KOTA BHARU: Ramadan is the busiest period for Suziana Mat, 26, who strives to keep the legacy of her family’s beef serunding (floss) business alive.
The fourth generation family member has to ensure the production of 50kg serunding daily and fulfill orders nationwide, as well as from other countries like Brunei, Singapore, Thailand and Saudi Arabia.
“We produce various types of serunding using beef, chicken and fish. We use the recipe by my mother, Salma Yunus, 65, which was passed down through generations.
“Normally, we would make serunding in three batches every week. However, due to the high demand, we have to produce more and prepare it daily during the fasting month.
“Our serunding has distinctive taste and can last up to six months. Some of our customers told us that it was edible even after a year.
“The production of serunding takes up to eight hours. We use machines to produce the traditional food to keep up with the times,” said the manager of Salma Serunding when met at her shop at Jalan Kubur Maras, Kampung Langgar, here.
Jalan Kubur Maras is one of the popular locations for serunding with more than 10 shops available along the road.
Suziana, who is the youngest of 10 siblings, said the usage of technology enabled the company to mass-produce.
Serunding is sold between RM34 and RM62 depending on the type and weight.
“We also offer postal service for our customers from outside Kelantan.
“There is a high demand for serunding during Ramadan as it is a popular choice for break of fast and pre-dawn meal. It is also used as the filling for mini popiah and eaten as a side dish for ketupat during Raya,” she said.