KOTA BHARU, April 28 — Since the first day of Ramadan, the stall selling “Ayam Bakar Tempayan Bangkok” in Wakaf Stan, Kubang Kerian, here, has been attracting a long queue of people waiting to buy the roasted chicken dish for their breaking of fast.
People are seen queuing at the stall even before it opens at 3 pm.
The stall owner, Wira Mohd Fauzi, 41, said he named the dish, which is chicken roasted in earthenware pot, with the word “Bangkok”, not merely as a gimmick to attract customers.
“It is because the recipe is from Thailand, passed down from one generation to another by my wife, Nur Hanim Abdullah’’s family, who is from Udon Thani, Thailand.
“I use earthenware pots to roast the chicken because it is faster, yet the meat of the chicken is soft and tender, and tastes better,” he said when met by Bernama.
According to Wira, he would start marinating the chicken as early as 4 am using special ingredients, including from Thailand, and leave them for a few hours before they are ready to be cooked.
He said he had been able to sell an average of 200 birds daily, with the price ranging from RM24 to RM26 per bird.
The “Ayam Bakar Tempayan Bangkok” comes with three special sauces — sweet sauce, green seafood sauce, and black pepper sauce.
Wira, who started the business in 2018, now has seven employees to help him.