pomelo of perak

Wednesday, April 6, 2011

Driving on the North South highway,you will not miss the stalls with hawkers selling the famous Tambun pomeloes.

Pomelo has been th trade mark of the town, and Malaysian always assimilate pomeloes and and Tambun, Perak. It is the largest free fruit in Malaysia...

Tambun — land of pomeloes
saturrday April 2, 2011

by FOONG PEK YEE

pekyee@thestar.com.my Photos courtesy of LAI JEN HONG

It is no sweat for this 63-year-old farmer as she has been receiving local and foreign tourists since 10 years ago.

The visitors, from SMK Taman Melati, Setapak, were attentive and appreciative of her efforts.

Succulent: Students from SMK Taman Melati, Setapak, admiring a pomelo at Tambun Chin Farm in Tambun

Located along Tambun Road, about 6km from Ipoh city, the orchard — Tambun Chin — is run by Lin, her 66-year-old husband Chin Too Kam and four workers.

The first stop in the orchard for tourists is under a 30-year-old pomelo tree where the introduction of the fruits takes place.

Lin explained that there were two types of pomeloes — the cream colour flesh with a sweet taste and pinkish colour flesh with a sweet sour taste.

“Some 90% of pomeloes are of the sweet type. The sweet sour type is rare, more expensive, but it is getting more popular,” she said.

As to why Tambun is famous for producing big, juicy and sweet pomeloes, Chin said this had a lot to do with the limestone hills surrounding the area.

“The air is cool and the soil has the right composition of minerals which are conducive for pomelo farming,” he added.

Gift of nature: Tambun, surrounded by limestone hills, is conducive for pomelo farming.

Chin certainly knows the difference as he had grown pomeloes in Bercham before moving to Tambun about 20 years ago.

Tracing the history of pomeloes in the country, Chin said the story was that the citrus fruit which had its origins from Bali, was brought to then Malaya by a Chinese trader by the surname of Loh more than a century ago.

“That is why pomeloes are called limau bali. It was only 20 years ago that our state government decided to rename the fruit to limau tambun,” Chin noted with pride, adding that the story on the origin of pomeloes was passed down from at least three generations.

Making a choice: SMK Taman Melati teacher Norhaslizawati Jusof (with tudung) at the stall in Tambun Chin Farm, Ipoh.

According to him, a 30-year-old tree can produce about 300 pomeloes a year, and trees as old as 60 years can still bear fruits if they are healthy.

He said there were some 4,000ha of pomelo orchards in Perak in the 1960s but the number had dwindled over time, adding that there were only about 1,400ha currently.

However, pomelo farming in Tambun, in particular, is set to make a big comeback soon.

High yields: Healthy pomelo trees bear fruits all year round.

The Perak Government has recently approved land titles involving 44.5ha for about 70 farmers in Tambun who had toiled on the land for many decades.

Perak executive councillor Datuk Dr Mah Hang Soon, who had commended the farmers for their hard work and ingenuity in pomelo farming, said the farms had a huge potential to become an agro-tourism hot spot in the state.

He had brought an expert in promotion and branding from Taiwan, Professor Lee Hsin Moh to Tambun last year to see how to promote the pomeloes and farms in a big way.

Environmental friendly: A container with a special scent is used to trap insects. The product from Taiwan helps to reduce the use of insecticides.

“After getting their land titles, the farmers should feel more confident to invest more in their farms from now on,” Dr Mah said.

He noted that the farmers, like Chin and Lin, were also visionary in that they were promoting their produce using environmental friendly farming methods.

Free power supply: The Tambun Chin Farm uses solar energy for its lamps in the farm.

Besides using solar powered lights and homemade enzymes as insecticides, the couple are also using scented containers from Taiwan to trap the insects.

The Tambun Chin Orchard is, in-deed, a model farm in many ways


Pomelo in the Cuisine


I alway thought pomelo as the fruit and to consumed as fruit, eaten raw to complementing the dinner or lunch. That was before I read the article in "thestar", covering the use of pomelo in the cuisine.

I would love to try it myself..

Sunday October 17, 2010

Fruity finesse

By AIDA AHMAD
sundaymetro@thestar.com.my
Photos by BRIAN MOH and LEW YONG KAN


The pomelo has entered haute cuisine as a healthy and delicious component in salads, soups and appetisers.

HEALTH and nutrition are essential when considering the types of food we eat. Fruits, especially, are now incorporated as the main ingredient in recipes. Take the humble pomelo, for example. Known as the grandfather of the grapefruit, the pomelo used to be eaten fresh as a dessert or snack but it is now increasingly being used as ingredients in salads, soups and appetisers.

The pomelo (Citrus maxima or Citrus grandis) is a citrus fruit native to South-East Asia and, at 15cm to 25cm in diameter, is the largest of all citrus fruits. Its thick, pudgy rind holds a pale green to yellow (and sometimes pink) edible flesh.

There are two varieties – the sweet kind, which has white flesh, and the sour kind, which has pinkish flesh and is more often than not used by the Chinese as an altar decoration. Among the Chinese, too, pomelos are a must-have at the mid-autumn festival or mooncake festival when they are normally eaten fresh.

Pomelos are known to be rich in vitamin C, beta-carotene and B vitamins. New studies reported in Diet & Nutrition and Holistic Healinghave further shown that limonoids found in pomelos and other citrus fruits are better at preventing cancer cells from spreading compared to conventional medicine.

The best pomelos in Malaysia are reputed to be from Tambun, located about 10 minutes’ drive east of Ipoh, Perak.

Engineer-turned-fruit farmer A.L. Leong, who hails from Tambun, says the climate in Malaysia is ideal for pomelo farming. “The business is very lucrative,” says Leong, adding that the biggest pomelo from Tambun can weigh at least 6kg.

