Neighbourhood Café Offers Good Food In A Cosy Ambience

By GEETHA KRISHNAN
Photos by RICKY LAI

EVER wondered why some of the roads in the quieter section of Bangsar, Kuala Lumpur, are named after fishes like bilis, tenggiri and kurau?


Firing up the stove: A cook at Food Foundary, Petit, preparing a dish.

Ponder this over a cup of coffee and a slice of luscious Mille Crepe Cake at Food Foundry, Petit on Lorong Kurau and by the time you leave, fish will be the last thing on your mind.

The quaint neighbourhood cafe is an offshoot of the Food Foundry in Section 17, Petaling Jaya. Like its predecessor, Food Foundry, Petit is one of those surprise finds people tend to jealously guard.

If Food Foundry holds fort below the old flats of Happy Mansion, Petit is the latest attraction within a solitary row of shoplots smack in the middle of an ageing housing area.

Manager Alex Anthony said that Petit referred to the smaller size of the cafe compared to Food Foundry. While the older cafe measures around 108 sqm, the latter measures slightly more than 72 sqm.

“We were looking to expand and Lorong Kurau was ideal because like Happy Mansion, it was off the beaten track. It fits with our intention to establish another niche café where people can relax while enjoying the food,” said Anthony who started Food Foundry with a friend two years ago.

Even with just 10 tables arranged around the café, Petit seemed somewhat roomier than Food Foundry. The tables were all taken up during lunch and people familiar with the area seemed to know where to park. A playground also sat in clear view of the café, enhancing the neighbourhood feel.

The soothing baby blue-and-white colour scheme of Food Foundry has been retained at Petit to further endear the café to diners. The paper menu listed most of the house specials except for the tapas, one or two pastas and a few main courses like the beef.

Petit served hearty soups in the form of Spinach Soup with Cream and Mushroom and Potato Soup. Not only were the soups rich with ingredients with the right measure of condiments, the portions were also large to merit sharing.


Game time: Duck Confit with Brown Shallot Sauce and Mashed Potatoes.

Smoked Salmon Salad was served to tease the palate further. Salmon curls were tucked within the salad, drizzled with balsamic vinegar for that tingling aftertaste.

Fans of unique sauces would warm up to the sweet and tangy marmalade sauce served with the Pan-fried Dory with Peppers. For a perky aftertaste and onslaught of fieriness, Anthony suggested that the fish be savoured with a dash of Tabasco sauce.

The other main course was Duck Confit with Brown Shallot Sauce and Mashed Potatoes. Petit had a unique way of preparing its mashed potatoes and the end result was delightfully lumpy. The brown shallot sauce had its own enduring qualities.

Depending on the day, the much-loved Mille Crepe Cake would be available in vanilla, chocolate, chocolate-orange or strawberries and cream fillings. Every bite of any slice would only prove addictive.


Simple yet relaxing: The interior is kept austere with solid tones and minimal decors.

Making the layers of crepe, as Anthony reminded, was a labour-intensive effort and as such, only two to three cakes were prepared daily. He said there were times when customers who arrived at Petit from other parts of the city like Ampang, returned home empty-handed because the cakes were sold out.

To avoid this, he suggested that orders be placed several days in advance, like it was done at Food Foundry.

The other worthy alternative would be the Lemon Tart, made with fresh lemons with a base that featured short crust pastry layered with sugar. It was truly a zesty treat.

Still thinking of fish?


FOOD FOUNDRY, PETIT Ground Floor, No 1, Lorong Kurau, Bangsar, Kuala Lumpur (Tel: 03-2282 2822). Business Hours: Daily, 11.30am to 10pm. Closed on public holidays.

Using His Grandfather's Recipe, Nasir Whips Up A Mean Mee Rebus

By DALILAH IBRAHIM

Back in the 1920s, Nasir's grandfather who is fondly known as Baidali created the recipe, which is a unique blend between mee rebus Mamak and mee rebus Jawa.

He then passed on the recipe to Nasir's father, Wahid, who operated a stall opposite Johor Baru railway station that became famous and a must stop for travelers arriving at and leaving Johor Baru in the 50s until the 70s.

Nasir was taught the recipe since he was young, helping out his father at the stall but when he was able to, Nasir spread his wings and operated his own stall near the Tebrau seaside.


Still going strong: Nasir Wahid, the third generation maker of Mee Rebus Baidali.

