KUALA KANGSAR: The spicy and sweet pecal, a peanut paste delicacy made from dried chillies and pounded peanuts, is guaranteed to whet one's appetite during the fasting month.
The delicacy is especially tasty if the ingredients are prepared the traditional way.
Which is why the pecal made by retired soldier Shariff Noor, 79, and his wife Hasnah Osman, 69, is famous beyond the kitchen of their home at Kampung Bendang Panjang near here. Every Ramadan, the couple toil in their little kitchen as they rush to meet orders received from all over the state.
"We get orders from everywhere. Most of them are our regular customers, people who know us through our children and from word of mouth.
"They tell us that our pecal is the best, and I believe that is true," said Shariff with a laugh at his house yesterday.
Shariff and Hasnah enjoy preparing the pecal, although it is a long and tedious process. They make about 6kg of pecal daily and all of it sells out within a few hours. The couple start in the morning after subuh prayers and work till noon.
First, the peanuts are fried and then pounded using a wooden mortar and pestle which Shariff said belonged to his mother.
Hasnah slices onions and garlic which are then fried with tamarind and shrimp paste and pounded.
Next, the dried chillies are pounded and sugar is added to it. The ingredients are then mixed together with the peanuts and pounded again until they blend together into a paste.
When mixed with hot water, according to taste, this paste becomes pecal, a rich peanut sauce which can be used as a salad dressing or eaten with boiled or raw vegetables.
Pecal is also tasty when used as a dip for cucur udang (prawn fritters) and satay. The pecal is sold in medium-sized containers at RM5 each.
Although the orders are endless, Shariff and Hasnah have decided that next Friday is the last day they make the pecal.
"We want to have a good rest so that we can celebrate Hari Raya with our children and grandchildren."

(published: 13/10/2006)