About Johor Palate: Tanjung Puteri Recipes
The amazing diversity of Johorean cuisine is captured in all its glory in this superb collection of the authentic, traditional, tried-and-taste recipe. Tempting breakfast treats, sumptuous dishes for everyday meals and special occasions, spicy sauce and pickles, and soothing desserts and cakes are just some of the culinary pleasure awaiting you in Johor Palate: Tajung Puteri Recipes. The authors, who come from line of exceptionally talented cooks, not only assembled what they call their tok nenek moyang (ancestor) recipes from those passed down by four generations of their family, they also traveled the length and breadth of the State of Johor seeking a special group of cooks, descendants of the Johor aristocrats from the late 1850s, to share their recollections and verify the recipes. The unique flavors and textures and the sheer diversity of Johor’s cuisine are presented in 240 easy-to-follow recipes that provide information about how the dishes are prepared, varied and served. Suggested menus are also given as well as cooking tips and bilingual glossary ingredients. Carefully selected historical photographs of Johor subjects set the scene for the recipes that follow, each tastefully illustrated with a full0colour photograph. Johor Palate: Tajung Puteri Recipes is essential kitchen equipment for anyone interested in the culinary delights of a state whose cuisine was influenced by the Javanese, Bugis, Arabs, British, Chinese and Indians who settled there as well as the cooks brought in from foreign lands to serve in the kitchens of the Malay elite. Not only is it an album of nostalgic memories, giving a taste of Johor in both food and pictures, it is an important record, a distinguished culinary legacy, for both present-day and future generations of cooks.
Author
Kalsom Taib, a graduate of the University of Malaya, taught in secondary school for five years before joining the private sector. In the 1970s to 1990s, she worked in several multinational corporations, including Shell Malaysia, Malaysia Mining Corporation Berhad, and Nestle Malaysia. Her seven-years stint at Nestle Malaysia put her in good stead to assist her son in the food business. She has written three books, Taib Andak: In a class of His Own, Zainab Ahmad: A Truly Remarkable Woman and The Shafee Yahaya Story, Estate Boy to ACA Chief. She has also published Pages From My Past by Kamaruddin Abdullah, stories about Bandar Maharani (Muar) of the 1950s and 1960s.
Hamidah Abdul Hamid is an entrepreneur with a passion for cooking. The Adek Boutique at Istana Hotel, Kuala Lumpur, was one of her first ventures. She then branched out into wedding planning, a gift shop, food and hamper business and retail fashion design. Her husband, Dato Ibrahim Hj Ismail, has been her inspiration throughout her ventures especially in the preparation of this book.
