Pasir Puteh couple creates twist to fish satay recipe
Last Update: 25/06/2019
PASIR PUTEH, June 25 (Bernama) -- A fish satay or ‘lokcing’ entrepreneur has created a special twist to her satay recipe by adding mushroom which changes the flavour and texture of the food for the better.
Sate Ikan Harina owner, Kasmarina Ismail, created the recipe by chance when she attended a course organised by Koperasi Usahawan Kelantan Berhad (KOKULAC) a few months ago.
“I was at the course to learn how to grow mushrooms but when the session was over, the facilitator suggested that I come up with a mushroom lokcing product, which I thought was an interesting idea,” she told reporters when met with her husband Mohd Harif Abdul Rashid, at a workshop for mushroom growers here recently.
According to Kasmarina, who hails from Kampung Gong Manak, Semerak, Pasir Puteh, to make the mushroom lokcing meat, oyster mushrooms are cut horizontally before they are mixed with ‘ikan selayang’ (round scad) meat and cassava flour.
Unlike the ordinary lokcing, she said the mushroom lokcing has both the fish and mushroom flavours while its texture is soft and compact.
“We started our lokcing business since 2014 and our supplies were from Rantau Panjang but three years ago we managed to produce our own lokcing product.
“We were excited to produce our very own product, as the Thais and Cambodians have been monopolising the local lokcing market,” she said adding that as a child she had been very fond of lokcing and would buy the fish satay from vendors travelling on their tricycles.
Apart from selling their product at the weekend markets near Besut, Terengganu, the couple, both 32, also markets and promotes them on Sate Ikan Harina Facebook page and delivers the orders to customers through agents in several states including Johor, Melaka and Selangor.
“Initially we only used cake decoration piping bags to mould the meat, but after saving enough money we purchased a moulding machine in April last year.
“Demand for our lokcing product had been very encouraging especially during the festive season. Recently ahead of Syawal, we received orders of over 75,000 sticks,” she said.
Kasmarina said, to meet the increasing demand, they employed seven helpers while her husband took unpaid leave for three months starting from April.
“The most encouraging feedback we received so far was from a group of students in Yemen who said though the goods took 10 days to reach them, the texture and freshness were maintained,” she said.