spaghetttti
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Posts posted by spaghetttti
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Rachel, the torte looks fantastic, that luscious custard!
I wuv the widdle bunny wabbit figurines, adorable.
Thank you for blogging this week, I very much enjoyed reading along.
Yetty
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That was FUN, y'all!
Oh my, you look gorgeous in that group picture!!!
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Episure, in my family the preparations to welcome Ramadhan begin a few days early with a munggahan, a typically West Javanese tradition where family and friends get together for a symbolic meal together. This can be lunch or dinner or perhaps the first sahur meal before commencing the month-long fast. It can be pretty lavish with many family favorite dishes served.
Our family customarily breaks the fast or ifthar with small servings of sweet and savory, usually served with hot tea and on occasion fruit juices.
We always try to have dates and some savory pastries – samosas filled with spicy fish and vegetables or rissoles are frequently eaten. Kolak or fruits stewed in palm sugar and coconut milk is a popular and traditional treat as well. We always try to be home for ifthar, but should we be caught in traffic, it's bottled water, and a mad drive home!
The evening prayers following ifthar are usually pretty lengthy and appetites are hearty in anticipation of dinner, the major meal of the day. We usually have soup, rice, a meat dish, curried, stewed or stir-fried vegetables and fish or shrimp chips. Sometimes the dishes are hit or miss in the seasoning department; it’s difficult when one cannot taste and adjust seasonings while fasting.
After that it’s a few hours of sleep and then it’s time to wake up for sahur, the morning meal which is usually around 03:00 Bandung time. There are usually leftovers from dinner so sometimes the dishes are re-heated, but occasionally we like to have noodles or porridge sometimes sandwiches. Eating sleepy-eyed in the middle of the night is tricky, so we like quiet, soothing comfort food, which will fuel us for the day of fasting. This is when we take our multi-vitamins, medication, and a spoonful of honey. Then we go back to sleep again until it's time to get up and get ready for work.
Invitations to break the fast come from neighbors, friends, colleagues and family, so many nights we’re celebrating in someone else’s home. The hosts invariably send their guests home with parcels of food for the sahur meal. My husband has just informed me that our turn is a few nights away. (Must go grocery shopping tout de suite!)
Spaghetttti,Why do you have 4 ts in your name?
If I tell you, I'll have to kill you.
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Absolutely awesome, Eunny!
You cook
You write
You shoot
You smoke
YOU ROCK!!
and you have the most exquisite taste in ............ shoes!
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This has got to be one of the most brilliant threads on eG. I'm in absolute total awe! We are observing Ramadhan and reading this has transported me to a wonderful place and time. The photos are spectacular.
Thank you, I humbly return to fast.
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ooh, after not having access to the Net for a couple of days, just got caught up speed reading this wonderful journal!
I love your blog, Rachel -- Daniel is awesome!
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Nice pics and descriptions. I wish I coulda been there!
Me, too! Do y'all plan to eat pizza and conduct surveys in November?
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Great pictures Yetty! I would describe the attap seeds as having a gelatinous texture though. I usually can stomach only one, them being extremely sweet.
The kalamansi is just beautiful.. I've always wondered, how is it different from limes? Or are they the same?
Hi Dian, thanks and yes gelatinous -- that's a great description for some of the good ones. And I agree with how definitely cloying they can be as well.
Those are regular jeruk limau (I think). I'm at work right now, but I have some really lovely kalamansi in my fridge at home, I'll post later tonight.
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Oh yeah, TP - we have them in es campur, too! Sometimes they're a bit chewy in the ABC's, yes?
Not a bad thing, though.
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Can a vegetarian eat at Colorado Kitchen? I'm afraid of being yelled at if I only order small plates, or need some small item removed or something.
Yes, that's a great question -- and how about pork-free dishes? Is catfish available Fridays in November?
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Astonishingly beautiful photo....again!
I am simply stunned.
Yetty, I don't remember whether I had these. How do they taste, or are they mostly texture?Thanks, Karen - I wish the seeds taste as good as they look!
Right on, Michael, they are totally textural with no distinct flavor of their own. The properly cooked ones are silky and are best paired with bananas or yams/taro/sweet potatoes (
?) that have been stewed in brown sugar and coconut milk -- kolak. I believe that the seeds are popular in Malaysia and Philippines, and I have seen jars of them in heavy syrup in Asian grocery stores in the States.
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We are observing the holy month of Ramadhan here; dates and cups of hot tea are widely chosen to break the fast.
The atap seed or kolang kaling is a popular alternative. The seeds are long boiled until soft and tender and then colored in lovely jewel tones before being steeped in heavy syrup for manisan kolang kaling.
These were still raw & in a bin at the market.
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Haum ha is not like cincalok or belecan or trassi or kapi. It is in the same family of fermented shrimp products, but the paste is a lavendar-grey color, with emphasis on lavendar, and it's thicker then cincalok and thinner then belecan/trassi or kapi. It also tastes different, not so complex as a nice belecan or kapi, and not that milky floral aromatic tastes of a good cincalok....but I've only had the cheap ones, I'll bet there are better versions to be had.
regards,
trillium
The bakasang I mentioned before sounds like it looks and tastes just like your description of haum ha.
