‘Ramadhan Selera Kampung’ featuring 12 Rendang Dishes @ PARKROYAL Kuala Lumpur
As the fasting month approaches, chefs at Chatz Brasserie, PARKROYAL Kuala Lumpur will be cooking up traditional Malaysian ‘kampung’ dishes this Ramadhan.
Our family was invited by the good people of PARKROYAL Kuala Lumpur to preview their full Buka Puasa buffet spread.
Air bandung to quench our thirst before feasting.
The many varieties of kurma to break fast with.
To reminisce the moments of Ramadhan with the family, a daily highlight of 12 types of Rendang will be showcased at the main buffet line of Chatz Brasserie’s ‘Ramadhan Selera Kampung’.
Let’s take a look at these 12 rendang dishes.
Rendang Daging Tok – a popular rendang of beef marinated with herbs and spices.
Rendang Daging Hitam Sarawak – Beef marinated with dark sauce and brown or palm sugar with a combination of fresh herbs and spices cooked over low fire until the meat absorbs the flavours.
Rendang Ayam Lengkuas (Nassu Likkuk) – This dish was created by the Bugis of Sabah and is a must-have during Hari Raya. Galangal a type of ginger locally known as lengkuas plays an important role in creating this dish.
Rendang Ayam Nogori – This gravy based rendang is popular among those who love spicy food.
Rendang Kambing Kalio – This dish was created by the Javanese. It is cooked with fresh and dried herbs, thinly sliced mutton, lime leaf, cardamom and coriander to enhance its taste.
Rendang Kuning Paru – The taste of rendang kuning comes from tumeric, fried coconut and beef lung mixed together giving it a delicious aroma.
Rendang Hati Johor – It is a combination of fresh herbs and spices with cow liver braised over slow fire until it is tender and absorbs the flavour.
Rendang Ikan – This dish uses local tuna which is fried before cooking. Fresh herbs are finely ground and sauteed until aromatic. Thick coconut milk is then added to enhance the flavour.
Rendang Kupang Pedas – Mussels cooked with chilli for a fresh change of taste.
Rendang Ketam – This is a new dish created for Hari Raya. The sweetness of the crab with a combination of herbs and spices produces a delicious taste.
Rendang Manis Puyuh – Quail or locally known as puyuh is a delicacy well-known among the Malay community.
Rendang Berempah Rusa – Venison is a popular meat cooked on the first day of Hari Raya. A combination of fresh herbs and spices cooked over low flame until the meat absorbs the flavour and tender.
All 12 types of rendangs on my plate. Satisfaction unlocked!
At the Kerabu corner, there are traditional Ulam such as Daun Selom Pucuk Ubi, Nangka Muda, Pucuk Pegaga, Petai and Ulam Raja. Many types of kerabu are available too such as Kerabu Pucuk Paku, Kerabu Ayam Daun Kesom and Kerabu Jantung Pisang.
Savouries and pickles choices.
Pasembor with peanut gravy.
Local fruits. I super love the carving of the kampung house on the watermelon.
At the Action stations, char koey teow, roti canai, murtabak and capathi are freshly made. The grilled fish station features an assortment of fish with home-made sauces such as asam, kicap pedas, thai chilli and kalasan. Satays with nasi impit, onions and cucumber with peanut sauce are available too.
Sago Gula Melaka, Kuih Seri Muka, Tepung Pelita, Badak Berendam and Durian ice-cream are among the choices for dessert.
Live performance to serenade diners during buka puasa dinner.
‘Ramadhan Selera Kampung’ at Chatz Brasserie is available from 6 June to 5 July, from 6.30pm to 10.30pm. With unlimited flow of juices and soft drinks, the buffet is priced at RM128 nett for one person, RM208 nett for two persons, RM298 nett for three persons, RM392 nett for four persons and RM95 nett per person for five to 100 persons. Early birds enjoy the buffet at RM88 nett per person with advance payment made before 31 May. Special savings also apply for selected bank cardmembers.
For reservations or enquiries, please call 03-2782 8389.
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