Royal Pudding: May 2011

Introduction

This particular pudding was a specialty from the region of Pekan, Pahang. The basic ingredients are pisang lemak manis (bananas from the area), prune, cherries and cashewnuts. Jala mas (golden threads) which were made from egg yolks were then put on top to dress it up. The sauce are usually served cold to finish.

Sajian pencuci mulut ini adalah makanan istimewa bagi daerah Pekan. Bahan asas untuk membuat puding ini adalah pisang lemak manis, prune, ceri dan gajus. Jala mas drp kuning telur dihias diatasnya. Ianya lebih menyelerakan dihidang dengan menyejukkan kuahnya.

A Royal Feast In A Bowl

A Regal Palate : Sweet And Sticky Goodness

You dont need to be royalty to feast like a king, because treats like Puding DiRaja (Royal Pudding), once reserved for royal banquets, are increasingly available to the public, thanks to entrepreneurs like Aidy Hayazi Adnan.

He learnt the recipe - consisting of pisang lemak manis (a small sweet banana), prunes, cherries, chasew nut and golden threads (made with egg yolk) drenched with custard - from his wife's late grandmother, who made them for the palace in the 1950s and 60s.

Its palate sweetness is balance with hints of tartness from prune, and there's myraid textures - spongy, chewy, crispy and smooth - in every bite.

Special thanks to Mr Tan and
MAS Megazine - Going Places Jan 2013

Pahang Delights Heritages Dessert

Puding Raja ("Royal Pudding") is a traditional Pahang Malay dish taken as an appetizer or dessert and is easy to make.

In the state of Pahang, this popular delicacy (sometimes also known as "Puding DiRaja") can be found in some restaurants and food-stalls in the royal town of Pekan.

A favorite appetizer or dessert taken by local folks with their evening tea, this calory-filled cuisine is also normally served during traditional Malay weddings and festivals.

Puding Raja is not so much a pudding as a simple dish of bananas with a sauce or gravy of made from milk and cornflour.

"Pisang lemak manis", which is a sweet and rather small type of local banana is usually used as the main ingredient, although other banana varieties are also used.

To add variety and to give a sweeter taste to the dish, other fruits like prunes, cherries and sometimes dates, are also added. A special sweet noodle-like traditional Malay delicacy called "Jala Mas" is also (when available) sometimes added on the bananas.

You will therefore find that some dutiful Malay housewives will prepare Puding Raja as special afternoon tea accompaniments for the husband or family, especially during the week-ends.

All info via Pahang Delights

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Question: What is the Difference Between Pudding and Dessert?

In British and Irish food, the difference between pudding and dessert can be confusing; pudding can be a dessert, but a dessert can only be a pudding.

Answer: Traditionally a pudding is a cooked, substantial starch or dairy based sweet dish, as in a Spotted Dick Pudding which contains flour and suet, a Traditional Christmas Pudding or a Rice Pudding. A pudding is usually considered a more homely, rustic or traditional recipe.

To make it a little more confusing though, pudding is not always sweet. British food is awash with savory puddings - Yorkshire Pudding, served with Roast Beef in a traditional Sunday Lunch, Black Pudding or a winter-warming Steak and Kidney Pudding.

A dessert traditionally was uncooked, as in a fresh fruit, but is now regarded as lighter and more sophisticated than a traditional pudding; Chocolate, a Mousse, light, refreshing Champagne Jelly or a Souffle.

Though many don't like to admit it, using the term pudding or dessert has connotations of class. Using "Dessert" is thought to be posher than a homely pudding.

This distinction has eroded with more traditional recipes making a fashionable comeback in recent times; many restaurants using Pudding to refer to the sweet course on menus.

The History

According to the old folk, the Bunga Pekan (Brunfelsia Latifolia) flower grows wild at the banks of Pahang River. The river at the Pekan town (near Mengkasar village) is also called Pekan River, however there is no source for the claim that Pekan got its name from this river.

Other sources say the name "Pekan" came from the word "Pekan Sehari". For easier pronunciation, the locals simply called it "Pekan" and the name is still used. (Pekan Sehari or Sunday Market still exists until today)

Pekan town is said to have existed since the 17th century, but no exact date has been verified. Several Arab and Chinese writers mentioned Pekan.

The villagers at Kampong Mengkasar, about one kilometer from Pekan in the direction of Kuantan, are said to be direct descendants of Tok Tuan from Makassar in Sulawesi, Indonesia. Among the well-known figures, Tun Abdul Razak was recognized as having a Sulawesi heritage.

