PAHANG is the largest state in Peninsula Malaysia and is situated in the eastern coastal region. The cuisines of Pahang were influenced by the Indians, Chinese and Arabs, who came as traders during the busy spice trade days. I am not too familiar with their cuisine actually. I’ve been to a few beach resorts there but that was a long time ago and during that time I never take note of any of the food served but with this MFF event I am learning more about the cuisine of other states in Malaysia. For the state of Pahang I am making this dish called Opor Daging Pekan or in English Pekan Beef Curry. This is a traditional dish of the people of Pahang especially in the kampong/village around the royal town of Pekan. It is usually served at traditional Malay weddings or festival. The taste of this dish is pretty similar to Beef rending because of coconut paste/kerisik also slight tangy with the editions of tamarind paste in it. I really like this dish and planning to cook another big batch of it so I can freeze it up. Besides using beef you can cook it with chicken or mutton/lamb. It goes really well with rice, nasi impit/ketupat or even bread. Ingredients: Adapted from Kuali 2 pounds of beef – cut into cubes 2 tbsp coconut paste 2 lemongrass – smashed 2 tbsp tamarind paste – without pulp 2 - 3 of palm sugar/gula Melaka or brown sugar (depend on the level of sweetness you like) 3 cups coconut milk Some water Salt and pepper to taste To blend into paste: 5 shallots 5 cloves garlic 1” ginger 5 candlenuts/buah keras 2 tbsp coriander powder 2 stalk lemongrass – remove the outer part and cut small 2 tbsp chili powder 4 tbsp ground chili paste 1. In a saucepan, add in enough water to boil the beef. Boil for 30-40 minutes or until almost tender (time of boiling depend on the cut of beef you used) 2. Heat up about ¼ cup of vegetable oil and stir fry the blended paste until fragrant or until oil starts to appear in the paste. It will take about 6-8 minutes. Add in the lemongrass. 3. Add in the boiled beef cubes together with some of the beef stock. Add in the coconut milk and tamarind paste. Bring up to boil and continue to simmer for another 10 minutes or until beef is completely tender. 4. Add in salt, palm sugar and coconut paste. Continue to cook until sauce thickens and reduced. 5. Serve with warm rice. Note: The level of spiciness and sweetness of this dish can be adjusted to your liking. I am submitting this to Malaysian Food Fest - Month of Pahang hosted by Table for 2...or more and Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.