Tangy creations inspired by red algae


Ahmad Faizal uses quality red seaweed from Muar to whip up kerabu sarai.

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

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red seaweed , Johor , Muar , kerabu sarai

   

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