Rendang made with buffalo meat, thick congee among buka puasa specialities in KL
FOR chef Suhalmi Tasir, rendang tok – a dry beef rendang from Perak – is a dish that brings back fond memories of his childhood.
“My father was the one tasked with preparing rendang tok for communal meals or after gotong-royong sessions at our village in Kampung Deralik, Sitiawan, Perak.
“He would task me with peeling the onions and shallots,” said Suhalmi, who is The Ruma Hotel and Residences’ executive chef.
The 45-year-old added that his father’s rendang tok was made with buffalo meat instead of beef.
One recipe website describes buffalo meat as being “lower in calories and fat than beef, and higher in protein”.
Suhalmi’s version of Rendang Tok Daging Kerbau features a blend of spices such as cumin, coriander, fennel, star anise, cardamom and kerisik (toasted coconut flakes), topped with julienned turmeric leaves.
Rendang Tok Daging Kerbau is one of the highlights from the “Sajian Warisan” buffet that will be served during the fasting month at the hotel.
The theme reflects efforts by Ruma’s culinary team to pay homage to Malaysia’s culinary legacy.
The menu highlights a selection of dishes from around Malaysia, including lesser known treats such as Kuih Dangai and Nasi Air Kelantan.
The Nasi Air Kelantan by executive sous chef Ahmad Affiq Ahmad Azam is a comforting dish designed to evoke a sense of home.
It features thick congee with a selection of condiments, which is then topped with chicken stock.
Some of the condiments are Tempeh Sambal, Daging Daun Selasih, Kepah Berlado and salted egg.
“Kuih Dangai is a rare dish from peninsular Malaysia’s north,” said Suhalmi.
“This kuih is made from sticky rice flour, sugar and freshly grated coconut.
“It is grilled in a mould over hot charcoal and has a slightly chewy mouthfeel.”
Suhalmi also highlights the laksa station, showcasing five versions from around Malaysia – Laksa Sarawak, Johor, Perlis and Terengganu and Laksam Kelantan.
“My personal favourite is Laksa Terengganu, featuring a rich fish gravy made from ikan selayang (mackerel scad), coconut milk and kerisik,” he said.
“Laksa Terengganu is similar to Laksam Kelantan as they both have the same gravy base, but laksam uses a thicker rice noodle.”
If the wide variety of laksa condiments such as cucumber, long beans, torch ginger flower, bean sprouts, lime, egg, prawn and chicken are too overwhelming, diners can get some help from the friendly chef on duty at the laksa station for the best combinations.
Other buffet highlights include the kawah station offering slow-cooked dishes such as Gulai Kawah Tulang Rawan and Patin Tempoyak, as well as live stations offering freshly prepared classics such as roti john, murtabak, pasembur, ais kacang (ABC) plus assorted grilled seafood and chicken, including ikan pari bakar, ikan cencaru sumbat, udang harimau, sotong bakar and Sayap Ayam Bakar Madu Sabah.
Perennial favourites such as lemang, nasi impit, serunding, ketupat daun palas and satay are also available.
Suhalmi said guests wanting to savour dishes from specific states could look out for Itik Salai Masak Lomak (Negri Sembilan), Keting Kambing Kuzi (Johor), Asam Pedas Jenahak (Melaka), Penang’s pasembur, Sabah’s hinava, and sata which is Terengganu’s spiced fish dish wrapped in banana leaves.
The dessert section tempts with a selection of treats made using western baking techniques with local influences, such as Profiterole with Peanut Butter, Onde-Onde Cake and Pandan Swiss Roll.
These are served alongside local fare such as kuih bakar, tapai pulut daun getah, kuih talam ubi, Serawa Durian Roti Jala and Pengat Pisang Tanduk Bersago.
The “Sajian Warisan” buffet will be served from March 3 to 27, from 6.30pm to 10pm. It is priced at RM238nett per person.
THE RUMA HOTEL AND RESIDENCES, Jalan Kia Peng, Kuala Lumpur. (Tel/ WhatsApp: 03-2778 0614). Business hours: 10am to midnight, daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
