Saturday, October 07, 2006
♥ Halfway through.. already?
Wow.. time does fly fast these days. One moment, we just started fasting and the next thing you know, we're already on the 14th day of Ramadhan. Time really does fly fast. If you don't grab the opportunity or wait for the last minute, maybe you'll never get what you targeted for this month.
In the month of Ramadhan, almost every year since I have started working and drive myself to work (the first year, my parents sent me and fetched me since it was a way to save on fuel, which was 6 years back) I would be preparing dishes to break fast. We felt more comfortable with the hygiene and stuffs like that. But upon entering Ramadhan every year, I would always remember Ramadhan in my school years.
The year of Ramadhan that I remembered the most was when my father introduced to us delicacies from Terengganu and Kelantan in late 80's. Being from a true Terengganu family, my dad was brought up with delicacies like nekbat, sekaya, buah tanjung, ketupat sotong, ayam percik & akok. So, during fasting month, fasting in places other than Terengganu made him miss all those delicacies. But I guess that somehow people in Bangi mainly has come from all over Malaysia. That year, 1989, my father introduced the Terengganu and Kelantan delicacies to the family due to the opening of Gerai Kesuma (which later became a restaurant here in Bangi. I don't know if it stills operate like the old days).
Nekbat - is delicacy made from rice flour (fried without any oil) and eggs, baked like the bahulu but without any sugar in the batter. It is then served with white sugar syrup and is best served chilled. Nowadays, I can't seem to find nekbat in other places than Terengganu or Kelantan.
Buah tanjung - a delicacy made from flour, sugar and lots of egg yolks. If I am not mistaken, duck eggs. Method of preparation - sorry not familiar but this delicacy is sweet and those with diabetes are not adviced to even taste these. And by the way, if you'd like to know how it looks like, click here. But I must warn you that you'll have your iman tested by browsing the page ;-).
Sekaya - it is actually the 'head' of the seri muka. The brown ones. But in Terengganu, it is sometimes taken alone without the glutinous rice at the bottom. Ingredients for this sekaya are sugar, coconut milk and eggs. The more eggs you put in, the more delicious it taste. The dish is steamed. Another dish that diabetics should stay away from.
Akok - this delicacy can be found here in Bangi for quite sometime already. You don't have to wait till fasting month to find it nowadays. It is made from flour, eggs, sugar and coconut milk. The dish is then poured in the mould and baked using charcoal on top and bottom.
This year, my younger brother (who just came back from furthering his studies and misses these dishes), takes the responsibilities of finding these dishes. He is the only member in the family who loves these dishes and tries to find them in Pasar Ramadhan.
My mom on the other hand, likes delicacies like lompat tikam (made from flour and is served with coconut milk and syrup), badak berendam (glutinous rice flour with sweet coconut filling made into small sized balls and is served in coconut milk), puteri mandi (which is translated to princess bathing - made from glutinous rice flour and is served in sweet coconut milk with grated coconuts), puteri nangka (another version of the puteri mandi but the sweet coconut milk is added with slices of jackfruit) and last but not least, buah melaka or onde-onde.
Speaking of buah melaka, every time I make the dish, I would always remember an incident that happened 8 years ago. My mom wanted so badly to have buah melaka. I got the ingredients ready (after asking my mom about it) and made the dough and put the gula melaka in the middle. I heated the pot and filled it with water to boil and threw in the buah melaka. I waited for 10 minutes while preparing other buah melaka to be cooked. Another 5 minutes passed. None of the first batch floated. I waited again for another 5 minutes. Still none floating. And then after 35 minutes has passed, I asked my mom why it didn't float. My mom came to the kitchen and told me to wait a little longer. But I said that I have waited for more than half an hour. She picked up the packet of flour I used and laughed out loud. She said '...padanlah tak timbul-timbul buah melaka awak.. awak pakai tepung beras, orang kata tepung pulut.. tunggu sampai esok pun tak timbulnya.. '
Well, I thought I heard her saying tepung beras, but it was tepung pulut. I learnt my lesson and by the way, today I'll be making buah melaka again. This time, as an expert. :-)
In the month of Ramadhan, almost every year since I have started working and drive myself to work (the first year, my parents sent me and fetched me since it was a way to save on fuel, which was 6 years back) I would be preparing dishes to break fast. We felt more comfortable with the hygiene and stuffs like that. But upon entering Ramadhan every year, I would always remember Ramadhan in my school years.
