malaysianmorsels
Taste Pahang’s Best Export
Commonly served during the Eid celebration and as a staple delicacy for weddings among the Pekan folks
in Pahang, beefopor– better known in the Malay language asopor daging– is a signature traditional dish in
this country. Many who try it may find it quite reminiscent of a regular beefrendangas the two dishes share
relatively similar ingredients. In actuality, beefoporreally is basically a regional variation ofrendang, though
it originated in the Riau islands and the recipe traditionally used buffalo meat. Beefoporis indeed one of the
official traditional dishes of Pahang, and it’s also one of the main attractions among domestic tourists who
yearn to savour the beguiling flavours of this authentically provincial dish.
The essential ingredients for a really good beefopor of course include the spices that are typically found
in many Asian homes. Galangal, lemongrass, white pepper, coriander powder, garlic, ginger, and medium-
sized red onions are blended together to make the all-important spice paste. Moreover, to elevate the
flavour of the thick gravy, it’s important in incorporate coconut milk and toasted coconut paste known
askerisik, which you can find at the local supermarket, or make at home. However, the part that requires
perhaps the most patience in the whole cooking process is repeatedly and carefully adjusting the heat of
the stove – a skill that takes time and experience to master. It’s all worth it, though, to indulge in such an
incredible palette of flavours, best enjoyed with rice,ketupat, or even bread!
As technology progresses, the current method of cooking beefopor is completely different in comparison to
how the older generations once prepared it, using a mortar and pestle, then cooking on a coal-fired stove. In
addition, beefoporhas been marketed by local entrepreneurs as an essential filling for the highly sought night
market food,murtabak, furthering still this delectable dish’s popularity!