Jualan kerepek dan lain-lain dari Melaka
Encik Adi dan adiknya
Pulut Panggang

Pemilik perniagaan Pulut Panggang Simpang Ampat, Encik Nor Edri bin Saad bersama adiknya telah bermula sejak tahun 1997. Perniagaan pulut panggang diwarisi oleh Encik Adi dan adiknya daripada bapa mereka yang telah mula berniaga sejak tahun 1990. Pulut panggang Simpang Ampat menggunakan inti ikan bilis dengan bahan-bahan seperti kelapa, serai, pulut dan ikan bilis. Cara tradisional yang masih dikekalkan dalam pembuatan pulut panggang Simpang Ampat adalah panggang pulut menggunakan arang, cucuk menggunakan lidi penyapu dan daun pisang hutan sahaja digunakan kerana daunnya bergetah dan pulut tidak mudah melekat pada daun pisang hutan. Pembuatan dan penghasilan pulut panggang dari awal hingga akhir dilakukan di rumah kampung peninggalan ibu bapa mereka kerana kesemua kelengkapan telah disediakan di sana.

Pembuatan pulut panggang dilakukan oleh Encik Adi bersama adiknya bermula dari pukul 4 pagi hingga pukul 11 pagi bagi menyiapkan 700 hingga 900 batang pulut panggang pada hari biasa yang berharga Rm0.40 sen sebatang. Hujung minggu pulut panggang akan dijual sebanyak 1100 batang kerana jumlah kedatangan pembeli yang luar biasa. Pulut panggang boleh tahan selama 2 hari manakala pulut panggang frozen pula bertahan selama 2 minggu. Bukan itu sahaja, perniagaan mereka juga ada menjual air tebu asli bersama kerepek, dodol, bahulu dan sebagainya yang boleh dibeli sebagai buah tangan dari Melaka. Tempahan pulut panggang juga boleh dibuat dengan kuantiti yang banyak. 

Alamat: 1958, M10, 78000 Alor Gajah, Melaka

Waktu operasi: Rabu-Ahad (12:00pm-6:00pm)

                       Isnin dan Selasa tutup

Hubungi: 014-5181277

Air tebu asli
Jualan dodol, bahulu dan lain-lain
Jualan Pulut Panggang

The owner of Pulut Panggang Simpang Ampat, Encik Nor Edri bin Saad together with his brother has started since 1997. The grilled glutinous rice business was inherited by Mr. Adi and his younger brother from their father who has started business since 1990. The grilled glutinous rice in Simpang Ampat uses anchovy filling with ingredients such as coconut, lemongrass, glutinous rice and anchovies. The traditional method that is still maintained in making Simpang Ampat grilled glutinous rice is to grill the glutinous rice using charcoal, poke using a broom stick and only forest banana leaves are used because the leaves are rubbery and the glutinous rice will not stick to the banana leaves.

The making and production of grilled glutinous rice from start to finish is done in the village house left by their parents because all the equipment has been prepared there. The making of grilled glutinous rice is done by Mr. Adi with his younger brother from 4 am to 11 am to prepare 700 to 900 sticks of grilled glutinous rice on a weekday that costs Rm0.40 cents per stick. Over the weekend, 1100 sticks of grilled glutinous rice will be sold due to the extraordinary number of buyers. Roasted glutinous rice can last for 2 days while frozen roasted glutinous rice lasts for 2 weeks. Not only that, their business also sells original sugarcane water along with chips, dodol, bahulu and so on that can be bought as souvenirs from Melaka. Roasted glutinous rice orders can also be made in large quantities.

Address: 1958, M10, 78000 Alor Gajah, Malacca

Operation hours: Wednesday-Sunday (12:00 pm-6:00 pm)

                          Monday and Tuesday closed

Contact: 014-5181277