Shamsydar Ani: “There came a point in my life where our family dynamics changed and Hari Raya was different. That was the year my mom was taking a step back and was just like, ‘I don’t want to celebrate Hari Raya this year – I don’t want to cook, I don’t want to make ketupat.’ When Hari Raya came around, she herself felt that something was missing. So we’ve kept on with the traditions. No matter how life changes, the traditions are something that you want to continue each and every Hari Raya. And what better way to keep traditions alive than through food?”
Ani, Masterchef Singapore finalist and author of Spices & Lime, shares about Hari Raya Puasa traditions, plus: *Ways to make cooking Malay food less time-consuming and more approachable* *Cooking rendang in the oven vs on the stove* *Everyday rendang vs Hari Raya rendang* *Traditional rendang Minang* *Rendang tok* *Everyday sambal goreng vs sambal goreng pengantin* *Learning how to weave ketupats* *COVID’s impact on Ramadan and Hari Raya* *Kuih-making* *Three Malay items that you need to master* *Healthy Malay dishes*
33: Keeping Hari Raya Puasa traditions alive | Shamsydar Ani, Masterchef Singapore finalist & cookbook writer