My Activity During The Fasting Season

Ramadhan is here again! As usual, this year, I'll be at my roadside stall again, selling some kuih (if you can call it kuih) next to my cousin's Nasi Arab Stall at Lebuhraya Sultanah Bahiyah, or more famously known as Jalan Sultanah.

This is the 4th year I'm doing this. I must confess that I just cannot stay still during the fasting month. Rather stay in my cold, air-conditioned room in the office and getting drowsier, I'd rather spend a bit of time outside doing some business.

What I sell?

i) Godam - okay, the name might not justify the delicacy. It is basically a pie made of beef (specially cooked with secret ingredients) covered with mashed potato. This delicacy was brought to Malaysia by my ancestors who came from Yaman & Palembang. The act of bashing/mashing the boiled potato with a hard object is often referred to as "godam"

ii) Baked Macaroni With Cheese: no need for explanation

iii) Bengkang Susu: this is one of the most treasured delicacy. It is very popular amongst the Syed/Sharifah group in Alor Setar. It is a sweet dish made of milk, cooked to a consistency and then baked. It is quite a rigorous work, but with a sweet result.

I make the Godam and Baked Macaroni, my wife makes the Bengkang Susu. I might add my sister's karipap this week, if she is able to make any for my supply. My sister runs her own frozen food business and this fasting season, she "tak menang tangan" or has more than she could handle. Among her specialities include Black pepper Beef/Chicken Currypuff.

My cousin, Syed Nasir (Chet) has been selling the one and only authentic Nasi Arab for more than 10 years. The original recipe comes from his grandmother, a well known cook back in first half of the 20th century. She and her children have been preparing and selling kuih behind the Masjid Zahir back then. The kuihs were different from the local ones, of course.

His Nasi Arab is one of the most imitated in Alor Setar, with some even going to the extent of claiming that they have the original recipe from the arabs. I must admit that when tasted, they were right: it was nice for the arabs.

Getting back to Chet, he usually starts at 4-4.15pm at his tent and usually the whole huge pot finished by 5-5.15pm. Roughly, I'd say that around 45% of his customers called earlier to make a booking and come later just to pick it up. this saves time and less hassle too.

Anyway, I need to go home now. the godam and macaroni needs to be freshly baked before i sell. If you have time (and in Alor Setar), do drop by.