GUA MUSANG, March 26 — Each time the month of Ramadan arrives, a salted fish acar maker here will have her hands full meeting the orders for the dish that is usually enjoyed as an appetiser or a side dish when breaking fast and during sahur.
Tengku Hayati Akmal Tengku Hitam, 65, said her salted fish acar featured a mix of sour, sweet, salty, and spicy flavours that also came from the crisp pickled onion in it which made so many dishes taste better.
“Salted cencaru fish, vinegar, chillies, ginger, and shallots are the main ingredients in this acar dish,” she told reporters when met at her residence in Taman Wangi, here.
The government retiree, affectionately known as Mokku Yati, said that Thai shallots were the key ingredient in her salted fish acar.
“Yet during the past three years, it has gotten harder to find Thai shallots.
“I only use Thai shallots to make my salted fish acar. I once had to turn down and cancel orders at the last minute due to the lack of supply of this type of onion,” said Mokku Yati, who has been selling the acar for six years.
Mokku Yati said she received a very high demand for the acar not only from the surrounding residents but also from Terengganu, Kuala Lumpur, Selangor, Melaka as well as Singapore.
“I have a loyal customer from Singapore who will order in large quantities and is willing to pay the expensive delivery fee,” she said.
According to Mokku Yati, the amount of sales she made was dependent on the number of orders she received and would rise throughout the holiday season and the month of Ramadan.
“I sell it at RM12 for a pack weighing 200 grammes. The amount of money I make each month is uncertain because the supply of shallots determines my acar production.
“This acar can also be offered as hampers or doorgifts in addition to being served as a side dish,” said Mokku Yati.
