AMID the swirling smoke and sizzle of a hot wok, a trader whips up charcoal-fired char kuey teow, creating a unique flavour that is steadily drawing customers in Negri Sembilan.
At the Ramadan bazaar in Medan Nusari, Sendayan, Abdul Rahman Hasan, 44, uses charcoal to revive traditional cooking methods and taste.
A native of Bagan Serai, Perak, Abdul Rahman’s interest in the famous Chinese-style fried noodles was sparked by his wife, a fan of char kuey teow.
This inspired him to explore charcoal cooking techniques.
“Cooking with charcoal produces an aroma that a gas stove cannot match.
“It gives the dish a smoky ‘soul’ that makes it more delicious.
“Some customers even become repeat purchasers after their first try,” he told Bernama.
Abdul Rahman, who has been selling around the Nusari Aman neighbourhood for five months, said the charcoal-cooked char kuey teow method was hard to find locally, with people previously travelling to Kuala Pilah just to enjoy the authentic flavour.
Abdul Rahman said his business gained traction after going viral on social media last month, attracting new customers, including elderly fans who miss the old smoky flavour.
“Previously, I served about 40 customers daily.
“Now I can hit 100, with sales nearing RM1,000 a day,” said the father of five whose stall is his full-time source of income.
Orders range from RM7 to RM15 depending on the addition of ingredients such as cockles and prawns.
Life has not been easy for Abdul Rahman, whose eldest son was diagnosed with bone cancer and now lives with a disability.
“I just want to make people happy through food.
“When customers are happy, that is enough,” he said.
Customer Mohd Hafiz Azman, 34, said the dish’s smoky aroma reminded him of char kuey teow he used to enjoy in Taiping, Perak.
“It is different from the usual char kuey teow here,” he said.
