Yesterday was my birthday. HAPPY BIRTHDAY TO ME!!! I had a great birthday celebration and wonderful gifts too.
I had a silat lesson yesterday but we practiced inside as it was raining cats and dogs. This time, we concentrated on our ‘Lambung Kemudi’ kick and ‘Tebar Jala’ kick. All of us agreed that it was very, very tiring. At about 2:30 p.m., we rushed into dad’s car.
He was taking us to the Roadhouse Grill for my birthday lunch. Roadhouse Grill is a ‘cowboy-styled’ restaurant in Jalan Ampang. I love eating there so much that this is the third time I celebrated my birthday there. I ordered the delicious Roadhouse Ribs and so did mum and my little sister Aeshah. And as a birthday gift, the Roadhouse Grill served me a tasty brownie decorated with whipped cream together with a lovely drink. Everything at the restaurant was so tasty including the peanuts and buns too!
Back home, my little brother handed me a beautiful little gift from mum, dad and Ali himself. I quickly unwrapped it and… guess what??? … It was an Estee Lauder perfume! My sisters gave me a ring file; perhaps because they think that my cupboard is too messy 😉 Aeshah gave me a cardboard. Funny for a present… but very useful for my projects.
It was such a great day and I really enjoyed it very much. Thank you to everyone who had made my 14th birthday so special!
The tasty ttupak pulok
The other day mum asked if I want to eat rendang… Rendang reminds me of ttupak pulok and no ttupak pulok tastes as good as the ones from Kuala Terengganu. Ttupak pulok is a type of glutinous rice delicacy, steamed with coconut milk and wrapped in a special leaf before it is fried to perfection.
I’ve tried the ones sold in KL but none can match the tasty ttupak pulok of Kuala Terengganu. As I always wrote in my blog, the Terengganu folks love to eat fish and we eat fish for breakfast, lunch and dinner. Well, we do not use fish to make ttupak pulok but we eat ttupak pulok with grilled fish. Ttupak pulok is also tasty when eaten with rending ( a spicy beef / chicken dish) or samba ayang or daging/serunding in standardspeak (chicken or beef floss – another meat recipe). In fact ‘ttupak pulok’ is even tasty on its own especially when eaten fresh from the wok.
To make ‘ttupak pulok’ we first steam the rice. Half way through, add the thick coconut milk and salt. Next, continue steaming the rice until cooked. Then comes the tricky part – to wrap the steamed glutinous rice in special leaves. Too bad I do not master the art of wrapping the ttupak pulok neither did mum nor nenek. If the wrapping process is not done properly, the ttupak will be too soft and maybe too oily after it is fried. The final step is the easiest – fry the wrapped ttupak in hot oil and the ttupak is ready to be served with grilled fish, rendang or ‘samba daging’. How I wish that I can have them… But it always took me much longer than mum to unwrap the ttupak! Not only do we need a lot of practise to enable us to wrap the ttupak pulok, but we also need to learn how to unwrap it before eating the tasty ttupak pulok. But once you try them….you won’t mind the hassle of unwrapping them.