Kueh Lompang

Kueh Lompang

Colorful Kueh Lompang

My daughter had an Eid celebration in her school. Days before the event she kept reminding me to bake something for her to bring to class. The refreshment for the event is supposed to be potluck. So I had to come up with something fast.

I decided to make Kueh Lompang because it is sweet and colorful and the children will love it. It is also a simple dessert to make. On the day of the event, I made the Kueh Lompang and she brought it to school. It was a hit. The kids loved it and there were no leftovers.

Kueh Lompang is a traditional Malay cake. It is usually the size of a small cup with a little dent or a small well  in the middle. It is a sweet cake topped with steamed grated coconut that had been seasoned with little salt. This is to balance the sweetness of the cake and give it a creamy taste. It is a colorful cake.

The cooking method is by steaming the batter in little cups until cooked or firm. To store any leftovers, the cakes should be stored in the fridge in an airtight container. You need to microwave it if you intend to eat it after it has been chilled. Store the grated coconut separately from the cakes.

It is great for children’s parties and you can add flavor to the batter.

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Mi Rebus

Mi Rebus

Mi Rebus

The thick gravy and yellow egg noodles will fill you up. The portion served at hawker centers are usually too much for my small appetite. Mi Rebus is very popular among many, how else could the dish survived till today and offered by many food stalls in Singapore? It is usually available as breakfast. But it can also be eaten at lunch or dinner.

Literally, Mi Rebus means blanched or boiled noodles. The yellow egg noodles are blanched in hot water before pouring the thick gravy over it and garnished with blanched bean sprouts, fried pieces of firm tofu or beancurd, sliced green chillies, sliced spring onion, halved calamansi lime, fried shallots, halved boiled egg (eggshell removed of course) and sometimes a dash of dark soy sauce or pieces of beef. The thick gravy is sweet and spicy. It is a meat, fermented soybean, mashed sweet potato and grounded peanut combination.

Mi Rebus is said to have originated from Indonesian but there are little similarities to have been so. Probably over time, the dish has evolved to suit the local tastebuds and become what it is today. Please see my recipe below.

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Easy Chicken Curry

I have not been updating my blog for a week now. I’ve been busy with Hari Raya celebrations, followed by my younger sister’s engagement ceremony. We hold the ceremony in my home thus we have a lot to prepare before the actual day. The two parties requested for a small affair. It was a simple Hantar Tanda ceremony or Pertunangan.

In a traditional setting, the groom sends his representatives to the bride’s home to negotiate and discuss with the bride’s father until they come to an agreement between the two parties. His representatives are normally elderly relatives. The spokesperson of the representatives is usually a respected elderly male relative. However, in our ceremony, the groom also turned up with the representative he sent! Hmmm…

The bride’s family is the host receiving the groom’s representatives as guests, and are usually the bride’s parents, senior family members and relatives.

Hantar Tanda ceremony

Parties from the bride and groom discussing the details.

In the ceremony, a ring is presented to the bride to seal the engagement between the bride and the groom. She is now spoken for. During the ceremony the two parties also discussed the dowry, financial commitment for the wedding and approximate date to hold the wedding and state the conditions if a marriage do not materialize after the engagement. There are other matters that may be discussed such as the wedding venue or whether to hold the wedding together as one event, which is quite common nowadays. Continue reading

Mee Siam (Rice Vermicelli with Sweet and Sour Gravy)

Mee Siam

Mee Siam

Mee Siam is a Malay traditional snack. It’s main ingredients are vermicelli, salted soybean or taucu (pronounced as tau-cheo), chilli paste, tamarind juice and a little bit of sugar. It is usually garnished with fried beancurd, chives, spring onion, halved calamansi and boiled egg.

It is sour and spicy yet slightly sweet. Confused yet? You have to try it to know what I mean. This dish can be easily found in most Malay foodstalls sometimes even Chinese and normally sold only in the morning as a breakfast meal.

There are many variations of Mee Siam. The most common is the dry version of Mee Siam and Mee Siam with gravy. So as you can guess I will be posting Mee Siam recipe today. Continue reading

Rendang (Beef Curry)

Did you know Rendang was voted the number one choice of World’s 50 Best food by CNN? See the article here. Yes, it’s the Rendang that we and the past generations have been cooking for decades. The Malays cooked Rendang just like any other everyday dish. Well, I cooked this dish at least twice a month.

Rendang is an Indonesian dish. It is believed to have originated from West Sumatra. Traders from Sumatra spread this dish to other regions when they migrated. For more information on the history of Rendang please click here.

Rendang (Beef Curry)

Rendang (Beef Curry)

There are many variations of Rendang. The common ones are those that are quite wet with gravy. However, I have been to Indonesian restaurants that serves dry version of Rendang. The original Rendang is said to be the dry version and is very dark in appearance. It is cooked till quite dry so that it can last a long journey because traders travelled by boats or ships then. Being dry means it is more durable and well preserved. It is said to be able to last for a couple of weeks in room temperature. Continue reading

Nasi Arab (Makloubeh Rice)

We are into our second week of Hari Raya Idul Fitri and I am less busy now. Most of my close relatives have visited my home last weekend. Me and hubby hosted big crowds for three consecutive days. It may seem nothing for a veteran but for a young family, we are still learning the ropes of hosting.

Makloubeh Rice up close

Makloubeh Rice up-close. Turned upside down when serving. The chicken meat are on top folllowed by the potatoes, eggplant and rice.

I cooked quite a bit since last weekend. But I am happy to receive a lot of guests at my home because it gives me an excuse to cook a variety of dishes. So instead of serving the common dishes of Hari Raya and also partly because we ran out of food after a big crowd on the second day. I decided to whip up Nasi Arab or Makloubeh Rice which I had tried before.

So Makloubeh rice it was, with accompanying fried cubed potatoes, Sambal Goreng and Vegetable Curry I forgot to serve the Papadoms..tsk..tsk..tsk. The Makloubeh rice is already moist with gravy and actually do not require the extra curry but I made just in case. Continue reading

Selamat Idul-Fitri

It has been a festive, cheerful and joyful occasion for all Muslims all over the world. We are celebrating Hari Raya Idul-Fitri to mark the end of the fasting month. Welcoming the month of Syawal and at the same time sad to say goodbye to the month of Ramadhan, the holiest month.

For the sake of my non-Muslim readers, let me shed some light on Ramadhan and Hari Raya Idul-Fitri. For more festivities that are celebrated by the Malay-Muslim community in Singapore please read my page, Malay Festivals.

Ramadhan is the holiest month in the Muslim calendar. It is mainly a time of discipline and self-control. Muslims undergo a fast  during daylight hours in this holy month abstaining from food, drink and any sexual activity.

The preoccupation to satisfy physical needs or fulfilling your desires are suppressed to encourage spiritual reflection. This is the month where you set aside for worship, sadaqah or contribute to charity, perform as many good deeds as possible, repent, seek forgiveness and recite the Quran as much as possible, these are also strongly encouraged for other months. Continue reading