Pan

Kenduri is the Malay word for "feast," and kenduris are traditional for special occasions like weddings, circumcisions, when students finish mengaji al-Qur'an (studying the Qur'an) or instruction in silat (Malaysian martial arts) or some other discipline, and at holidays like Hari Raya (the two major Muslim holidays for Malays). I was just chatting on the soc.culture.malaysia newsgroup about kenduri food in Terengganu. We have threads on Malaysian Cuisine: Favorite Dishes and Kuih, so there will be some overlap here, but I think the phenomenon of Malay feast foods deserves discussion here. To me, the one really essential kenduri food is nasi kuning, which is glutinous rice that's been colored yellow (=kuning) with turmeric and boiled in coconut milk. Yellow is the royal color, so the symbolism is evident. For weddings, eggs are also essential, and I remember that egg curries were often present at wedding kenduris. Eggs represent fertility, naturally enough. It was common to slaughter a goat or two for a wedding or circumcision kenduri when I was living in rural Terengganu in the 70s. The entire village was invited. A spicy curry would be made with the goat meat. For Hari Raya, kuih (cakes) are traditional to celebrate the sweetness of the occasion. Kuih are usual at other types of kenduris, too, but I think they really exemplify Hari Raya more than any other foodstuff, and most any household serving food for guests on Hari Raya will present several varieties of kuih. I'm sure there are regional differences in kenduri food from north to south and east to west. What foods exemplify kenduris to you? Also, to what extent are Malay foods such as nasi kuning used at special occasions in non-Malay households in Malaysia and neighboring countries (e.g., Singapore)? Do non-Malays refer to their wedding banquets and such as "kenduris"? Inquiring minds want to know.

jimmyt, if you're still reading eGullet, we'd love if you'd check in and tell us how you fared during your Malaysian honeymoon.

NulloModo, I thought all rum has sugar content. Is that incorrect?

Stands to reason they would have. Weren't they the first to bring it to many parts of Asia?

Don't. If you moved into this neighborhood, you'd be lucky to find an apartment for less than at least twice that much, and the apartments in these parts are generally very small. But back to restaurants. . .

I don't think we've had any posts from Japanese residents or frequent visitors to New York in this thread yet. It would be interesting to get their takes on the quality and expense of Masa.

I think it's weird as Hell, too. But I could see it as a campy college-student social hangout.

I think you're overstating your case. There's no doubt that some of us simply couldn't afford such a meal even once, period, but even many of those of us who are by no means rich could spend $300 on one meal by saving up for it. The question is whether we'd feel we could afford it. When your rent is ~$700/month, $300 is a pretty damn big chunk of change.

Dani, that's interesting about the fluctuation in the salt content. It was quite some time ago that my brother and I went there, though. I think it was within no more than a few months after they opened.

I think Greenville is a medium-sized city, for whatever that's worth.

Supply and demand, Cru. It's all fine and good to try to inspire us to open our windows and shout "I'm mad as Hell and I'm not taking it anymore!" But the people who aren't interested in going to Spice Market (which would include me) aren't doing anything to lower their profits. Furthermore, Las Vegas generates a heck of a lot of income, and I'm not so sure people in that growing city are spending much time being upset that they're not New York. As my grandmother used to say, "You pays your money and you takes your cherse [=choice]."

Anything else people like at Pho Nha Trang besides the Pho and at Pho Viet Huong besides the grilled pork chops? What about favorite flavors of Pho? I remember liking the Beef Stew Pho at Pho Nha Trang Centre a couple of years ago.

I'll look forward to that.

You got the spelling right, but that would be 3 stars. Michelin doesn't have a 4th star. Have you ever been to a Michelin 3-star? I have, once so far, and I defy anyone of any nationality to feel hungry after eating the lunch I ate at Grand Vefour! So while some of your points are well taken, I think this one is pretty dubious.

Wow, that looks beautiful! Does it look as good after it's cooked? Also, do you find that all the grains cook up the same way, or do some end up chewier than others?

Can you please fill us in by elaborating on those places? I recall reading something about Ici on this site (and perhaps in the New York Times?), but I can't remember ever having heard of 360. What style of cuisine, pricing, etc.?

Yes. Without question. ← I agree. Many people find it very possible to quantify worth on a numbered scale. Of course, like all other matters of taste and opinion - as opposed to hard, scientifically provable facts - such a scale will always represent that person's subjective ratings.

I'll add my own comment about how interesting I'm finding it to read about your life in Seattle as a cheesemaker. You'll tell us what's so strenuous about it, won't you?

Lochina, do you have a preference for the Centre St. vs. the Baxter St. location, or vice versa?

i get the candying. how would i make cream with them? would i use them like ginger? ← I've never made ice cream, so I really can't advise you on technique, but I think it could be a very good thing.

I walked past Elvie's Turo-Turo on a somewhat unusual route home from work and picked up a piece of cassava cake that was very good. It contained custard, large coconut shreds, and of course sugar.

Why do you feel that's not highbrow?

Except for the deep frying, that sounds like the grivelach my father used to make for me and my brother when we were kids. It always included the tail (which we politically-incorrectly called the "Pope's nose") and other bits of fat. We loved it!

I agree with Jinmyo. I really enjoyed that.

Aw, heck, I know the feeling! I would have to think that most of us have eaten out with people lacking in adventurousness or ability to tolerate the unusual and spicy. I sure have, so I understand.