Our heritage

                                                       

We were also went to 7 -11 at Kampong Glam to buy some food and snacks Our group bought sweets and titbits to share. Rachel and Chanel each bought a choco-baby chocolate, while I bought Moam Sweets.

Goreng Pisang

Ingredients

1/2 cup self-raising flour

1/4 cup corn flour

1 tbsp rice flour

Pinch of salt

1/2 tsp baking powder

180ml water or just enough

1½ tbsp oil

5-6 bananas, halved

Enough oil for deep-frying

Method
Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.

Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown. Remove and drain on crumbled kitchen paper.

Spicy Squid

Ingredients

600gm squid, cleaned

125gm rempah

5 shallots peeled & sliced

3 large chillies seeded and sliced

1 cup water

5 sprigs lemon basil

20gm-fried shallots for garnish

1-tablespoon limejuice

Salt & pepper to taste

3 tablespoons oil

Method
1. Heat oil in a pan. Add shallots, chillies and squid. Sauté for 2 minutes. 

2. Add rempah and sauté a further minute. 

3. Add water, basil, seasoning and fried shallots. 

4. Bring to the boil and serve. 

Brown Sugar Kuih Kosui

Ingredients
(A)

180g rice flour

50g green pea flour (lek tau hoon)

30g tapioca flour

250ml water

1 tsp alkaline water (kan sui)

(B)

1,250ml water

150g castor sugar

150g gula melaka (palm sugar)

2 pandan leaves, shredded and knotted

(C) (mix and steam for one to two minutes):

1/2 a young coconut, grated (use only the white part)

1/4 tsp salt

Method
Combine (B) in a saucepan and bring to a boil to dissolve the sugar. Strain the syrup and leave aside to cool for 10–15 minutes.

Mix ingredients (A) in a mixing bowl. Add in cooled syrup and blend well to form a batter.

Cook the batter over a gentle heat until just slightly thick. Do not overcook until batter is too thick.

Spoon the cooked batter into small teacups till three-quarters full. Steam for about 10–12 minutes. Leave to cool completely. 

Remove the kuih with the help of a small palette knife. Top with grated coconut before serving.

Receipe of Bubur Pulut Hitam

Ingredients

300g black glutinous rice

5 litres water

100g castor sugar

100g palm sugar

75g dried longans, rinsed

2–3 pandan leaves, knotted

Combine:

2 tbsp corn flour

3 tbsp water

thick milk from 1 coconut

1/2 tsp salt

Method
Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.

Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)

Add thickening to the glutinous rice and bring to a boil, then remove from heat.

To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

Receipes of Assam Golek

        Ingredients

1.5kg chicken

1 tsp salt

200ml thick coconut milk

Ground spices

200g shallots

4 cloves garlic

3 stalks lemon grass

20g galangal

15g ginger

20g fresh turmeric

120g fresh red chillies

1 tsp white peppercorns

1 tsp cumin

2 tsp fennel

Seasoning

1 tsp salt

1 tsp sugar

½ tsp monosodium glutamate

Method
Chop the chicken into 4 quarter pieces and score a few diagonal cuts on each piece. Rub with salt.

Combine coconut milk with the ground spice ingredients in a saucepan over a medium low heat. Bring to a low simmering boil. Add seasoning.

Dish out and combine with the chicken pieces. Leave aside to marinate for at least 1-2 hours.

Grill the chicken pieces (for an authentic taste, grill over burning embers) and brush with remaining marinade when grilling, until meat is cooked through and lightly browned.

Receipes of Beef Rendang

Ingredients

 600g beef topside, cubed

Grind together:

 4 tbsp chilli boh

 7 shallots

 5 cloves garlic

 4cm piece ginger

 2 onions

 4 stalks lemon grass, finely sliced

 3cm piece galangal

 1 tbsp cumin powder

 1 tbsp fennel powder

 1 litre thick coconut milk (extract from four grated coconuts)

 1 litre water

 1/2 cup kerisik (pounded dry-fried grated coconut)

 1 tbsp finely-shredded daun limau purut (lime leaves)

Seasoning:

 1 tsp salt or to taste

 1 tsp brown sugar or to taste

Method
Combine beef, coconut milk, water and ground ingredients in a deep saucepan. Simmer over low heat for one and a half to two hours until beef turns tender.

Add kerisik and continue to cook until the gravy turns thick and dry. Add seasoning and daun limau purut. Cook until beef is almost dry.

Receipes

www.beautifulkk.com

Ingredients

1kg mackerel (ikan kembong) 

250g ladies fingers 

1 tomato, quartered 

3 sprigs polygonum leaves (daun kesum) 

4 tbsp tamarind paste (asam jawa) mixed with 500ml water 

1 wild ginger bud, halve and smash stem 

2 pieces dried tamarind skin 

5 tbsp oil 

Ground ingredients

12 shallots 

8 fresh red chillies 

4 slices galangal 

1cm piece fresh turmeric 

2cm square belacan, toasted 

2 stalks lemon grass 

Seasoning

¾-1 tsp salt or to taste 

½-1 tsp sugar or to taste

Method
Heat oil in a deep saucepan and sauté ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises. 

