MERSING: At a time when the price of almost everything seems to be creeping upwards, one breakfast staple in Mersing has remained remarkably unchanged.
For more than a decade, Rabiah Jais – better known as Mak Yah – has continued selling her nasi dagang for RM2 a packet at the Kampung Bahagia market, despite rising ingredient and operating costs.
The 72-year-old says the decision is a simple one. “We want to make sure customers, especially large families, can still afford to buy nasi dagang, especially in the current economic climate,” she told Bernama.
Wrapped in banana leaves and served with gulai and ikan tonggol (mackerel), the nasi dagang has become a favourite among locals, many of whom have been returning for years.
It is a family tradition that began with her late mother, Zainon Awang, who started selling nasi dagang at Mersing’s old bus terminal market in the 1960s.
Originally from Muar, Rabiah moved to Mersing with her family and eventually took over the business, preserving the recipe while making small adjustments to suit local tastes.
“We tweak the recipe a little to suit the local preference for spiciness and sweetness, but we remain consistent,” she said.
Every day, around 15kg of rice is used to produce about 500 packets of nasi dagang. On weekends, demand can push that figure to 40kg, while festive seasons may require as much as 90kg a day.
Part of its enduring appeal lies in the traditional preparation. “The use of santan, banana leaves and fresh fish helps preserve the quality and flavour of the dish,” said Rabiah.
The banana leaf wrapping also lends the nasi dagang its distinctive aroma, a detail many customers say sets it apart.
The business, which has five employees, also fulfils catering orders from government agencies and royal institutions.
But even as the operation grows, Rabiah remains focused on preserving the legacy she inherited. She has begun training her children to ensure the business continues for future generations.
Additionally, her nasi dagang can also be found beyond Mersing through the Nasi Dagang Anak Mak Yah brand, sold by nine vendors across Iskandar Puteri.
The dish has even found fans overseas: according to Rabiah, Malaysians living in Singapore and Hong Kong often buy and freeze her nasi dagang before taking it home.
