05/03/2025

WEDNESDAY | MAR 5, 2025

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Malaysian Paper

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Savouring traditional cuisine among nostalgic setting

Dodol producer plans expansion with mini-factory KOTA TINGGI: Dodol Makndak , a micro business operated by a female entrepreneur in Pontian, aims to open a mini-factory this year to boost production. The owner, Halinda Haron, 50, said having a factory would make it easier for her to obtain halal certification and the Safe Food Certification Scheme for Industrial Responsibility. “It will be easier with the factory because currently we produce dodol at the back of our house. With a factory, the process will be more organised and comfortable. Customers can also come directly to the factory. “With halal certification, our products can have a wider reach. Although we are new to the market, our products have received positive feedback.” Halinda was promoting her products at the sales booth in the Desaru Coast Conference Centre, where the 31st Asean Economic Ministers (AEM) Retreat was recently held. She said her dodol production is expected to increase from 800kg to one tonne this year, compared with just seven kg in 2020. “Our market is more focused on eateries and retail shops. This year we managed to expand our market through participation in major events such as this AEM Retreat. “Online platforms such as TikTok have also helped us market our products. “ Alhamdulillah , although we’ve only been in the market for five years, we’ve managed to achieve sales of three tons,” she added. Halinda also said the rising cost of coconuts and supply shortage were among the challenges in dodol production. “It has increased production costs. Previously, the price of coconuts was around RM1 to RM1.50 each. Now it is between RM2.60 and RM2.80 each, an increase of nearly RM80 to RM90 for every 100 coconuts.” Despite the challenges, Halinda has kept the retail price at between RM15 and RM30 per container. The AEM Retreat on Feb 28, was chaired by Investment, Trade and Industry Ministry Datuk Seri Tengku Zafrul Abdul Aziz. It was held in conjunction with Malaysia’s Asean Chairmanship, themed “Inclusivity and Sustainability”, reflecting Malaysia’s aspirations to contribute towards strengthening an inclusive and sustainable Asean community. – Bernama

SEREMBAN: The Malay tradition of sitting cross-legged and sharing meals with family members is becoming increasingly rare in households. It evokes a sense of nostalgia, especially among those who have experienced it before. The concept presented by Rumah Putih Makan Berjambar may serve as an ideal opportunity for individuals seeking to relive such memories. The restaurant, which was originally a traditional Malay village house, specialises in serving traditional Negeri Sembilan dishes on communal trays ( hidang dulang ). Its owner Asmah Osman, 59, said she wanted to offer a different dining experience after observing the rapid increase of hipster cafes and modern-themed restaurants with similar concepts. “The restaurant was originally the residence of my late aunt which was later inherited by her children. But because they live far from here the place has been left vacant for some 20 years. “Rather than allow it to deteriorate, I sought permission from my cousins to transform it into a homestay. But after much consideration, we decided to convert it into a restaurant.” Asmah said she chose the makan berjambar concept because it is rare among food entrepreneurs, Bernama reported. “There are numerous restaurants offering traditional village dishes in the area, but none provide tray dining in the manner that we do,” she said, adding that there are also table seating options to cater to customers’ preferences. Since its opening on Aug 31 last year, Asmah said the eatery has received positive response. “Initially, we opened only during o Restaurant offers unique ‘makan berjambar’ dining experience

Asmah holding a communal tray stacked with traditional Negeri Sembilan dishes in front of the restaurant where customers can enjoy a one-of-a-kind dining experience. – BERNAMAPIC

weekends, but starting last month we open daily, except on Fridays. It will also remain open throughout Ramadan for buka puasa .” Asmah, a mother of four sons, said the restaurant offers more than 30 types of traditional Negeri Sembilan dishes, including daging salai masak lemak cili api (smoked beef in spicy coconut gravy), daging jangek (beef skin dish) and tempoyak daun kayu (fermented durian with mixed wild herbs). She added all the dishes were prepared by her third son, Muhamad Nur Fikry Sidek, 27. She said there are plans to expand the makan berjambar concept to restaurants in

other districts, adding that she owns another eatery, but with a conventional dining concept. Customer Hanida Harun, 45, who visited the restaurant with her family from Kuala Lumpur recently, said the cross-legged dining and shared tray meals was a unique and refreshing experience. “We love traditional village style food, so travelling from Kuala Lumpur was well worth the journey to enjoy a meal in a setting that feels like a kampung. They also offer a wide variety of dishes,” she said, adding that she was captivated by the restaurant’s classic decor.