BACHOK – Have you ever tasted ‘Kerepek Ginang’? For the uninitiated, it’s a popular traditional chips originating from the state of the legendary queen Cik Siti Wan Kembang.
Well, if you haven’t, then you should give it a try because the main ingredient in making kerepek Ginang is glutinous rice that is suitable for every age group.
Kerepek Ginang entrepreneur Mastura Mohd Lazim, 31, said she decided to continue with the business, which was handed down to her by her late grandmother Nafisah Majid, so that the traditional chips would not be forgotten by the present generation.
“I inherited this business from my grandmother, who passed away in 2018. Now, it is my responsibility to continue the legacy of promoting this traditional snack so that it can be further commercialised.
“It so happened that when she decided to pass the baton to me, I was in the midst of looking for a job. I did not manage to get any despite attending many interviews. That’s when it dawned on me that I should get involved in the business seriously,” said the mother of one when met by Bernama at her home in Kampung Sungai Perupok, here recently.
Refusing to be branded an “unemployed” after completing her studies in one of the institutions of higher learning in Kota Bharu in 2012, Mastura went wholeheartedly into the kerepek Ginang business and the rest, as they say, is history.
Mastura, who holds a Diploma in Business Studies, recalled that when she was growing up, they did not have many snack options and that was why kerepek Ginang was their favourite.
She explained that in a bid to avoid wastage, people back in those days would use the excess crushed rice and process them into snacks, thus, giving birth to the idea of making kerepek Ginang.
“Back in the old days, people did not have many options when it came to snacks. So, they turned to glutinous rice… it’s a method that I am also using now to produce kerepek Ginang.
“I use about 10 kilogrammes of glutinous rice and one kilogramme of coconut milk daily. I mix them up before filling them into circular moulds.
“I then add various colourings, like green, orange and red. There are customers who prefer chips that are not coloured,” said Mastura, whose 55-year-old mother Rohimah Teh helps her out as well.
Mastura said the moulds would be left under the hot sun for two days to ensure they are totally dry as, otherwise, the chips would turn soggy.
“The chips that have been dried under the metal netting must also be flipped after four hours. The process is quite long because they must be dried under the hot sun. If the weather is good, our kerepek production will be encouraging.
“That is also why I stop production during the monsoon season,” she explained.
She pointed out that she could produce some 3,000 pieces of kerepek Ginang a day, which are then sold at RM10 for 50 pieces.
“Normally, I will display the kerepek at my stall, which is near my house, as well as at a nearby sundry shop.
“I also get orders from customers from other states like Kuala Lumpur and Johor. I can earn about RM1,000 a day,” she said.