KUCHING: As the Ramadan season unfolds, the Satok Ramadan Bazaar comes alive with the aroma of Sarawak’s traditional delicacies, attracting food lovers as early as 2pm.
Known as one of the most popular bazaars in the city, it offers a taste of heritage with dishes that have been passed down through generations.
For many fasting Muslims, the bazaar serves as a haven after a long day of abstinence, boasting a lavish spread of culinary delights, the offerings ranging from the sleek sophistication of Japanese sushi to the rich, time-honoured flavours of traditional ready-made dishes.
But nothing compares to the rich, authentic flavours of Sarawakian cuisine, which are proudly showcased by vendors who have mastered their craft.
Vendors, some of whom have been here for decades, proudly carry on their family recipes, ensuring that every bite reflects the rich Sarawakian identity.
One of the must-try dishes at the bazaar is the grilled terubuk fish, a Sarawakian specialty prepared by Mohammad Zulkifli Adha Bujang, 41.
The business has been passed down from generation to generation, and Zulkifli takes pride in preserving the authentic recipe.
“I have been selling terubuk fish since the time of my father-in-law, Brahim. Now, he sells salted terubuk fish, while I continue the tradition of selling grilled terubuk fish.
The recipe has remained the same from the past until now salt and turmeric for seasoning,he told Sarawak Tribune.
He takes pride in preserving the original recipe and grilled over charcoal to enhance the fish’s natural flavour.
“For me, grilling with electricity is not ideal because using charcoal gives the fish a richer, more flavourful taste, and the meat becomes more tender and delicious,” he explained.
With prices ranging from RM25 to RM55, depending on size and roe content, grilled terubuk remains a coveted delicacy at the bazaar, drawing a steady stream of customers, many of whom are loyal patrons.
Another long-standing family tradition at the Satok Ramadan Bazaar is bubur pedas, a unique Sarawakian porridge sold by Muhd Shahrulizman Moshein, 28.
This bubur pedas recipe comes from my late father, and we have been selling it for over 30 years. It is a family recipe passed down from my father’s ancestors.
We usually make different types of porridge, including bubur lambuk, bubur caca, and bubur pedas.
“After my father passed away, my mother continued the business, and that’s how we inherited the recipe from her,” he said.
The porridge is cooked fresh on the spot in a large pot, with approximately 20kg per batch.
“We prepare everything daily to ensure cleanliness and freshness. I start preparing ingredients at 6am, and by midday, everything is ready.
Despite its name, bubur pedas is not actually spicy because it contains vegetables. Traditionally, it is made with organ meats, but we use chicken instead since not everyone eats organ meats.
The porridge includes various vegetables such as long beans, carrots, cangkuk manis, potatoes, and tofu mushrooms, which make it special, he said.
Selling at RM5 and RM10 per serving, his stall sees a steady stream of customers.
“For a large batch, we can sell around 100 servings at RM10 each, while smaller portions sell for RM5, with about 150 to 200 servings available.
Every year, I sell at the Satok Ramadan Bazaar, a tradition I inherited around 2008 after my father passed away. We only sell bubur pedas during Ramadan, while on other days, we sell different items,” he said.
Making its debut at the Satok Ramadan Bazaar this year is My Village Barok, a well-known restaurant from Kampung Boyan.
Owned by Sofian Jaafar, 62, the stall offers a variety of traditional dishes, including ayam pansuh, umai, ayam ketuk, and kambing ketuk.
Photo: Ghazali Bujang
Photo: Ghazali Bujang
We started our business in 2004, and today, we have been invited to sell at the Ramadan bazaar. We are offering dishes from our restaurant menu, and this is our first year participating,・he said.
One of their standout dishes is pansuh, a Bornean specialty where chicken is cooked inside bamboo with daun sisong, a leaf known for its natural umami flavour.
We dont use artificial seasonings. In Borneo, we cook with leaves, such as daun sisong, which we call daun ajinomoto. Because of its natural umami flavour, there no need to add artificial flavour enhancers like Ajinomoto the leaves themselves provide the taste.
The bamboo itself comes from suppliers in Bau, and we cook the dish directly inside it to preserve its authentic taste,・he said.
He added that another signature dish is umai, a raw fish delicacy that has even earned praise from celebrity chef Chef Wan.
“Chef Wan has visited our restaurant twice, and after tasting our food, he immediately praised it. He especially loved our umai, calling it ‘the best’,”he added.
Priced at RM20 per container, pansuh is also available in its bamboo cooking vessel for RM25. Meanwhile, umai is sold at RM8 per serving.
