By Wilfred Pilo
KUCHING, Sept 13: Despite having no formal culinary training, 62-year-old Abang Ali Kamil has built a lasting career in Sarawak’s food and beverage (F&B) industry, serving his signature ‘rojak ayam’ for more than three decades.
Operating daily from 6.30am to 2pm at Our Café along Jalan Datuk Amar Kalong Ningkan, 3 ½ Mile, Abang Ali has been serving this popular dish at his current stall for the past four years together with his younger sister, Zaleha Kamil.
“The basic ingredients for the gravy are like any other ‘rojak ayam’, but unlike many ‘rojak’ gravies, mine is not sweet, but tangier.
“Many people like their gravy less sweet, so I made mine that way. It is very competitive in terms of taste these days, but we must ensure everything is fresh, especially the chickens and vegetables we use.
“Needless to say, my signature dish has that texture of crispiness in the chicken and crunchiness with the veggies,” he said when interviewed by DayakDaily.
Having been making the dish for over three decades, Abang Ali has grown accustomed to his customers’ tastes, earning him regulars.
“Do come and try my mouth-watering ‘ayam rojak’; my regulars keep coming back, and it tastes almost the same as the day I first learned how to prepare them,” he said with a chuckle.
In addition to ‘rojak ayam’, Abang Ali also serves ‘mee jawa’, as well as noodle and rice dishes.
“These are the dishes that keep my regulars coming back, and they also reflect my savoury, local Malay-style cooking.
“The dishes I prepare are scrumptious and appetising, especially for those who enjoy and are familiar with local Malay-style cooking such as curry chicken, ‘masak pedas’ (fish and other seafood), ‘masak santan’, sambal mango, and a variety of meats and vegetables,” he further shared about his menu.
Abang Ali began developing his culinary skills at the young age of 15 and has been operating his stall since he was 30 years old.
He shared that one of the well-known establishments he worked for was Superonic Coffee House, where he was a kitchen helper, which enabled him to learn more about what went on behind the scenes.
Abang Ali also said that he enjoyed meeting and interacting with people, and as a result, many friendships were developed while allowing him to learn about the culinary trade.
“It is important always to offer good customer service and a big smile, no matter how big or small your culinary business. I’ve learned that over the years. Some days you earn well, and other days you don’t—but that’s the reality for small traders like us.”
To supplement his income, Abang Ali also takes part in food bazaars held across the city.
For more information, call 011 1410 7210. — DayakDaily
