By Wilfred Pilo
KUCHING, June 10: The bustling coastal seaside village of Kampung Telaga Air is not only a picturesque destination, but it has many eateries offering fresh seafood for visitors.
Medan Selera Telaga Air is a popular spot for foodies, but there are also food sellers who go from eatery to eatery to offer unique food which are not as widely available.
Friendly and energetic 63-year-old Ali Umar Mahidi has been wooing customers to try his ‘Botok-Ikan Rendang’ (boneless fish chunks cooked rendang style) for the last seven years at the vicinity of Medan Selara Telaga Air after retiring.
The entrepreneur told DayakDaily that Botok-Ikan Rendang has been around and served in certain Malay eateries here but were not as popular.
“The dish is always overlooked by people who come to the eateries as they are more familiar with meat rendang dishes. The dish does not look inviting because they tend to have more leaves and herbs.
“These leaves consist of kunyit (tumeric leaves), singkil (a leaf which has a minty taste) and engkudu (noni leaves) that make the dish taste different and can whet your appetite, that is if you like the herbs.”
Ali Umar elaborated that while these leaves and herbs are the main ones, there could be as many as 16 types of herbs, spices and other ingredients used, including ginger, lemongrass, star anise, turmeric powder, chilli, and desiccated coconut to thicken the dish.
“These herbs are aromatic, and it is similar to meat rendang dishes, except we use fish.
Ali Umar, who wakes up as early as 3am to prepare his Botok-Ikan Rendang, said he prefers to use fresh fish such as ‘tenggiri’ (Spanish mackerel) or ‘ikan merah (red snapper).
“To get rid of the fish smell, I boil the chunk of fish meat with salt and pepper. People are wary of the fish smell. Before cooking, I ensure I get rid of the fish bones so the dish is easier to eat. I prepared about 20 kilogrammes daily to sell.”
Ali Umar disclosed that he would usually finish preparing his food by 7am, before packing them in servings of 250 grammes and selling them to customers at RM10 each serving.
“My normal venue in canvassing for sales is Medan Selera Telaga Air and other eateries in the vicinity. I am happy with my dishes, and received many orders since I started this business. This helps small food entrepreneurs like me and my wife who is the person behind the dish.”
Ali Umar hoped to work with government agencies to enhance food products like botok-ikan rendang.
He believed this unique dish has market potential locally and abroad as the dish could be consumed any time and refrigerates well. It could be consumed daily or on special occasions.
“It could also be a side dish, and it goes well with glutinous rice (nasi lemang). I get orders during festive occasions, like Chinese New Year, Hari Raya Aidilfitri, Gawai Festival and Christmas.
“Botok-ikan rendang is a good choice for those who do not want to consume too much meat and who like great seafood dishes too,” he opined.
For more information, contact Ali Umar at 010-2949243. — DayakDaily
