By Alex Ardiansyah
SERDANG, 20 Dec – Universiti Putra Malaysia (UPM) has gone a new level in promoting Pahang Traditional dishes through a festival - Pahang Traditional Food, and The Malay Heritage Museum with the Media event, here.
About 1,000 visitors thronged the festival and they were feted to a variety of Pahang traditional food.
Guests were served with river Patin and Patin Buah (a type of fresh water fish scientifically known as Pangasius Sutchi) cooked in tempoyak (fermented durian), gohok (a type of local fish), Baung (mysts catfish) and Jelawat (hoven’s carp or Leptobarbus Hoevenii) and sambal hitam (black paste sauce) from Jerantut, Pahang.
The programme was organised by Muzium Warisan Melayu and Faculty of Modern Languages and Communication, Universiti Putra Malaysia (UPM). Also present were the former Vice Chancellor of UPM who is also the Patron of Muzium Warisan Melayu, Prof. Dato’ Dr. Mohd Fauzi Ramlan and Pahang Cultural Icon, Dato’ Aripin Said.
The Director of Muzium Warisan Melayu, Dr. Muhammad Pauzi Abd Latif said all the four types of fishes, Patin Buah, gohok, baung and Jelawat, were rare as they could only be captured in deep-water rivers during high tide.
Cooking demonstrations on Pahang traditional cuisine were performed by Azlan Zakarya and Shafinaz Shefin.
Azlan also shared the difference between the river Patin Buah and those bred in cages. He said that the meat of the river Patin Buah is creamier and softer once cooked.
Shafinaz conducted a demonstration on how to cook the spicy black paste sauce or ‘Sambal hitam pedas…merecikkk’ by mixing ingredients such as chillies, anchovies and belimbing buluh (Averrhoa Bilimbi) which took a long time to cook using firewood. - UPM
