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Bakery stands test of time since 1949

Monday held the third instalment of the Fruits and Food Promotion programme, this time introducing popular local premium fruits to the Namibian market. Among the tropical fruits showcased were Musang King durians , Harum Manis mangoes, honey jackfruits ( nangka madu ), Lohan guavas ( jambu lohan ) and pomelos, delighting the palates of some 200 guests who attended the event held at the High Commission. Chargé d’Affaires of Malaysia to Namibia Datuk Dr Mohamad Rameez Yahaya said in a statement the event marked a major step in Malaysia’s efforts to introduce its premium fruits to the local market. He said the initiative also aims to strengthen bilateral cooperation TANJUNG MALIM: From afar, plumes of smoke can be seen rising from a chimney above the red zinc roof of Kilang Roti Mokhtar in Jalan Masjid Lama, Slim River here. As one draws closer, a fragrant aroma permeates the air, stirring hunger pangs. People queue up outside the shop to grab its delicious buns and bread rolls before they sell out. The bakery’s array of bread products is unlike any other, made o Owner inherited business from late father, preserved original recipe and use of traditional oven

also makes sesame rolls, hard rolls and plain rolls. The kaya , coconut and red bean buns are available at around 11am each day, followed by sesame rolls at around noon and cream buns, plain buns and hard rolls later. Their prices range from RM1 for each bun with filling to RM7 for a pack of 10 hard rolls. Mokhtar Ahmad admitted that the rising cost of raw ingredients has forced him to increase prices slightly. “In 2016, we could sell our buns for 20 sen, 40 sen or RM1.40, depending on the type. Still, they remain affordable.” He also said his sons have shown interest in continuing the family legacy, Bernama reported. “They are helping me run the business and I hope they will carry on our family tradition.” Kilang Roti Mokhtar operates daily except on Friday.

when necessary. Standing at 1.8m high and 4.5m wide, the oven can hold six to eight trays of buns, or about 400 buns. The entire process of preparing, kneading and baking the dough takes at least six hours. His wife Norhasimah Amir, 57, and two sons Muhammad Amar Haikal, 36, and Muhammad Adib Idzhar, 18, assist him with the bakery’s operations. Recalling the time when his father operated the business, Mokhtar Ahmad said the bakery produced only roti Benggali, also known as roti Babu , which is a type of white loaf sold mainly by Indian Muslim bread vendors in Malaysia. Currently, Kilang Roti Mokhtar only makes roti Benggali upon request as this bread requires a longer baking time. The bakery focuses instead on producing buns with coconut, kaya (coconut jam), red bean paste and cream fillings. It

preparing the dough, then lighting the traditional oven. The fire is allowed to blaze and turn to embers before the oven is ready for use. Shedding light on the origins of the bakery, he said it was purchased by his late uncle Abdul Kadir Habib, his father’s older brother, in 1949 after he migrated to Malaya from Lucknow in Uttar Pradesh, India, adding that his father took over the business after Abdul Kadir passed away. The oven Mokhtar Ahmad uses to bake his bread is the same one used by his uncle and father. “I do not know the exact age of this oven. According to the older generation, this bakery was initially operated by someone else who had been baking bread since around 1912. This oven was already here when my uncle bought the bakery.” The father of seven said he has never made any modification to the oven, only repairing it

between Malaysia and Namibia, particularly in the agricultural sector, by opening up opportunities for more Namibians to become distributors of Malaysian fruits and food products within the country and across other nearby African markets. He added that discussions are underway with Namibia’s agricultural authorities and interested distributors to bring in other fruits. Cooking demonstrations using the tropical fruits were also held. The event built on the success of the previous editions, which were held in May and July last year. The High Commission has been involved in promoting Malaysian fruits, including durian and rambutan , in Namibia, Bernama reported. They flew durian and rambutan to Namibia and hosted a fiesta event to showcase the fruits. traditionally and baked in an old brick oven fuelled by firewood and coconut shells. The buns’ sweet texture and subtle, smoky aroma of wood-fired baking keep customers coming back for more. It is no surprise that the bakery has stood the test of time since it began operations in 1949. It is now run by Mokhtar Ahmad Mohamad Taqi, 62, who inherited the bakery from his late father Mohammad Taqi Habib. Mokhtar Ahmad has not only preserved the original recipe but also the baking techniques, including the use of a traditional oven. “Perhaps this (use of traditional oven) is the secret behind why our bread products continue to be in high demand, even with competition from many other brands in the market.” Mokhtar Ahmad begins his day at the bakery early in the morning by

High Commission promotes local fruits in Namibia KUALA LUMPUR: Malaysia’s High Commission in Windhoek on

Mohamad Rameez said the initiative aims to open up opportunities for more Namibians to become distributors of Malaysian fruits and food products within the country and other nearby African markets. – ADIB RAWI YAHYA/THESUN