06/06/2026

LYFE SATURDAY | JUNE 6, 2026

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M AK Yah’s Nasi Dagang Mersing at the Kampung Bahagia Public Market has maintained its price of RM2 per packet for over a decade, making it an affordable breakfast option. Rabiah Jais, 72, better known as Mak Yah, said many vendors struggle with rising ingredient prices, but she makes an effort to keep her prices low so customers can still enjoy the traditional dish. “We want to make sure customers, especially large families, can afford to buy the nasi dagang , especially in the current economic climate,” she told Bernama recently. The mother of four said the small packets are wrapped in banana leaves, along with gulai and ikan tonggol (mackerel tuna), which enhances the aroma and attracts customers, in line with the price offered. Rabiah, who hails from Muar and moved to Mersing with her family, inherited the nasi dagang business from her late mother Zainon Awang, who began selling at the district’s old bus terminal market in the 1960s. “We saw the potential in a district known for its East Coast traditions, not only in food, but also in the language, village atmosphere and lifestyle,” she said. Rabiah added her family’s heritage nasi dagang recipe has been slightly adapted to local tastes without changing the dish’s original identity. “We tweak the recipe a little to suit the local preference for spiciness and sweetness and

Mak Yah’s nasi dagang still RM2 for over 10 years

o Vendor strives to keep price affordable for customers

Rice is accompanied by delicious gulai and ikan tonggol . remain consistent,” she said. Rabiah employs five people, comprising two cooks and three assistants. She said about 15kg of rice are used daily to produce roughly 500 packets of nasi dagang and that amount can rise to 40kg on weekends due to higher demand. During the festive season, she

Rabiah says her family’s heritage nasi dagang recipe has been slightly adapted to local tastes without changing the dish’s original identity. – PICS FROM BERNAMA

under the Nasi Dagang Anak Mak Yah brand, through nine vendors. “In addition to direct sales, we also accept advance orders and cash-on-delivery, making it easier for customers to get the product without having to travel to Mersing,” she said. Rabiah added her product is also popular with Malaysians who have migrated to Singapore and Hong Kong, who would freeze the nasi dagang before taking it back with them.

Her estimated net daily earnings are around RM150 after accounting for raw materials, labour and other costs, while the highest monthly income recorded reached about RM10,000 during the festive period. Rabiah plans to expand the family’s heritage nasi dagang business, which currently operates from 7.30am until it sells out, by training her children to ensure its continuity. She said the nasi dagang is now available across Iskandar Puteri

said, peak demand can reach up to 90kg a day from orders and direct sales to customers. “The use of santan (coconut milk), banana leaves and fresh mackerel helps preserve the quality and flavour of this dish, which can last until evening at room temperature,” she added. Rabiah said she also caters to direct orders, priced between RM3 and RM5, usually from various government agencies and royal institutions.

The business operates from 7.30am until the nasi dagang sells out.

TASTY RECIPE

Sambal udang petai Ingredients 500g prawns, cleaned and left whole 1 cup petai (stink beans), peeled 3 tbsp cooking oil 1–2 tbsp tamarind juice (asam jawa) or 1 tsp tamarind paste mixed with water Salt and sugar to taste Sambal paste (blended) 10–15 dried chillies (soaked in hot water to soften) 5–6 fresh red chillies (adjust to heat

it blend. 2. Heat oil in a pan over medium heat. Pour in the blended paste and saute until the oil starts to separate from the sambal. This may take 8–12 minutes. Stir frequently to prevent burning and deepen the flavour. 3. Mix in tamarind juice, salt and sugar. Taste and adjust. The sambal should be spicy, slightly tangy and a little sweet. 4. Add the prawns and stir quickly over medium-high heat. Cook for about 2–3 minutes only until just tender. Overcooking will make it rubbery. 5. Toss in the petai and stir for another 1–2 minutes until everything is well coated in the sambal. 6. Taste again and adjust seasoning if needed. Turn off heat once the squid is cooked and petai is heated through. 7. Serve hot with steamed white rice. Bonus points if you pair it with a fried egg and extra sambal on the side.

preference) 6–8 shallots 4 cloves garlic 1 small onion (optional, for body) 1 tsp belacan (shrimp paste), toasted Instructions

1. Prepare the sambal base by blending dried chillies, fresh chillies, shallots, garlic, onion and belacan into a smooth paste. Add a little water if needed to help

– 123RFPIC