A Culinary Celebration: Raya Food in Southeast Asia

Hari Raya Aidilfitri, glorious month of Syawal, is a joyous occasion celebrated with family, tradition, and, most importantly, food. Across Southeast Asia, the festival is synonymous with feasting, as households prepare an array of mouth-watering delicacies, each unique to their country yet sharing common themes of festivity and gratitude.

Malaysia & Singapore: A Feast of Tradition

In Malaysia and Singapore, ketupat, a diamond-shaped rice dumpling wrapped in woven palm leaves, is a staple of the Hari Raya spread. It is often served with rendang, a slow-cooked, spice-infused beef or chicken dish that is rich and tender. Another must-have is lemang, glutinous rice cooked in bamboo with coconut milk, creating a fragrant, smoky delight. Satay, skewered and grilled meat served with peanut sauce, is also a common treat at open houses.

Indonesia: The Home of Opor Ayam

Indonesia boasts a diverse selection of Raya dishes, but one of the most cherished is opor ayam—chicken cooked in coconut milk, turmeric, and spices, often accompanied by ketupat. Sambal goreng ati, a spicy dish made with chicken liver and potatoes, adds a fiery kick to the meal. Indonesians also prepare lontong sayur, compressed rice cakes served with a rich vegetable curry.

Brunei: Delights of the Sultanate

Brunei shares many similarities with its Malay neighbours but has a unique touch in its Raya cuisine. Ambuyat, a sticky, starchy dish made from sago, is a local speciality eaten with a sour and spicy dip. Daging masak hitam, a sweet and savoury beef dish cooked in caramelised soy sauce, is another crowd-pleaser during celebrations.

Thailand & The Philippines: Unique Influences

In Southern Thailand, where a significant Muslim population resides, Raya celebrations feature kao mok gai, a Thai-style biryani with fragrant yellow rice and spiced chicken. Meanwhile, in the Philippines, the Muslim communities in Mindanao prepare pastil, rice topped with shredded, spiced chicken wrapped in banana leaves, and pyanggang, a charcoal-grilled chicken marinated in rich spices and coconut milk.

Sweet Endings: Desserts of Raya

No Raya feast is complete without desserts. Dodol, a sticky, toffee-like treat made from coconut milk, jaggery, and rice flour, is beloved across the region. Kuih raya, bite-sized traditional pastries like kuih bangkit (tapioca cookies) and pineapple tarts, are served to guests alongside a warm cup of teh tarik or bandung, a rose syrup milk drink.

Hari Raya Aidilfitri is a time of unity, gratitude, and indulgence in delicious food. Whether in Malaysia, Indonesia, Brunei, or beyond, the festival’s culinary traditions reflect the rich heritage and shared joy of Southeast Asia.