Harris selling ayam percik – grilled chicken dish cooked over charcoal fire. The chicken is marinated with santan, chilli paste, ginger, garlic, lemongrass and turmeric. — Photos: KK SHAM/The Star
Klang bazaar selections as delightful as they are plentiful
GRILLED chicken or ayam percik is popular for the break of fast during Ramadan.
The herbs and spice marinade lends a mix of spicy, sweet and tangy flavours to the poultry.
The smoke from the charcoal embers also influence the taste.
Business owner Harris Zaimi Aziz, 39, who sells ayam percik at Bazaar Juadah Ramadan, Simpang 4, Teluk Pulai, Klang, said his stall attracted at least 300 customers a day.
Faslah (left) preparing murtabak which is a pan-fried flatbread stuffed with egg, chopped onions, chicken or beef filling and to be eaten with dhal or curry.
The smoky allure of the ayam percik, cooked over traditional charcoal grill, is what draws them.
“Our ayam percik is slow grilled with a slight crisp char that adds depth to the meat.”
Harris, who has been preparing ayam percik for 18 years, said he uses nine herbs and spices in the marinade.
Muhamad Haris Kamarul Azman arranging trays of tepung pelita which has rice flour and santan topping on fragrant pandan base.
“I am from Sungai Petani, Kedah and the recipe has been passed down from generation to generation. I learned the art of preparing the marinade from my mother.
“It has fresh santan, turmeric, coriander, cumin, lemongrass, galangal, ginger chilli peppers, and a secret ingredient.”
Asked what the ninth herb or spice was, Harris smiled and said, “It’s a family secret.”
Marina Husin’s air balang stall with a variety of fresh fruit juices and iced tea.
The bazaar in Central Teluk Pulai, off Jalan Teluk Pulai, is popular for a variety of traditional Malay food.
Ramadan bazaars are a staple in Malaysian culture, for Muslims and non-Muslims alike.
Even though iftar is only at Maghrib at sunset, many start visiting the stalls from as early as 4pm to check out the offerings sold at the 187 stalls.
First-timers here will notice the myriad of aromas the moment they step into the bazaar.
Nor Hidayah Mohd Shafie sells different types of kuih.
People walking through the bazaar are spoilt for choice – there are hawkers sell sata (grilled spiced fish meat with grated coconut wrapped in banana leaves), otak-otak (grilled fish paste blended with a variety of spices), murtabak, ayam golek (grilled chicken), lemang, satay, ikan kunyit and Kelantanese nasi kerabu, to name just a few seasonal favourites.
There are also various beverage stalls selling air balang, consisting of brightly coloured drinks.
Bazaaar Juadah Ramadan Simpang 4 in Central Teluk Pulai opens from 3pm to 8pm.
Among the traders met were Muhammad Firdaus, 27, whose otak-otak, pepes and sata recipes came from his grandmother in Terengganu, and Faslah Roslan, 33, who said his murtabak incorporated a whole egg, lots of minced meat and chopped onions to give it a meatier feel.
Customer Siti Jamilah Musa, 35, said it was her first visit to the bazaar in Simpang 4.
She said she enjoyed the variety offered and was able to get the desserts that her daughter Mikayla Ramadani, five, had asked for.
Siti Jamilah added that Mikayla had enjoyed the outing too.
