By Mohamad Hanip Zaini
After 24 years in telecommunications, Abang Syamsuri – better known as Abed – traded office life for the warmth of a home-based food stall. At Kedai Mi Jawa Mak Ayang, he and his wife, Aishah, serve soulful bowls of Mi Jawa and traditional delicacies, drawing weekend crowds with recipes steeped in family heritage and heartfelt flavours.
Serving a Taste of Tradition
I arrived with an empty stomach and modest expectations – just to try a plate of Mi Jawa prepared by a friend who recently started a small food stall at his home in Lorong Temenggong Haji Gobil 4.
From the very first mouthful, I realised this wasn’t the usual Mi Jawa. The gravy was rich, spiced to perfection, and bursting with flavour. Each bite brought back memories of sharing the same dish with my late father many years ago. What set it apart wasn’t just the fresh ingredients, but the soul poured into every bowl.
Curious, I asked my friend, Abang Syamsuri Abang Sebli, fondly known as Abed, where the recipe came from and how his journey began.
“The recipe for Mi Jawa Mak Ayang is my mother’s, passed down through generations,” Abed explained. “She was well known among family and neighbours for her cooking, and the Mi Jawa was always a favourite.”
The broth is crafted with fresh ingredients – sweet potatoes, dried prawns, selected spices and other traditional elements – resulting in a thick, aromatic soup that balances sweetness and savouriness. Abed’s wife, Aishah Ramlee, is the backbone of the business. With a love for cooking, she learnt every step of the recipe from Abed’s mother, ensuring the dish remains authentic and consistent.
Today, their Mi Jawa comes with a variety of toppings – chicken, beef, prawns or satay – served with bean sprouts, boiled eggs, chillies and fried shallots to complete the experience. It has since become the signature dish of their weekend stall, winning over customers not just in their neighbourhood, but also from Kuching to Sematan.
For Abed, Mi Jawa is more than just food – it is a family legacy and a symbol of love, now shared with the wider community.
Beyond Mi Jawa
The stall also offers other favourites, perfect for breakfast or lunch. Diners can enjoy Laksa Sarawak, fluffy yet crispy roti canai, toasted bread, traditional cakes (kuih-muih) and more — all freshly prepared. To wash it down, there’s a full range of drinks, from classic Teh Tarik and Kopi Kampung to iced fruit juices, Sirap Bandung and iced tea.
Another highlight is Kuih Bongkol, a rare traditional delicacy made from rice flour, coconut milk and gula apong (palm sugar). Wrapped in banana leaves shaped like little baskets before being steamed, the kuih carries a distinctive aroma that infuses into the soft, fragrant dessert. This recipe was passed down to Aishah from her late aunt, ensuring an authentic taste of tradition.
A new chapter after retirement
Before turning to food, Abed worked for 24 years at one of Malaysia’s leading telecommunications companies. After retiring around the end of the COVID-19 pandemic, he decided to follow his passion for business. Inspired by his siblings and in-laws, who successfully ran their own ventures in Sri Aman, he took the plunge.
What began as a small way to fill his time after retirement has now become a thriving weekend business. Operating only on Saturdays and Sundays from 7:30 am to 1:00 pm, Abed’s stall has quickly grown a loyal following. Families, office workers and weekend regulars flock to his home-based stall, often arriving early to secure their favourite dishes.
Social media and community spirit
Abed has also embraced social media, particularly Facebook, as his main promotional tool. By sharing menus, operating hours and updates online, he has reached customers far beyond his immediate community. The stall’s popularity now stretches from Kuching to Sematan, proof of how digital platforms can help small businesses thrive.
Despite challenges such as rising costs of raw ingredients, Abed and Aishah remain committed to serving high-quality food at reasonable prices. They manage stock carefully, avoid waste, and always prioritise cleanliness, consistency and customer service.
“The key is patience, quality and sincerity,” Abed said. “Seeing our customers leave with a smile is the best reward.”
Abed and Aishah’s stall is open only on weekends, but it has already earned a reputation for its warm hospitality and soulful dishes. From their famous Mi Jawa with satay and prawns to kuih bongkol wrapped in banana leaves, every serving is more than a meal — it’s a taste of nostalgia, family and tradition.
So if you’re in Kuching on a Saturday or Sunday morning, head to Kedai Mi Jawa Mak Ayang and experience for yourself why this humble home-based stall has become a weekend destination for so many.
