Pahang cuisine is well-known for its distinctive traditional flavours, fresh seafood especially ikan patin and wonderful sweet desserts. Many of its recipes have been handed down through the generations.
Gulai Patin Tempoyak
Gulai Patin Tempoyak is a must-try once you have arrived in Temerloh, Pahang. Its uniqueness has made a name among locals and tourists alike. It has gained its popularity due to the exotic nature of the cuisine in which the silver catfish or ikan patin is cooked in a fermented durian gravy. The fermented durian gravy is characterized by a combination of sweet, tangy sour, and salty flavours. This complements well with ikan patin which is also known as the “Salmon of Pahang” due to its tenderness. Temerloh town sits at the confluence of the Pahang and Semantan Rivers, which explains the abundance of freshwater fish.
Nasi Kebuli
The process of making this delicious meal is slightly complex. There are three parts to this cuisine: nasi kebuli— basmati rice that is cooked with chicken broth for 30 minutes, marinated fried chicken and a Mediterranean style stew made up of assorted vegetables such as green beans, zucchini, eggplants, carrots, and potatoes. Nevertheless, this perfect combination will leave you wanting for more. It stands as one of the most popular cuisines in Pahang, especially in the Kuala Lipis district.
Gulai Asam Rong
Just a one hour drive from Kuala Lipis, you can enjoy the famous Gulai Asam Rong, an authentic dish from the largest district in Jerantut, Pahang. The seeds of the rubber tree is used to make Asam Rong. These seeds are dried, pounded and fermented until it turns dark brownish. This savoury delicacy gives out hints of spiciness and is best paired with the kenerak or baung fish. While this dish is relatively unknown to many especially the outsiders, it is a common favourite among the locals. Gulai Asam Rong is currently one of the state’s most prominent traditional food and one should definitely not miss trying this dish once you arrived in Jerantut.
Sambal Hitam Pahang
Sambal Hitam Pahang is made from bilimbi (belimbing buluh), red onions, fresh anchovies and chillies. Sambal hitam is often served alongside a dish together with steaming hot rice, as the Pahang people say “sedap aokme weh.”
Opor Daging
Opor Daging is a traditional Pahang cuisine that requires lots of patience as it takes up to six hours to cook this dish to perfection. Cooked in “rendang” style, the curry is stirred for hours until caramelized. A delicious Opor Daging has the right balance of sweet, spicy, and slight tones of saltiness. Besides plain rice, Opor Daging can also be eaten together with nasi minyak, ketupat or lemang.
Royal Pudding
Puding DiRaja is a speciality from the Pekan district and a favourite among the royalties. It is served as a dessert during festivals or traditional Malay weddings. The basic ingredients are pisang lemak manis, prunes, cherries and cashew nuts. Puding DiRaja is not just a simple banana pudding topped with milk sauce. What makes this dessert extra special is the Jala Mas, swirls of fine golden thread like noodle made of egg yolks and sugar.
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