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Thursday July 24, 2014 MYT 12:00:00 AM
Thursday July 24, 2014 MYT 8:12:14 AM
by stuart michael
Zakaria takes his time to grill the ayam golek over the fire at the Ramadan Bazaar in Kampung Melayu Subang.
THE ayam golek at the Ramadan bazaar in Kampung Melayu Subang is made from an extraordinary recipe passed down from mother to daughter.
Aida Hamzah operates the stall along with her husband Zakaria Abdul Ghani and their three children — Anna, 23, Aziz, 19, and Mohd Zulkarnain, 13.
The ayam golek is very popular among patrons for buka puasa.
“During the fasting month, I could easily sell 100 birds daily at the Ramadan bazaar.
“On regular days, I only manage to sell 30 to 50 birds,” said the
“The ayam golek recipe was passed down to me by my mother.
“As she has passed on, her recipe stays within the family and I am happy to carry on her tradition.
“She used to sell ayam golek in Pahang and I used to help her with the preparation.
“Today, I am glad to have my family working together to sell my mother’s dish for everyone to enjoy.
“I believe that a family that does business together stays together,” she said.
“To make the ayam golek, I use lemongrass, ginger, garlic, onions, cumin and fennel and marinate the chickens in the freezer for six hours.
“After that, the chickens are rolled over a slow fire for half an hour before they are served.
“I also prepare my own black pepper and peanut sauces, recipes which were also given to me by my late mum.
“The sauces complement the chicken.
“In addition, there is nasi kunyit and nasi kerabu served together with the ayam golek,’’ she said.
A whole chicken is priced at RM20.
Another trader, Kelantanese Jamilah Abdul Hamid, 49, said she used to sell the traditional kuih akok along Jalan Rantau Panjang in Pasir Mas, Kelantan before moving to Kuala Lumpur.
“This is my fifth year here at the bazaar and with the cake being so popular, it is difficult to keep up with the orders.
“Although I sell the kuih akok in Kampung Subang daily, the demand is greater during the Ramadan period, reaching about 800 pieces per day.
“Priced at 60sen a piece, the cakes are a popular choice for the Kelantanese during the fasting month,” she said.
To prepare the kuih akok, eggs, coconut milk, wheat flour, brown sugar and a bit of pandan leaves and salt are mixed together. The mixture is then placed in the fridge.
“We use 240 eggs just to make the four pails of the akok mixture for the bazaar,” she said.
Unlike other kuih akok, this version is baked in an oven for 10 minutes before it is served.
Usually, Jamilah and her husband Mohd Nor would sell this kuih akok opposite the Masjid An-Nur Kampung Melayu Subang, which is about a kilometre away.
“Lately, many locals have been taking a liking to this traditional Kelantanese cake. Maybe, it reminds them of Kelantan.
“And it is only during the fasting month that the sales of the kuih akok increases,” she said.
The Kampung Melayu Ramadan Bazaar also has stalls selling burgers, nasi lemak, a variety of traditional Malay dishes, fruits, traditional kuih-muih, fruit juices, coconut water and even cookies.
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