Have you tasted the traditional Malay food and dishes of Pahang, especially its authentic delicacies? Well, you must certainly try them...
When in Pahang, you’ll probably hear the familiar "Moh Makan" invitation between friends and colleagues.
It’s the popular Pahang Malay slang for "mari makan", meaning "let’s eat". It's like the "jom makan" of the Malays in Penang, Kedah or Perlis.
You’ll perhaps hear it said very often enough because in Pahang, as in the whole of Malaysia, people enjoy nothing more than tucking into a good hearty meal.
The Malay food and dishes of Pahang have naturally been influenced by the cuisines of the Indians, Chinese and Arabs, who came as traders during the busy Spice Trade in the old days.
For example, the Indian traders introduced food ingredients such as cumin, coriander and ginger, which can be extensively found in the traditional Malay food and dishes of Pahang.
The Arabs also left behind their culinary influences and delicacies, like the kebab, which is marinated meat cubes threaded on skewers, that later evolved into the local Malay delicacy, satay or sate.
In later years, culinary influences brought about by western colonization, firstly by the Portuguese, then the Dutch and lastly by the British, added further variety and style to the local cuisines.
The different varieties of dishes can be found and savored at the restaurants and eating places, especially at hotels with fine dining outlets.
Check out this Pahang Hotels directory page for your travels in Pahang.
Fruits and herbal plants that are indigenous and extensively found in Pahang, especially coconuts, lemon grass, galangal, kaffir lime and pandan, and their concoctions, are added to give extra arrays of delicate taste and odor to the food and dishes of Pahang.
Shrimp paste, soy and fish sauces, among others, add a unique special flavour to the cuisines while fragrant herbs like coriander and galangal, are commonly simmered in soups, or used to dress the curries and added to salads for a burst of flavour.
Meat, fish and vegetables are usually chopped or sometimes grounded into small portions when making some dishes.
Perhaps the most common methods of preparing a meal are blanching, stir frying and steaming.
The tasteless carbohydrate-rich white rice is delightfully taken with the tasty, aromatic and savory traditional dishes of proteins made from meat, chicken and fish.
And the meal is complemented with vegetables, which are usually taken in its raw form called ulam, although we can find many relishing and savory traditional vegetable cuisines.
To add an extra bit of delectable flavor, the rice meal is normally taken with a variety of local and traditional pickles and spices.
Oh, visit this delightful web-site – pickles-and-spices.com - and let Nazlina herself tell you about the wonders and variety of the food and dishes, pickles and spices of the Malay and Oriental world.
The following (check for more in the sitemap here) are some of the favorite and delicious traditional food and dishes found in Pahang. Click on the link to know more.
So, "Moh Makan" and let’s enjoy the authentic delicacies, food and dishes of Pahang.
Well then, I’ll have.... Nasi Kebuli and then Puding Raja for dessert!
Anyone care to join me? ... Oh, good!
As always, from me ...
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