By Wilfred Pilo
KUCHING, Oct 29: Upon retirement, 71-year-old Mary Chia could not just sit home with only her chores to do while watching the days go by.
Instead, 22 years ago, she embarked into an unknown territory and plunged into the culinary world by making laksa—a renowned dish that had made Sarawak proud.
Today, Chia’s laksa is well-acknowledged by netizens, and her stall is a must-go if you’re craving for the soupy, noodle dish.
She shared with DayakDaily that it took her six months to perfect her laksa as she has no formal culinary training, adding that it was a trial-and-error process.
“No one in my family comes from a culinary background. So it was a real challenge with a lot of patience and effort involved.
“Laksa is already a well-established dish and has gained popularity in the culinary trade, and people here know what laksa is all about.
“Twenty-two years ago, there were already many well-established and popular outlets serving laksa. I did not want to compete with anyone, I just wanted to serve a good bowl of laksa,” she shared.
Chia said the opportunity came when the owner of the stall she was occupying sold it, so she took over.
“So, from the first day, I made laksa and served it. Meanwhile, I continued to hone my skills with the support of my family, my late husband, and the café owner,” she chuckled.
She also shared that she was glad the café was already established with regular patrons.
“The café is also patronised by public figures. I am glad they like my laksa. I also have a lot of young people coming here for my laksa, and they all made my day.”
Chia said she is very motivated to serve her laksa daily with no plans to hang up her apron anytime soon.
“I finish by mid-day and have ample time to rest. It is just routine once you get the hang of it,” she laughed it off.
Chia, who is a mother of four, said that since her children have their own lives, she has enlisted the help of an assistant who will serve customers the dish once she is done preparing them.
“I have a good assistant to help me daily, and she is a good worker who knows the trade. I just prepare the dish, and she will serve the customer.”
Chia’s laksa comes in two portions—normal and ‘special’ that comes with larger prawns which she cooks on the spot instead of earlier on.
“Peeling the prawn skin allows customers to enjoy the dish better as customers don’t have to dirty their fingers. I think they love it that way. A little bit of work doesn’t bother me.”
Chia said she is happy to delve into the culinary world of making laksa and has no intention of stopping yet.
“I would say that it was an unexpected profession that started 22 years ago. I encourage people to go into the culinary trade. You could learn and hone your culinary skills yourself.
“If you put your heart into it, it’ll pay off and make you happy. That is life, certainly after retirement and at this age I have no complaints,” she chuckled.
Chia’s laksa stall is at Yi Ann Cafe Sekama. It operates daily from 6am to 1pm except on Wednesdays. For more information, call 016 883 9929. — DayakDaily
