Sunday, September 04, 2011

OPOR DAGING PAHANG


Good morning Malaysia!! It's a great Sunday morning, we are still in our Hari Raya mood and most likelihood many will be returning home from "balik kampung" the highway will definitely jam today. I wish everyone a safe journey home.

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 saw this in the Ramadan TV Program, a program called "Resipi Turun Temurun" hosted by the cute chef Anis Nabilah. This was yesterday Syawal Menu, made with Bukhari Rice, Dalca and Pineapple Relish. This is the rendang style dish.

INGREDIENTS
Adapted -CHEF WAN, BEST WAN
1 cup Vegetable Oil / 1 cawan minyak masak 
2 Tbsp / 1 oz Coriander, Powder* / 2 sdb ketumbar
2 Tbsp / 1 oz Fennel Powder* / 2 sdb jintan putih
2 Tbsp / 1 oz Cumin Powder  */ 2 sdb jintan manis
2 Tbsp / 1 oz Black Pepper, finely ground* / 2 sdb lada hitam
1 kg / 2 pounds 3 oz Beef, cut into chunks  / 1 kg daging dipotong kecil
2 cups Coconut Milk /
2 cawan santan 2 Tbsp / 1 fl oz Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain/ 2 sdb air asam jawa
2 cups roasted, pounded desiccated Coconut (Kerisik) / 2 cawan kerisik 
6 Tbsp / 3 oz sugar palm sugar / 6 sdb gula memrah 
Cinnamon Bark (Kulit Kayu Manis) / 1 kulit jayu manis
2-3 Star Anise  / 3 bunga lawang
Cardamom Pods / 5 buah pelaga
5 Cloves / 5 bunga cengkih
Salt to taste  /
garam secukup rasa
Ingredients marked * need to be dry fry and grind - bahan bertanda * hendaklah disangai dan dikisar halus
Paste Ingredients: - to be finely grounded

15 Shallots (Red Onion), peeled / 15 biji bawang merah
5 Garlic cloves, peeled/ 5 ulas bawang putih 
2 cm / 1 inch Ginger, peeled  / 1" halia
1 Tbsp roasted Shrimp Paste (Belacan)/ 1 sdb belacan
30 dried Chilies (Cili Kering) - softened in hot water, drain/ 30 tangkai cili kering 
1 cup water / 1 cawan air

Heat vegetable Cooking Oil in wok. Stir-fry Cinnamon, Star Anise, Cardamom Pods and Cloves till fragrant. / Panaskan minyak dan tumiskan empat sekawan dahulu

Add in Paste and simmer till Oil surfaces. /  Masukkan bahan blend sehingga naik minyak

Add in Meat, coat well with Gravy, and simmer for another 1-2 minutes,/ Masukkan daging dan kacau sehingga bersalut masak lagi 1-2 minit.

Mix in Coriander Powder, Cumin Powder, Fennel Powder, Black Pepper and Coconut Milk. Lower heat and simmer for 30 minutes, or till meat becomes tender./Masukkan serbuk ketumbar jintan manis, jintan putih dan lada hitam. Masukkan santan dan masak diatas api sederhana sehingga daging empuk

When the Gravy thickens, add in Tamarind Juice, roasted, pounded desiccated Coconut. Stir well. Season dish with Salt and Sugar, to taste./ Bila kuah agak pekat masukkan air asam jawa dan kerisik. Masukkan garam secukup rasa.

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Kebetulan terlihat resipi ini dalam program "Resipi Turun Temurun" yang dihostkan oleh Chef cilik Anis  Nabilah saya jadi tertarik hendak mencuba. Nampak kesamaan antara rendang dan daging hitam nasi kandar. Tidak sempat menyalin resipi jadi saya rujuk kepada resipi Chef Wan dalam program BEST WAN in AFC. Katanya orang Pahang makan opor ini dengan ketupat, tapi saya gandingkan dengan Nasi Bukhari, wow....memang sedap !!!

Next Post - Nutella Chocolate Cookies

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