I would go 'eyeing' each dish... a typical wedding feast would have Beef Korma, Ayam Masak Merah, fresh salad of cut-up pineapples, cucumber, onions and chillies, Beef Dhal Curry or Dalca... and finally plates of Nasi Minyak or Savoury Rice would be placed in front of me...
The aroma of Nasi Minyak wafting through the air was so irresistable....
The sweet aroma of ghee... creamy savoury taste of the rice would make my tummy go wild. But I had to exercise self-control and refrained from reaching out... must not start eating before the adults... and if I 'accidently' did... I would get a good 'secret' pinch on my thigh....
|Bunga Telur signifies Fertility... guests wishing the newly-wed ~ a happy marriage and be blessed with offsprings|
Finally... when everyone done feasting and chatting... the host would present us with their token of appreciation by handing out 'BungaTelur' ~ a nicely presented hard boiled egg wrapped in a beautiful sachet filled with 'Bunga Rampai' (Bunga Rampai is made out of semi dried finely sliced screwpine leaves mix with rose petals and few drops of rose water.. its the Eastern 'Pot-Pourri').
Recipe (for 4-5)
2 inch ginger julienne2 tablespoon ghee1 can evaporated milk (375ml)1 screwpine leaves knotted2 cups of rice (500ml)1 cup of water (additional 1/4 cup if required)3 cardamons4 shallots - thinly sliceda pinch of saffron
1 teaspoon fennel seeds1 star anise5 cloves1 cinnamon stick
- Wrap fennel seeds, star anise, cloves and cinnamon in muslin cloth. Secure with cooking string.
- Wash and drain rice.
- Place the rice in Rice Cooker with the knotted screwpine leaves and Bouquet Garni.
- Heat up pan and melt the ghee.
- Saute cardamon and shallots until fragrant.
- Add in julienne ginger.
- Add evaporated milk, water and season with salt.
- Gently pour the mixture in the rice cooker.
- Add saffron on few spots on the 'about to cook' rice (approximate10 minutes before the rice is done) for the 'yellow' tinge.
- Gently fluff up the rice.