PAHANG

Ikan Patin Tempoyak

source: https://theasiapress.com/10-must-try-pahang-traditional-and-cultural-food/

recipe video: https://youtu.be/uSGLkp_msro?si=7XFk85lrHfNdAFhJ

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This dish is especially popular in the Temerloh district of Pahang. The primary ingredient is patin fish, cooked with tempoyak, a fermented durian paste created by removing the durian flesh from its seeds, adding a pinch of salt, and allowing it to ferment for three to five days at room temperature.The traditional Pahang Tempoyak recipe for Patin fish omits the use of onions, lemongrass, torch ginger flower, and garlic. Patin Tempoyak is commonly served with steamed rice and veggies on the side.

Asam Rom

Source: https://theasiapress.com/10-must-try-pahang-traditional-and-cultural-food/

recipe video: https://youtu.be/k9ngaBHtYYk?si=cuB41JpXzpdhGPym

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Asam Rom, also known as Asam Rum or Asam Rong, is a traditional dish that originates from the Jerantut district in the state of Pahang, Malaysia.The dry and crumbly texture of Asam Rong makes it a versatile ingredient that can be added to a wide range of dishes, including vegetable stir-fries, curries, soups, and sambals. The most popular way to prepare Asam Rong is in a fish curry, which pairs well with river fish like patin, kenerak, and baung. It can also be used to season meat and vegetables like pumpkin or fern shoots. Additionally, Asam Rong can be turned into a sambal by mixing it with chili and anchovies and served as a condiment for ulam or dried fish. It is a dish that represents the rich cultural heritage of Pahang and is becoming more widely known throughout the country. If you are interested in trying authentic Asam Rong, a trip to the state of Pahang is highly recommended

Gulai Lemak Siput Sedut

source: https://theasiapress.com/10-must-try-pahang-traditional-and-cultural-food/

recipe video: https://youtu.be/x5OjW2u_3_c?si=nUyxulVRJnWYYGdz

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Gulai Lemak Siput Sedut is a traditional meal that is well-liked by the Malay people in the state of Pahang. The siput sedut, a kind of freshwater snail that is common in rivers, is the inspiration for this recipe. Yam, lemongrass, turmeric leaves, asam gelugor, coconut milk, coconut cream, salt, and sugar are added to the mix during cooking. The usage of siput sedut is the key distinction in the cooking process from other gulai recipes. To eliminate the dirt and make it simpler to consume, the siput sedut must be sliced at the end before cooking.