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Pahang gets official sambal
New Straits Times
New Straits Times
Tuesday, Nov 12, 2013
KUANTAN - Sambal hitam, a popular
sweet-and-spicy condiment made from chillies, anchovies and belimbing buluh
(Averrhoa bilimbi), has officially been renamed sambal Pahang.
Tengku Puan Pahang Tunku Azizah Aminah
Maimunah Iskandariah made the official declaration at the national-level
Farmers, Breeders and Fishermen Day 2013 exhibition here yesterday.
Tunku Azizah said the sauce was well-known
in west Pahang, especially Jerantut, Kuala Lipis and Raub.
"I am proud that we can promote this
authentic food, which is popular among the older folk. I am grateful that the
state government, Federal Agricultural Marketing Authority and state museum
helped me to produce a book on the state's traditional dishes."
Tunku Azizah said she planned to publish a
second book soon, focusing on the state's traditional desserts.
"It took me a long time to study the
cuisine of every district in the state. I believe they are 'treasures' that
need to be discovered."
Present was state Rural Development,
Agriculture and Agro-Based Committee chairman Datuk Shafik Fauzan Sharif.
Shafik said sambal Pahang was selected to
be commercialised, as it had gained interest among the younger generation.
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