IPOH: Every Aidilfitri celebration, rendang will be among the must-have traditional dishes served on the table, besides ketupat and lemang.
In Perak, the famous Rendang Tok, an heirloom recipe, remains a favourite Raya delicacy.
Rendang Tok Mak Nik owner, Sharifuddin Mohamed, said Rendang Tok has its own unique taste.
"It is rich in spices, cooked slowly for up to four hours, and the rendang can last up to three weeks. It is suitable for all ages and can be eaten with various dishes such as nasi lemak, bread, nasi impit, and lemang," he said when met at Kampung Pasir Putih near here.
Sharifuddin said he and his staff cooked two to three tonnes of rendang to meet customers' demand during Ramadan, compared to 800kg a month during the non-festive season.
Founded in 1959 by his late mother, Nafisah Yeop Abdullah, fondly known as Mak Nik, Rendang Tok Mak Nik uses no preservatives and has maintained its original taste for over 50 years.
Under the brand name 'Royale Rendang', Rendang Tok Mak Nik caters to demand not only from Perak but also Kuala Lumpur and Selangor, among other states.
Royale Rendang assistant manager, Megat Syahrin Megat Aris said the rendang was also packed using the retort technique, and customers only need to pour hot water over the package to reheat the food before serving.
"Apart from Rendang Tok Mak Nik, Royale Rendang also sells chicken and beef serunding (floss), frozen ketupat palas and lemang for syawal preparation," he said.
Due to its uniqueness, Megat Shahrin said that Rendang Tok Mak Nik also gained the attention of the palace, which often orders the dish to fete people during Ramadan.
Interestingly, Mak Nik's mother was a kitchen helper at Istana Perak in the late 1950s and often served the dish to royals until it was nicknamed Rendang Istana (Royale Rendang). — BERNAMA
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