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NEW at Pulau Pangkor.com

There are a few new pages at pulau-pangkor.com.

- About Lumut

Finally I found time to explore a little bit of Lumut. The Lumut Waterfront, where I usually get my ABC icecream, the ABC is something not to be missed. Also I had a hike up the hill in Lumut.

http://www.pulau-pangkor.com/lumut-waterfront.html

http://www.pulau-pangkor.com/hiking-in-lumut.html

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Ramadan in Pangkor

Malaysia is a predominantly a Muslim country. This month is for Muslims an important month: it fasting time, in Islam: Ramadan. At day time, better to say, between sunrise and sunset Muslims are not allowed to eat and drink.

There are exceptions, people who are sick or some travelers in certain conditions are exempted from the fast but must make it up as they are able.

What does it mean in Pangkor? Will you as a traveler not be able to get a breakfast or lunch? Do you have to get up before sunrise to have a meal? Or wait until sunset before having a dinner? Fortunately not. Although the majority of the population in Malaysia is Muslim, there are also Chinese, Indians and others. These people do not close their restaurants. You will be able to get a decent meal during the day, including in all the hotels.

However, a bit of decency towards Muslims is expected. In big cities like Ipoh, Georgetown or Kuala Lumpur you will find the usual abundance of food. You will hardly miss the Islamic restaurants. In smaller towns you have to search a little bit harder.

In that sense Malaysia is a lot easier to find a good meal then for example in countries like Pakistan or Iran. For what happened to me when I cycled in Pakistan during the Ramadan, please click here and read about the start of the Ramadan in Pakistan.

So, if you come to Pangkor during the Ramadan, do not worry about feeling hungry. You won't be. It's a good time to come.

And for the Muslim travelers, you will find plenty of possibilities to celebrate this important part of the Islamic calendar.

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Recipes

The last had some excellent recipes. Did you miss them? Click on MORE RECIPES page to see them again. Or download your e-book copy here. You will find also two new recipes of dishes you will able to get at Pangkor island.

See the recipes I have added in the MORE RECIPES page or simply download the latest version of the recipe e-book copy here

This edition of the contains two recipes which are specific for Muslims during the Ramadan.

The tradition is to break the fast after the sunset with dates and water or apricot drink, followed by a soup like lentil and a salad. Cakes can be popular too. In the area of Pangkor Island you can see many small Muslim stalls selling all kinds of dishes, many of them are only available during the fasting time.

Ingredients

• 12 chicken thighs
• 2 lemons, 1 sliced, 1 halved
• 1/4 cup brown sugar
• 1/4 cup white vinegar
• 1/4 cup water
• 1 1/2 pounds dried figs
• salt to taste
• 1 teaspoon dried parsley
• 1 tablespoon chopped fresh parsley

Preparation

Preheat the chicken thighs in oven to 200°C. Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside. Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.

Bake/roast at 200°C for 50 minutes, basting frequently (turn figs if they begin to brown). With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.

Ingredients:

• 1/4 cup butter, softened
• 1 cup white sugar
• 1 egg
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup chopped fresh figs
• 1/4 cup packed brown sugar
• 1/4 cup water
• 2 cups chopped fresh figs
• 1 tablespoon lemon juice

Preparations

Preheat oven to 175°C. Spray two 8-inch round cake pans with vegetable oil spray.
In a medium bowl, sift together flour, salt and baking powder. Set aside until later.

In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs.

Divide into two prepared 8 inch round cake pans. Bake at 175°C for 30 minutes.

To make the filling: In a saucepan, combine 2 cups figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.

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