So happening in Seberang Jaya

Rare dish: Nasir and his wife Siti Norhaliza selling the ‘Gulai Kawah Batang Pisang’ at the Bazaar Ramadan in Seberang Jaya.

BUTTERWORTH: The aroma of caramelised coconut wafting from the Seberang Jaya Ramadan bazaar is even more amazing once you discover that it’s from the baking skill of a 19-year-old girl.

Siti Hajar Zafmy learned how to make kuih dangai three years ago.

“I wanted to carry on my family tradition,” she said.

Her father used to sell kuih dangai in Sungai Petani, Kedah.

It is fascinating to watch her at work at the bazaar in Jalan Tenggiri here.

First, she mixes the grated coconut with rice flour and sugar. Then she scoops the mixture and places it on the cast iron grill plates over a slow fire.

Once the sugar melts and the coconut acquires an orange tinge, she transfers the crispy delights into containers for sale.

“Although it may look easy, the proper mixture of the ingredients and the control of the fire is important to produce pieces that are fluffy yet crispy,” she said.

Another stall that is getting a lot of buzz here is the one that sells gulai batang pisang (banana trunk curry), a rare dish usually served at traditional Malay wedding feasts.

Nasir Wahab, 40, and his wife Siti Norhaliza Ramli, 34, from Baling, Kedah, are selling their special dish for the first time here.

“I used to sell in Padang Serai but I want to introduce this dish to Penangites.

“The sweet curry is cooked with the edible pith in the Awak Batu banana trunks.

“This is considered a rare dish in urban areas,” said Nasir, adding that business at the bazaar has been good with 300 to 400 packets of the curry sold daily.

At the other end of the bazaar, a long line of customers patiently queue daily at Lee Murtabak stall for chicken and beef murtabak, each about 3cm thick.

Stall owner Rosli Ishak, 48, makes about 40 pieces of murtabak in one go on a giant pan, assisted by his son Mohd Hakimi Rosli, 23.

“Ever since I started in 2003, I learned one thing – customers want a good, thick murtabak for a satisfying bite.

“So I never skimp on the ingredients and make them double-layered with large chunks of chicken or beef. Customers love thick murtabak and are willing to wait while we grill,” said Rosli, who sells about 500 pieces daily.