1000 guests. 3 events over 48 hours. This is what a Malay wedding is like. And dare I say my wedding was nowhere near a full-scale Malay wedding. This may shock my non-Malay readers but a Malay wedding is all about extravagance. Even our butcher got invited! Can you imagine? Although I did find out he is a distant relative. There is no concept of headcount when it comes to a Malay wedding. The more the merrier, leaving an acquaintance uninvited is a big no-no.
When I compare my wedding to my parent’s, I’m glad some of the traditions are not commonly practiced anymore. For example, my mother had about 7 costume changes for her solo photo shoot which took place the night before the wedding. A dias or a little stage will be setup and decorated beautifully for the couple. Any photos taken with the couple will be done on the dias. So off she went, up and down the dias, in and out of the bedroom, costume after costume, pose after pose which was well choreographed and photo after photo. Talk about playing dress up. Proper full on matching hairstyles and makeup for each outfit. Just like a doll.
Thankfully what has not changed is the food. There are dishes that are known as a wedding dish and this candied spiced pineapple is one of them. It is one of my all time favourites and I cook it from time to time. The mild spice from the chilli, garlic, star anise, cardamom and cinnamon against the sweetness from the sugar, balanced with the slight tinge of sourness from the pineapple is what makes this dish unique. It is the perfect accompaniment to pilau rice and mixed vegetable dhal curry. This is one classic dish that I truly love, often overlooked and under appreciated. But never in my household.
What you’ll need:
1 whole pineapple (Remove the core & cut into quarters)
1/2 Tsp Turmeric Powder
1 Red Onion (Cut into half & thinly sliced)
1 Garlic (Sliced thinly)
1 Red Chilli (Deseeded & thinly sliced)
1 Cinnamon stick
2 Star Anise
3 Tbs Sugar
1/2 Tsp Salt
Here is how:
In a medium pot, boil the pineapples with the turmeric powder until the pineapples soften.
Strain and set aside.
In the same pot, sautee the onion, garlic, chilli, cinnamon, star anise & cardamon, until the onions softens.
Add in the sugar and salt, stir well until the sugar melts. If mixture is too dry, add in a little bit of water.
Then immediately add in the pineapples and mix well gently.
Once it is mixed through you may turn off the heat.
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