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KUANTAN, May 4 -- At a glance, the blue tent selling ‘ayam pasu’ (claypot roasted chicken) by the roadside on the main road to Kampung Tengah, here is no different from other stalls selling the dish that is popular for breaking fast.
However, what is unique and special about the stall, run by members of the Majlis Pengakap Kelana Negeri Pahang, is that they do not take a profit from sales as everything is donated to the needy through the provision of food for breaking fast or sahur (pre-dawn meal).
In fact, all of the stall operations are carried out voluntarily by six members, aged 18 to 26. As early as 12 noon, they start by burning charcoal in ten clay pots, in preparation for roasting chicken.
Group spokesman, Muhammad Fikri Ab Basir, 19, said that they aim to sell between 40 and 50 chickens daily to ensure that the day's takings are enough to feed at least 250 less fortunate people.
"We target orphanages, senior citizens and persons with disabilities (PwDs) around Kuantan and Temerloh, as well as the homeless.
“This task is nothing to us because the skills obtained as Scouts are very helpful in preparing food, especially in starting a fire, and we use the recipes from our camping sessions,” he told Bernama here today.
His friend Harith Iskandar Zulkifli, 19, said that when the stall opens, he never stops praying that all the chickens would be sold out before 6 pm so that the takings can be used to buy food for breaking fast or sahur.
Asked about the speciality of ‘ayam pasu’ which is sold at RM28 per whole chicken and RM15 for half, he said that the chicken was marinated in black pepper sauce (prepared by themselves), with added herbs such as rosemary, oregano and thyme.
“It takes between an hour and ninety minutes to grill the chicken to perfection, to make the skin crispy while the meat is moist. We sprinkle with marinade sauce and turn the chicken every 15 minutes, to cook them evenly,” he said.
Harith Iskandar added that customers also have three options for dipping sauces: Thai-style sauce, cheese sauce, and black pepper sauce.
The association's chairman Asmawi Sulaiman said the idea to set up the business came up about two weeks before Ramadan, as they were looking for funds to share ‘rezeki’ (sustenance) without collecting donations from the public.
However, Asmawi said some buyers insisted on them keeping the change or would make a personal contribution, when they learned about the project, as a sign of support, and some have even become regular customers every week.