NEGERI SEMBILAN
Negeri Sembilan also known as Negeri Sembilan Darul Khusus is a state located on the west coast. The people of Negeri Sembilan are immigrants from Minangkabau, West Sumatra, Indonesia who have arrived since the 14th century. Then the people living in nine (9) states such as Johol, Jelebu, Klang, Sungei Ujong, Naning, Rembau, Jelai, Segamat and Pasir Besar formed a federation called the board and named Negeri Sembilan.
People in Negeri Sembilan use a lot of coconut milk and chili as the most important ingredients in the preparation of their cuisine. They also have the identity of smoked cuisine. Chicken, fish, duck and meat are smoked using traditional methods where the main ingredients are smoked using firewood and shells. This method can preserve the aroma from the smoke. The smoking process takes quite a long time about 4 to 6 hours because it uses coals. The embers used should not be too hot because it is feared that the smoked material will dry out.
PAHANG
Tempoyak is very popular in the states of Pahang and Perak, and even in Temerloh district, Pahang, patin fish curry cooked in tempoyak is very popular there. One of the cooking methods using tempoyak is tempoyak goulash. The name is just goulash but does not use coconut milk. This goulash is usually cooked with fish, among the fish that are suitable for goulash with tempoyak are patin fish, baung fish & jelawat fish (river fish).
The main ingredient for making patin tempoyak fish is made from the filling of durian fruit. The contents of this durian are separated from the seeds and added with a little salt and stored for three to five days at room temperature for the fermentation process. Tempoyak is usually not eaten on its own but is often made into sambal or included in dishes such as catfish tempoyak goulash, anchovy stir-fried sambal, tempoyak pais (fish baked with tempoyak), tempoyak sambal (tempoyak mixed with chili rice and then eaten on its own or fried with anchovies). However, it can also be cooked with chicken depending on each individual’s taste.
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Article written by Nurul Humaira’ Hasan.