“Many of my clients then were Johorians who lived in KL. They urged me to 'migrate' so that it’s easier for them to get the mee rebus.

“ I moved to Kuala Lumpur in 1996 armed only with the family recipe and operated a small stall at Wisma Denmark in Jalan Ampang,” he said, adding that he moved to a location in Sri Hartamas when the food court closed down.

This Ramadan, Nasir operates from his current stall at Restoran Aji Don at Plaza Damas in Sri Hartamas and its branch at Kafe Mak Tim located at Jalan AU2C/2 in Taman Keramat.


One is just not enough: A bowl of Mee Rebus Baidali will only make you crave for more.

Selling at RM4 a packet, this special mee rebus is a best seller wherever it’s at. Nasir's clientele included the former Prime Minister Tun Dr Mahathir Mohamed and VVIPs who could not resist the temptation of Mee Rebus Baidali.

“Some just love the gravy, which is thick and rich with flavour and also the pendaram (crunchy homemade prawn crackers used as garnish) which is a necessary ingredient for this recipe,” he said adding that he stick closely to the recipe that he learnt from his family to maintain the original flavour.

The month of Syawal will also be a busy time for Nasir and his three assistants as they get many orders for individuals and corporate Hari Raya open houses.

Mee Rebus Baidali stall operated between 11am to 10.30pm daily except Sundays at Restoran Aji Don, Plaza Damas, Sri Hartamas. However, their Ramadan operation hours are from 5pm to 10.30pm.

Its branch at Kafe Maktim, Jalan AU2C/2, Taman Keramat operates daily between 5pm to 10.30pm.

Beancurd Skin Expert

By HAH FOONG LIAN

BEANCURD skin producer Goh Chin Leng is a hit among his friends as a karaoke singer, crooning love songs at restaurants at Bercham in Ipoh during the night.

But by day, the 68-year-old Goh slaves away over trays of soya milk to produce beancurd skins for a living at his factory in Jalan Bercham.

Using wood fire to heat up the milk, Goh, who has been in the business for the past 40 years, and his workers produce beancurd skins from some 500kg of soya beans a day.

“We soak the beans for at least six hours and we start producing the skins from 8am to 5pm,” said Goh, who learnt the art of making the skins from his late uncle.

He said he and his workers would start work at 6am to grind the soya beans into a paste and to squeeze out the soya milk.


'Skin' specialist: With his 40 years of experience, Goh Chin Leng knows the art of making beancurd skins like the back of his hand.

After that, they will pour the soya milk into trays for boiling. Layers of beancurd skin then appear on top of the milk, which Goh will remove to be dried under a fan.

However, he said the beancurd skins could not be made on rainy days because it would not be hot enough to dry them well.

“If the skins are not well dried, they will turn bad,” said Goh, who does not use preservatives to make the skins.

Goh said the beancurd skins that he produced were supplied to regular customers around the city.

“I have my regular customers who will come here to pick up the beancurd skins every day. They like the skins fresh from the pot,” he added.

The beancurd skins are used in vegetarian dishes, desserts or to make various types of fish paste products.

Goh said his customers liked to wrap fish paste with the beancurd skins because they would be crispy after frying.

On why the beancurd skins he makes are popular among customers in Ipoh, Goh said: “Just use first grade soya beans and make sure the soya milk is thick.”

Interesting Specials And Noodles

Compiled by SANGEETHA NAIR

Who would have thought that one of the best Lou Shi Fun in town could be found in a mamak restaurant? Blogger wyejon finds out more.


Roti Hawaii

RESTORAN Sri Murni in SS2, Petaling Jaya needs no introduction, writes blogger wyejon of Wantan Productions.

Wyejon says: “It is the most crowded establishment in the whole of SS2 and it is one of the most interesting mamak places around.

“First of all this place is run by a Chinese guy. Secondly, they have a great variety of roti that you may not find elsewhere. Thirdly, they have some great ‘Special’ drinks that I really enjoy. And they have delicious Claypot Lou Shi Fun.

“Sri Murni is famous for its array of roti but the most popular one is probably the Roti Hawaii. It looks like a murtabak from the outside but the filling is different. It is loaded with chicken, sausages and egg plus a generous dose of mayonnaise squeezed on top of the roti in the shape of a spider web.

“If there’s one problem with the Roti Hawaii, it is that it does not go well with curry. It would be nice if they had pictures of all their different roti with a little explanation on what goes inside. It would make ordering them a little easier.

