Happy Independance Day to my beloved country...
Hari Raya is fast approaching, less than 9 days Muslim in the whole world will celebrate this auspicious day. And here am I, contemplating whether should I bake somthing or just buy it. This will be the first year ever that I don't even bother to do anything, but thinking that this is also the first yeat Louisa doing her ramadhan, i think I ought do something that she like. And it's none other than kuih bahulu. It is similar to French Madeleines, this small sponge cake are so light as no fat has been add.
I remember when I was much younger, few days before the Eid, my neighbour Makcik Timah, will be busy preparing this kuih outside her house and I will hide behind the curtain to look at what she's preparing. When my mom saw me, she explained that she's preparing the kuih traditionally. Using a heavy mould, she will prepare first the charcoal, and place the mould directly on the fire. Once the mould is hot, she remove it and pour the batter into the mould and she will cover the mould with the lids and put it backover the charcoal. But now, thank goodness, with the modern gadgets, almost every houses have the oven and we don't have to slave ourselves like this..but the taste won't be the same for sure.
As I was about to prepare the batter, I realised that I didn't bring the mould that was given to me by my late grand aunt. Too bad, i have to used the bundt cake mould, much more difficult as the cake stick on the mould and didn't give the dry effect like it should be. My little man told me, don't worry mama, the taste are the same eventhough the shape are not..
Recipe for Kuih Bahulu
Cendol is a popular dessert in Malaysia or well, in Asia too. I have this image of a mamak (an Indian Muslim man) pushing his cart in the middle of afternoon, selling this dessert. Normally it serves with shaved ice, thick and creamy coconut milk and sweetened with a dash of brown sugar. Sometimes, they will ask you if you would like to add red beans or glutanious rice in it, but for me, nothing beat a simple bowl of icy cendol. It's pretty easy to do it even if you don't have a special mould to prepare it.
Recipe for Cendol
And the last but not least (after spending the whole morning in the kitchen), karipap goreng, a typical malay kuih, normally serve for breakfast or teatime. Well, we Malaysia, we like to eat savoury dishes all the time (for me at least). I just prepare the simple crust as I don't have any margerine (and I don't like it actually) and mince meat and potatoes for the fillings. The recipe for the karipap (currypuff) can be found in my Food Album.
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