Table 2 List of food items served as offerings during Bhogi Parachu.
From: Exploring culinary heritage practices among the younger Chetti generations in Melaka
No | Item | No | Item | No | Item |
|---|---|---|---|---|---|
1 | Nasi lemak (coconut steamed rice) | 8 | Fried fish | 15 | Fried chicken |
2 | Lauk pindang | 9 | Mutton curry | 16 | Fried mutton |
3 | Fried prawns | 10 | Chicken curry | 17 | Pickled vegetables |
4 | Timun santan (cucumber in coconut milk) | 11 | Terung ikan masin (brinjal and salted fish curry) | 18 | Kangkung belacan (water spinach with shrimp paste) |
5 | Kacang goreng minyak (Long beans vegetable dish) | 12 | Sayur kacang buncis (French beans vegetable dish) | 19 | Sayur kobis (cabbage vegetable dish) |
6 | Sambal telur ikan parang masak belimbing (wolf herring fish roe sambal with bilimbi) | 13 | Gresik (fried shrimps and desiccated coconut mixed with chopped cucumbers, onion, and bilimbi) | 20 | Fresh pineapple, decoratively cut |
7 | Fresh radish, decoratively cut | 14 | Fresh spring onion | 21 | Salted egg |