“On the subject of roti, you could also try their naan which is served with curry and condensed milk.

“Sri Murni is also known for their ‘Special’ drinks which are actually fruit juices. There’s also the Ribena Special with lots of nata de coco, longan, watermelon and some other fruits.

“The fruit juices are usually quite thick. In fact the texture is more like fruit puree or ice blended fruit drink. These drinks are fruity goodness with lots of chewy bits to keep you occupied.


Claypot Lou Shi Fun

“Of all places to find good Claypot Lou Shi Fun one would hardly expect to find it in a mamak shop but Sri Murni’s Lou Shi Fun is one of the best around. Mix the egg with the noodles before it cooks and you will get a thick and flavourful bowl of noodles.

“If you are the sort who likes spicy food, then make sure you eat it with the sambal provided as it is guaranteed to give you an added kick.”

A Must-Have For Raya

By FARIDAH BEGUM

The festive spread is just not complete without the ketupat.

MENTION ketupat, and cubes of compressed rice comes to mind. For many, it is an accompaniment to our favourite satay, a great conveyance for the multi-flavoured peanut sauce.

Its bland taste makes it suitable for almost any spicy and thick sauce and fills up the stomach when rice is not on the menu.

While we all know what ketupat is, what does ketupat stand for? Why ketupat and not just nasi something or other?


Demand: The ketupat is now enjoyed all year round with delicious meat dishes.

From my own research of a good number of kampung folks, which in the end started a debate after the terawih prayers recently, I believe the true meaning of ketupat is “ketuk sampai mampat” or “ketuk sampai padat” – which means knock until compressed.

For many who know ketupat in its fully cooked form may not realise that rice is fed into the square pouch, woven from young coconut fronds, and after several fillings, it is softly knocked at the base to ensure the rice is tight and no space is left in between the rice. If any holes or spaces are left, then they would be filled by excess water and the end product would be soggy and not compressed.

The pouch is filled half-full or even two-thirds for a harder version and then cooked for about three hours in a pot of boiling water and then left to hang and drip dry before it is consumed some hours later.

During the Hari Raya festivals, it is one of the must-haves. Today, since time is of the essence, many companies have begun putting on the store shelves instant ketupat that no longer need the coconut frond pouches but are instead filled into HDPE plastic bags and then cooked the same way as the traditional ketupat.

The ketupat is now enjoyed all year round with delicious meat dishes such as rendang, serunding (meat floss), peanut sauce and with the delicious satay or skewered meat.

Another variation of the ketupat is the ketupat daun palas, which is a triangular piece woven from the leaves of the fan palm.

Instead of rice, glutinous rice is used and it is later cooked in coconut milk and it is most often a delicious triangular piece of cake that goes well with all the dishes and sauces mentioned above or on its own, as most children would have it.

Extremely popular in the East Coast states and available in all nooks and corners of the country, the ketupat daun palas comes in two versions: one that is just glutinous rice and a little salt and another comes with a sprinkling of black-eyed peas, which adds a nice twist to the compressed rice cake.

The ketupat, both rice and glutinous rice, actually keeps well without refrigeration for about three days and if it is to be kept for longer, they can be frozen or kept in the fridge for a few days and recooked, either steamed or boiled again. In the case of the ketupat daun palas, it is best fried in shallow oil to seal its freshness after a couple of days.

Ketupat is also popular as a quick snack as it can be reheated and eaten with sugar, meat floss and sauces.

For the brave gourmets, it is also a good substitute for noodles in curry laksa, laksam and other creamy gravies and even with curries.

During the Hari Raya season, these ketupat, and even the pouches or the raw ingredients like the coconut fronds, are easily available in wet markets, the pasar tani and the festive markets set up specially by the Federal Agricultural Marketing Authority (Fama) at most towns in the country about three days before the actual celebration.

Make A Beeline For This Broth

Story and photo by RASLAN BAHAROM
sundaymetro@thestar.com.my

Many are drawn to Bee Hon Sup Railway for its delicious soup made from the meat of ‘ayam pencen’.


Soupy goodness: One of Shahrin’s workers scooping out the steaming chicken broth to go with the tray of dishes for a customer.

THE wooden shop located in front of the railway station in Taiping is packed with people from all walks of life and creed. They are here just to enjoy a breakfast of bee hon or koay teow immersed in chicken broth.

