My Aunt Fatimah, the Great Cook

Putra Jaya, Malaysia 2000

Hajah Fatimah binte Ali is my maternal aunt. She is my mother's younger sister, the third child among eight siblings and the second oldest daughter in the family. According to my mum, Aunt Fatimah used to help my grandmother in the kitchen while my mum busy doing the laundry for the family. My aunt told me that during her teens, she and my mum used to attend cooking and baking classes at Kampong Kapor Community Centre situated opposite their home, Pondok Kelompang Gubuk.

Aunt Fatimah and my mum during their teens

Aunt Fatimah loves to cook and is extremely good in it. Her cookings are delicious and irresistible that often her friends asked her to cook for functions such as Aqiqah, Hari Raya Open House and House Warming. It became so frequent that she decided to do a small catering business. Like my Grandma Ramlah, Aunt Fatimah is an expert in making Nusantara desserts - Putri Salat, Talam Keladi, Koleh-koleh, Talam Berlauk, Talam Suji, Ondeh-ondeh, Pulut panggang - you name it, she knows them all!

Living with Aunt Fatimah - 1986

It is not surprising that Aunt Fatimah is always there in my mind every time I think about Baweanese food. This is because her cooking reminds me of the food my late Grandma Ramlah used to cook. The dishes cooked by Aunt Fatimah always taste the same as those cooked by my dear grandmother. Unfortunately for me, she does not live nearby my home. My aunt is a Malaysian, living across the causeway in the State of Johor.

My two cousins, Faizal and Irman during childhood - early 1970s

Even though my aunt was born in Johor Baru, she was raised in Singapore. A former student of Cedar Secondary School, she got married in her late teens after completing her studies. Her husband, Hj.Mohammad Zain bin Hashim, is a Malaysian born Baweanese. He is the maternal cousin of my Grandma Ramlah. Hence, my uncle-in-law is also my maternal grand-uncle! (In Islaam, it is legal for cousins to get married to each other hence, so are the cousins of the parents, cousins of grand parents and so on.)

My two cousins Riko and Shaz - Dungun, Trengganu 1987

Aunt Fatimah has four sons - my dear cousins whom I used to babysit during childhood, treating them as my own younger brothers. All four of them are Malaysians even though the first two were born in Singapore. Aunt Fatimah and Uncle Zain are now proud grand-parents to several grand-children from their first two oldest sons.

The cousins - Berjaya Times Square Hotel, Malaysia 2008

Like my paternal Aunt Jamaliah, Aunt Fatimah always has a special place in my heart. She is like a second mother to me. I used to live with her during my childhood and also during the early years of my marriage, the time my husband was seconded to work at Pasir Gudang for three years.

My cousins' children - Berjaya Times Square Hotel, Malaysia 2008

Like my mum, Aunt Fatimah had taught me alot of things; from teaching me about this life and Islaam, to doing house chores - laundry, cooking, cleaning, tidying and managing a home, to nurturing children, imparting good values and manners to them. She is a school in her own rights imparting her knowledge to this niece, showing through example the path undertaken by an obedient daughter, a kind sister, a motherly aunt, a loving and faithful wife, a wonderful mother as well as a good neighbour as desired by Islaam.

Always a loving aunt to the children of my dear Malaysian cousins.

(This post is dedicated to my beloved Aunt Fatimah. I love you very much my dear aunt. According to me, you are beautiful in every way. Thank you for being a wonderful aunt who is always there for all of us - your nieces and nephews, the children of your siblings. May Almighty Allah always be there for you throughout your life. Ameen.)

Roti Boyan - The Baweanese Bread

The original 'Roti Boyan' filled with mashed potatoes served with 'Samble Bilis'

A Baweanese is always a Baweanese no matter how the individual Baweanese progresses in life, moving away from the pondok lifestyle, becoming very different from those of his or her forefathers who came from the remote tiny island of Bawean to Singapore. Today, in cosmopolitan Singapore, a Baweanese like me is constantly exposed to many cultures and traditions, enjoying different kinds of food and flavours, yet still ended up getting attached to the Baweanese culture, especially the Baweanese food. I am always yearning for them, the Baweanese authentic dishes that the pioneer Baweanese people of Singapore, like my late grandmothers, grand aunties and mother-in-law used to cook.

