00:00 How many days a day?
00:02 If it's like a week, it's about 40 days.
00:05 40 days a week?
00:07 Yes.
00:08 Oh, I'm nervous too. Wait a minute.
00:11 Hi, Assalamualaikum. I'm Amy Nofahana.
00:21 I'm 26 years old.
00:23 We are in the heaven of Nasi Lemak.
00:25 What is the history of Nasi Lemak?
00:30 The heaven of Nasi Lemak was founded by my parents in 1994 in Sya Alam.
00:40 At that time, we didn't have any siblings.
00:43 The heaven of Nasi Lemak was not yet named.
00:47 After I finished my SPM, I think Nasi Lemak is one of the heritages that young people need to continue.
00:58 For example, if it wasn't for us, who else would it be?
01:02 Here, we don't have a village.
01:04 There's no village, no village.
01:06 People are weird.
01:08 Sometimes people say that the origin of Nasi Lemak is lost.
01:14 But actually, it's true that there was a village in the past.
01:19 The business is already in the soul.
01:23 From primary school, I went back to school and helped my mother run the business.
01:27 Then I packed my things and went to school again.
01:31 It's always like that.
01:32 Since I was a kid, I helped my mother run the business.
01:35 She's been learning how to make Nasi Lemak since she was 8 or 9 years old.
01:46 She's really interested.
01:48 She's like this.
01:50 She likes to help more.
01:53 From working at home to in front of the house, we're close.
01:58 From preparation.
02:00 I don't take help.
02:02 All of us are children.
02:04 I'm the only one.
02:06 I'm the sugar of Nasi Lemak.
02:08 We have various dishes.
02:10 We have about 12 kinds of dishes.
02:12 This is one of the famous dishes here, Paru Goreng Crispy.
02:15 There's Ikan Beli Sama Petai, Paru Sambal, Rendang Kerang, Telur Mata Juling.
02:22 Who watched the video will know.
02:24 Telur Mata Juling.
02:25 What does Juling mean?
02:27 The yellow part is out.
02:29 We make Nasi Lemak using a full banana leaf.
02:36 How long does it take to make it?
02:38 We start from 2 in the morning.
02:40 We cook from 2 in the morning.
02:42 We start with the dishes that are like Rendang.
02:46 We start with Nasi Lemak from 2 in the morning.
02:49 Usually, we prepare the ingredients after the business hours.
02:53 We use a steamer to cook the rice.
02:55 Before this, we used a normal pot.
02:58 But now, we use a steamer.
03:00 I estimate that 5 kg of rice can be used as a mat.
03:04 If we use a normal pot, it will be 10 kg.
03:08 If we use a steamer, we just cook it once.
03:10 We have 12 trays from top to bottom.
03:14 Are you tired every day?
03:17 I'm tired but happy.
03:20 I'm also a young worker.
03:25 He's a young worker.
03:28 He's one of the most dedicated staff here.
03:32 How many staff do you have?
03:35 We have 8 people.
03:37 We have a lot of part-time workers on Saturdays.
03:40 Namtec has a history.
03:42 When a customer calls a staff,
03:46 for example, if there's a complaint,
03:49 they will give us a list of characteristics.
03:51 When we use Namtec,
03:53 the staff will take care of their own name.
03:57 When there's a name,
03:59 they will know if the name is beautiful.
04:03 For example, if the staff's name is Mr. Amy.
04:07 I always come here.
04:09 There are always a lot of people.
04:11 On Saturdays, maybe today is Monday.
04:14 Thank God, people haven't come yet.
04:18 But on Saturdays, it's full.
04:21 It's different from other days.
04:23 Maybe it's because of the sea.
04:25 Maybe it's because of the heaven of nasi lemak
04:27 and the various sea foods.
04:29 If there are motorbike gang coming,
04:34 we will put up a sign.
04:37 Usually stickers.
04:39 We just did it for Eid.
04:43 Here is the drink counter.
04:46 We are more self-sufficient.
04:49 In front of the counter, we can get food.
04:53 Near here, we can get water.
04:56 The viral situation,
04:58 for me, it's a blessing.
05:01 We try.
05:03 Sometimes it depends on the blessing.
05:05 Do you remember the first time it went viral?
05:08 Suddenly, a lot of people came.
05:10 Or has it always been like this?
05:12 According to the news, it's been a while since the Kajang incident.
05:16 But we are here to serve the customers.
05:20 If we are there, we think the customers will pick up and go home.
05:26 Here, we have to serve two situations.
05:30 What's the difference?
05:32 It's different.
05:34 But here, people say it's challenging.
05:36 We have to interact more with the customers.
05:39 When people sit, we have to ask.
05:41 Assalamualaikum, welcome.
05:43 That's what I learned to dive in.
05:46 Do you use the budget window or outdoor?
05:49 Usually, depending on the time,
05:51 if it's morning, 7 am,
05:53 this area will be full.
05:56 Customers want open air.
05:58 Children can play in the backyard.
06:01 To relax, chill.
06:03 If the sun has risen a little,
06:05 people will go inside.
06:07 For me, the young people of Malaysia are disciplined.
06:20 Discipline is very much needed and emphasized by the young people.
06:27 This discipline is more for our time management.
06:32 When we dive in this business field,
06:35 the time is not entirely ours.
06:40 Hi, I'm Cik Amy, a Nasi Lemak salesperson,
06:49 and I'm a young Malaysian.
06:52 I'm a Malaysian.
06:54 I'm a Malaysian.
06:56 I'm a Malaysian.
06:59 I'm a Malaysian.
07:01 I'm a Malaysian.
07:03 (upbeat music)
07:05 [BLANK_AUDIO]
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