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Kubang Pasu

Bukit Kayu Hitam, located in the northern part of Kubang Pasu, is one of the international gateways between Malaysia and Thailand. The birth of Kubang Pasu is attributed to Sultan Ahmad Tajuddin Halim Shah, who gifted this district to Tunku Anum. Tunku Anum was a royal envoy during the Siamese conquest of Kedah, offering golden and silver flowers. Due to this, Tunku Anum was titled Paduka Raja Jambangan. Tunku Anum named the new state ‘Kubang Pasu Darul Qiyyam’, meaning ‘The State that Stands Firm’. At that time, the state’s administrative centre was located in Penang.

District Heritage Food:

  • Rendang Serai

  • Masak Lemak Kuning Daging Pekasam

Rendang Serai

The rendang cuisine is very famous in Malaysia, especially during the festive season, such as Raya Aidilfitri, Aidiladha, public events, and feasts. This traditional dish is also very popular among the Malay community in Indonesia, Brunei and Singapore. Rendang can be cooked in various ways, either wet or dry, and enjoyed with pressed rice, ketupat, white rice, and glutinous rice. However, few people know about the history of lemongrass rendang in Kedah. According to the residents of the Teluk Village in Jitra, Kedah, their ancestors handed down this lemongrass rendang recipe to them. A search on the website found that lemongrass rendang is quite famous in some village areas in Perlis too. However, the ingredients used in this lemongrass rendang are slightly different, following each family’s cooking method and tradition. The lemongrass rendang of the villagers in Jitra uses tamarind slices, while the lemongrass rendang from Perlis state is mixed with kurma powder spices, ginger, garlic, curry leaves, and bilimbi. Nevertheless, the technique of preparing this rendang is the same, where it is cooked for a long time. This is to ensure the rendang will not quickly become stale and can be stored longer. However, despite the different ingredients used for this lemongrass rendang recipe, the rendang still tastes delicious.

Masak Lemak Kuning Daging Pekasam

The state of Kedah is also known for making pekasam, a fermented or pickled food marinated for a long time. It is one of the traditional foods passed down from one generation to the next, to preserve food for a long period. In order to produce delicious pickles, a lot of salt is needed, in addition to using acids such as tamarind slices to make the pickle last longer. Afterwards, the pekasam will be coated with toasted rice powder before being stored in a sealed container. Pickles can last six months to one year if stored in the freezer. Pekasam is made either from freshwater or paddy field fish. However, in modern times, pekasam has been expanded and commercialised by using meat, chicken, or mutton as the main ingredients. Pekasam coconut curry with bird’s eye chillis has become a special dish of residents in Kedah, especially in the Kubang Pasu district. This dish not only produces a fatty, spicy flavour, but also a sour and salty taste from the pickled meat itself.

Recipe

Rendang Serai

Ingredients

  • Lemon grass – 10 stalks (sliced very finely)
  • Shallots – 10 bulbs (peeled and sliced finely)
  • Bird’s eyes chillies – 15 sprigs (pounded)
  • Shrimps (small size) – 20 to 30 pieces
  • Dried shrimp – 2 tablespoons (pounded)
  • Dried tamarind slice – 2 slices
  • Thick coconut milk – 2 cups
  • Fresh white grated coconut – 2 cups
  • Salt to taste

Directions

  1. Soak the cut lemon grass in water with dried tamarind slices for 4 hours, then toss it dry
  2. Add the lemon grass, sliced shallots, shrimps, and dried shrimps in a pot.
  3. Mix well, add coconut milk and heat using a medium flame.
  4. Cook for at least an hour using low to medium flame and keep stirring to prevent burning at the bottom of the pot.
  5. Serve with rice.

This dish originated from Kampung Teluk, Binjal, Kepala Batas, Jitra, Kedah. It is typically served at a Thanksgiving event and has been practised for generations.

Recipe

Masak Lemak Kuning Daging Pekasam

Ingredients

  • Pekasam beef – 200gm
  • Shallots– 5 bulbs (pounded finely)
  • Bird’s eye chillies – 6 sprigs (pounded)
  • Thick coconut milk – 2 cups
  • Turmeric root – 1-inch (pounded)
  • Dried tamarind slice – 2 slices
  • Red chillies – 2 sprigs)
  • Lemongrass – 2 stalks (pounded coarsely)
  • Salt to taste

Directions

  1. Mash shallots, bird’s eye chillies, and turmeric root together.
  2. Bring the pounded ingredients to a boil in a clay pot with coconut milk. Then, add lemongrass that has been pounded into the soup.
  3. After it boils, put thick coconut milk into the pot, followed by the pekasam beef, red chilli, dried tamarind slices and season with a small amount of salt if it is still not salty.
  4. Cook until it boils and turn off the heat.
  5. This dish has a spicy, fatty, salty, and sour taste from the sourness of the pekasam beef itself.
  6. Daging pekasam is ready to serve.
 
 
 
 
 
 
 
 
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