The other side of the original 'Roti Boyan' with potatoes fillings

Even though I had traveled far and wide, experienced variety of dishes from many different countries, I still love eating 'Roti Boyan', the Baweanese bread. Although I have been living in Singapore most of the time, mixing with other Singaporeans of different races and cultures, enjoying their food such as the Thai Tom Yam, the Chinese Noodle, the Indian Prata, the Italian Pizza, the Middle Eastern Kebab, the Hainanese Chicken Rice, the Western Hamburgers and many others, I still look around for the Baweanese bread. Even my children, who have very little exposure to the Baweanese food, enjoy eating 'Roti Boyan'. They showed thumb-up to me and asked for more when I first introduced it to them.

'Roti Boyan' that similar to the Indian Prata

There are two types of Baweanese bread. One is similar to the Indian Prata and the other is filled with mashed potatoes. During my childhood, I used to eat the 'Roti Boyan' for breakfast and sometimes during teatime. My favorite 'Roti Boyan' is the one with mashed potatoes fillings. My late maternal grandma was an expert in making it!

'Samble Bilis'

In making the dough for 'Roti Boyan', my grandma normally used ghee mixed with warm water and salt before pouring the flour. I like to help around, boiling the potatoes, peeling the skin, mashing them in a plastic basin, adding a little salt, pepper, chopped celery, and eggs, mixing them into a perfect filling. Then I would help her preparing fire on the stove. At that time, during the 1970s the pondok people were still using kerosene stove for cooking. When the fire was burning right, it was time to put the wok on the stove and filled it with cooking oil. My grandma would prepare the bread to be fried in the heated wok. This bread is usually eaten with the Baweanese 'Samble Bilis' - Chilli Anchovy.

The 'Roti Boyan' that similar to Indian Prata with fried egg on it

Making the other type of Baweanese bread is simpler than the previous. The method of making the dough is the same as the first one. The dough is rolled on a pin several times, greasing it with oil before rolling it multiple times. When done, it is time to fry it on a heated wok that has been filled with little oil. Beaten egg with sliced onion is poured onto the bread while frying. This bread is usually eaten with the Baweanese 'Samble Bilis' or 'Samble Tomes Tongkol' or Semur Tongkol. Yummy!

'Semur Tongkol'

Today, 'Roti Boyan' is eaten not only by the Baweanese people but also others from different ethnic groups living in the Singapore Malay community. The favorite is the one filled with mashed potatoes. It became popular with a different look!

The new look of 'Roti Boyan' with potatoes fillings

Kelah Celok – The Baweanese “National” dish

Celok Tongkol dish

''Kelah Celok'' is an authentic Baweanese dish. ''Kelah'' is the Baweanese word for dish and ''Celok'' means sour. There are two types of Kelah Celok ; fish and vegetable.

Celok Bechok dish

The fish “Kelah Celok’’ is the dish in which big fish such as Tuna, Red Snapper, or Humphead Wrasse (Bechok) is sliced thinly and cook in a boiling pot filled with water, tamarind juice, salt, blended fresh red chili, green chili, garlic, turmeric, onion, shrimp paste (belacan) and few corriander seeds (ketumbar).

Humphead Wrasse (Bechok)

Smaller fish such as Gold banded Scad (Selar Kuning), Herring (Tamban), or Indian Mackerel (Kembong) is the substitute for the big fish. However, in cooking the smaller fish, usually fresh sliced pineapple is added into the boiling pot. During preparation of the cooked dish for dining, few stalk of small fresh chilies (chili padi) are added into the bowl. Lime juice is squeeze on to the dish to make it tastier. The dish is to be served steamy hot with white rice .