But unlike the usual chicken broth, the one sold at Bee Hon Sup Railway (the name of the outlet for the past 20 years) is not made from the normal tender chicken meat.

The soup is actually made from the meat of ‘ayam pencen’, as Bee Hon Sup proprietor Shahrin Ahmad calls it.

“The normal chicken meat which we get from the market is too tender and will disintegrate when boiled for a long period,” Shahrin explains.

“Hence I have to use ‘ayam pencen’ as its hard meat can withstand prolonged boiling over the stove,” he says.

Shahrin sources his ‘ayam pencen’ from the various chicken farms which produce eggs in the district of Larut Matang and Selama.

“After a certain period such chickens no longer lay eggs, hence they are called ‘ayam pencen’,” he says.

Every day, Shahrin and his five workers check into the shop at about 5am where the broth is made – usually boiled for over two hours based on a recipe passed down from his late uncle Baharuddin Hashim or better known among his customers as Din Hong Kong.

Shahrin uses 10 spices, including bunga cengkeh, bunga lawang, jintan putih, jintan manis, lada putih, and lada hitam, for his chicken broth.

By 9am, his customers would have begun flocking to his shop but the day’s supply, enough for about 250 customers, usually goes off the shelf before noon.

“Since the business began about 20 years ago, we have never indulged in making broth from red meat as chickens are more universal and all races can enjoy my bee hon or koay teow,” Shahrin says.

His ketchup, laced with grounded chilli padi, is a must-have if one really wants to enjoy Shahrin’s ‘ayam pencen’ broth which costs only RM2.50 per bowl, with an additional 50 sen for an extra plate of boiled chicken meat.

Shahrin says he has no plans to increase the price as yet.

However like any other businesses, there are setbacks too, says Shahrin.

“A few years back when Bukit Merah near here had confirmed bird flu cases, my business took a dip.

“But now things are back on the right track,” says Shahrin, who plans to relocate his business to a proper restaurant some day.

Like any other aspiring businessman, Shahrin hopes to become a franchise owner so that his ‘ayam pencen’ broth can be savoured by more people.

Mighty Fine Fare

By SANGEETHA NAIR
Photos by DARRAN TAN

Two friends team up to serve delightful Penang food in the Klang Valley.

THIS is a story about two women whose passion for delicious food brought them together.

Lynda Goh and Tan Gim Ean had known each other since 1990 when they were working for a credit card company.

The two, who come from Peranakan families in Penang, clicked the moment they had a meal together.


Curry Kapitan

Tan was the type who would travel from one state to another to satisfy her craving for chee cheong fun while Goh would only settle for the best.

Several years down the road the two went their separate ways. Goh decided to open a cafe called Rasa Penang in 1 Utama shopping centre in Petaling Jaya while Tan opened a restaurant in Bukit Damansara.

When business did not pick up as well as they expected, the two decided to join forces.

Goh established Specials of Penang, a restaurant serving authentic Penang hawker and Nyonya food that you might only find in a Peranakan home. She has two branches; one in 1 Utama and the other in Petaling Jaya New Town.

Since business was picking up quite well, Goh needed a helping hand. And she thought it would be a great idea to ask Tan to join her.


Chee Cheong Fun

“I love food and Lynda has a knack for detail. She is very particular about quality. So I thought we would make a great team,” said Tan.

Specials of Penang is known for its Assam Laksa, Penang Lam Mee, Mee Rebus, Penang Rojak, Chee Cheong Fun, Popiah and Curry Kapitan.

“These are the dishes that Penang is famous for and we have brought it down with us to Petaling Jaya,” said Tan.

The Assam Laksa takes a lot of hard work to prepare and tastes like it has been flown down directly from the back streets of Penang.

“The most crucial part about preparing the dish is the gravy which we take pride in,” said the duo.

Goh said the Penang Lam Mee is known as the birthday mee in Nyonya families.

“This dish is a must-have for birthdays hence the name birthday mee,” she said.


Assam Laksa

Taste the Penang Rojak here and you will be sure to come back for more. The healthy plate of cut green apples, pineapple, young mango, cucumber, sengkuang, tofu pok and sotong topped with sweet and spicy black sauce and crushed roasted peanut is simply out of this world.

Their Chee Cheong Fun is also different from the regular ones found in Klang Valley. Again, the secret is in the sauce.

