MAGGI® Kembara DuniaKu 12 Food Operators

MAGGI® Kembara DuniaKu 12 Food Operators - MAK LANG CAFE, PAYA KELADI HUJUNG; RESTORAN YUNUS KHAN, JIAO SAI; KAK ZAH POKOK KELAT, MEGGI TELUR SOTONG SPECIAL; MAGGI DAPUR ARANG JIJO; POKLI MEE CELUP & COCONUT SHAKE; RESTORAN ABC FOOD’S CORNER; MEE RACUN 3G BATU PAHAT; NASIMAK JESSELTON; IJA AISYAH CAFE; RESTORAN MAGGI TOMYAM BELUT “KAW” BUKIT MARAK; and D'SYAZ CAFE MAGGI KETAM.   

   

MAGGI® Kembara DuniaKu 12 Food Operators

MAK LANG CAFE, PAYA KELADI HUJUNG

North: Kepala Batas, Pulau Pinang

• In operation for 20 years.

• Owner: Zurina binti Mat Sa’ad (Mak Lang)

• Popular item: MAGGI® Kuah

• Daily sales: As many as 2 boxes of MAGGI® noodles

• Key Highlights:

o Her late husband started the business while she prepared the ‘kuah’ from home. The couple went on to create their first MAGGI® Kuah recipe.

o She sold MAGGI® Kuah, MAGGI® Kuetiau and MAGGI® Mee Goreng.

o The MAGGI® dishes are served as balanced meals with MAGGI® noodles, eggs, vegetables and fried chicken.

o Kuah recipe: Stock, water, sambal, soy sauce, special peanut sauce, MAGGI® Kari seasoning.

RESTORAN YUNUS KHAN, JIAO SAI

North: Georgetown, Pulau Pinang

• In operation for over 20 years.

• Owner: Yunus Khan bin Ahmad Shah (Mamu)

• Popular item: MAGGI® Goreng Jiao Sai

• Key Highlights:

o Mamu started his businessis in 1989 on a 3-wheeler, and went on to rent a stall at a Chinese coffee shop at Pulau Tikus in 1995 where he sold mee goreng mamak along with MAGGI® noodles.

o In the year 2000, Mamu opened his own shop at Penang Road serving MAGGI® goreng and soup.

o After a few years, with trees and the resultant bird droppings around his shop, his predominantly Chinese-clientele began referring to his restaurant as Jiao Sai (bird droppings in Chinese). This name eventually stuck to his restaurant and inspired the signature MAGGI® Goreng Jiao Sai.

o Mamu uses his own special ingredient in addition to the MAGGI® Kari seasoning and serves it up with telur mata and chicken, but the secret ingredient is ultimately his wokhei.

KAK ZAH POKOK KELAT, MEGGI TELUR SOTONG SPECIAL

East: Kota Bharu, Kelantan

• In operation since 2008.

• Owner: Fadzillah binti Abdullah (Kak Zah)

• Popular item: MAGGI® Telur Sotong

• Other special items: Ayam & Daging Bakar, Telur Sotong Kunyit.

• Daily sales: Up to 5 cartons of MAGGI® noodles

• Key Highlights:

o Kak Zah started her business by making MAGGI® Tomyam but decided to change it to MAGGI® Telur Sotong (using MAGGI® Kari) after her daughter advised TomYam alone was too common.

o Kak Zah obtains telur sotong from local suppliers in Bachok.

o Kak Zah charges RM10 for a generous bowl of MAGGI® Telur Sotong which comes with squid eggs, lobster and (chicken) egg.

o Secret ingredients: MAGGI® Kari seasoning, MAGGI® CukupRasa and MAGGI® Chilli Sauce.

MAGGI DAPUR ARANG JIJO

East: Kampung Tok Jembal, Kuala Terengganu

• In operation for 6 years.

• Owner: Wan Ahmad Faizul bin Ahmad Azahar (Jijo)

• Popular items: MAGGI® Buluh, MAGGI® Seafood Janda Anak Ramai, MAGGI® Nyior Muda

• Daily sales: Approx. 5 cartons of MAGGI® noodles

• Key Highlights:

o Jijo runs the business with his wife, Nur Shella binti Abdullah.

o After three years of setting up their MAGGI® stall, business was tough which led to a change in the menu to nasi lemak.

o When the MCO hit, they restructured the menu and reintroduced MAGGI® into the menu – and went viral for their MAGGI® Buluh and MAGGI® Nyior / Kelapa Muda.

o Their iconic MAGGI® Seafood Janda Anak Ramai, specially made with a variety of seafoods such as prawns, crab, squid, clams and lala with the gravy cooked in bamboo, can serve up to 4 people and costs around RM40 to RM50.

POKLI MEE CELUP & COCONUT SHAKE

Central: Batu Caves, Selangor

• In operation since 2017.

• Owner: Mohd Fazil bin Hashim (Pokli)

• Popular item: MAGGI® Celup

• Daily sales: Approx 2 cartons of MAGGI® noodles

• Key Highlights:

o Pokli started as a street stall with two tables but as his clientele grew, he opened up a restaurant in Batu Caves.

o Pokli went viral in 2019 and his customer base increased tremendously, leading to the establishment of the first franchise outlet.

o The main outlet is located in Batu Caves with franchise outlets based in Petaling Jaya and Setia Alam.

o A standard bowl of MAGGI® Celup with meat inside is priced at RM5 per bowl.

o Recipe: Add garlic oil, pickled chilli liquid, fried onions, peanuts, pickled radish, beef meat and beef stock as the soup base with the addition of blanched kangkung and tauge, topped off with spring onions, celery leaves, coriander leaves and MAGGI® Kari seasoning.