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My only concession to that has been to use kosher turkeys, including kosher smoked turkey in the succotash. And when I started using Asian ingredients AND had a guest who keeps kosher, I made my mashed sweet potatoes with coconut milk instead of butter/cream. I just think it is so much more fun -- and more emblematic of what T'day should be about -- to use everyone else's foodstuffs!
Wow! Ummmm, may I invite myself over for Thanksgiving dinner?
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Belacan/Terasi/Trasi, mmmm
I've seen bright red terasi, but somehow I can't bring myself to trust it, yet.
The people of Ambon, Maluku (Moluccu Islands) make something similar to ham ha, which they call bakasang.
That is what I get to make sambal for dipping fresh vegetables in. hzrt8w. you are correct, the terasi is dry and crumbly hard. The leftover sambal, if there is any, is great for making nasi goreng/fried rice.
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Oh, happy day! Kristin, it will be so thrilling to read your encore blog this week. It looks great and the photos are fabulous!
Mia (in 3rd grade) told me at 7:00am this morning that she needed a sankaku-jogi to take to school today. I, for the life of me, can not remember the English name for this.... it is the triangle shaped ruler.Were you perhaps thinking of a protractor (they come in triangular form, don't they?) that Mia needed for school today?
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The whole chicken, an amazing value at $9, was cooked in the same fashion as the ribs, and simply seasoned. The white meat was a little dry (stress - little); the sauce came in handy to remedy this. We discussed this while eating and concluded that it's a little more difficult to keep a whole chicken cooked and ready to go and not have the white meat get a little dry. Truth be told, I spent more time explaining the dryness of the chicken than it actually deserves. Put another way, if this place was twenty minutes from my house or work and they just sold this chicken, I'd be eating it at least once a week.
But, but, but --- the wings and dark meat were wonderfully flavorful, tender & juicy, yes?
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Old-time Washingtonians may agree that the way the Whitehurst Freeway used to smell before they closed the rendering plant in lower Georgetown was world-class repulsive, although I find myself now strangely nostalgic for it.
Oh man, this old-timer remembers that vividly -- "pheeeew, it's the glue!!". You mean it's gone now?
Thanks, The Hersch, welcome to eGullet!I love the aroma of BBQ smoke in the air, perfuming me, my hair & clothes
There's something wondrous about :
Meat sizzling on the grill. Steaks! Chicken! Satays!
Opening up steaming banana leaf parcels containing fish with aromatic basil, bay leaf, ginger, galangal, chilies and scallions.
Coconut milk based stews & curries with candle nuts, cumin & nutmeg.
Toasting a small foil packet of pungent belacan/terasi til it's nice & mellow for sambal.
Frying thinly sliced shallots til they're gorgeously golden brown.
Baking spekkoek, the "thousand layers" spice cake, rich with butter, cinnamon, cloves & cardamom.
Butter
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Absolutely fabulous! Thanks very much, Dean, et al.
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I keep staring at that chicken, it's got me completely mesmerized.
must. stop. typing. must. go. back. stare. at. chicken.
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Cougar and Swan! I have to admit, I truly enjoyed them both. The cougar had a really sweet tasting meat and the swan was comparable to a steak.
Sounds very interesting, how were the cougar and swan prepared?
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Yeah, how big is a "big" tea party at your mother's? She has lots of friends! Or is it that they're just coming for the food?
Seriously, that looks like a Hari Raya spread. Amazing.
Heheh my absolutely brilliant mother. People always want to come to their house to visit and eat, and often invite themselves over even if it's just a simple meal. The thing is she's a wonderful, wonderful cook, her food is not always "photo worthy" but what lacks in appearance & presentation is certainly made up in taste.
Hari Raya is coming up soon.
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Thank you all so much for your responses, truly appreciated.
My personal favourite is the Kala Khatta but it needs an acquired taste. I suggest you try that the last, the others are nice and pleasant.Well, I ended up getting all of them. The Kesar Badam is truly a delicious treat. Smooth and subtle almond flavor. Episure, as you recommended, I will save the Kala Khatta for last. The next drink to try will be the Khus, curious & slightly anxious due to the information so kindly provided by gingerly.
So, some of your enjoyment will also depend on the climate at Bandung; one hears that it is relatively temperate and moist? If that is so, please factor in this 'ambient condition' variable when judging how satisfactory these packaged drinks were for you.We are now at the transitional time from dry to rainy, where we have hot days and cool rainy nights. So I can see the Khus would be good for a hot midday beverage and perhaps a cup of heated Thandai would be enjoyable on the cool evenings?
Food and Dining in Singapore
in Elsewhere in Asia/Pacific: Dining
Posted · Edited by spaghetttti (log)
Were those char-grilled otak-otak? We have them here, but the ones in Singapore are phenomenally delicious. Though the wet chilli crabs are more popular, I always prefer the drier pepper crabs. Carrot cakes, oh my! Not what one would think -- savory luscious luscious! Char kway teow, murtabak, and not to be missed, barbecued stingray on a banana leaf - spectacular! Oh, wait -- fish head curry, too.
Right on, hawker centres are the way to go lah!