Specialty or When The Traditional Foods is Served

Surely, you guys out there,especially people who are from other countries will not know about this. So, let's get started with traditional foods which is Malaysia.

Everyone knows and it's kind of common things when it comes to Eid Mubarak which is mostly, people will cook this type of foods, Ketupat, Lemang, Rendang and Tapai. But, for this entry I'll talk more about Ketupat and Tapai because me as Kelantanese, my family always serves this kind of foods when it comes to Eid Mubarak. It is like main foods for us. 

This is how it looks when Ketupat is completely cooked. The colour is kind of gold. Okay, Ketupat have many types of it but my family more prefer to cook Ketupat Tawar(tasteless) and Ketupat Manis(sweetness). Well, Kelantanese like me loves to eat foods that taste so sweet and Kelantanese called it " MANIS LETING " It means, too sweet to handle. 

But how about to eat these types of Ketupat Tawar and Manis? 

For Ketupat Tawar, we need to eat it with "Manisan" which is dark palm sugar where we have to cook it till melt it down and make it like a sauce. Dip it, then eat it. However, for Ketupat Manis we just simply eat it because it's already taste sweet. For me, I'm more prefer to eat Ketupat Manis rather than Ketupat Tawar as I don't really like dark palm sugar.

Okay, I think I've done with Ketupat. So, let's moving on to Tapai (fermented rice).

Le's show the picture first.

suddenly, my mouth becomes watery talking about these kind of food.

This food takes a couple days to make sure it's completely fermented. We have to make sure, it's completely wrapped with clothes.

how to prepare it: (recipe from my bunda)

INGREDIENTS:

1. 1 kg Glutinous Rice
2. 1 pc Ragi / Tapai Yeast - ground
3. 4-5 tbs Sugar
4. 1 cup Water

METHOD:

1. Soak glutinous rice for 4-5 hours.

Steam until soft.

Cool completely.

2. Mix the glutinous rice with sugar & yeast.

Sprinkle with water to prevent lumps and sticky.

Shape into small balls & place in a container.

3. Wrap & keep in a dark place for 48 hours.

It is ready when it becomes watery.