Leong, who is also a food blogger, has concocted a number of recipes incorporating pomelos. “I consider myself a kampung boy and I like experimenting with local produce and herbs for my cooking,” he says.

At the Sunway Resort Hotel and Spa, the pomelo has been incorporated in the spa cuisine and a specially-created menu, “The Pomelo’s Sensory Feast”, is currently being promoted in conjunction with the Malaysia International Gourmet Festival 2010 from Oct 1 to Oct 31.

“The term ‘healthy’ should not be associated with tasteless and dull food,” says Sunway Resort Hotel and Spa executive chef Rolf Jaeggi, who created the menu which is available only at the aptly-named The Pomelo restaurant at the exclusive The Banjaran Hotsprings Retreat in Ipoh.

“Pomelos, for instance, are very versatile in cooking because of their mild and unique flavour. You don’t need to use lots of sauces to make a dish tasty. It is the way you use natural ingredients and methods of cooking that does the trick.”

Jaeggi’s Sensory Feast menu is a six-course meal and is available with either organic wines or mocktails. (See recipes for two of the dishes below.) When I was invited to try it out, I chose the Pomelo Mojito mocktail, which was very refreshing; White and Red Pomelo with Mixed Shrimp and Grilled Scallop on Lemongrass Foam (appetizer); Grilled Black Cod Fish with Four-Bean Stew, Clam Juice and Dried Beef Bacon as well as Roasted Lamb Loin coated with Macadamia Nut served with Spinach and Carrot Terrine (main course).

The shrimp and scallop struck a tasty balance with the sweet and sour notes of the white and red pomelo respectively. The peanut and coconut aftertaste was decadent nonetheless.

The dessert, Mascarpone Pomelo Cream with Tomato, Strawberry and Aged Balsamic, was an interesting combination of the sweet and savoury tastes of the strawberry and tomato. To top it off, the concoction was encased in a delicious chocolate shell.

According to Jaeggi, the restaurant gets its produce fresh from local organic markets and the retreat’s own vegetable and fruit garden. “Each carefully prepared meal is designed to supply the body with essential nutrients,” he says.

The Pomelo’s Sensory Feast meal is priced at RM180++ per person with organic wine pairing and RM150++ per person with the mocktail pairing.

Mascarpone Pomelo Cream with Tomato, Strawberry & Aged Balsamic
(makes 10 servings)

Tomato Strawberry Compote:
200g red cherry tomatoes
150g fresh red strawberries
30g fine sugar
100g fresh orange juice
15g balsamic vinegar
Half a vanilla pod

Peel and cut tomatoes and strawberries into wedges. Boil orange juice, vinegar, vanilla pod and sugar. Add in tomatoes and strawberries and infuse for two to three minutes. Remove from heat and leave to cool.

Light Mascarpone Cream:
200g mascarpone cheese
75g liquid cream
125g egg white
30g fine sugar
300g pomelo peel

Mix the soft mascarpone cheese with the liquid cream well with a spatula. Whip up egg white and fine sugar until a light meringue forms. Mix the two mixtures carefully and add in the pomelo. Keep in refrigerator.

Almond Crumble:
100g ground almonds
100g flour
100g butter
100g brown sugar

Mix all the ingredients together and make a crumble stage. Place the unbaked crumble on baking tray and bake at 180°C until golden brown.

To arrange:
Put two spoonfuls of light mascarpone cream into the ready-made chocolate shell*. Fill the top with tomato strawberry compote and crumble. Cover with a second chocolate shell and freeze for 10 minutes.

* Make your own or substitute the chocolate shells with martini or cocktail glasses.

Thai Style Chicken Pomelo Salad
(Recipe courtesy of A.L. Leong)

50g pomelo flesh
50g shredded chicken breast
20g shredded onion
20g shredded young ginger
10g shredded red chillies
10g shredded cili padi
10g Basil leaves and coriander leaves

Dressing:
A bit of lime juice
Salt and sugar
Fish sauce
Sesame oil
Rice vinegar (to taste)

Put all the ingredients and dressing into a salad bowl and toss well. Chill before serving.

White and Red Pomelo with Mixed Shrimp and Grilled Scallop on Lemongrass Foam
(makes four servings)

400g white and red pomelo segments
120g chicken breast (skinless, boiled and shredded)
50g grated coconut (toasted)
50g peanuts (skinless, roasted and crushed)
80g shrimps (blanched)
50g fried onions
30ml tamarind juice
30ml lime juice
30ml Thai fish sauce
70ml palm sugar
5g chopped parsley
5g red chillies (seedless)
8 pieces sea scallops (grilled)
40g mixed cress salad

Shred the pomelo and place in a bowl. Mix together pomelo, shrimp, chicken, coconut and peanuts.

Mix tamarind juice, lime juice, fish sauce and sugar to form a sauce.

Pour over the pomelo mixture, toss well and arrange on a plate. Add warm scallops with lemongrass stick on each side.

Garnish with cress and serve.

Lemongrass Foam:
2ml soya milk
3 pieces lemongrass sticks
200g sour cream
10g turmeric powder
Seasoning

Cook the soy milk gently with the lemongrass root and the turmeric until rich in colour.

Let the mixture cool down, add some sour cream and stir until the sauce is light and creamy.

Season to taste with salt and pepper. Blend to create bubble foam.

1 comments:

  1. city said...:

    nice opinion.. thanks for sharing....

Post a Comment

 
tour malaysia
© 2011 | Designed by Interline Cruises, in collaboration with Interline Discounts, Travel Tips and Movie Tickets