Tag: Eid Mubarak

Different Days for One Date

Learning, life, Map It!, Those People
I learn
Life is about counting gates of moments.
It’s not what I celebrate,
It’s how I celebrate.
They call it this,
I call it that,
It’s a day dyed with red, blue, yellow
Yet
Really the day won’t describe its own color when asked.

One more day to celebrate!

—-

It’s not unusual Ramadhan is closed on different days by different groups of Muslim esp. in big country like Indonesia. One group may close Ramadhan on 29th day, the other on 30th. It’s not a big deal (although some noisy people like to debate about it) but it’s not simple things to explain. Overall the difference is due to 2 different methods of seeing the crescent moon visibility in the horizon – one group is using mathematical astronomy (computation), the other physical observation (telescope).

This year most of my family in Indonesia celebrated the Eid yesterday, I in Singapore today.

Without further ado….

Hari Raya Puasa = Hari Raya Idul Fitri = Lebaran = Riyaya = Ba’dan = Eid Mubarak whatever they call it, it is here to be claimed and celebrated, not debated. 🥰

Celebrate moments that are given in life including this festivity. Every moment is a gate to another moment before entering the next gate of moment. After entering Ramadhan gate, now Syawal gate, what’s next? Any should be simply a gate to start or to restart or to continue.

a common greeting in Eid: May Allah accept (good deeds) from us and from you.

Gate after gate before finally the grandest gate ⛩

this is always a favourite object – gate

once more…

Selamat Hari Raya Idul Fitri 1443H

What’s Your Spread Today?

Learning, love, Poetic
What is in the spread?
A bunch of grub and wisdom
Don’t leave any bit.

—————————————————

It is Lebaran today.

I put what I cooked on the table (the only table in the house), took picture of it and sent to those with whom I would love to enjoy it together on Hari Raya: family, close friends and some colleagues. This year, we’re virtually enjoying it through pictures or video calls! What an exciting morning!

Rice cake (ketupat or lontong in Indonesia), sayur labu siam (chayotes in coconut milk), opor ayam (chicken opor, the yellow soup), beef rendang and sambel goreng kentang (potato sambal), kerupuk (crackers), nuts, sweet cookies from Bengawan Solo, and of course fruits! Enjoy!

And what’s under the spread? Table cloth of batik with “nitik” motif.

Nitik is a Yogyakartan-style batik which is traditionally dark colour (sogan in Javanese) with lighter colour background compared to Solo style. Nitik is the shortened structure of “nggawe (making) titik (dots)” that immediately shows the appearance of the motif, thousands of dots forming some geometrical patterns.

Historically this motif has been believed as the simplicity and humbleness of the designers and makers who were ordinary women in the villages which were located outside of city centre (palace). This motif came into palace environment after certain period of time and finally integrated into many designs.

Interestingly nitik is a Javanese word that can also mean niteni or marking based on data or facts. So, simple and humble of human beings character can show something bigger if gathered and analysed carefully. Ah my…. Why should it be that complex? Just enjoy the batik beauty, Beloved.

Selamat Hari Raya!

May all beings be happy. 💞

hungry caterpillar! 🤩

Rendang for Eid – my mood

Learning

What is one of the most delicious food in the world?

Rendang!

People think it is of Malaysia original. NO, it is not. It is originally an Indonesian food, more exactly from Padang, a place situated in Sumatera. Is it that important to debate where food is coming from? Not at all…. Yet I think I would be gracefully proud to tell people that I’m successful to cook one of the most delicious food from my own country rather than that from neighbouring country.

I present this rendang to all Muslim wherever you are…. Eid Mubarak!

All my cooking is always started with “Browse the Net, dear Self!”

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The list of treasure is found in the Net…. Guess what they are.

 

Let me boast my knowledge about spices and the rest of the “squad”: nutmeg (powder), turmeric leaf, cumin seed, coriander seed, cloves, lemongrass (I love this piece), tamarind, ginger, galangal, kefir lime leaves, red chilli (small and big ones), shallot, garlic, coconut milk (instant though).

 

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I was a “chilli queen” but by time I’m afraid of the burning taste on my tongue. So let’s get rid of the seeds and use only the peels.

 

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Grind!

 

I normally use traditional stone pestle and mortar but this high quantity of herbs will hurt my hands so allow me to use the food processor. Such a sin haha

 

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Almost one kilogram of beef – not the AA grade, just a good one

 

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Boil all together!

 

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Oh no! The pot is too small, coconut milk should be poured into it in three stages. Be patient, dear Self….

 

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After one hour on the fire – oh my

 

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After one and a half hour – it gets oily, almost ready

 

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Done in almost 3 hours (browsing the Net not included)

 

 

My rendang is accompanying me in this Eid — no home country visiting this year, no gathering in the Embassy, no friends will be visiting due to the Gov policy of social distancing. It is fine. Hope this pandemic is over immediately and leaving good memory for the rest of my life….

May all beings be happy….

Singapore – May 23, 2020 / 12:08am