Recipes with SATS: Celebrate Hari Raya Puasa with Chef Azzard’s Beef Short Rib Rendang Meal

Recipes with SATS: Celebrate Hari Raya Puasa with Chef Azzard’s Beef Short Rib Rendang Meal

Without fail, Chef Azzard Saleh, Executive Chef at SATS Catering finds himself assigned to the duty of preparing the centrepiece of his family’s Hari Raya Puasa spread – the Beef Rendang. This year is not an exception.


Chef Azzard Saleh, Executive Chef, SATS Inflight Catering Centre 2

Hari Raya Puasa (Eid al-Fitr) is a joyous occasion where Muslim communities around the world celebrate the end of a month-long fast with a bounty spread of home-cooked dishes.

 For Chef Azzard, Hari Raya Puasa is not only a religious observance but also a time to “honour heritage, community, and the joy of sharing good food with loved ones.”

On the eve before the celebrations, Chef Azzard’s family kitchen bustles with preparations as they whip up dishes to entertain visiting friends and family throughout the week. Their family tradition to make sure it becomes easier for everyone? Each member of the family must contribute to the festive feast.

As the eldest sibling and the family’s culinary expert, Chef Azzard always gets entrusted with the task of serving the Rendang – a responsibility he embraces wholeheartedly.

Rendang, a savoury coconut milk-based stew, usually featuring beef or other kinds of meat, like chicken, duck, mutton, or vegetables, is typically served at special gatherings, like Hari Raya Puasa.

“Rendang has a lot of variations, depending on who cooks it. Over years of kitchen experimentation and experience, I’ve perfected a Rendang recipe that has become a family favourite,” Chef Azzard proudly shares.

While a traditional Hari Raya spread often consists of a minimum of six dishes, including Rendang, Chef Azzard admits the constraints of time and offers a contemporary take.

He presents a recipe for a modern Hari Raya festive meal featuring Nasi Bunga Telang (Blue Butterfly Pea Rice), Beef Short Rib Rendang, and Achar Kuning (Pickled Vegetables).


Hari Raya Festive Meal: Beef Short Rib Rendang, Nasi Bunga Telang, and Achar Kuning

“It has only three components, but it is perfect for serving to your guests. And you can serve it plated rather than buffet-style,” he explains.

The best part? You don’t have to wait for Hari Raya to cook this Rendang meal. Chef Azzard's easy-to-follow recipe allows you to recreate this meal in your kitchen whenever you feel like it!


Beef Short Rib Rendang



1.5 kg beef short rib

150g cooking oil

800g water

1000g coconut milk

130g sugar

10g salt


300g shallots, peeled

50g garlic, peeled

30g galangal (blue ginger), peeled

100g red chilli

20g young ginger

Other Ingredients

30g kerisik (fried coconut paste)

20g assam (tamarind) paste pulp juice

15g coriander powder

10g cumin powder

5g turmeric powder

5pcs cardamom pod

4pcs lime leaves

2pcs star anise

1pc turmeric leaf

1pc cinnamon stick

1pc lemon grass, bruised


  1. Using a food processor, blend the Paste ingredients until smooth.

  1. Heat oil in a pot and sauté the paste on low heat until fragrant.

  1. Add the Other Ingredients and continue to sauté on low heat for 10-15 minutes.

  1. Add water, coconut milk, salt, and sugar, and stir evenly.

  1. Add the beef short ribs. Cook on low heat for 2.5 hours or until tender.

Chef’s Tips

  • Start the rendang preparation before cooking the rice and achar to allow ample time for tenderising the beef.

  • Make sure the pot is properly covered to ensure tender meat.

  • Check and stir the beef every 30 minutes.

Servings: 5-6


Nasi Bunga Telang (Blue Butterfly Pea Rice)



300g white jasmine rice

375g water

100g coconut milk

8pcs blue pea flower

1pc lemon grass, bruised

20g galangal (blue ginger), cut

10g cooking oil

3g salt


  1. In a pot, combine water, blue pea flowers, lemongrass, and galangal. Boil for 2-3 minutes.

  1. Add coconut milk, oil, salt, and rice.

  1. Bring to a boil and stir slowly until the liquid is slightly reduced.

  1. Cover the pot and simmer on low heat for 35 minutes.

Chef’s Tip

Add more water to make the rice softer or fluffier.

Servings: 5-6


Achar Kuning (Pickled Vegetables)



1pc carrot, cut into ribbon-like strips

1pc Japanese cucumber, cut into ribbon-like strips

1/2pc lemongrass, top white part

20g fresh turmeric

10g red chilli

10g shallots

5g garlic

30g water

15g white vinegar

3g cooking oil


  1. Blend the shallots, garlic, lemongrass, turmeric, and chilli until a smooth paste is formed.

  1. Heat oil in a pan and sauté the paste for 1 minute. Set aside.

  1. In a bowl, add water, white vinegar, sugar, salt, and achar paste. Stir with a whisk or spoon until sugar and salt are dissolved.

  1. Add carrot and cucumber. Fold evenly.

  1. Chill for at least 1 hour before serving.

Chef’s Tip

Always use the finest, freshest ingredients.

Servings: 5-6