13/05/2025

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Malaysian Paper

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Perseverance pays off for sourdough baker

demand. Many customers come early just to secure their portion, and some have even asked me to increase production,” she said. For her, this twist on nasi kerabu proves that traditional dishes can evolve while staying true to their roots. “ Nasi kerabu has always been a Kelantanese favourite, but this version offers something new and exciting. I’m thrilled that people love it, and who knows? Maybe it will become the next big food trend,” she added. Oyster mushroom burger offers healthier option KUALA LUMPUR: A Malaysian scientist has developed a plant-based burger patty made from grey oyster mushrooms ( pleurotus sajor-caju ), offering a healthy and affordable alternative to traditional meat burgers. The innovation, led by Nor Fazila Sulaiman from the Malaysian Agro Biotechnology Institute’s (ABI) Food Biotechnology Department, targets health-conscious consumers and those with dietary restrictions, without compromising on taste or texture. The idea emerged when Nor Fazila noticed that despite being widely cultivated in Malaysia, grey oyster mushrooms remain underutilised in processed food products. “This patty is a great substitute for chicken or beef burgers, which typically contain high levels of fat and cholesterol. It’s also more affordable and ideal for vegetarians,” she told Bernama during the recent World Society for Virology 2025 international conference in Kuala Lumpur. More than just a meat substitute, the mushroom burger is rich in dietary fibre and suitable for individuals with allergies to eggs, soy or meat. It also caters to those following low-fat, gluten-free diets. Nor Fazila added that the patty contains no eggs, soy or artificial colouring, making it a fully vegan and halal -friendly option. However, perfecting the product was not without challenges. Due to the high moisture content in mushrooms, frozen patties risk falling apart when thawed. To solve this, she spent a year conducting experiments and stabilised the texture using food grade ingredients. “I applied minimal processing methods so small and medium-sized enterprises can adopt the technique without needing costly equipment.” The prototype is now stable and can be stored frozen for up to three months. Nor Fazila is open to collaborating with companies interested in commercial production. With its science-backed formulation and responsiveness to local market demands, the mushroom burger represents a significant step towards enhancing food security and making nutritious, inclusive food options more accessible to Malaysians. ABI is one of three core institutes under the National Institutes of Biotechnology Malaysia , operating under the Science, Technology and Innovation Ministry.

KUALA LUMPUR: From a decade long career in pharmaceutical sales to kneading dough in a small shop in Balik Pulau, Penang, 48-year-old Chan Su Yin’s journey as the founder of Yin’s Sourdough Bakery & Cafe is a story of transformation, purpose and perseverance. Raised in an education-driven household in Ipoh, Chan never imagined she would one day helm a bakery brand with multiple outlets across Penang and the Klang Valley. Her father was a secondary school teacher and her mother conducted private tuition classes at home. Chan’s early exposure to baking came not from school but from home. “My mum used to bake pau and cakes and I would help her make kaya . “I was just a school kid sitting on a high stool stirring the pot for hours,” she recalled in an interview with Bernama recently. After completing her Form Six, Chan pursued a biochemistry degree at Universiti Malaya and later joined the pharmaceutical industry. She worked for 10 years in a company that supplied critical medical products, including Covid-19 vaccines. “I began baking at night after work while I was in pharmaceutical sales, both to unwind and to provide healthy loaves for my children,” she said. However, it was during a two year stint in Portland, United States – where she followed her husband on an overseas engineering assignment – that her passion for baking resurfaced. “When I discovered sourdough bread in Portland, I was captivated by its flavour and texture. “I baked it daily and visited multiple bakeries to learn more. o Entrepreneur uses traditional techniques and health-enhancing ingredients to ensure quality of bread

Chan (second from right) serving customers at the bakery. – BERNAMAPIC

Chan and her team then focused on quality, using traditional techniques and health-conscious ingredients to differentiate their bread. Support by government initiatives played a vital role in their growth. In 2020, Yin’s Sourdough secured matching grants under the Malaysia Co-Investment Fund via a crowd funding campaign organised by equity platform, Pitch Platforms Sdn Bhd (PitchIN). “The PitchIN team guided us through the process, which made it much easier. Within a year, we successfully closed the round, just before the pandemic hit,” she said. Despite Covid-19, Chan said the business remained afloat and even rewarded its early shareholders with a 30% return, thanks to the entry of a private equity firm in a subsequent fundraising round. She said the bakery has now grown beyond just a commercial venture – it is now a platform for social mobility. She hires staff from rural communities, especially Sabah, including some with no baking background. “One of our head bakers in Kuala Lumpur is a Sabah boy who started with no skills after Form Five.

