Ramadan Treats is a segment covering personally loved recipes from the public, some of whom chose to remain anonymous. We bring you these recipes as they are made with love, and care, and bound to be a special treat this Ramadan.
"Filling, but won't leave you feeling heavy. The best dish during Ramadan nights if you want to avoid the inevitable lethargy after heavy night meals. Our forefathers had it all figured out!"
1/2 cup white rice (Personally, I prefer basmati)
1 litre water
3 2-inch pieces of pandan leaves (ran'ba faiy)
- Wash the rice well
- Add rice, water and ran'ba into the same pot
- Boil on regular heat until it starts bubbling
- Now lower the heat and let it simmer for about half an hour
- The rice grains must be very soft and take on a curved shape by now
- Remove from heat and set aside
1 cup dried tuna [hiki mas] (flakes or ground)
1 cup scraped coconut [huni]
1 onion (chopped)
1/2 scotch bonnet chili (chopped)
6 dry chili (chopped)
1 tablespoon black pepper (whole is preferred)
3 cloves garlic (chopped)
a small piece of ginger
14 curry leaves (chopped)
1/2 green mango (chopped) [Optional]
1 lime (halved, deseeded)
1/2 teaspoon salt
- You will need a blender or grinder for this. Of old, people used a mortar and pestle, but that takes time and effort and most people resort to the convenience of the electric grinder these days
- Add the onion, garlic, ginger, curry leaves, all the chili, pepper, green mango and blend until everything is finely chopped
- Add in the coconut and blend again
- Now, add in the tuna and salt and blend till everything is mixed together well. It should be a coarse sambol now
- Squeeze the lemon juice over the mixture and blend together one last time
Serve the baiypen warm, accompanied by maskurolhi.
Sign In
