July 09, 2013
In Malaysia, Ramadan is incomplete without the famous Malay kuih, the sweet and savoury bite-sized colourful dessert snacks so typical to Southeast Asia.
Of course, the best place to buy Malay kuih and other delicacies are the Ramadan bazaars where all Malaysians, regardless of faith, go searching for the most delicious kuih.
While traditional sellers entrenched in the trade for generations pride themselves on their delicacies, many customers have been complaining about the shoddy kuih making that some of the new entrants bring to the bazaars, reported Bernama.
These first-timers are the fly-by-night operators eager to make a quick buck during the fasting month.
UNHAPPY CONSUMERS
What could possibly be there to complain about the baked Bingka ubi kuih made of tapioca mixed in sweet pandan-flavoured custard, or the flour-and-egg kuih apam filled with peanut and sweetcorn, the kuih cara berlauk made with coconut milk and turmeric and often with a filling of either spiced beef or chicken, or the mouth-watering cylindrical kuih ketayap with caramelised grated coconut flesh inside and a green pancake skin wrapping it?
Well, if they don't know how to make one, or have learnt it overnight, there is no way they can do justice to such traditional delicacies.
If some consumers have been complaining, it is because their encounters with these first-timers in the previous years literally left a bad taste in the mouth.
"There are a few new faces among the traders at the Ramadan bazaar I frequently patronise during the fasting month. Unfortunately, the quality of kuih and the food prepared by these first-timers are not up to the mark," explained Abdullah Harun of Bandar Tasik Puteri, a teacher from Rawang.
"If the kuih was less tasty, it is alright, but sometimes, the food is unpalatable. Once, when I questioned the new traders about the poor quality of their food, some admitted that they were making the kuih and other delicacies for the first time," Abdullah said.
"It was very depressing; some of the kuih made by these novices were not fit to be called that, whereas some were simply made without regard to taste and quality. The only reason they were doing business at the bazaars was because they wanted to make money," Abdullah said, his friend Mat Ali Jusoh in total agreement.
QUICK MONEY
According to Abdullah and Mat Ali, most of the first-time traders swoop down to do business at these thriving Ramadan bazaars to earn a quick buck. It is money earned quickly and easily, but then it is at the cost of taste, hygiene and the spirit of Ramadan.
"When asked, some actually admitted that they were at Ramadan bazaars to earn some money for the Hari Raya celebrations," said Abdullah.
According to Mat Ali, some of the first-timers were not afraid to admit that they had just learnt how to make kuih.
It is a fact that for anyone who attempts to make kuih for the first time, the quality would be usually below par. It needs practice, and perfection takes a keen sense of ingredients, cooking techniques and presentation.
However, while both Abdullah and Mat Ali agreed that it was up to the customers if they wanted to buy kuih made by first-timers, the fact remains that no one would want a savoury delicacy in the mouth to leave them wondering if their tastebuds are failing them.
"It is best to avoid the stalls that sell unpalatable kuih or those that sell food at exorbitant prices," advised the duo.
PRICE
Consumers have also voiced their concerns about the 'unfair' prices of some foods sold at a number of Ramadan bazaars.
"During the days when there is no fasting, a kuih costs 40 sen, but at some of the Ramadan bazaars, it could cost 50 or even 60 sen," lamented Abdullah.
"If the quality of the kuih is good or satisfactory, we would gladly pay more for it. However, it is unacceptable to increase the price while the quality of the kuih was plunging south.
"Traders who sell kuih at exorbitant prices justify themselves by claiming that the prices of sugar, flour and cooking oil have gone up, when in actual fact, traders actually are earning more money since they are selling the kuih at 50 sen each," said Abdullah.
He said a kilogramme of flour and an equal amount of sugar could produce many pieces of kuih.
"At times, traders sell small kuih at higher prices. Are there any other delicacies such as nasi kerabu where the quantity has been reduced but the price has been increased?" questioned Abdullah, adding that greed was the only reason this was happening.
HYGIENE
Consumers have also urged traders at the Ramadan bazaars to pay attention to hygiene.
"When handling food, they should wear plastic gloves or use utensils such as spatulas, forks, pincers or tongs," they pleaded, adding that the food should be kept in clean containers.
Several consumers reported that they have been watching how, over the past few years, a number of traders had been handling food with bare hands.
GIVING 'SADAQAH'
An essential part of the spirit of Ramadan is the quality of sharing, generosity, the act of giving, and extending compassion.
True to this understanding of this festival of the devout, there are some traders at the Ramadan bazaars who do not increase the price of kuih and yet maintain their quality and size.
"Such traders should be praised," said Mat Ali, adding that consumers believe that the month of Ramadan was the month of giving or contributing 'sadaqah' - an Islamic term that refers to 'voluntary charity.'
This concept encompasses any act of spreading compassion, love, friendship and generosity.
"Sometimes, we decline the money, the small change tendered by the traders, and sadaqah the money back to them. At times, the traders give us extra food and inform us that it is their way of sadaqah," explained Mat Ali. - July 9, 2013.
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