RESTORAN ABC FOOD’S CORNER

Central: Desa Petaling, Kuala Lumpur

• In operation since 1997.

• Owner: Sauban Ali (son of the late Mr. Ayoob Khan, founder)

• Popular item: MAGGI® Goreng Telur Mata

• Key Highlights:

o ABC Food’s Corner, which stands for “Always Best Choice”, was started by Mr Ayoob Khan, Sauban Ali’s father.

o Food has been a family business for three generations – Sauban Ali’s grandfather was a nasi kandar merchant in Penang, and his father moved to KL to expand the family business here which Sauban continues till today.

o Within a decade, the business expanded to 10 franchise restaurants and a food court in Peninsular Malaysia and they celebrated their silver jubilee anniversary this year in 2022.

o Recipe: Saute three types of vegetables (cabbage, tofu and tauge), and add in MAGGI® Kari Seasoning and egg. 

MEE RACUN 3G BATU PAHAT

South: Batu Pahat, Johor

• In operation for 40 years.

• Owner: Allahyarhamah Nuridsazahul Hameed (Kak Mi)

• Popular item: MAGGI® Racun Gearbox

• Key Highlights:

o Other special items: MAGGI® Racun Daging & Ayam

o Pioneer of mee racun restaurants in Batu Pahat, the recipe of MAGGI® Racun came from her grandparents who originally sold it at their initial stall in Jalan Sultanah, Batu Pahat, Johor.

o Kak Mi and her siblings opened three branches – one at Taman Seri Jaya, one near BOMBA Batu Pahat and Kak Mi’s branch at Jalan Timah Sari.

o MAGGI® Racun Gearbox is sold for RM18, while MAGGI® Racun Daging & Ayam are sold for RM9.

o Recipe: Fry an egg; add in chilli paste, signature paste, vegetables, and meat along with its stock and finally, add in MAGGI® noodles.

NASIMAK JESSELTON

Sabah: Jesselton Point Ferry Terminal, Kota Kinabalu,

Sabah

• In operation since 2022.

• Owner: Nor Afifi (Kak Fifi)

• Popular item: MAGGI® Ketam Nipah

• Key Highlights:

o Fifi started out by selling crabs along Jesselton jetty in Kota Kinabalu, Sabah. She went on to sell MAGGI® Ketam to customers at affordable prices as she could source fresh nipah crabs easily in Sabah.

o While most of her customers are Sabahans, foreign tourists flocked her stall to try this dish as Jesselton Point is a tourist spot.

o Recipe: Saute onion in oil; add in MAGGI® Kari seasoning, crab stock, MAGGI® noodles, vegetables and tomatoes; and finally serve with lime.

IJA AISYAH CAFE

Sabah: Perkarangan Masjid Bandaraya Likas, Kota Kinabalu, Sabah

• In operation for 7 years (since 2015).

• Owner: Sarifah Aisyah

• Popular item: MAGGI® Goreng Thai

• Key Highlights:

o After wrapping up her tudung business, Sarifah ventured into food business as a means to support her four young school-going children.

o Sarifah ideated the recipe which uses MAGGI® Kari flavour, mixed with Thai ingredients to retain the original taste of regular Thai instant noodles.

o Most of her clientele are both locals as well as foreigners, particularly patrons of the mosque.

o Recipe: Saute onion; add in blended dry chilli paste, an egg, half the MAGGI® Kari seasoning, vegetables, kaffir lime leaves, seafood and noodles; and finally squeeze a lime to complete the dish.

RESTORAN MAGGI TOMYAM BELUT “KAW” BUKIT MARAK

East: Kg. Bukit Marak, Bachok, Kelantan

• In operation for 22 years.

• Owner: Rashidah Daud (Kak Dah)

• Popular item: MAGGI® Tomyam Belut

• Daily sales: Up to 15-20 boxes of MAGGI® noodles

• Key Highlights:

o The owner, Kak Rasidah, came up with this recipe when her husband brought home an abundant of eels he had caught. So she decided to add some in her MAGGI® dish to try out a new recipe.

o Kak Dah sources eels through suppliers from various places such as Vietnam, Perak, Terengganu, Sabah and Sarawak.

o Recipe: Add in some lemongrass to boiling water along with garlic, chopped eels, Holland onion, tomatoes, cauliflower, Kaffir lime leaves, chilli sauce, Tomyam paste, Asam water, oyster sauce, MAGGI® Kari seasoning and finally, add in the noodles.

D'SYAZ CAFE MAGGI KETAM

East: Kota Bharu, Kelantan

• In operation since 2010.

• Owner: Ajizah binti Salleh (Kak Zah)

• Popular item: MAGGI® Ketam

• Key Highlights:

o Passionate about cooking, Kak Zah was encouraged by her husband to open up a restaurant.

o Owner and chef, Kak Zah has a secret recipe – a combination of MAGGI® Kari seasoning and MAGGI® CukupRasa.

o Recipe: Saute chopped ginger, garlic and onion in some oil; add in thick curry paste (chicken/beef), some water, MAGGI® Kari seasoning, oyster sauce, crab, MAGGI® noodles, vegetables, tomatoes, pepper and finally, corn flour mixture to thicken the gravy.