Air Tangan Tengku Puan Pahang Masakan Tradisional Pahang

[Reading] ➷ Air Tangan Tengku Puan Pahang Masakan Tradisional Pahang By Tunku Azizah Aminah Maimunah Iskandariah Sultan Iskandar – Chickenshedcafe.uk A princess’ touchBy MAJORIE CHIEWThis tome of a cookbook on traditional Pahang cuisine is ''a gift'' from a princess to her people It tells of the culinary journey of Tengku Puan Pahang Tunku AzizahA princess’ touchBy MAJORIE CHIEWThis tome of a cookbook on traditional Pahang cuisine is ''a gift'' from a princess to her people It tells of the culinary journey of Tengku Puan Pahang Tunku Azizah Aminah Maimunah Iskandariah Sultan Iskandar the wife of the Pahang Crown Prince who scoured every nook and corner of of the State to collect authentic recipes This modern day princess travelled far and wide to mingle with her rakyat people and to cook with them More significantly she overcame many difficulties to come up with a cookbook of traditional Pahang recipes to be preserved as part of the State’s heritage If not for her the womenfolk would probably not have parted with their recipes She modestly regards the compilation as ''a priceless gift'' and a three in one project ''I got a chance to see the whole of Pahang meet the people and indulge in my passion for cooking'' she said To accomplish her task the princess and her entourage rafted climbed hills and travelled to the most rural areas in the state such as Kg Bantal Jerantut She set aside palace protocol by refusing a helicopter and instead travelled by boat with her group along a dangerous river for than three hours The princess cooked every dish in the cookbook to get an idea of what they tasted like ''I spent about three to four days in each district literally cooking up a storm'' she said in her book From cooking three dishes a day she progressed to 10 to 15 dishes daily sometimes staying up until 1am She also learnt the secrets and taboos of food preparation of some communities Traditional Pahang cooking is very healthy as it involves lots of boiling grilling and very little deep frying said Tengku Puan Pahang in her book The cooking style of each district is influenced by neighbouring states The cooking style of Rompin is influenced by Johor while that of Kuantan by Terengganu ''Real'' Pahang food is found only in Lipis Jerantut Temerloh and Pekan The book’s emphasis is on locally grown produce R.

Ecipes using imported ingredients like tomatoes cabbage and potatoes are omitted Likewise curry dishes using curry powder are excluded but gulai curries in coconut milk are featured The cookbook project was mooted by Ahmad Farid Abdul Jalal the director of the Pahang State Museum In August 2001 he approached Tengku Puan Pahang to be the patron of a cookbook on traditional recipes of Pahang She consented but wanted to be directly involved with the project In January 2003 a meeting was held and she suggested that each district supply authentic recipes Following this Rosli Zakaria of Fama was roped in The princess embarked on her culinary journey the following month At her first stop in Temerloh eight recipes were collected By the end of the project after 10 months of travelling some 500 recipes were gathered In all it took two and a half years before the book was published On the first day she ''just watched'' as everyone else cooked and helped out by measuring the ingredients ''On the second day I decided that I just could not stand by idly while others had all the fun I wanted to be in the thick of the action The next 10 months were spent cooking'' she said Villagers were surprised that ''not only could a princess cook but she could also extract coconut milk use the pestle and mortar and batu giling stone grinder'' At the tender age of eight Tengku Puan Pahang the fourth child of the Sultan of Johor was already taking cooking lessons from her mother Sultanah Zanariah of Johor a good cook Although she was sometimes chased out of the kitchen which was deemed no place for a princess she turned out fine as a cook It is said that there is no idiomatic phrase in English to best describe air tangan which encompasses both the cooking style and skills of the chef The term also refers to the food prepared to correct ingredients and measurements In the Malay culture air tangan ibu broadly refers to mother’s cooking and it is to describe that ''special touch'' that makes.

Air Tangan Tengku Puan Pahang Masakan Tradisional Pahang

Air Tangan Tengku Puan Pahang Masakan Tradisional Pahang

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