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.”
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.
Prep Time: 60 minutes | Serves: 5
The recipe below has three components: ayam masak merah, sayur lodeh, and lontong with serunding kelapa.
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
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
Chef’s Tip
Use medium-low heat to avoid overcooking the vegetables and the coconut cream.
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
Happy cooking! Selamat Hari Raya!