I described Friday, July 22, 2011, as hectic. The truth was, every single day throughout that particular week was hectic. Suddenly, Monday came. I embraced it with a rest from the camera and the computer. Tuesday arrived. I exported photos of last weekend's event from the camera to the computer, merely for Khalish, as he has always loved to view photos in slideshows. The next thing I knew, Wednesday replaced Monday and Tuesday. More tasks. The highlight being the final stage of the plumbers' works around the house. Once the works were completed, I cleaned the house, and packed for the whole family. At 10:30 p.m., we departed to Kelantan. Now, it is weekend again, and the blog is eventually updated.
About last weekend. My parents hosted a family gathering to welcome a new daughter-in-law. The kenduri kesyukuran was also for their youngest child, who is back at home after long, long months of work across oceans, and not to forget, their grandson's birthday, which fell in July. Kamal and I thought that it was inappropriate for Khalish to steal the limelight from his uncles, so, the birthday celebration was held at evening tea time.
The food and beverage for the gathering were prepared by my family members and close friends, with Makcik Midah's guidance. Rewang, yes. Makcik Midah is a Masterchef when it comes to Negeri Sembilan specialties. She insisted that Lemang be served with Rendang Daging and Rendang Ayam. Seeing such scene, my mind immediately travelled to Aidilfitri during my childhood. How my maternal grandmother and her sisters prepared not only Lemang and Rendang, but also Ketupat, Kuah Kacang, and traditional cookies, all from scratch.
I am fortunate to have brothers who are skillful in the kitchen. Then, there were relatives and friends who came to Rembau earlier with the noble intention to help with the food and beverage preparation. Some from the Klang Valley, some from the Southern states, and some from the East Coast. Kamal and I offered our help here and there, all the while admiring others' more deft hands.
My favourite dish for the day was Gulai Kawah Kambing. I did take part in the dish preparation, albeit the role being minor. I sat between Mak Su and Mek, reached for a knife, and sliced garlics, onions, and gingers. All that I knew. Later, with the ingredients poured into the big wok, I searched around for another task only to realise that all the tasks in the house had been taken. Except for photography.
I reached the outdoor kitchen in time for the final process of Gulai Lawah preparation. To my surprise, as the dish boiled, the cooks added the heads of the slaughtered goats. They have been meticulously cleaned and delicately cut to absorb the flavours of various spices. My father further explained that those were the most special parts in the dish. I have tasted internal organs of cows, including their tongues and brains, but, I never saw the heads of goats as the main delicacies. Interesting.
In the end, every thing was ready by lunch hour. We looked forward to the gathering that evening, which turned out well. Alhamdulillah. Thank you to all the guests for the presence. What a meaningful day it has been.