EVERYTIME DURING RAYA in our household, the menu would be the same.
- Rendang ayam/daging
- Sambal goreng Jawa
- Kuah lodeh
- Nasi himpit
Doesn’t matter that by evening, the kuah lodeh would get spoiled (if someone forgot to reheat the soupy, vegetable in coconut sauce) or the rendang would be your main dish a few days after the Eid. You would look at the nasi himpit and think when these all will end or.. finished.
The only dish that I can finish is of course the Sambal Goreng Jawa. That I can eat repeatedly.
So this year’s Eid, I persuaded my sister to cook for us some seafood dish. I would go and buy the ingredients and she would cook. That was the deal.
So, on the second day of Syawal, (thank god the supermarket were all opened) off I went to Melaka Mall and bought some things that mum had asked me to buy. Added into the trolley were less than a kg shrimps, squids and 3 crabs.
The shrimps were fresh and the price was good. The squid was a tad expensive and the crabs were on their way to a sorry state, but I was optimistic, so into the plastic bag they went and carted to the weighing counter.
Unfortunately the seafood shell out plan had to be postponed to the next day as my cousins decided to visit on that day. Oh okay.
However, sister was very efficient. On the 3rd day of Syawal, two cooked seafood dishes were already on the table waiting for us to devour.
Oh what a bliss.
Here is a simple butter & milk prawn and squid recipe by my sister.
- Clean all your prawns. We don’t remove the shell, but clean the heads and devein them. Always rinse to ensure that they are really clean.
- Clean your squid and remove all the things that need to be removed. Cut the squids into three parts.
- Heat up the oil and fry the prawns and squid briefly. Remove them.
- Melt some butter and garlics and chillies. Add the curry leaves too.
- Put the prawns and squid back into the wok and add some milk and water. Leave it over medium high and simmer until the prawns are cooked.
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