Herring (Tamban)

The other type of ‘’Kelah Celok” is prepared using vegetable such as long beans or ladies fingers. When cooking long beans in ‘’Kelah Celok’’, the beans are cut into smaller pieces and added into a boiling pot filled with water, tamarind juice, salt, sugar, blended fresh red chili, onion, shrimp paste and few corriander seeds. Eaten with white rice, this dish goes well with fried fish such as sliced Tuna or Kembong. Sambal belacan with cucumber make the meal appealing.

Celok Bendi dish

Sambal belacan is grilled belacan pounded with fresh red chili and sugar. Usually it is prepared to be eaten with cucumber. Sometimes it is prepared with mashed hardboiled eggs and shreaded green sour mango to add more flavors to the meal. The Baweanese from my Pondok called this side dish as ''Pencek-pencek''.

Celok Otok dish

It has been quite awhile since I last ate rice with ''Kelah Celok Otok'' ('Otok' is the Baweanese word for long beans) with fried tuna fish and ''Pencek-pencek''. I hope my mum will prepare them during my next visit to her home! Endek, Endek, Endek....nyaman Ongku!

''Cukok Tongkol'' - the Baweanese delicacy

''Cukok Tongkol'' - Tuna fish

Generally, Singaporean Baweanese enjoy eating ''Cukok Tongkol''. ''Cukok'' is a Baweanese word for fish and ''Tongkol'' refers to ''Tuna''. The Tuna fish is associated with the Baweanese people due to their passion eating the fish, turning it into a delicacy in their daily meals. This is a well-known fact among the people living in the Malay community. Some Baweanese take pride of this fact for they can be easily identified as a ''Boyan'' living among the other Indonesian ethnic groups in this community.

Like any other Singaporean Baweanese, I love to eat ''Cukok Tongkol'' which can be cooked into variety of dishes. My mother often cook dishes such as ''Celok Tongkol'', ''Semur Tongkol'', ''Penteng Tongkol'', ''Samble Tomes Tongkol'', ''Tomes Tongkol''. They are my favorite dishes eaten with white rice. Yummy!

''Samble Tomes Tongkol'' (Baweanese version of the Malay Asam Pedas dish)

''Celok Tongkol'' - the pride of Baweanese delicacy

''Penteng Tongkol'' (Baweanese version of the Malay Pindang dish)

During my childhood days in the 1960s and 1970s while living in Pondok Kelompang Gubuk, I remember helping my grandmother to grill the Tuna fish. To go with it, she would prepare black sauce mixed with fresh pounded chilli, thinly sliced onion and lime juice. In other occasion, she would prepare ''Buja Cappi'' – pounded fresh chilli with salt mixed with lime juice. ''Buja'' is the Baweanese word for salt while ''Cappi'' is the Baweanse word for chilli.

Sliced Tuna

Green vegetables coconut soup

Tuna fish can also be sliced thinly and marinated with salted tumeric powder paste before deep fried. Fried Tuna can be eaten with white rice and green vegetables coconut soup. My grandmother used to prepare ''Pencek-Pencek'' - boiled eggs mashed with chilli shrimp paste (sambal belacan) and green sour mango shredded very thinly, to make the meal appealing. In other occasion, she would steam ''Paes Tongkol'' - thinly sliced boiled Tuna fish with dried chilli paste mixed with tamarind juice, sugar and salt wrapped in banana leaves. Hmmm! I miss very much eating my grandmother's cooking!

Celebration of Shawal in Singapore

Eid in Shawal

The celebration of Eid in Singapore during the month of Shawal is very colourful. For many Singaporeans Baweanese, it is the time for visiting relatives and friends, exchanging information, catching up with each other or remembering the old good times. Like any other Singaporean Muslims, their homes are filled with colourful decorations and plenty of food for everyone. Traditional dishes and home-made cookies are alway ready for the guests.

Eid-ul-Fitr 1990

Shawal is a joyous month of giving and receiving. The poor, the elderly and the little ones are always happy during this month, receiving green packets filled with cash. Smiles and laughters are always on their faces. It is always the same every year! Especially the children, they are the ones who lighten up the celebration of Eid through the years, decades after decades. Photographs of Eid capturing the moments of happiness show this is true!

