TRADITIONAL food heritage continues to colour the Malaysian landscape, as innovation and creativity among a new generation have helped elevate local Terengganu products from generations-old dishes into million-ringgit businesses.
Nur Nadirah, more fondly known as Cik Na, started the business on her own in 2000, producing kopi nisang and colek nisang kampung. It has since grown rapidly, offering more than 20 types of products, including egg waffle nisang cheese.
“The business grew from having just two staff members in 2022 to employing 51 local workers today across two branches in Chendering and a petrol station along Jalan Kuala Berang.
“Marketing strategies on social media are very important in attracting interest, especially among the younger generation, who previously did not know about nisan kerek or nisang,” she tells Sinar Harian.
On the challenges she has faced, Nadirah acknowledged that quality control was the most challenging aspect, as her products do not contain preservatives and are made using genuine nisan kerek.
In the long term, she plans to expand her existing factory in Kampung Batu Putih and hopes to open a forest- and traditional-themed resort by 2028 to recreate the kampung atmosphere while also creating livelihood opportunities for the local community.
Meanwhile, in Kampung Raja, Besut, Terengganu batik entrepreneur Afizah Shaidi, 32, and her husband, Ahmad Taquddin Mohammad, 32, are bringing fresh innovation to the textile industry by producing wax-coated cardboard blocks to replace traditional copper blocks.
The innovation was inspired by the high cost and lengthy production time associated with copper blocks, allowing them to increase the production capacity of kain pasang, shirts and kaftans at a much lower cost.
“These cardboard blocks are lighter and durable. Although it is not a traditional technique, it offers a new attraction for the younger generation to take an interest in the art of batik,” says Afizah, who started the business with a capital of RM3,000.
For another heritage food product, Kori Keropok Lekor Losong (2K2L) operator Ahmad Bukhari Ayob, 40, of Losong, here, has taken the approach of preserving the original recipe and selling price for the past 15 years in order to maintain the quality of the product.
Using tamban and selayang fish as the main ingredients, he is able to sell between 200kg and 300kg of keropok lekor a day, with demand rising to as much as 500kg a day during the school holiday season.
Ahmad Bukhari, who is now assisted by 10 local workers, said a workforce of 15, including part-time workers, would be needed to meet the high demand during the holiday season.
