ASAJAYA: The Ramadan bazaar here is more than just a convenient stop for iftar (breaking of fast) essentials; it has become a vibrant stage where heritage recipes and youthful entrepreneurial courage take centre stage.
While many teenagers spend their school holidays glued to digital screens, two sisters have chosen a different path; one lined with steaming trays of traditional delicacies.
At the Yuyu Qisriena stall, 18-year-old Faqisriena Fitrie Shahelly and her 16-year-old sister, Faqueryana Adhany Shahelly, are drawing steady crowds with authentic kuih (local cakes) that carry the nostalgic taste of home.
Specialising in heritage delicacies synonymous with the local culinary identity, the sisters are determined to ensure recipes handed down through generations remain “unfaded by time”.
Among their signature offerings are kuih bongkol, sourced from Kampung Moyan Ulu, and kuih celorot, both considered gold standards of Asajaya’s traditional fare.
“Alhamdulillah, the response has been very good. Many customers come specifically looking for kuih bongkol and celorot because these are famous in Asajaya,” Faqisriena told Sarawak Tribune when met at the bazaar site.
She noted that their stall also acts as a hub for the community, selling various treats sourced from local makers in Kampung Tambirat, Kampung Moyan Ulu, and surrounding areas.
For Faqisriena, the bazaar is a classroom as much as it is a marketplace.
“Besides providing food for iftar, it gives young people like us the opportunity to gain real-world experience in business,” she added.
Just a short distance away, the same spirit of resilience is felt at the Kota Samarahan Municipal Council Tambirat Hawker Centre, where refreshing drinks and contagious optimism are in high demand.
Melyana Station, operated by seasoned trader Hazmil Bohari, has seen what he describes as an “extraordinary” turnout this year.
His signature laici kang has emerged as the undisputed crowd favourite, drawing queues well before the late afternoon heat begins to fade.
Offered at affordable prices, RM3 for small and RM5 for large, the drink often sells like hot cakes.
“Customers frequently arrive as soon as the stall opens at 2 pm to avoid the rush. On many days, we are sold out and headed home long before evening,” Hazmil said.
Despite challenges such as unpredictable rain that can dampen foot traffic, Hazmil remains a staunch advocate for local entrepreneurship.
“For those thinking about starting a bazaar business, just go for it. Don’t be afraid.
“Trading isn’t as difficult as it seems. It’s how we grow and succeed together. Let’s make our bazaar lively,” he said.
Together, the sisters preserving heritage kuih and the trader serving icy sweetness embody the enduring appeal of the Ramadan season here, where tradition, resilience and community spirit continue to thrive side by side.
