The Meatery x Batu Lesung Spice Company: Hari Raya Meals

We have collaborated with The Meatery to come up with four awesome recipes that will be perfect for the upcoming gatherings during Hari Raya. We’ve put our own special spin on traditional Raya favourites like rendang and rawon to make them easy to prepare and super insta-worthy.

Fret not as our rempahs are ready to eat right out of the packet saving you hours in the kitchen giving you more time to catch up with your loved ones. Last minute guests coming? Having your in-laws over for the first time? Not to worry! Our recipes are very pretty and easy-peasy, even for the beginner cook.

So relax this Raya and impress your family and friends with authentic and easy to use rempahs from Batu Lesung Spaice Company.

To all our Muslim brothers and sisters, selamat hari raya!


BEEF RAWON RICE

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Ingredients

250G THE MEATERY’S BEEF SIRLOIN (Cut into 2cm cubes)
100G BATU LESUNG SPICE COMPANY’S BUAH KELUAK SAMBAL
1 CUP JASMINE RICE, WASHED AND DRAINED
120ML COCONUT MILK
120ML WATER
1/2 TEASPOON SALT
1 SUNNY SIDE UP
QUICK PICKLE (RECIPE BELOW)
KEROPOK BELIMBING (OPTIONAL)
CHOPPED CORIANDER FOR GARNISH

These ingredients are enough to make one pot of beef rawon rice.

INSTRUCTIONS

  • In a frying pan, heat some oil until sizzling. Add the beef cubes and fry until brown on all sides.

  • Spoon beef cubes and the residual fat into a rice cooker.

  • Add Batu Lesung Spice Company’s Buah Keluak Sambal, coconut milk, water, and salt. Cooking according to rice cooker instructions.

  • Arrange the buah keluak rice on a serving plate. Top with a sunny side up egg, pickles, and keropok belimbing.


QUICK PICKLE RECIPE

Ingredients:
100G JAPANESE CUCUMBER (CUT INTO 5MM SLICES)
50G CARROTS (CUT INTO 2MM SLICES)
20G RED CHILLI (CUT INTO THIN SLICES)
30G RICE VINEGAR
20G SUGAR
20G WATER
A PINCH OF SALT

Instructions:

  • Combine rice vinegar, sugar, water, and salt into a small sauce pot. Bring to boil.

  • Combine cucumber and carrots in a glass container. Pour over hot pickle marinade.

  • Set aside until cool or eat immediately. Leftovers can be store in the refrigerator.

CHICKEN CURRY STROGANOFF WITH BUTTER TAGLIATELLE

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INGREDIENTS

250G THE MEATERY’S BONELESS CHICKEN (CUT INTO 3CM SLICES)
1 PKT BATU LESUNG SPICE COMPANY’S PANGGANG BBQ MARINADE
200ML COCONUT MILK
50ML MILK (OPTIONAL)
100G TAGLIATELLE
15G BUTTER
CHOPPED CORIANDER FOR GARNISH

INSTRUCTIONS

  • Heat some oil in a small saucepan. When the pan is hot, add the chicken pieces and fry the meat for 1 minute on each side.

  • Add the Batu Lesung Spice Lesung Panggang BBQ Marinade and coconut milk. Stir thoroughly. Add just enough milk to thin it as much or as little as you like. You can even leave out the milk.

  • Simmer the chicken mixture for 10 minutes.

  • While waiting for the chicken to cook, boil the pasta according to manufacturer’s instructions. Toss with butte while the pasta is warm.

  • Arrange the buttered pasta on a serving plate. Spoon chicken and gravy over the pasta and garnish with chopped coriander.

ROAST REMPAH CHICKEN WITH SWEET POTATOES

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Ingredients

1.5KG THE MEATERY’S WHOLE CHICKEN (QUARTERED)
2 PKTS BATU LESUNG SPICE COMPANY’S CLASSIC CURRY
2 TBSP CANOLA/NEUTRAL OIL
800G SWEET POTATOES (CUT INTO 2 INCH ROUNDS)
100G BROWN SUGAR
SEA SALT FLAKES
1 TBSP FINE SEA SALT
CHOPPED PARSLEY FOR GARNISH

INSTRUCTIONS

  • Pre-heat oven to 180°C.

  • Carefully mix Batu Lesung Spice Company’s Classic Curry paste and oil with the chicken pieces.

  • Toss sweet potatoes with brown sugar and fine salt.

  • Arrange marinade chicken skin side up in a large roasting tray with lots of space in between. Sprinkle sea salt over the chicken.

  • Arrange sweet potatoes in between chicken pieces.

  • Roast for 10 minutes skin side up. Flip chicken and sweet potato pieces over and roast for another 10 minutes. Finally, flip chicken and sweet potatoes over for the last time and roast for a final 10 minutes.

  • Arrange on a serving platter or in it’s own tray. Garnish with chopped parsley.

BEEF ‘RENDANG’ WITH SPICED JASMINE RICE

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INGREDIENTS

500G THE MEATERY’S BEEF SHIN OR BEEF BRISKET (CUT INTO 1 INCH CUBES)
1 PKT BATU LESUNG SPICE COMPANY PANGGANG BBQ MARINADE
400ML COCONUT MILK (FOR ‘RENDANG’)
80ML COCONUT MILK (FOR RICE)
1 CUP JASMINE RICE (WASHED AND DRAINED)
160ML WATER
1/2 TEASPOON SALT
1/2 TBSP CUMIN SEEDS (JEERA)
2 TBSP ALMOND FLAKES (OPTIONAL)
CHOPPED CORIANDER FOR GARNISH

INSTRUCTIONS

  • Combine beef cubes, Batu Lesung Spice Company’s Panggang BBQ Marinade and coconut milk in a slow cooker. Cook on low heat setting for 6-8 hours.

  • To cook the rice, combine the rice, coconut milk, water, salt and cumin seeds in a rice cooker. Cook according to instructions.

  • Arrange the spiced rice on a serving plate. Spoon beef and gravy over the rice and garnish with almond flakes and coriander.

Find The Meatery here:
41 Sunset Way, Clementi Arcade, #01-08
Singapore 597071

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