The year of Ramadhan that I remembered the most was when my father introduced to us delicacies from Terengganu and Kelantan in late 80's. Being from a true Terengganu family, my dad was brought up with delicacies like nekbat, sekaya, buah tanjung, ketupat sotong, ayam percik & akok. So, during fasting month, fasting in places other than Terengganu made him miss all those delicacies. But I guess that somehow people in Bangi mainly has come from all over Malaysia. That year, 1989, my father introduced the Terengganu and Kelantan delicacies to the family due to the opening of Gerai Kesuma (which later became a restaurant here in Bangi. I don't know if it stills operate like the old days).
Nekbat - is delicacy made from rice flour (fried without any oil) and eggs, baked like the bahulu but without any sugar in the batter. It is then served with white sugar syrup and is best served chilled. Nowadays, I can't seem to find nekbat in other places than Terengganu or Kelantan.
Buah tanjung - a delicacy made from flour, sugar and lots of egg yolks. If I am not mistaken, duck eggs. Method of preparation - sorry not familiar but this delicacy is sweet and those with diabetes are not adviced to even taste these. And by the way, if you'd like to know how it looks like, click here. But I must warn you that you'll have your iman tested by browsing the page ;-).
Sekaya - it is actually the 'head' of the seri muka. The brown ones. But in Terengganu, it is sometimes taken alone without the glutinous rice at the bottom. Ingredients for this sekaya are sugar, coconut milk and eggs. The more eggs you put in, the more delicious it taste. The dish is steamed. Another dish that diabetics should stay away from.
Akok - this delicacy can be found here in Bangi for quite sometime already. You don't have to wait till fasting month to find it nowadays. It is made from flour, eggs, sugar and coconut milk. The dish is then poured in the mould and baked using charcoal on top and bottom.
This year, my younger brother (who just came back from furthering his studies and misses these dishes), takes the responsibilities of finding these dishes. He is the only member in the family who loves these dishes and tries to find them in Pasar Ramadhan.
My mom on the other hand, likes delicacies like lompat tikam (made from flour and is served with coconut milk and syrup), badak berendam (glutinous rice flour with sweet coconut filling made into small sized balls and is served in coconut milk), puteri mandi (which is translated to princess bathing - made from glutinous rice flour and is served in sweet coconut milk with grated coconuts), puteri nangka (another version of the puteri mandi but the sweet coconut milk is added with slices of jackfruit) and last but not least, buah melaka or onde-onde.
Speaking of buah melaka, every time I make the dish, I would always remember an incident that happened 8 years ago. My mom wanted so badly to have buah melaka. I got the ingredients ready (after asking my mom about it) and made the dough and put the gula melaka in the middle. I heated the pot and filled it with water to boil and threw in the buah melaka. I waited for 10 minutes while preparing other buah melaka to be cooked. Another 5 minutes passed. None of the first batch floated. I waited again for another 5 minutes. Still none floating. And then after 35 minutes has passed, I asked my mom why it didn't float. My mom came to the kitchen and told me to wait a little longer. But I said that I have waited for more than half an hour. She picked up the packet of flour I used and laughed out loud. She said '...padanlah tak timbul-timbul buah melaka awak.. awak pakai tepung beras, orang kata tepung pulut.. tunggu sampai esok pun tak timbulnya.. '
Well, I thought I heard her saying tepung beras, but it was tepung pulut. I learnt my lesson and by the way, today I'll be making buah melaka again. This time, as an expert. :-)
Am i really never good enough for you?
4:22 PM
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4:22 PM
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