A 100-year-old recipe for today’s travellers

Mohamad Yusof Surid is the founder of Angku Trading, which produces Daging Dendeng Ibu Gayah. (Bernama pic)

SEREMBAN: Over 100 years old, the jerky recipe that had been passed down from generation to generation has become a source of family pride. Daging Dendeng Ibu Gayah has continued to strengthen its foothold in the local market over the past two years.

Entrepreneur Mohamad Yusof Surid, 37, said his family’s traditional recipe – inherited from his ancestors and later perfected by his mother – has become the top choice for hikers, travellers, as well as haj and umrah pilgrims.

Named in tribute to his mother, the beef jerky is produced in a travel-friendly retort packaging, which ensures longer shelf life without compromising on authenticity or flavour.

“When I first started, I sold the jerky in bottles, but it couldn’t last long. For nearly 10 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.

Yusof said the product has become a favourite among pilgrims as it is practical and convenient to carry abroad. Some travellers have brought it as far as Mount Fuji in Japan.

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, our production has increased from processing 30kg of meat per week to 100kg every two weeks – equivalent to over 600 retort packs,” he said.

Each 200g pack of Daging Dendeng Ibu Gayah contains two servings and is sold at RM21.90. (Bernama pic)

Currently, the product is available at selected petrol stations as well as on Shopee and TikTok. Yusof aims to eventually expand nationwide through a network of agents.

In addition to building his own brand, he 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 30kg at a time,” he explained.

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