So instead, here is the menu for sahur, which I managed to cook after reaching home at 11 pm yesterday...I halved the ingredients as my parents were not around...
1 kg squids cleaned and cut to preferences
10 dried chilies*
1 big onion*
1 sliced ginger*
1/2 thumb size fresh turmeric root*
2 lemon grass*
1 slice galangal*
2 tbsp meat curry powder
1 tbsp fish curry powder
2 kaffir leaves
1 dried small tamarind slice
1/2 cup coconut milk
2-3 tbsp kerisik( ground fried coconut)
salt and sugar to taste
Ingredients for saute:-
2 lemon grass bruised
1 big onion cut to rings
1 thumb size cinnamon bark, cloves, star anise and cardamon
oil for frying
Blend the *ingredients with some water. Add blended ingredients with the curry powders and put aside.
Heat enough oil in a saucepan and saute the lemon grass, onion rings and spices till fragrant. Add in the paste(blended ingredients and curry powders) and saute till oil goes up the surface. Add in coconut milk, kerisik, kaffir leaves, tamarind slice, salt and sugar to taste. Add some water if needed and let it simmer till oil goes up the surface and thickens.
Add in squids and stir well. cover the pan, and slow down the heat and let it simmer for a while till the squids 'stretched' and turn off heat.
Opor sotong, nice if it is cooked a little bit thick..if the squids has cooked but the gravy is still too watery(as squids gave out water as you cook), dish out the squids and cook the gravy till thickens and just pour the gravy on the squids when ready.
The Kuih Bakar Pandan was what I brought over for iftar...made 2 trays and it was 'sale able'..this was my first time made for outsider to eat, all this while it was just for my family ...comment from brother-in-law, 'Ayu, you brought this is it?..I answered yes, and asked him back 'how is it?'..he said ...ermm sedap!!sedap!!...