Bandar Seri Begawan - In the Malay world, the word `ketupat` is synonymous with Had Raya, so celebrating the festivities with this popular dish is the norm.
This is not merely the case in Brunei Darussalam, hut also in Malaysia, Singapore and Indonesia, where the compressed rice treat is whipped up to mark the arrival of the month of Syawal.
So significant is this dish that in the run-up to Hari Raya, cut-outs and pictures of ketupat adorn shopping malls and homes, as well as festive greeting cards.
Days before the big day, some celebrants would make their way to their favorite dealers to ensure their ketupat supply, while others would go to great lengths in preparing the dish themselves. In the case of the latter, families would gather round a day or two before Raya to cook and weave the ketupat leaves.
Hajjah Salat binti Mat Noor, a long-time ketupat-seller Tamu Kianggeh, said that to make ketupat, one would require leaf-weaving skills and proper knowledge on mixing up coconut milk with the rice.
"With the right combination, you will be able to produce delicious, fragrant ketupat, which will last longer," the 53year-old from Kampong Mentiri added.
Meanwhile, 85-year-old Hjh Tiamah binti Daud from Kampong, Sungai Siamas, who is also in the same business, reported brisk ketupat sale, particularly with Bari Raya just around the corner.
In Brunei there are two types of ketupats available, namely, ketupat pucuk daun kelapa and ketupat pucuk daun Nipah. By Rohani Hj Abd Hamid
Source: http://www.brudirect.com (September 24, 2008)
