01/08/2026

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LYFE SATURDAY | AUG 1, 2026

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Malaysian Paper

@thesundaily @t

Smoky aroma, tender flesh

juice, dried tamarind slices and fragrant laksa leaves. Its distinctive smoky aroma and tender, delicate flesh create a flavour that reflects a time-honoured Linggi recipe preserved through generations. The delicacy has become the signature attraction at Warung Dayang Salai D’Linggi, drawing customers from across the country, with some travelling hundreds of kilometres just to savour the freshwater fish. “Every table must have gulai baung , our signature fish curry. Even if customers order smoked beef, smoked chicken or smoked catfish, the baung curry is always there. Only after eating baung can they head home,” said owner Rozianah Ahmad, 57. Rozianah, who has more than 25 years of culinary experience, said the

N EGERI Sembilan is well known for its salai (smoked) beef and duck, but another salai delicacy is steadily gaining recognition among visitors to the state. Baung salai , a smoked freshwater fish delicacy, may be unfamiliar to some, but in the Linggi state constituency, it is a traditional favourite deeply rooted in the local community. The dish features the fish in a rich golden-yellow masak lemak cili api gravy made with fresh coconut milk, bird’s eye chillies, fresh turmeric, lime o Freshwater fish delicacy puts Linggi on Negeri Sembilan map

The thick golden curry coats the tender smoked baung fish.

cooked as masak lemak cili api , but the technique must be right. Even if the fish is fresh, the taste will suffer if it is not cooked properly,” she said. To ensure consistency, the curry is prepared in small batches throughout the day using fresh coconut milk. Rozianah never expected the traditional recipe, once enjoyed mainly by the local community, to attract

stall uses about 80kg of baung daily, with demand increasing on weekends. A Linggi native, she said baung was chosen as the restaurant’s signature dish because of its close ties to the area’s heritage, with generations relying on the rich resources of the Linggi River. “Linggi is famous for baung , giant freshwater prawns, catfish and tinfoil barb. I wanted to elevate this baung curry using a traditional Linggi recipe passed down by our elders,” she said. Rozianah said preparing the dish requires meticulous attention, from thoroughly cleaning the fish to smoking it at the right distance from the fire to ensure the flesh remains tender and moist. “The flesh is tender and delicate. Baung tastes especially good when

The fish has to be smoked at the right distance from the fire to ensure the flesh remains tender and not overly dry.

Rozianah poses with her famous smoked fish. – PICS FROM BERNAMA

baung lovers out there,” she said. She hopes the smoked baung curry will continue to raise Linggi’s profile while preserving the heritage recipe for future generations. – Bernama

customers from far and wide after her baung curry began gaining attention on social media about four years ago. “Before that, we were just a small business. Once the baung curry went viral, we realised there were many

Chikopi serves up business success, hope for PwDs MO R E than just another cafe, Chikopi is built on the belief that business can be a force for social change, combining commercial success with a mission to create meaningful employment and economic opportunities for persons with disabilities (PwD). and three wheelchair users serving as barista assistants and kitchen assistants.

Chikopi’s nasi lemak is

among its bestsellers.

“We want to prove that the PwD community does not merely need assistance, but opportunities. They are capable of working and contributing to a business if given the right training and a suitable working environment,” he told Bernama recently. According to Ruzimi, besides providing employment opportunities, Chikopi also offers small entrepreneurs, including those from the PwD community, a platform to market their products on a consignment basis free of charge, thereby helping to create a more inclusive business ecosystem. He said, for example, the sambal for

Chikopi founder Dr Ruzimi Mohamed, 42, said since starting operations with an investment of about RM300,000 in mid-January this year with his wife Quratul Ain Hasanan, 41, the cafe has combined its goal of generating profits with efforts to create economic opportunities for the PwD community. Born without both legs and one arm, Ruzimi said five of Chikopi’s six employees are PwD, comprising two hearing-impaired individuals

Nurul Amirah Azman, 29, is one of Chikopi’s PwD employees.

To ensure Chikopi remains competitive, he said the company continuously carries out research and development to introduce new menu items in line with current trends, while leveraging social media platforms such as TikTok and Threads as marketing channels. Faced with rising raw material and operating costs, Ruzimi said Chikopi has focused on minimising wastage, improving inventory management and exploring new revenue streams through programmes such as Burgerista, which gives children hands-on experience in making burgers and beverages. He said the company is also committed to maintaining generous serving sizes, the quality of its ingredients and affordable menu prices to ensure customers continue to receive good value without compromising the sustainability of the business.

“We decided to build our own brand because it gives us the freedom to shape our business identity and incorporate the social values we aspire to uphold. The name Chikopi is derived from the words ‘Chicken’ and ‘Kopi’, reflecting the cafe’s concept of offering chicken-based dishes and coffee as its signature products,” he said. Among the cafe’s most popular menu items are Nasi Lemak Chikopi and Nasi Ayam Gepuk, while Matcha Strawberry and Longan Latte have also received encouraging responses from customers, thanks to recipes developed in-house. Commenting on Chikopi’s business performance, Ruzimi said sales have fluctuated, with strong customer response during its initial operations before slowing throughout Ramadan and Aidilfitri. However, business has shown signs of recovery over the past two months.

its nasi lemakis supplied by a friend with disabilities, who runs his own stall in the morning before coming to work part-time at the cafe. Ruzimi said the idea of setting up Chikopi came after he and his wife saw their respective businesses decline during the Covid-19 pandemic. He had been operating a web based business in information technology and mobile application development, while his wife ran a kindergarten. The experience prompted them to look for a more sustainable alternative source of income while recognising the potential of building a business capable of delivering economic and social impact. Initially, he said, they had planned to become franchisees of a beverage and ice cream brand, but abandoned the idea after learning that a nearby outlet would be operating under the same brand.

Ruzimi says PwDs need to be provided opportunities rather than just assistance. – PICS FROM BERNAMA