TASTE OF TRADITION: REVIVING A 100-YEAR-OLD RECIPE FOR TODAY'S TRAVELLERS

SEREMBAN,  Nov 4 (Bernama) -- The more than 100-year-old jerky recipe that has been passed down from generation to generation has become a source of family pride, as the Daging Dendeng Ibu Gayah brand produced by Angku Trading continues to strengthen its foothold in the local market over the past two years.

Young entrepreneur, Mohamad Yusof Mohd Surid, 37, said that by reviving the family’s traditional jerky recipe - inherited from his ancestors and later perfected by his mother- the product has now become the top choice for hikers, travellers, s well as Haj and Umrah pilgrims seeking an authentic traditional taste.

Named after his mother, Rugayah Sidin, 73, the product is produced in a travel-friendly retort packaging, an innovation that ensures longer shelf life without compromising on authenticity or flavour.

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“When I first started, I sold the jerky in bottles, but it couldn’t last long. For nearly ten years, we operated on a small scale while my wife and I conducted our own research to preserve the original taste and make it more durable.

“Eventually, we developed the retort version, combining modern cooking methods with premium ingredients to maintain the traditional flavour. This innovation makes it easier for travellers and hikers to enjoy home-style meals anywhere, as the product doesn’t require refrigeration and is easy to prepare," he told Bernama here.

Mohamad Yusof said the product has also become a favourite among Umrah and Haj pilgrims as it is practical and convenient to carry abroad, with some customers even bringing it as far as  Mount Fuji, Japan.

With an initial capital of RM13,000, he spent six months on Research and Development (R&D) to refine the product.

His business received support from the Rubber Industry Smallholders Development Authority (RISDA) in the form of equipment worth RM10,000 and a RM10,000 grant from the Islamic Economic Development Foundation of Malaysia (YaPEIM) for facilities, equipment, and halal certification.

The Seremban native said he uses premium beef from the tender part of the cut, ensuring a richer quality compared to similar products on the market.

“With better machinery and modern equipment, Alhamdulillah, our production has increased from processing 30 kilogrammes of meat per week to 100 kilogrammes every two weeks...equivalent to over 600 retort packs,” he said.

Each 200-gram pack of Daging Dendeng Ibu Gayah contains two servings and is sold at RM21.90. The product is available at selected petrol stations as well as on Shopee and TikTok.

Mohamad Yusof aims to eventually expand nationwide through a network of agents.

In addition to building his own brand, he also empowers his local community by hiring single mothers and housewives to help prepare raw ingredients such as onions, lemongrass, and galangal.

“I don’t have permanent employees, but I pay local housewives and single mothers in cash to help clean and prepare the ingredients, usually over 30 kilogrammes at a time,” he explained.

With monthly sales exceeding RM7,000 as of last October, Mohamad Yusof hopes that Dendeng Daging Ibu Gayah will soon be recognised as one of Malaysia’s best locally made halal ready-to-eat food products, on par with established commercial brands.

Customer Hairi Hassan, 42, said he buys the jerky every month to send to his son studying at a boarding school in Perak, while another loyal buyer, Masita Baba, 67, praised the product’s soft yet firm texture and rich, traditional flavour.

“The texture is tender and doesn’t crumble easily, and the taste remains authentic with traditional spices,” said Masita.

-- BERNAMA