Thursday, October 09, 2008

Homemade 'Aidilfitri Goodies

Some palas leaves for Ketupat Pulut (glutinous rice cakes)

My aunt stuffing the par–boiled black glutinous rice into a semi–weaved ketupat.

Ketupat Pulut (glutinous rice cakes) in the making

Some stuffed and weaved ketupat, waiting to be boiled again before serving.

The end results. Ketupat Pulut originates in the northern states of Malaysia. Ketupat Pulut is par–cooked glutinous rice in coconut milk, wrapped with palm leaves in a triangular shape & then boiled. The texture is sticky, some would add groundnuts for extra bite & flavour or use black glutinous rice.

Ketupat is usually served with Rendang or Serunding. Rendang is spicy chicken or beef curry cooked with shallots, onions, chillies, lemongrass, galangal & coconut milk. Serunding is spicy chicken/beef/fish floss fried with shallots, chillies, spices and grated coconut.

Ketupat Pulut Hitam (black glutinous rice cakes) with Beef Rendang

My mum's Biskut Arab

Mum's Chocolate Topping Biscuits; more popularly known as Almond London.

Mum's Biskut Buah Pinggang

Mum's Steamed Fruitcakes

Mum's Orange Cakes

The traditional Kek Gula Hangus (Honeycomb Cake), another favourite.

Grandma's ketupat with chicken curry

A relative's tasty biryani rice with ayam masak merah (chicken in chilli and tomato sauce) and daging masak hitam (beef in black sauce)

Daging bakar (Malay–style grilled beef slices) and condiments for bihun sup (vermicelli soup) served at a relative's.

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