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Tuesday, 15 April 2008

Preserving Regional Malay Cuisine Recipes - Pahang

Well I have always thought that preserving regional Malay cuisine recipes by linking to sites was good enough until I found a site that was not well maintained that I had to preserve the pages in my multiply blog. But then I received an appreciative note for my effort that got me thinking since these sites are usually government linked sites and their 'disreputation' precedes them, I might as well preserve the recipes in my site for perpetuity, or until this site vanishes.

Traditional Food and Dishes of Pahang
3 kg basmuthi rice (washed and cleaned) (basmuthi rice is preferred to maintain its "dryness")
400 gm ginger - }
200 gm onions - }sliced into thin pieces
400 gm garlic - }
200 ml cooking oil
1 tablespoon thick salty soy sauce
Cashew nuts, raisins, cloves and spring onions

Ingredients "A"
80 gm salt 10 gm mint leaves 1 cup of water

Ingredients "B"
150 gm fennel 75 gm black pepper powder 30 gm cardamom 150 gm cummin 300 gm coriander seed piece of cinnamon stick

Boil the "A" ingredients together until you get about ¼ cup of the mixture.
Mix the rice with the resulting "A" mixture, and add the "B" ingredients and the soy sauce.
Then add the cooking oil and mix them until they blend nicely.
Put some water in the cooking pot up to the rice level, and put in the mixed rice.
Boil and cook the rice until it is almost dry and then put in the spring onions, ginger, garlic, raisins and cashew nuts.
Heat until the rice mixture is cooked and dry. (In the villages, the mixed rice is cooked in a kuali (wok) for easier stirring and mixing of the rice and ingredients.

Nasi Kebuli is eaten together with other traditional dishes like beef or chicken rendang, acar timun or nenas pacheri.

Note :
3 kg of rice is probably for more than 30 people and you have to reduce the ingredients proportionately.
Sometimes, the chicken or beef is boiled and cooked first and then added with the cashew nuts, etc. into the rice mixture when cooking.
Patin fish (cleaned and cut into three or four pieces )
4 or 5 tablespoon of tempoyak (durian paste)
5 -10 pieces (depending on how hot you want it to be) of "chili padi" (small chillies with simmering hot taste)
3 pieces of "bunga kantan"
2-3 stalks of lemon-grass
5 pieces of "daun kesum"
3-4 cm of ginger
2 – 2 ½ cups of plain water
Salt, cooking oil and fine sugar

Warm oil in the pot. Saute the chili padi and ginger and stir them for a while.
Throw in the lemon-grass, bunga kantan and daun kesum into the pot.
Then add water into the pot. Add the tempoyak and mix them all together. Stir until they all blend nicely.
Then put in the pieces of patin fish.
When the pot is boiling, put in salt and sugar according to taste.
Boil until the fish is fully cooked.
Smell the delicious aroma and hear your hunger pangs clammering!

Serve with boiled rice


1 kg patin, cleaned and cut in three to five portions

Ingredients A

6 pieces red chillies
5 pieces red onions
2 pieces garlic
3 pieces lemon grass
Ingredients B

1 piece of bunga kantan, sliced
3 sprigs kesum (bot: polygonum) leaves (or substitute with mint)
4 pieces of dried tamarind slices (asam gelugor)
750 ml water

Cooking Method

Add ingredients A and blend them until fine.
Mix the ingredients A and B in the pot. Cook for about 20 minutes under medium heat until boiled and until fragrance rises.
Put in the fish and simmer until the fish is cooked for about 10 minutes.

This traditional dish is normally served and eaten with the plain steamed white rice, adding a great soury taste to the staple food of the Malays.
It also makes for a wonderful dish if taken with fine or whole-meal wheat bread, pancakes and the roti canai.

1 kg of beef, mutton or lamb / cut into small cubes
250 gm cooking oil 10 red onions **
5 white onions **5 cm ginger **5 pieces of candlenut **2 tablespoon coriander **5 cm greater galangal **4 stalks lemon grass **1 teaspoon white pepper**
1 liter of coconut milk 260 gm of fine grated coconut cooked brown 2 tablespoon tamarind juice 110 gm brown sugar 5 gm chilli powder 250 ml plain water 200 gm grounded chilly 1 teaspoon of salt (according to taste)
**Note: Above ingredients with asterisk to be grounded or blendered fine.

(Boil the beef, mutton or lamb for about 30 minutes first to ensure they are soft).
First heat up the wok and fry the grounded ingredients until fully fried.
Add the grounded chilli and the chilly powder. Stir until oily.
Add plain water and let it boil.
Put in the beef, mutton or lamb cubes that have earlier been boiled.
Add coconut milk, and the tamarind juice. Slow down the fire and mix until level.
Then add salt, brown sugar and the coconut kernels. Mix and cook until they blend nicely.
When the mutton or lamb cubes feel soft, put off the fire and they are ready to serve.

Opor Daging is normally served with plain white rice, but during weddings and other traditional occasions, it is part of the menu eaten with the nasi minyak.
At home, the Opor can also be eaten with white or brown bread, or with the local Indian roti canai or capati, or any cooked flour.

5 – 10 pieces of (not too ripe) bananas (pisang lemak manis preferable) (**P.S.–- number of pieces according to degree of hunger pangs and longing!)5 or more pieces of prunes 5 or more pieces of red cherries

SAUCE (Gravy)
1 liter of milk 2 tablespoons of condensed milk 1 teaspoon cornflour 1 egg (beaten softly) 125 ml water

1. Fry the bananas in cooking oil (just a short while in low heat) until they turn a little dark yellowish (not fried). Then take them out and put aside on a plate. If available, spread the "jala mas" on top of the bananas.
2. The sauce or gravy ingredients are blended and mixed together and then boiled in a pot. Stir them well while cooking until the sauce becomes a little thick.

1. Let the sauce or gravy cool before pouring them on the bananas and other fruits. Ready to serve.
The above are only an extract of the more traditional recipes that may get lost in time. For other Pahang dishes that are still common, visit the Traditional Food and Dishes of Pahang website.

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