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Bugis delicacies: Stall assistant Amir Syafiq Jemain arranging the ‘burasak’ and ‘lepat loi’ along with ‘asam pedas’ and beef ‘serunding’ at the stall along Jalan Pontian Benut.

Traders cashing in on festive delicacies

Tuesday, 5 July 2016

Bugis delicacies: Stall assistant Amir Syafiq Jemain arranging the ‘burasak’ and ‘lepat loi’ along with ‘asam pedas’ and beef ‘serunding’ at the stall along Jalan Pontian Benut.
Bugis delicacies: Stall assistant Amir Syafiq Jemain arranging the ‘burasak’ and ‘lepat loi’ along with ‘asam pedas’ and beef ‘serunding’ at the stall along Jalan Pontian Benut.

 

PONTIAN: Traders here are cashing in on popular Hari Raya delicacies.

Burasak and lepat loi seller Sri Kastini Puji Hastuti Sarono, 38, said both delicacies were the most-sought in the district.

She said folk from Kuala Lumpur, Malacca, Pahang, Te­­reng­­ganu, Se­­lan­­gor and even Singapore, had placed orders for both delicacies as early as two months before Ramadan.

Burasak is made of rice, santan and salt, while lepat loi consists of glutinous rice, santan and salt.

Burasak is best eaten with thick asam pedas while lepat loi is best served with asam pedas or any type of rendang.

“These two delicacies are a must-try when you are in Pontian,” said Sri Kastini when met at her stall along Jalan Pontian Benut here.

She said she usually prepared about 90 pieces each of burasak and lepat loi.

“But for Ramadan, we doubled the quantity to meet the demand of our customers,” said Sri Kas­tini, adding that she received orders in bulk for amounts ran­ging from 50 to 1,000 pieces since April.

The burasak and lepat loi is sold at RM6 and RM7 respectively.

“I learned to make the delicacies from my mother-in-law about 15 years ago.

“She told me the recipe was handed down from her Bugis descendants,” she added.

Source by: The Star Online

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