Eid-ul-Fitr 1991

Eid-ul-Fitr 1992

Eid-ul-Fitr 1993

Eid-ul-Fitr 1994

Eid-ul-Fitr 1995

Eid-ul-Fitr 1996

Eid-ul-Fitr 1997

Eid-ul-Fitr 1998

Eid-ul-Fitr 1999

On The Last Day of Ramadhan

(Ramadhan at Makkah in the year 2000 - while at Jabal Uhud)

Today is 30th Ramadhan 1429 Hijrah, the last day of fasting. I recalled the year 2000 in which, during this time I spent Ramadhan in Makkah and celebrated Eid-ul-Fitr there. It was the most satisfying and memorable Ramadhan I ever celebrated in my entire life. I wished I could repeat that same kind of Ramadhan or better than that somewhere in the future, Insha'Allah. It seems to me time passes very fast that it is now almost ten years since I last spent my Ramadhan in the holy land of Makkah.

(Celebrating Eid-ul-Fitr in Mekkah - Umrah Ramadhan Trip 2000)

I felt that this year Ramadhan was too fast. I was unable to perform as much ibadah as I had planned. With my husband out-station most of the time, the mosque was beyond my reached. I was always busy attending my six year old son and there were only two of us on the dininig table during Iftar, the breaking of fast. I even barely finish with the preparation for the Eid. There are still lots of work to be done at home. The sofa cover need to be changed, the clean curtains need to be hanged, the ingredients for tomorrow's early morning cooking need to be prepared tonight and most importantly the cooking for the last Iftar with my family, need to be done.

(Eid-ul-Fitr in Mekkah - Dec 2000)

About thirty-five years ago, during my childhood, it was my late grandma, my mum and aunties who were the ones who used to be very busy preparing for Raya Day. While the adults were busy with the house-chores, my cousins, siblings and I were happily playing at the back lane behind our home, Pondok Kelompang Gubuk, until the last few minutes before Iftar. We were called in, minutes before the azan for sholat Maghrib (the sholat after sunset), one of the daily five prayers. By this time, the foods for Iftar were all ready laid on the dining table. The adults got to enjoy their meals at the dining table while the children picked their choice of foods on a plate and had their meals on the ''Ambin'' (a huge working table) in the kitchen.

(Map of South-East Asia... The Nusantara Region known as Malay Archipelago)

During this night, the azan was followed by ''Takbir'' denoting the dawn of Eid-ul-Fitr. After Iftar, it was time for sholat Maghrib and my granddad used to be the Imam. Moments after that, he would ''Takbir''. I used to be happy and excited to hear the ''Takbir'' because I was looking forward for tomorrow's morning break. To me it means no more hard work in the kitchen, helping my grandma with the pealing of potatoes skin and washing lots of ''loyang'', the mould for making ''kueh''.

(Kueh-Kueh in Banana Leaf... Desserts of the Nusantara)

Every Ramadhan during the 60s and 70s, my grandma used to rent a stall situated at the back lane just in front of the old Tekka Market. At this back lane, I used to help my mum selling ''kueh-kueh'', desserts prepared for breaking the fast. Among the ''kueh-kueh'' sold at my grandma's stall were Kueh Bakar, Kueh Putri Salat, Kueh Kosuee, Kueh Rangair and Agar-Agar.

(Kueh-Kueh... Desserts of the Nusantara Region)

Unlike my childhood days, as an adult I am always not as keen as before to meet the day on 1st Shawal. It is an obligation for every Muslims to celebrate Eid-ul-Fitr as well as Eid-ul-Adha in which, fasting is not allowed during these two Eids. However, I am always sad to leave Ramadhan and always supplicate for Almighty Allah to give me more chances in the future to celebrate Ramadhan again. May Almighty Allah give us the chance to meet Ramadhan again, in good health, in the years to come. Aameen.

To my Muslim readers all over the world, wishing all of you ''Eid Mubarak'' and to my husband, mother, sons, daughters, sisters, brothers, nephews, nieces, cousins, uncles, aunties, relatives and friends in Singapore and Malaysia, ''Selamat Hari Raya Aidil Fitri, Ma'af Zahir Batin''.

