking the vegetables and the coconut cream.

Serunding Kelapa

Serunding-Kelapa

Ingredients A – Aromatics

  • 10g dried prawn, finely blended

  • 5g shallots, finely blended

  • 1g lime leaf

  • 3g lemongrass, pounded

  • 15mL cooking oil

Ingredients B – Spice Mix

  • 15g chilli paste

  • 2g cumin powder

  • 2g coriander powder

  • 2g turmeric powder

  • 5g chilli powder

  • 15mL water

Ingredients C – Other Components

  • 10g sugar

  • 4g salt

  • 40g desiccated coconut

  • 20mL water

Method

  1. Heat oil in a pan. Sauté the blended dried prawns until fragrant.

  1. Add shallots and cook for another minute.

  1. Add lemongrass and lime leaf, cooking for another 3 minutes.

  1. Stir in Ingredients B, cooking until well incorporated.

  1. Add desiccated coconut, mix well, and cook for 15 minutes.

  1. Season with sugar and salt, then add water and cook for another 10 minutes.

  1. Adjust seasoning as needed. Serve on top of lontong.

 

Happy cooking! Selamat Hari Raya!

 

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