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Kota Setar

The name Kota Setar is derived from the word setar or the stak tree (Bouea macrophylla) that grows in the area of this district. Initially, Kota Setar was just a village with a few houses at the confluence of two rivers. When Sultan Mohamad Jiwa came across this village, it captivated him. The area was lush green due to being surrounded by the large Setar fruit trees. Eventually, Sultan Mohamad Jiwa designated it as a Royal town and resided in the Kota Setar Palace. This is how the district obtained the name Kota Setar. From the start of the Sultan’s rule, the reclamation of swamp lands began, and it was converted into paddy fields.

District Heritage Food:

  • Emping Mentah / Emping Tumis

  • Kuih Bunga Pudak

Emping Mentah / Empung Tumis

Emping Padi is known as one of the traditional foods for the people in the state of Kedah and also for other states that practise rice harvesting. Emping is made from glutinous rice paddy. Glutinous rice paddy is planted quite late, known to be the final formality of the paddy planting season. This is because glutinous rice paddy takes up more time than non-glutinous rice to reach maturity, while being harvested when the rice stalks are still green in colour. Emping Padi is also considered a community dish as the locals would gather and prepare the dish from start to finish. This has become a cultural tradition and heritage of the area, where it is now the most anticipated tradition of the community. Usually, during this ceremony, the youths would use this opportunity to seek their potential partners from the neighbourhood since they are all gathered for the makings of this dish.

Kuih Bunga Pudak

Kuih Bunga Pudak or Kuih Bunga Pundak is a traditional kuih of the Malay community in the north side of Kedah, which are Alor Setar, Jitra, and its nearby areas. Kuih Bunga Pudak is a popular dish often used in weddings, gatherings, and celebrations. Nowadays, this delicacy is rarely found or made. The people living in Kedah’s south and eastern parts might need to learn how to make this legendary kuih. This kuih is named after its colour, which resembles the yellow and red colour of the Pudak tree flower, and this kuih might be found at stalls that sell traditional foods in Pekan Rabu, Alor Setar. The making of this dish requires the finest work, especially during the process of sifting and folding the flour. This mouthwatering dish, including its rich coconut filling, is flavourful and pleasingly delightful.

Recipe

Emping Mentah

Ingredients

  • Emping – 3 cups
  • Freshly white grated coconut – 2 cups
  • Sugar – 1 cup
  • Coconut water – 1 cup
  • Salt to taste

Directions

  1. Add grated coconut and coconut water in a bowl, and stir well until the coconut swells/expands.
  2. Add sugar and continue to stir thoroughly.
  3. Add the emping and mix well; add salt to taste.
  4. Serve for the afternoon tea.

Emping is made when the paddy is harvested; typically, fresh young paddy is used to make emping. This is a tradition that paddy growers in Kedah have practised in the past. Very few families are practising the art of making emping these days.

Recipe

Emping Tumis

Ingredients

  • Emping – 4 cups
  • Dried shrimp – 150gm (blended)
  • Dried chilli – 10 pieces (blended)
  • Shallots – 8 bulbs (blended)
  • Lemongrass – 2 stalks (blended)
  • Ginger root – 3 cm (blended)
  • Cooking oil -150ml

Directions

  1. In a wok, add the oil and heat the oil using a medium flame.
  2. Add all blended ingredients except chilli paste and stir-fried until it becomes a thick paste or well cooked – put aside.
  3. Heat up using a medium flame in another wok, stirring the emping until it pops up (like popcorn).
  4. Add the chilli paste and mix well when all the emping pops up. Make sure the chilli paste is coated with the emping, and continue stirring until it becomes dry and is ready.

A spicy emping that is found only in the state of Kedah. 

Recipe

Kuih Bunga Pudak

Ingredients

  • Fresh white grated coconut – 300gm
  • Sugar – 400gm
  • Red, Yellow and Green colouring
  • Glutinous rice flour – 1 cup
  • Water as needed (to mix with the flour). It should not be wet but sandy (used to prepare the shell and wrap the coconut filling)

Directions

  1. In a wok, add in the white grated coconut using medium flame, and stir continuously until a bit dry
  2. Next, add in the sugar and continue stirring and add the red colouring
  3. Stir until the coconut becomes fluffy, dry and light. (To indicate it is ready/cooked)
  4. Add glutinous rice and water in a bowl and mix with your finger.
  5. Mix well until it becomes sandy, not sticky. Then, leave it aside.
  6. To prepare the sweet, heat a wok, then, using a fine sieve, add two tablespoons of the sandy glutinous rice mixture and tap the sieve; the glutinous rice mixture will drop into the work and make a well-rounded thin layer of pancake. Add the filling in the centre of the pancake and wrap it nicely.

This sweet has become very rare in Kedah. In the past, it was made in the palace during a special occasion. 

 
 
 
 
 
 
 
 
 
 
 
 
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