“Ours come with the sweet sauce and petis udang which is what makes it very Penang,” said Goh.

The Mee Rebus is the typical Penang mamak style with the boiled potatoes, fried ote-ote, tofu, half boiled egg and a dollop of sotong sambal and gravy.

If you are familiar with Penang Nyonya food, Jiu Hoo Char shouldn’t be too difficult a word to pronounce.

Goh said she grew up on this Nyonya speciality made from stir-fried turnips, cabbage and cuttlefish.

“It is a dish we have every Chinese New Year eve. I have had so much of it that I have asked my mother to change our menu next year,” she joked.

You would also notice that there is a difference between the Penang Nyonya dishes and Malacca Nyonya dishes.

“Our Nyonya dishes have more Siamese influence with a lot of sour and spicy flavours. The Malacca Nyonya dishes, on the other hand, are cooked with more coconut milk,” explained Tan.

Specials of Penang also has a variety of appetisers to choose from like Pai Tee, Popiah, Tahu Bakar, Otak-Otak, Chicken Lor Bak and Roti Bakar.

On weekends, they have a special menu consisting of Lemak Laksa and Assam Fish Head Curry.

They also have three set meals to cater to the lunch crowd. They are the Nyonya set which comes with rice, Chicken Curry Kapitan, Jiu Hoo Char and mint omelette, the Baba Set which is rice, Beef Rendang, Jiu Hoo Char and Sambal Sotong and the Nelayan Set served with rice, Fish Gulai Tumis, vegetables and Chicken Lorbak. The lunch sets are priced between RM7.90 and RM9.90.

This restaurant specialises in three types of desserts. They are Leng Chi Kang, Ice Kacang and Cendol.

Penang food aside, they also serve Western dishes like Chicken Chop, Chicken Sausage and Fries or Fish and Chips and the Nasi Lemak which comes with a selection of side dishes.

Teeming With People

Story and photo by RENITA CHE WAN

The Shah Alam Ramadan bazaar draws a crowd of over a thousand visitors daily.

THE Ramadan bazaar in Shah Alam could arguably be one of the most interesting bazaars to visit in the Klang Valley as it has close to 100 stalls and all kinds of everything to choose from.


Big attraction: A crowd gathering at Amirul’s stall which sells kebabs on skewers.

Your usual nasi briyani, nasi tomato with ayam masak merah, ayam percik, sup tulang, satay, assortment of sweet cakes and rendang, and more, can be found here.

Every year during Ramadan, hawkers from all over the country would gather here to secure a place at the bazaar so they can display their best dishes and drinks.

The number of people who go to the bazaar could easily be around 1,000 to 2,000 people a day, so if you’re planning to make a stop, make sure you arrive before 5pm as it can be really crowded then.

As Sunday Metro browsed through the bazaar, a number of interesting stalls could be seen serving dishes not normally found at other Ramadan bazaars.

One interesting stall sells kebabs on skewers. Located at the very end of the row on the left if you’re coming from the Shah Alam Stadium entrance, the stall sells all kinds of kebabs imaginable.

There’s the barbecued kebab (chicken, lamb and beef), cheesy chicken scallop, grilled lamb, vegetables (tomatoes, capsicums, onions), cheesy beef on skewers and too many more to mention.

Four young men, who have been serving the same dish for the past eight years, manage the stall.

“Prior to those eight years, we used to sell these dishes at Taman Sri Andalas in Klang, Selangor, for close to two years but the response wasn’t that great,” explains stall owner Amirul Shahid.

“Since we have more helpers now, we have decided to set up our stall here because of the large number of people who visit this place,” he adds.

Amirul got the idea to sell his kebabs on skewers while watching a television programme and that particular show inspired him to try it out.

“At first we felt it didn’t make sense but we still went on with the idea, and surprisingly we received good feedback from our customers,” says Amirul.

Although it was a scorching hot day, it did not deter visitors from getting what they want, even if it means standing in a long queue for their turn.

This is especially true for Mohd Suffian Ismail’s stall that sells ayam golek and ayam madu.

Suffian says that both dishes, which are inspired by his Vietnamese mother, use Vietnamese herbs and spices.

“My mother’s from Vietnam and she’s a good cook. She was the one who taught me the recipes for these tasty dishes,” says Suffian.

“This is just a side thing I’m doing as I have a permanent job,” he adds.

