Tengku Puan Pahang's secret is fresh turmeric

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ST Online » Local News
2008/03/20

Tengku Puan Pahang's secret is fresh turmeric
By : M. Hamzah Jamaludin
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Tengku Puan Pahang Tengku Azizah cooking the turmeric gravy for the mackerel at the Ikip Culinaire Challenge on Tuesday. Looking on is TV9 host Wan Sabariah Sikh Ali.

Tengku Puan Pahang Tengku Azizah cooking the turmeric gravy for the mackerel at the Ikip Culinaire Challenge on Tuesday. Looking on is TV9 host Wan Sabariah Sikh Ali.

KUANTAN: Students and chefs received royal tips on how to make traditional dishes more tasty on Tuesday.

Tengku Puan Pahang Tengku Azizah Aminah Maimunah Iskandariah Sultan Iskandar shared some of her kitchen secrets when opening the Ikip Culinaire Challenge 2008 at Ikip college.

"Use fresh ingredients, particularly fresh turmeric for the traditional gravy. These days, many people prefer using powdered turmeric as it's more convenient," she told a group of chefs and hotel and catering students.

Known for her expertise in traditional Pahang cuisine, Tengku Azizah was demonstrating how to cook "gulai rebah bangun ikan tenggiri" (mackerel in thick turmeric gravy) and traditional banana pancakes or "lempeng pisang".

She said fresh turmeric gives better aroma, and those eating the dish would receive its full health benefits.
The mackerel dish is cooked for mothers during confinement, and is very popular in Rompin, she said.

She is the author of Air Tangan Tengku Puan Pahang dan Masakan Tradisional Pahang, a cookbook on traditional Pahang fare.

As for the banana pancakes, she said the best way to prevent them from sticking to the pan is to place a banana leaf in it first.

"It gives the pancake a nice aroma as well," she said.

And sprinkling dishes with coconut milk with a little salt just before serving will enhance their flavour, she added.