Add asam jawa juice and bring to the boil. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes. Put in mackerel and cook for 10 minutes. Add tomato and adjust seasoning to taste. Dish out and serve with hot plain rice immedia

Malay Weddings

  

     www.nlb.gov.sg

Malay weddings are grand affairs where the couple is treated as royalty. Weddings are usually spread out over several days, starting with the Henna-staining ceremony, followed by the Nikah ceremony and ending with the Bersanding, which is the actual wedding day.
As soon as a man announces his wish to marry, an engagement date will be set when families of the couple meet to discuss the wedding plans.

Information on Malay's Weddings

A Malay wedding begins with the akad nikah ceremony. The groom signs the marriage contract and agrees to provide the bride with a mas kahwin. After that, their hands are dyed with henna during the berinai besar ceremony. The bride's hair is also trimmed or being put on make-up by a beautician known as the mak andam. Women/Bride will also put on their 'tudung' or hijab to cover their hair and a 'selendang' or beautiful embroidered with beads scarf on top of their hijab. A crown is also placed on top of the scarf.

During the bersanding ceremony, the bridal couple will be seated on the dais and sprinkled with yellow rice and scented water by family members, relatives and guests as a sign of blessing. Each guest will receive a bunga telur, which means 'flower' and 'egg' - a symbol of a fertile union.

After the bersanding ceremony, the wedded couple and their guests will attend a celebratory feast called the makan beradab. This involves the bride and groom feeding each other sweetened rice. The celebrations are later concluded with poses for family photos.

Malay's Table Manners

Like other races, Malay table manners is unique and the etiquette regarding food is also quite elaborate.Malay culture has a few ways of handling food which are still practised until today. There are rules and taboos that you must observe if you happen to be invited to a Malay home for a meal.

Malays are also invariably muslims, therefore there is no pork, non-halal meat or alcohol beverages served in a Malay home.

It is polite to bring a gift of fresh fruits to your host. This is called buah tangan. If it is a wedding reception at a village, it is nice to bring something sweet, like sugar, jelly or cakes in addition to your wedding present to the happy couple.

It is also acceptable to give a gift of cash for the newlyweds, you place the money in an envelope and hand it to either parent of the bride or groom upon leaving. The envelope is slipped discretely into their hands when you shake them to congratulate them on their son's or daughter's marriage.

After the trip

After the trip, I learnt many things like an old cemetery and how cheap the barber there charge you. Even though, over there the weather was sultry and humid, I feel that the trip there was worth it as I had really enjoyed the trip very much. I really hope that my parents can bring me to the musuem there.

shophouses

Pictures of Kampong Glam

Assign List

 Jovise  -  Taking Photos

    Chanel  - Take down Informations

             Rachel– Answer Questions from the papers 

                    Charmaine _ Finding the internet for informations

Information On Malay Custom

A Malay woman does not leave the house for forty days after the birth of her child. At the end of this period another ceremony for the child follows. It is called berchukor and means the shaving of his head. Relatives and friends of the family are invited, and a religious man who is often an official from the mosque. In towns it is usually the Iman. He first of all recited a special prayer called berzanji which praises god and the prophet Mohammed. The baby is then brought up to him to be blessed. He smears some paste made of rice and scented water, called tepong tawar, on the baby's forehead and also rubs some gold on it. Then with a pair of scissors he cuts a piece of hair from the child's head. Each of the guests does the same thing. After another prayer, cakes and sweets are served.

Nice Malay Cuisine

• Ingredients:
• 1kg mutton (cut into cubes)
• 400g small potatoes (halved)
• 2 tbsp vegetable oil
• 2 large onions (sliced thin)
• 1/2 cup fresh corianders leaves
• 4 cloves garlic (chopped)
• 6 green onions (chopped)
• 8cm fresh galangal (grated)
• 8cm fresh ginger (grated)
• 1/4 tsp ground cardamon
• 6 cloves
• 1/2 tsp ground fennel
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 2 cups coconut milk
• 2 tbsp ground almonds

                                                       How to Cook:

• • Using a blender, process the coriander, garlic, green onion, galangal and ginger till you get a well blended paste
  • Place the paste into a large bowl and add in the mutton
  • Mix everything well then cover and refrigerate for 2 hours or overnight
  • Preheat the oven
  • Place an oven-proof dish over the fire and add in 1/2 the oil
  • Cook the mutton in batches till brown over
  • Remove mutton from pan and set aside
  • Heat the rest of the oil in the same dish then add in the onion, cooking till soft
  • Add in the cardamon, cloves, fennel, turmeric and cumin
  • Stir, cooking everything for another 2 mins
  • Add in the mutton to the dish then coconut milk
  • Let simmer uncovered for another 3 mins
  • Turn off heat then cover the dish with foil
  • Place the dish in the oven and bake (slow heat) for 1 hour
  • Add potatoes and bake for another 1 hour or till mutton and potatoes become tender
  • Remove and add in the nuts
  • Stir well till heated through then serve

Feelings before the trip

Before the trip, we felt elated and excited about going. At the bus, many of us were chatting happily and curiousity came to our mind. When Ms Angela Soh informed us that we were reaching our destination, we jumped out of joy.

Pictures of Kampong Glam