Bangsar bazaar still pulling in the crowds with its delicacies

The Ramadan bazaar is located near the Bangsar food court called Bangsar Selera.

During the fasting month, Ramadan bazaars are a good place to tantalise your taste buds with the wide variety of food.

Among the more well-known bazaars is the one near Bangsar Village and behind the Bangsar Selera food court.

Although some say that it has reduced in size and the selection is limited, visitors can still find mouthwatering choices here.

The bazaar attracts a sizeable crowd from as early as 4.30pm.

One of the crowd favourites is a stall selling local traditional kuih.

Mohd Kamisa Che Ismail, 36, said he and his family have been trading there every Ramadan for the past 15 years.

Nor Sarahaida Kihi, 28 selling nasi ayam goreng kunyiit, at the Ramadan bazaar in Bangsar.
Nor Sarahaida packing nasi ayam goreng kunyit.

“As early as 7am, 10 of us, including family members, would start preparing the ingredients and cook them. We would only be done at about noon,” he said.

He said they would make about 4,000 kuih a day with 30 different types for patrons to choose from.

“The menu for the day changes from time to time,” he said.

He said the popular ones that sell out at the end of the day were kuih koci labu, dangai and popiah sambal.

“The kuih koci labu is made of pumpkin, tepung pulut, gula merah and kelapa parut,” he said, adding that many loved it because it was not overly sweet.

He added they would usually sell all their items by 7pm.

The price of each kuih is 40 sen.

If you walk further down, you will come across tables filled with fried sotong, prawns and fish balls, among others.

Standing behind the stall and packing up the ingredients once they are chopped is Mohd Nazri Syed Mohd, 55, who has been selling pasembur for the past 30 years.

(extreme left) Mohd Nazri Syed Mohd, 55, and Baharuddin Jaafar, 42, moving quickly to pack the combination of ingredients including sotong and prawns and fishball to make pasembur for customers
Mohd Nazri (left) and Baharuddin Jaafar, 42, moving quickly to pack the combination of ingredients, including sotong, prawns and fishball, to make pasembur for customers

“The thing that makes it special is the peanut sauce. People usually ask for extra sauce,” he said.

He said the secret recipe has been in the family for the past 60 years and was made by his father.

The price ranged from 50 sen to RM15 (for a big piece of sotong).

Another stall that also seemed interesting was the nasi ayam goreng kunyit at the end of the row.

Nor Sarahaida Kihi said it was her brother’s recipe and they started selling it because it was simple, easy dish to cook and for people to pack to eat at home.

“It goes well with kicap and our home-made sambal,” she said.

Packed in polystyrene packets, the meal consists of rice, ayam goreng kunyit, long beans, carrot and onions.

Each packet is priced at RM5.

Besides these items, the bazaar is packed with assorted food, desserts and drinks.

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