BANDAR PERMAISURI, July 31 — A wood-fired stove that has been in use for more than three decades remains the secret behind a seafood fritters restaurant in Kampung Pantai Rhu 10 here, preserving the authentic aroma and taste of its dishes while attracting customers from within and outside Terengganu.
Restaurant owner Nik Yang Nik Ismail, 72, said although cooking with a wood-fired stove is more demanding as the fire must be constantly monitored, she has never considered abandoning the traditional method because she believes it produces an aroma, flavour and texture that are difficult to replicate with a gas stove.
“Since I started the business, I have always used a wood-fired stove and intend to continue doing so. Even when I am no longer around or able to work, I hope my children will continue this tradition because, besides being a family legacy, it allows the younger generation to enjoy food prepared using traditional methods,” she told Bernama at Kampung Pantai Rhu 10 recently.
She said the wood-fired stove provides a more consistent cooking temperature, resulting in food that is crispy on the outside, tender on the inside, with a natural smoky aroma that whets customers’ appetites.
Nik Yang said the restaurant uses a specially built wood-fired stove equipped with a chimney that channels smoke through the roof, making the cooking area more comfortable.
“Many customers know we still use a wood-fired stove as soon as they smell the aroma of the food. They say the scent is different, and that is what keeps them coming back,” said Nik Yang, one of the earliest seafood fritters traders in Kampung Pantai Rhu 10.
She said she sources firewood from local suppliers, using about two lorry loads a month to support the restaurant’s daily operations.
Although social media has become increasingly widespread, Nik Yang said she has never aggressively promoted her restaurant, believing that satisfied customers are the best ambassadors.
Recalling the early days of the business, she said the restaurant was founded together with her late husband, Mamat Chik, who died in 2016 at the age of 68.
Nik Yang said they started the business on a small scale around 1992, selling fried bananas, crackers and light snacks at a roadside stall to support their five children.
She said when the business received little response after several years, she took the initiative to introduce seafood fritters in 2002 using her own batter recipe developed from her experience cooking at home.
“Previously, the dish was prepared only for the family, but when we started selling it to customers, the response was overwhelmingly encouraging. At that time, there were still no seafood fritters operators in Pantai Penarik and Pantai Rhu 10,” she said.
She said all menu items still use the original recipes, including the batter and dipping sauce prepared in-house, with the only difference between dishes being the ingredient proportions according to the type of seafood.
Nik Yang said the business expanded between 2002 and 2004, enabling her to open a larger restaurant and fulfil her pilgrimage to Makkah in 2004.
She said the restaurant is now operated with the help of three of her children and about 10 permanent employees, with the workforce increasing to around 20 during school holiday periods.
Nik Yang said the restaurant uses about 60 kilogrammes of prawns a day on normal days, rising to as much as 120 kilogrammes daily during school holidays, depending on customer demand. — Bernama
