I love Ramadhan and Syawal.
Well of course apart from being holy months of restraint, submission and forgiveness, I get to save alot of money.
Ramadhan..through less eating and free buka puasa. It helps that i've learnt to discipline my self this year to not over buy on foods at pasar Ramadhan.
Syawal..through open houses. I stuff myself silly in each of them, while hardly eating outside.
"Kurus pun boleh makan banyak ke", a friend remarked on my 4th trip of the roti jala servings.
You know where these savings will go to :)
Monday, 6 October 2008
On my annual quest in finding the perfect tepung pelita, I asked myself, what makes a tepung pelita THE tepung pelita?
Its the gebuness of the texture. Not too soft..otherwise it'll spoil the first touch.
Its how it presents itself, not too watery. Thats just a turn off.
Its the sweetness, not bland, and not too much sugar that sometimes you can still taste and feel that it is not fully dissolved.
Its the perfect proportion of the whitish and the greenish parts, that makes it pleasing to the eye.
Its the how the daun pisang wraps around it, causing the sweet aroma emanating from it.
But, I take exception to the last criteria. As I have tasted the best tepung pelita this Ramadhan during the last days of puasa. It is a modernised version, macam Mk II ala VW Golf Mk II, V etc, wrap in plastic cup, but still taste fantastic. Yummm.