“Driven by curiosity, I began experimenting with sourdough fermentation at home, exploring different flours and techniques. “It was also in Portland that I first came across scientific studies suggesting sourdough could help stabilise blood sugar levels,” she said. When she returned to Malaysia, she began applying what she had learned to help her diabetic mother. Astonishingly, after a year of eating sourdough bread, her mother’s glucose readings stabilised, prompting even her doctor to take notice. That experience was the catalyst for Chan’s decision to explore baking more seriously. “We opened a tiny bakery in Balik Pulau in 2013 with some savings. Initially, people were unfamiliar with the tangy taste of sourdough. One elderly man returned the bread, thinking it was spoilt,” she said. Educating the public about sourdough became an uphill battle. “We had to explain why it wasn’t as soft as commercial bread – it had no preservatives or softeners, and that was intentional,” she said. Over time, word of mouth spread and Yin’s Sourdough Bakery & Cafe started gaining a loyal following.

“Today, he leads our sourdough team in Kuala Lumpur,” she said. Yin’s Sourdough also collaborates with Kolej Komuniti Bayan Baru, offering internship placements for students pursuing pastry certifications. “It’s our way of giving back and growing local talent,” she said. The brand operates at 10 locations – six in Penang and four in Kuala Lumpur – with plans to open five more outlets this year, primarily in the Klang Valley. Looking ahead, Yin’s Sourdough is moving into a new central kitchen to support its expansion. The team is also in the midst of applying for halal and MeSTI certifications to enhance consumer confidence. While there have been enquiries from Singapore and Indonesia, Chan prefers a slow and steady growth approach. “We don’t want to grow too fast and compromise on quality.” Above all, it is the small, meaningful encounters that keep her going. “It’s when a mother calls to ask for salt-free bread for her child with thyroid cancer, or when someone says our bread helped them feel better – that’s what motivates me most,” she added.

Nasi kerabu with grilled beef fat winning combination KOTA BHARU: Kelantan’s food scene is abuzz with a bold new twist on a classic favourite, nasi kerabu paired with smoky, melt-in-your-mouth grilled beef fat. the beef fat is marinated for 12 hours in a special blend of spices before being slow-grilled over charcoal for an hour. flavours. Usually, nasi kerabu is served with grilled meats, so I thought of introducing grilled beef fat as a new variation at the Ramadan bazaar in Bandar Utama Gua Musang,” she told Bernama. Charcoal grilling not only (fermented fish sauce), fragrant sambal kelapa (coconut sambal), savoury solok lada (stuffed chilli), and a medley of fresh herbs. Each bite offers a delightful balance of textures and flavours – rich, smoky, spicy and refreshing all at once.

“The result is a perfect contrast, crispy and caramelised on the outside, yet incredibly soft and juicy inside. The fat absorbs the smoky aroma beautifully, making every bite even more flavourful,” she said. Wan Norazilah, who introduced the dish last year, never expected such an overwhelming response. “I was just experimenting with new

Traditionally served with ayam percik or grilled beef, this unique variation has been drawing long queues as food lovers rave about its rich, juicy flavours, some even claiming it surpasses the usual grilled meat. Nasi Kerabu Lemak Bakar vendor Wan Norazilah Wan Dollah, 39, said

Despite the time-consuming preparation, Wan Norazilah remains committed to her craft, confident that the dish’s uniqueness will continue drawing in food lovers. “We’ve nearly run out of stock several times due to overwhelming

enhances the aroma but also locks in moisture, making the beef fat more tender and flavourful than gas or oven grilling, she said. To complete the dish, the smoky, grilled beef fat is served with vibrant blue nasi kerabu , tangy budu