PASIR MAS: "Ayam percik" or grilled chicken which uses a traditional recipe is not only popularly sold throughout Ramadan, but there are also customers who are willing to board a flight from Kuala Lumpur to Kelantan to get it.
The owner of Kak Jah Grilled Chicken, Wan Marini Wan Mohd Nazi, 41, said that some of her regular customers residing in Kuala Lumpur would purchase round-trip tickets within a day just to taste the "ayam percik" as their main dish for breaking fast.
She said she did not expect to receive such an overwhelming response, but the majority of customers loved her grandmother's recipe for grilled chicken because of its tender and juicy texture, as well as the rich and flavorful gravy.
"On regular days, I only sell about 60 grilled chickens, but throughout Ramadan, the number has gone up between 250 to 300 per day due to the very high demand."
"Usually, as early as 11 in the morning, there are already dozens of customers queuing up even though the business starts an hour later. However, they patiently wait, and I make sure everyone can leave with their respective grilled dishes.
"I maintain the method of making the gravy for the grilled chicken exactly like my late grandmother's recipe and ensure that the dishes, be it chicken or fish, are freshly grilled traditionally using charcoal to preserve their authentic taste," she said when met at her Kak Jah Grilled Chicken shop near Jalan Salor, here, yesterday.
Wan Marini, who is also the second generation managing the business, said that grilled chicken is sold at RM9 per piece while grilled fish ranges from as low as RM6 to RM18, depending on the type of fish such as mackerel, Indian mackerel, pomfret, and catfish.
Assisted by her husband, Saiful Izam Yasok, 42, they take great care of the quality of the gravy, and they both personally prepare the gravy using 100 per cent coconut milk and it does no't take more than seven hours to cook.
"We ensure that the gravy for the grilled dishes is made entirely from coconut milk and not mixed with water or flour, which some traders may opt to do. We want to maintain the quality of the product so that it remains good for a long time and remains the choice of customers.
"Throughout Ramadan, I am assisted by about 25 workers, some wash the chicken, grill, prepare the gravy, wrap, and serve the customers.
"So far, the grilled chicken I sell is guaranteed to be still good even within a 24-hour period and lasts longer if stored in the refrigerator," she said.
Almost every day during the fasting month, Wan Marini receives early orders with a minimum of five grilled chickens from customers including government agencies, the private sector, and individuals for breaking fast.
She will continue the grilled chicken business, besides hoping that the recipe will continue to be used by her grandchildren in the future as it is able to generate substantial income.
