Beef rendang, this one we bought from the Section 17 Ramadan Bazaar, RM4.00/packet of about 150 grammes. Rich and flavourful, I especially enjoyed the taste of finely sliced turmeric leaves in the thick rich gravy.
Spicy nyonya style 4-bean dish, consisting of petai (my favourite!), long beans, okra and four-angle beans. The spicy sauce is made from blending red chillies, bird's-eye chillies, candlenuts, lemongrass, kaffir lime leaves, garlic, onions, galangal, roasted belacan, sugar, salt, tomato sauce and tamarind juice. Yum Yum Yum!
Dessert was black glutinuous rice cooked with gula melaka and sago, topped with evaporated milk before serving. We have a huge tub of this left in the fridge......sago can really expand after cooking!