He has been selling both dishes for close to 11 years at the Bangi and Kajang Ramadan bazaar but this is his first time selling them at the Shah Alam bazaar.

However, two years ago he had to move to New Zealand as the company he was working with moved there.

“I was in New Zealand for two years. Early this year, I received a phone call from my mother asking me to come back to help with the family business, so here I am,” he explains.

The sweet aroma of the grilled chickens filled the air, thus attracting a number of customers to gather around his stall to find out what was cooking there.

The Ramadan bazaar in Shah Alam is definitely a place worth checking out not only because the food is great, but also because non-food products such as accessories and handbags for women are available.

If you do decide to come over, you need not worry about parking space as the bazaar is located in the parking lot just behind the stadium.

A Culinary Trip To India

By HELEN ONG

ONE of Penang island's newest outlets, the Spice 'n Rice Restaurant is something unusual in Penang. They serve good Indian food in a trendy, fine dining environment.

Located at the corner of Green Hall, the restaurant is housed in a historic 19th century building which used to be the headquarters of the North Malaya Chinese Textile and General Merchants’ Association.

The beautifully-restored shophouse is owned and run by former Miss Malaysia International, the gorgeous Andrea Franklin, 31, and her lawyer husband. Her equally lovely sister-in-law Sherina Begum helps out as the operations manager.

The dishes, from different parts of India, are cooked by chefs specially brought in from the sub-continent. They are quite different to our local Indian dishes, but just as delicious.

Instead of coconut, yoghurt or finely-ground nuts make up the base.

A slow cooking process imbues the meat or vegetables with the gorgeous aroma of the spices, resulting in a delicious, thick curry perfect for scooping up with a hot, moist piece of home-made naan or paratha bread, (of which they have a good selection).

The curries are also great eaten with fragrant pilau or briyani made with non-sticky basmati.

The Chicken Parettal, a South Indian dish cooked in spicy masala, is a good choice, and so are the Mutton Rogan Gosh and their special, Pepper Prawn. The Chicken Curry was great, quite hot and spicy, but it can be toned down with a yoghurt raita if you prefer it milder.


Peppery: (clockwise) Garlic Naan, Vegetable Pilau and Chicken Parettal

For starters, what about a tender Murg Masalam, a quarter tandoori chicken topped with a mild, tasty cheese sauce, or a crispy fried samosa?

The Fish Tikka is a good low-fat choice but there are soups and a healthy selection of salads and vegetable dishes.


Roasted to perfection: Fish tikka marinated in yoghurt, herbs and spices.

Aroma Of Fresh Bahulu

By ZULKIFLY MOHAMAD

FAMOUS Mengkuang Titi bahulu (traditional muffin) maker Che Som Man, 63, is fighting against time to deliver orders for her aromatic bahulu to customers before Hari Raya.

She has hired more workers and stocked up some 200,000 bahulu so as not to disappoint her customers.

Her bahulu is not only in big demand during Raya. Orders for the muffin double during the Chinese New Year.

Che Som began selling her bahulu in a small way back in 1982. She was making about 30 pieces daily then.

“They were snapped up immediately when they were put up for sale at sundry shops.

“I expanded my business by buying two ovens to meet the demand especially during Hari Raya,” she said at her Mengkuang Titi home in Bukit Mertajam, Penang.


Watchful eye: Che Som supervising the workers.

She said she bought four more ovens as orders kept pouring in, adding that she had to abandon the slow traditional method of using coconut husks to bake the muffins.

“I would lose customers if I continue with the traditional method. I need ovens in order to deliver the bahulu on time, especially during Hari Raya,” she said.

Che Som said she made 20,000 pieces of the bahulu daily beginning from the second half of Ramadan.

She said she used four gunny sacks of sugar weighing 50kg each, eight gunny sacks of flour and over 2,000 chicken eggs daily.

Her bahulu comes in different shapes and sizes.

She also makes goldfish and fruit-shaped bahulu and other designs as required by her customers especially during wedding ceremonies.

Che Som said she was using five giant modified ovens now. Each can bake 144 pieces at any one time.

Her son Zahari Md Akhir, 30, said the family was planning to market the bahulu nationwide and also internationally.

Zahari said a Chinese businessman ordered 70,000 bahulu from him daily one month before every Chinese New Year.


Neat rows: Zahari and wife Norhana Mohd Noor helping to pack the bahulu in boxes.