Opor Daging or just plain "Opor" is a traditional dish of the people of Pahang especially in the kampungs around the Royal town of Pekan.
It is usually served during traditional Malay weddings and festivals, being a traditional delicacy dish of beef or mutton/lamb, and eaten with rice, the staple food of the Malays.
I found this recipe in my sister’s old collection of local recipes, but it was in the Malay language. Not a chef myself, I had a hard time translating the ingredients into English.
Anyway, here’s the recipe, cooked the rendang style.
1 kg of beef, mutton or lamb / cut into small cubes
250 gm cooking oil
10 red onions **
5 white onions **
5 cm ginger **
5 pieces of candlenut **
2 tablespoon coriander **
5 cm greater galangal **
4 stalks lemon grass **
1 teaspoon white pepper**
1 liter of coconut milk
260 gm of fine grated coconut cooked brown
2 tablespoon tamarind juice
110 gm brown sugar
5 gm chilli powder
250 ml plain water
200 gm grounded chilly
1 teaspoon of salt (according to taste)
**Note: Above ingredients with asterisk to be grounded or blendered fine.
(Boil the beef, mutton or lamb for about 30 minutes first to ensure they are soft).
Opor Daging is normally served with plain white rice, but during weddings and other traditional occasions, it is part of the menu eaten with the nasi minyak.
At home, the Opor can also be eaten with white or brown bread, or with the local Indian roti canai or capati, or any cooked flour.
Or just eat as it is. Umm mum, delicious.
Well, why don't you try the above Opor Daging recipe. It’s a bit spicy for some foreigners not used to spicy foods, but definitely finger licking-good to the local Malays.
As always, from me ...