Wedding Anniversary

Yesterday 25th July 2012 is our wedding anniversary. Fancy celebrating our 30 years of marriage in Dhaka eh! And in the fasting month too. Actually we didn't celebrate at all. I just wished my husband Happy Anniversary and he wished me Happy Anniversay too. If we are in Malaysia, maybe we'll go out for Iftar with our family and friends. But, yesterday we just break our fast at home. After 30 years of marriage, we are blessed with our eldest daughter, our eldest son, one SIL and DIL and two grandson in Kuala Lumpur, our youngest son in Paris and our youngest daughter with us in Dhaka. After 30 years of marriage, one of us sometime have a hearing difficulty and the other seems on certain occasion can't remember very well. Ha! Ha! Ha! Guess age is catching up on us. Although we didn't celebrate, we did receive a bouquet of flowers and a number of congratulations.


Yesterday I cooked Acar Masak, a very, very simple dish. Its also one of Kelantanese popular dish. You can either add chicken or fish and you can also just cooked cucumber by itself or a mixture of vegetables such as cucumber, young corn shoots, longbeans, carrots and bendi (ladies fingers). Here is the recipe.

Acar Masak


Ingredients:
1 cucumber
1/2 inch ginger
2 shallot
1 clove garlic
1 or 2 tablespoon of blended dry chilies
4 tbsp of vinegar
salt
3 whole shallot
A little palm sugar or white sugar
A little oil
1/2 liter water


Method:
1. Cut cucumber into halves, slit the middle but not until the end.
2. Slice shallot and garlic.
3. Slice ginger finely.
3. Heat oil, saute the sliced garlic, onion and ginger.
4. Add blended chilies, saute it for a while. Add vinegar.
5. Add a little water and later cucumber.
6. Add salt, palm sugar and more water with the whole shallots.
7. Let it simmer. Taste the salt, sugar and vinegar.
8. Ready to serve with hot rice




Yesterday 25th July is also our youngest grandson's 4th birthday. "HAPPY BIRTHDAY MANJA"
They celebrated at "Octopus". Our grandson is a big fan of sushi. We wish that we were there to celebrate your birthday and our anniversary too. Did you get your helicopter???

                                             Our beloved MANJA




 On the 24th, our 6-year old eldest grandson started to fast. Our daughter text to us the good news. It seems that he did it on his own willingness. He woke up for sahur and ate one whole plate of rice with sambal tumis udang prepared by my daughter. The next morning he told his mum not to pack  him food for school break but just pack for his brother. So sweet.
But by noon, he said he's very hungry. So he fasted for half a day. "CONGRATULATIONS DARLING"

                                           Our beloved DARLING  

 
On the same day, I cooked Pulut Mangga or Mango Sticky Rice. We used to eat this at my SisIL restaurant, Mango Chili at Wangsa Walk. Since now is mango season in Dhaka,  you can see mangoes in abundance. It vary in prices according to variety of the mango. Here we have Langra, Fazli, Shusha and lot others. The price is about 90 to 150Taka a kilo. So we've been eating mangoes for the past three weeks. Very sweet and very,very juicy.
This recipe is from Bila Chah Kedapur and Sonia Nasi Lemak Lover. Thank you Datin Chah and Sonia.

Mango Sticky Rice


Ingredients:
4 mangoes

2 cups glutinous rice
Telang flower (the more the darker will be the colour)
1/2 cup thin coconut milk
2 tbs sugar
A pinch of salt


Method:
1. Boil bunga telang flower. The water will change colour to blue. Wash the rice and soak it with the bunga telang water overnight. (I just soak with water 'cos I don't have bunga telang and I only soak it for one hour)
2. Drain the water and steam the rice. Mix coconut milk with sugar and salt and add to the rice. Mix it together and steam again untill the rice is cooked.


Coconut Sauce

Ingredients:
1. 1 cup thick coconut milk
2. 1 tbs rice flour
3. 4 tbs sugar.
4. A pinch of salt
5. 1 pandan leaf
6. A little sesame seed or a little mun bean

Method:
1. Mix all the ingredients and cook on low fire. Just let it boil slightly. 
2. Set aside to cool.
3. Pan fried sesame seed without oil or heat 3 tbs cooking oil, fry mung bean on low heat till light and crunchy. Add in salt and sugar. Drain on paper towel.
 4. Serve with cut mangoes and roasted sesame seed or mung bean.