KUANTAN - Sambal hitam, a popular sweet-and-spicy condiment made from chillies, anchovies and belimbing buluh (Averrhoa bilimbi), has officially been renamed sambal Pahang.
Tengku Puan Pahang Tunku Azizah Aminah Maimunah Iskandariah made the official declaration at the national-level Farmers, Breeders and Fishermen Day 2013 exhibition here yesterday.
Tunku Azizah said the sauce was well-known in west Pahang, especially Jerantut, Kuala Lipis and Raub.
"I am proud that we can promote this authentic food, which is popular among the older folk. I am grateful that the state government, Federal Agricultural Marketing Authority and state museum helped me to produce a book on the state's traditional dishes."
Tunku Azizah said she planned to publish a second book soon, focusing on the state's traditional desserts.
"It took me a long time to study the cuisine of every district in the state. I believe they are 'treasures' that need to be discovered."
Present was state Rural Development, Agriculture and Agro-Based Committee chairman Datuk Shafik Fauzan Sharif.
Shafik said sambal Pahang was selected to be commercialised, as it had gained interest among the younger generation.