Gam bariani and murtabak Langkawi draw the crowd


AMONG the dozens of Ramadan bazaars scattered around Subang Jaya, the one in USJ4 is said to be the largest, with around 160 stalls.

A standout stall, from its name down to the dishes served, is the Bariani Power House, which sells lamb, beef and chicken gam bariani, priced from RM10 to RM10.50, using a recipe that has been handed down from generation to generation for more than 20 years.

The family running the stall has been coming back to the bazaar for more than 10 years, but on a typical day, they cater at weddings and functions, said proprietor Zulfakar Sidek.

“It’s a recipe from my grandmother. Originating in Batu Pahat, the ‘gam’ means ‘to gum’ or ‘seal shut’ the rice within its container as it cooks to keep the steam in.

“The rice and meat combined with a blend of our own spices is cooked, then sealed within a container that steams the contents so the meat and rice turns out tender and soft,” he said.

Another notable mention is the murtabak Langkawi, which attracts long queues of customers eager to bag the snack for buka puasa. Mohd Zamani Ahmad Daud learned to make the murtabak while studying in Langkawi.

Long lines at the Murtabak Langkawi stand in USJ 4, Subang Jaya is a norm.
The murtabak Langkawi stall is constantly packed with customers from the time the stall opens at around 3pm.
 

His stall is constantly packed with customers from the moment the stall is set up at around 3pm to closing time at 6.30pm.

“We have been selling here for 14 years now, but we also have a stall at SS19, Subang Jaya and at the Taman Len Sen and Bandar Tun Razak night markets.

“I think what makes the murtabak special is the curry, which uses a recipe originating from Kulim, Kedah, where I was born,” he said.

Handmade burgers and putu bambu as well as grilled fish wrapped in banana leaf and grilled skewered meats are among the delicious-smelling food that entice passers-by to make a purchase.

One of the newer entries to the bazaar is the Rieyna Qaseh / Ashelly Skewer stall.

Proprietor Noor Sabrina said, “It’s just our second year at the bazaar. Last year, we featured only grilled fish.

“But this year, we wanted to include skewered meats marinated in the same special chilli sauce from Johor, a combination of belacan and assam jawa,” she said.

Rieyna Qaseh / Ashelly Skewer stall at the USJ 4 Ramadan bazaar serving up a whole range of fish wrapped in banana leaf and grilled atop a hot plate steeped in flavours from Johor. The stall also features skewered lamb and chicken with the signature chili sauce. Banana leaf wrapped fish being grilled by Mohd Firdaus.
Mohd Firdaus from the Rieyna Qaseh/Ashelly Skewer stall grilling fish wrapped in banana leaf.
 

There are, of course, the more traditional fare, from kuih-muih to nasi campur sold by traders such as mother-and-daughter team Azizah Che Man and Puteri Nordiyana Mohd Nasir.

Azizah has been trading here for the past 10 years and her stall is simply called stall number 42.

With her daughter’s help, Azizah sells a variety of dishes from various states.

The stall is one of the many gems that are waiting to be discovered at the Ramadan bazaar.

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