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Food Indulgence<br />
BAHULU<br />
Forget cream crackers, grab a few bahulu instead.<br />
Bahulu (pronounced ba-hoo-loo) are egg sponge<br />
cakes perfect for dunking in your tea or coffee. They<br />
come in several shapes and designs and are common<br />
delicacies during the Chinese New Year too. The<br />
snack is prepared using wheat flour, egg, sugar and<br />
baking powder.<br />
RENDANG TOK<br />
If you're wondering what's the difference between a<br />
regular rendang and rendang Tok, it largely stems<br />
from the way of preparing and cooking the dish. As<br />
opposed to a regular rendang dish, the rendang Tok<br />
is only prepared using beef. The meat is marinated<br />
for several hours before slow-cooking it over a wooden<br />
stove for up to six hours using its main ingredients<br />
which are soy sauce and curry powder. The dish is<br />
popular within the country's northern states namely<br />
Perak, Kedah and Penang. It is believed that the word<br />
'Tok' which references an elderly in the Malay language<br />
was attached to the dish's name as the dish was<br />
traditionally cooked by the elderly.<br />
KETUPAT PALAS<br />
Ketupat Palas is a form of rice dumpling made from<br />
glutinous rice packed inside a diamond-shaped<br />
container of woven palm leaves (also known as palas<br />
leaves) that ultimately form a pouch. As the rice cooks,<br />
the grains expand to fill the pouch and the rice<br />
becomes compressed. This method of cooking gives<br />
the ketupat its characteristic form and texture of a<br />
rice dumpling. As ketupat is strongly linked to Aidilfitri,<br />
it is also used as decorations. In Malaysia, it is common<br />
to see the empty ketupat skin woven from colourful<br />
ribbons or LED ketupat lights around the city and<br />
shopping malls. The dish is often eaten with peanut<br />
sauce or rendang.<br />
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