My Deepavali & Hari Raya Haji Festival Food

Good evening, dear friends πŸ˜€

I have been feeling under the weather these few days and although I want to write here, my lethargy and “uncooperative brain” is not allowing me to do much. So, seeing as I have some photos taken earlier for you, I’ll just post them all here and add on the recipes later.

On the day of Deepavali (the Hindu Festival of Lights) in October, I cooked a full Indian meal for the first time and my hubby was very impressed. He loves Indian curries but somehow, I thought they were difficult to cook. But then, since I love to celebrate the various culture’s festivals with some unique feasts, I decided to take out my dusty “Malaysian Cookbook” and look up some Indian recipes.

I had also cooked some Rasam (sour soup) and made some cucumber achar, but I forgot to take pictures of them.

Here are pictures of my Deepavali feast –


A creamy, delicious Mutton Curry with carrots, potatoes, tomatoes, onions, coriander leaves, cinnamon sticks, star anise, cloves, cardamon, fennel and cumin



Ayam Kurma, which is a very mild (almost non-spicy) Indian Chicken Curry


deepavali-dinner-003-smallNasi Briyani – good quality Basmati Rice cooked with ghee (clarified butter), spices, mint leaves and garnished with crispy, golden fried shallots. Here, some Ayam Kurma gravy has already been poured onto the rice ..


Then, for the Muslim festival called “Hari Raya Aidil Adha”, I cooked some Dried Chicken Curry (Chicken Rendang, Rendang Ayam), Peanut Sauce (Kuah Kacang) and made some Ketupat (Compressed Rice in Coconut Leaf Casings). I finally perfected my Ketupat recipe this time because the other two times, the ketupats were either too sticky or hard.

Here are the pictures for my Hari Raya Haji feast –


Fresh, woven coconut leaf casings for making Ketupat – filled up to 55 % with long grain rice (I used good quality Kedah, a state in the northern region of Malaysia) grown rice, and boiled over low heat in salted water for 4 hours



Cooked Ketupat, ready to be cut into cubes and eaten with Kuah Kacang, Chicken Rendang, some sliced cucumber and raw onion



Kuah Kacang or Peanut Sauce to go with Ketupat or Satay


chicken-rendang-smallMalay Dry Chicken Curry or Chicken Rendang


For my Christmas Roast Turkey Dinner, I had cooked a 15-pound turkey, with mashed potatoes, broccolli, green peas, baby carrots, and a fresh button mushroom stirfry. However, I couldn’t show you their photos because they looked rather dodgy…… :oops:, anyway, I had photos of last year’s Christmas Eve Roast Turkey Dinner here. πŸ˜‰

I wish you a Happy New Year! πŸ˜€

With peace and joy,

choesf πŸ˜€


6 Responses so far »

  1. 1

    sweetrosie said,

    Oh dear choesf, had wondered if you were feeling under the weather, you have had a very busy time lately. Take care, rest up.

    The ketupat intrigues me. I have had it served with satay but always thought it was cooked rice just squashed into a tin and cut into cubes *blush* there’s quite an art to it. Is that pandan leaves or what choesf? Does it flavour the rice?

    You know, if you feel brave enough someday I for one would love to see your Christmas day meal. As you know I have never let photo pride get in the way of my offerings LOL I love the privelege of sharing special moments. If I want perfect I can go buy a magazine πŸ™‚

    Take care dear friend. Love and a big hug


    • 2

      happyhomemaker88 said,

      Hello there, dear sweetrosie! Thank you for your comforting words. πŸ˜€ Most people are down with sore throats and flu these days, due to the hot and humid weather, interspersed with heavy thunderstorms. I have been having a break from cooking since my Christmas Roast Turkey meal. πŸ˜†

      I am really not brave enough to show my Christmas meal because the turkey was so large (15 pounds), my largest platter couldn’t fit and in the end, the turkey was served in the oven’s roasting tray…and when we removed the aluminium foil off the turkey wings, some skin fell off, too…not too appealing.. 😳

      The compressed rice is known as “Nasi Impit”, which means “Compressed Rice” in the Malay language. Ketupat is rice cooked in casings woven from coconut leaves, which do impart a unique flavour to the rice. That’s why it is well worth the effort to make ketupat and have it with satay and peanut sauce. When I was young, ketupat was usually sold together with satay at the satay stalls..but nowadays, Nasi Impit has taken the place of Ketupat. πŸ˜‰

      Happy New Year! πŸ˜€

      With love and hugs,

      choesf πŸ˜€


  2. 3

    janatunaliya said,

    Wow…hi there.

    How nice of you to cook a diversity of meals for the festive seasons we celebrate in Malaysia.

    I’m malay and I love tong shui which is a bit odd for some of my malay friends but my chinese friends are the best becoz they teach me how to make my own.

    I refer to some of your tong shui recipe here and am learning everyday. But sharing is caring no?

    Thanks for the effort. Have fun cooking


    • 4

      happyhomemaker88 said,

      Hello there and welcome, dear janatunaliya πŸ˜€

      I’m always happy to see another fellow Malaysian here. I love Tong Shui (sweet soups/dessert soups) a lot and we are lucky that we can buy them from stalls all over the place. As such, I seldom make Tong Shui at home because I would end up eating half the pot (and get fat)! πŸ˜†

      Do drop by when you are free and we’ll have some virtual teh tarik together here.

      With peace and joy,

      choesf πŸ˜€


  3. 5

    Quinn said,

    Any idea what I can do with remaining kuah kacang?
    We had so much with nasi himpit we don’t feel like eating peanut sauce with it anymore. Thanks for suggesting!


    • 6

      happyhomemaker88 said,

      Hi there, dear Quinn πŸ˜€

      You can bake some satay-style meat in the oven and pour the Kuah Kacang over it when serving, like a sauce. πŸ’‘

      I have a really simple Chicken Satay recipe HERE (it’s at the bottom of the post). πŸ˜‰ I’m not sure if Kuah Kacang can be frozen for later consumption.

      With best wishes,

      choesf πŸ˜€


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