Every time the grill is fired up and thick red marinade is brushed onto chicken, customers have come to expect a timeless flavour profile at an ayam percik eatery in Pasir Mas.
In addition to serving the Kelantan heritage dish on site, Ayam Percik Kak Jah Pasir Mas-Salor has now made its signature chicken available in frozen form to cater to demand from out of state.
Third-generation owner Saifulizam Yasok, 44, said the business was founded by his late grandmother Mek Jah Mamat.
The eatery started in Kampung Pasir Mas before moving to its current location at Pasir Mas-Salor.
Saifulizam told Bernama that the dish was prepared according to the family’s recipe, handed down through the generations for over 40 years.
He said demand from Kuala Lumpur, Perlis, Johor and other states prompted him to prepare frozen ayam percik, which gained popularity during Ramadan.
According to Saifulizam, what differentiates Kak Jah’s ayam percik from others is its rich, balanced red gravy while other versions of the dish use white gravy.
He said the eatery grillled between 30 to 40 chickens on average − equivalent to about 80 perangan (bamboo skewers) − but that number would increase during peak seasons, including Ramadan.
Each chicken would be cut into four parts, with one skewer holding two pieces, while wings were processed separately to ensure uniform size.
The chicken would be grilled over charcoal with strict temperature control.
About 30 skewers could be grilled simultaneously for 10 to 15 minutes.
About 30kg of fresh coconut milk would be used daily to prepare the gravy, which would then be cooked for about an hour.
The selling price is set at RM21 per chicken skewer, RM4 for wings, RM3 for necks and RM3 for liver and gizzard, while catfish is sold at RM12 per skewer.
The eatery hired over 20 workers throughout Ramadan and engaged runners and agents around Kota Baru to distribute to several strategic locations.
One agent, Ahmad Syafiq Zulkefli, 33, said the move to bring the product into Kota Baru started this year.
He said it was now easier for customers to purchase the chicken dish without having to queue for long periods.
Ahmad Syafiq added that his daily sales could reach RM100 to RM120, and stocks usually sold out quickly.