The Revelation Process of Al-Qur'an

The revelation process of the the Qur'an came in three stages. In the first stage, the whole content of the Qur’an was transferred, all at one time, to a place of ultimate custody of Almighty Allah called Al-Lauh Al-Mahfuz. The time of the transportation and the place it came from, only known to Allah, the Most High.

“Nay! This is a Glorious Qur’an, (inscribed) in Al-Lauh Al-Mahfuz.” [Translation of Surah Al-Buruj 85:21-22]

Then in the second stage, the entire content of the Qur’an was transferred down, all at one time, from Al-Lauh Al-Mahfuz to Baitul I’zzah (a place in the lowest heaven) during ''Lailat-ul-Qadr'' which literally means, ''The Night of Decree''. According to many schools of philosophy, ''Night” means darkness, emptiness, hollowness as well as nothingness and upon the dawn of the day, a light makes everything crystal-clear. In a similar way, humanity was in total darkness and the revelation of the Qur’an had changed this darkness into light through its clear-cut guidance that made absolute distinctions between the right and the wrong.

Indeed, the Qur’an had changed many lives and the first person to have his life changed was a man named Muhammad ibn Abdullah. After the first revelation of the Qur'an on this earth, he embarked into a journey of Prophethood to perform the duty in conveying the message of the Qur’an, not only to his own people but also to the whole of humanity. During the last twenty-three years of his life as the Seal Prophet of Almighty Allah, the Qur’an was revealed to him, piece-by-piece. This is the third and final stage of the process whereby the Qur’an was revealed into this world, on this earth, to the human race in which the first revelation took place in the cave Hira. Prophet Muhammad (peace and blessing be upon him) was taught to recite the first revealed surah, Surah Al-’Alaq (The Clot), by Angel Gabriel who came down to this world to carry out the duty of bringing down this first revelation on this earth.

''Lailat-ul-Qadr'' is a Grandeur Night, a night better and more worthy than a thousand months deserves to be found and the only way to be certain of finding it is to spend all the ten nights in sincere worship of Allah, the Most High. Through his traditions, Prophet Muhammad (peace and blessing be upon him), the beloved Prophet of Islam, had shown Muslims the best way to utilize this great night.

Narrated Abu Hurairah (r.a.): The Prophet (s.a.w.) said, ''Whoever observed Sawn (fast) in the month of Ramadhan with sincere faith (i.e. belief) and hoping for a reward from Allah, than all his past sins will be forgiven, and whoever stood for the Salat (prayers) in the night of Qadr with sincere faith and hoping for a reward from Allah, then all his past sins will be forgiven.'' [Reported by Imam Bukhari, Sahih Al-Bukhari H 2014]

Narrated Aishah (r.a.): With the start the last ten days of Ramadhan, the Prophet (s.a.w.) used to tighten his waist belt (i.e. work hard) and used to keep awake all the night and perform Salat (prayer) and also used to keep his family awake for the Salat (prayer).'' [Reported by Imam Bukhari, Sahih Al-Bukhari H.2024]

Clearly ''Lailat-ul-Qadr'' is a special gift from Almighty Allah to Prophet Muhammad (peace and blessing be upon him) and his followers. Hence, Muslims who did not celebrate Ramadhan to the fullest, particularly on the last ten nights, through constant performance of the daily sholat, proper fasting and performing other form of ibadah such as Sholat Taraweeh, Quran recitation, Dzikir, Qiyam-mul-lai, as well as giving Zakat and Charity, are among those who had given-up a valuable opportunity to perform good deeds, the savings for the life in the hereafter, that enable them to earn abundance of rewarding returns from Almighty Allah within thirty days i.e. in just a period of one month.

Indeed, ''Lailat-ul-Qadr'' is the unique characteristic of the Ummah of Prophet Muhammad (peace and blessing be upon him). Although the followers of the earlier prophets had fasting prescribed for them, only the Ummah of Prophet Muhammad (peace and blessing be upon him) is granted the supreme distinction of having this Grandeur Night during Ramadhan, the holy fasting month of the Muslim Calendar.