• 7 months ago
Saya #RemajaMalaysia kembali bersama Cik Amy Nurfarhana, pengurus perniagaan tular, Syurga Nasi Lemak di Sekinchan Selangor,

Bagi Amy, penting buat remaja untuk meneruskan menu tradisi Nasi Lemak yang merupakan lambang kebanggaan dan cita rasa warisan nenek moyang kita.

Dengan senyuman manis dan semangat yang membara, Amy kini meneruskan warisan perniagaan Nasi Lemak keluarganya sejak sekolah rendah lagi.

Siapakah kisah #RemajaMalaysia seterusnya yang ingin korang tonton? Komen di bawah okay!


#MajalahRemaja #Remaja
#SyurgaNasiLemak

Category

😹
Fun
Transcript
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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