ENTREPRENEUR Ahmad Faizal Yunus picked up cooking at a young age from his mother.
He has since started experimenting and coming up with new dishes.
When a researcher friend approached him to improvise kerabu sarai, a Kelantanese delicacy using red seaweed, he was both thrilled and honoured.
“In Kelantan, we get seaweed from Thailand but the one I get from Muar is also of good quality,” he said.
He then decided to test the market by promoting his seaweed creations as a side dish.
Within a month, he managed to sell almost 500 packets of kerabu sarai in the Klang Valley alone for RM11 each, which he described as “very encouraging”.
“Cooking is just a hobby for me,” said Ahmad Faizal.
He sells his crispy and tangy kerabu sarai, a combination of fried fish fillet and red algae, via the online platform.
He has been using the red seaweed in a variety of salads, including somtham (a popular Thai dish), and has also created a concoction of seaweed with ice-cream. — By NELSON BENJAMIN