Unknown to many, Pahang can be a food-lovers haven in
terms of value for money and variety. Of course, the
most popular food centres, representing the various
districts can be found in Kuantan town and its vicinity.
Food from the stalls is still highly-recommended,
although dining in luxuriously-appointed ambiance
have made quite an impact among the more well-heeled
visitors and locals.
Some Pahang
Malay food is spicy and hot, but sumptuous due to the
liberal use of coconut milk (santan) that gives
them the typically creamy (lemak) appearance,
flavour and texture. But, of course the essential
accompaniment of the Malay favourite, sambal, in
its many forms will complete any meals with rice. There
is a good variety of sambals, ranging from the original
chili sambal belacan to straight red-pounded
chili sambal.
Sharing
much affinity with the culinary styles of the other
Malay areas in Malaysia, further light and shade is
added to Pahang Malay cuisine with the use of the
sourish belimbing buluh, lemon grass, tempoyak
(fermented durian), tamarind and flavour enhancers
such as daun ketumbar (coriander), daun limau
purut (kaffir lime leaf), the fragrant daun kesum
(soup leaf) and, of course, the galangal and ginger.
The
varieties of Pahang culinary style is quite
overwhelming, and savouring each and everyone of the
dishes may pose quite a task. However, try to be in
Kuantan about the time they have the annual Fruits &
Food Festival, you just may be able to sample most of
it.
Besides
Malay, Pahang also offers a wide-range of other ethnic
culinary styles, including the various Chinese
provincial dishes, Indian, Sikh, and of course western.
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