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ASAM ROM
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Introduction and history
Asam Rom is a unique traditional dish from Pahang, where rubber seeds are used as one of the main ingredients in its preparation.
The uniqueness of Asam Rom lies in the use of rubber seeds, which are collected from under rubber trees and then processed into a base ingredient known as "asam rom." In the context of traditional cuisine, the term asam refers to a method of food preservation involving fermentation over a certain period, while rom refers to the inner part of the fruit, also known as the rom core.
Asam Rom curry is best cooked with freshwater fish such as patin fish, kenerak fish, and baung fish, but it can also be adapted with other ingredients such as meat or vegetables, including pumpkin and fiddlehead ferns (pucuk paku). Additionally, Asam Rom can be made into a sambal by mixing it with chilies, anchovies, and serving it alongside fresh herbs (ulam-ulaman) or salted fish. This uniqueness makes Asam Rom a traditional culinary heritage that holds significant cultural and historical value.
This dish is prepared for daily meals.
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• 100g asam rom (also known as asam rong)
• 500g chicken, cut into pieces
• A handful of bird’s eye chilies (cili padi), finely pounded (adjust to taste)
• 1-2 thumbs of fresh turmeric, finely pounded
• 1 small bunch of turkey berries (terung pipit)
• 1 daun pijat (also known as daun kesing or daun cemomok)
• ½ sweet potato, sliced
• 2 slices of dried tamarind (asam gelugor)
• Salt to taste
• Sugar to taste
Preparation Instructions:
Place the chicken, asam rom, chilies, turmeric, and daun pijat into a pot. Add enough water to cover the chicken by about 2cm. Bring the pot to a boil. Skim off any foam that rises to the surface.
Lower the heat to medium. Once the chicken is half-cooked—about 10-15 minutes—add the turkey berries, sweet potatoes, and dried tamarind (asam gelugor). Season with salt and sugar.
Cook for approximately 20 more minutes, or until the sweet potatoes are tender and fully cooked but not falling apart. Turn off the heat and serve.
Tips:
Daun pijat can be substituted with daun kesum. While daun pijat has a strong smell, it mellows into a scent similar to onions once cooked.
This dish can also be prepared with whelks, crabs, or fish.
Fresh turmeric can be substituted with turmeric powder.
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Reference Source
Bahan Bacaan
Abdullah, M. Z. (2007). Masakan Tradisional Melayu: Resipi dan Sejarah. Kuala Lumpur: Dewan Bahasa dan Pustaka.
Hassan, N. (2012). Makanan Khas Pahang: Tradisi dan Resipi. Pahang: Penerbit Universiti Malaysia Pahang.
Artikel Jurnal:
Ismail, S. (2015). "Pengaruh Masakan Tradisional Terhadap Kebudayaan Masyarakat Pahang: Fokus pada Asam Rom". Jurnal Warisan dan Kebudayaan, 8(2), 101-108.
Aziz, A. (2019). "Asam Rom Pahang: Memahami Resepi dan Budaya Pahang". Jurnal Kulinari Malaysia, 10(3), 45-52.
Location
State JKKN Contact Information
Puan Norlelah Abd Karim
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Pahang
Kompleks JKKN Pahang
Lot 57100, Jalan Teluk Sisek,
25000, Kuantan,
Pahang Darul Makmur
09-517 8466
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