KUALA LUMPUR, April 27 (Bernama) — Serondeng (meat floss) is one of the favourite dishes in the Malay community to be served annually to guests alongside ‘ketupat’, ‘lemang’ and ‘nasi impit’ during Aidilfitri.
Knowing very well that there will be a high demand for the traditional fare, Siti Noorikha Mahbob, 38, decided to use her 65-year-old father, Mahbob Jonid’s recipe, which has a heavy Melakan influence, to honour and keep their 40-year-old family legacy alive.
She is now selling the product under her brand Khaliff Bakery.
“My father’s recipe places a lot of importance on a spicy taste to bring out an aromatic smell and flavour.
“The purpose is to offer a different type of serondeng from the normal ones, especially those from the east coast states. Ours is a balance of salty, sweet and spicy, mixed with suitable spices,” the Bukit Katil-born businesswoman told Bernama.
During Ramadan, Siti Noorikha said her chicken and meat serondeng is being sold at her stall at Jalan Tuanku Abdul Rahman (TAR), but will only be available online on normal days.
She said her regular customers were not only from the Klang Valley but also from Sabah, Sarawak, Brunei and Singapore.
“Usually, I would prepare the serondeng about a month before Ramadan. Sales during the fasting month are very encouraging.
“To ensure its freshness, I would only make it according to demand thus avoiding surplus,” she said.
She said the serondeng could be kept for up to eight months depending on storage.
“To keep the serondeng fresh, store it in an airtight container and avoid exposure to water,” she said, adding that despite facing the problem of rising prices of raw ingredients, her team has maintained the price of the serondeng at RM100 per kilogramme for the past three years.