Sg. Pahang

Menghilir di Sungai Pahang
Singgah bermalam di Pasir Tambang
Tempat sejarah pahlawan terbilang
Mara Tok Gajah ke medan perang

Menghilir di Sungai Pahang
Sampailah pula di Pulau Tawar
Tmpt lahir Pahlawan Mat Kilau
Makam DiRaja abadi di sana

Menghilir di Sungai Pahang
Jgnlah lupa Kuala Semantan
Lubuk Terua dalam ingatan
Bersimpang siur tombak pahlawan

Menghilir di Sungai Pahang
Kglah Chenor melambai mesra
Lagenda Pahlawan Bkt Segumpal
Tersemai baktinya diInderapura

Menghilir di Sungai Pahang
Kirilah kanan cantik menawan
Sampai ke Chini tasik misteri
Penuh riwayat cerita rakyat

Menghilir di Sungai Pahang
Singgah di Pekan Bandar DiRaja
Janganlah lupa Pulau Tioman
Negeri Pahang penuh perjuangan

25 May 2011

Slide Puding Raja 2011

Slide PDR dari Stupeflix bagi tahun ini, setelah lama tak upload ke YouTube.

21 May 2011

Bingka Ubi

Bahan-Bahan

450g ubi kayu – diparut dan diperah airnya

150g kelapa parut – tanpa kulit ari

6 helai daun pandan – dikisar dengan ½ cawan air dan ditapis

800g gula kabung

10 biji telur kuning – dipukul sedikit

250g mentega – dilembutkan pada suhu bilik

½ sudu teh garam

Cara Memasak

Masak gula kabung bersama air daun pandan sehingga gula larut. Angkat dan tapis.

Kacau ubi, kelapa parut dan air gula kabung sehingga sebati.

Masukkan kuning telur, mentega dan garam. Kacau dengan sebati.

Bakar dalam ketuhar selama 30-40 minit pada suhu 150°F.

Via Majlis Daerah Pekan

15 May 2011

Golden Egg Strands

The 'Jala Mas' or Golden Egg Strands are also made from egg yolks which would explain its bright yellow colour. Mixed with sugar syrup, the yolk is usually boiled and 'woven' with the use of a thin piece of stick to shape the dessert into a golden net. Like most Pahang desserts, it is usually served at Royal events and traditional Malay weddings or 'Kenduris'.

08 May 2011

Pisang Lemak Manis

Jarak penanaman diantara 2m x 3m dan gunakan baja CIRP, GML & NPK selang 3 bulan sekali.

Selepas 8 ke 9 bulan perlu dituai sebelum pisang mengkal ni merekah walaupun kulitnya belum berwarna kekuningan.

Panduan penanaman pisang, sila rujuk blog Jabatan Pertanian Negeri untuk maklumat lanjut.

Kawan cuma menanam disekeliling kawasan rumah ... memandangkan harga telah mencecah RM3 ke RM4 ada sesiapa orang Pekan yg nak menyewa/memajak tanah mereka?

01 May 2011

PDR Untuk Tempahan

Kami sedia menerima tempahan disekitar Kuala Lumpur pada bulan Mei ini. Untuk makluman semua kami akan ke Bukit Indah, Ampang pada 06 hingga 08 Mei 2011. Untuk tempahan sila hubungi/sms ke 09-9865010 dgn menyatakan jumlah bilangan/saiz. Harga bagi saiz SQ5=RM60 dan 10oz=RM6.50 cuma anda dikehendaki datang dan ambil, sila rujuk arah tuju peta disebelah kanan.

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Information

Booking & Inquiries

Aidy 019-9505050

Bengkel Puding Raja

13 Jalan Tok Tuan

Kg Mengkasar, Pekan

Open : 10am - 10pm

019.986.5010

Royal Pudding K-Fe

Jalan Hj Abd Aziz

25000 Kuantan

Near The Suraya

Open:12am-6pm

019.266.5010

Please place your order

3 days in advance

for 1 & half Kg

Large/1Kg : RM69.00

Medium/0.5Kg : RM37.00

Intermediate/250gm:RM18

Small/110Gram : RM7.00

Mini / 50 Gram : RM4.00

(min odder 100 for mini)

View Royal Pudding PDR Outlet in a larger map Guna peta diatas sebagai panduan arah tuju utk ke outlet / rumah kami.

Copyright On My PDR Photo's

I've been coming across more than a few of my photographs on the net. I don't mind at all, in fact: I like it and I post them on other sites myself as well. What I don't like is when people alter the photos, I've even seen a few that had put THEIR name on MY photos. That is not ok.

Everyone is free to link to these photo's and/or post them on other pages on the internet (preferably with a link to this blog) as long as you don't alter them. For any other uses of the photos, please contact me first, you will most likely get permission for whatever you want to do with the photos.

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