Reviewed by : Daksayini A/P Satiamuthi & Nabila binti Anwar
This is “Bubur Ayam” which is called as Congee in English, Jook in Cantonese, Zhou in Mandarin, and Kanji in Tamil is one of the simplest recipes in the Asian repertoire. The basic version is made with white rice and water with some other options. Thus, this Bubur ayam contains rice with shredded chicken meat and some condiments such as chopped onion spring, crispy fried shallot, salted egg and fried peanuts with soy sauce and pepper for extra taste.
The place is located at Jalan Tasik Permaisuri 1, Bandar Tun Razak, Kuala Lumpur, Federal Territory of Kuala Lumpur. They operate everyday from 11.00am to 6.30 pm
The street seller must be aware of the business process, and when running the business, itcan happen. If the service and taste is so delicious, it can be governed by government. It’s probably not about consistency, it’s about the place of operation. In the majority the demand goes to the business district, so the seller has no choice, they decide to sell the goods. In terms of the business side, to promoting the Bubur Ayam has a undertaking for the vendor. Even there are numerous alternatives to promote this meals, but the most appealing region to discover is the pedestrian or taking walks place.
With constrained sources, the vendor occasionally works alone and do many things to put together the meals till offering to the consumer. Rice usually warmness on that place and once the order comes, the seller will combine all condiment to find the better flavor but in that point the purchaser can intrude as alternatives. After all, Bubur Ayam is straightforward meals and has customise, so one can be distinct with type in Asian countries.
The sale of street food is largely an informal sector, a popular practise worldwide. In the third world countries, this usually uncontrolled activity is primarily used in addressing socio-economic shortcomings through the provision of ready-to-eat meals at reasonable rates as well as a way of providing jobs. Street-selling foods are readily available in many ways that customers can choose from, depending on their tastes and preferences, as well as their affordability. This means that these foods can affect human nutrition, food protection and safety in one way or another and directly and indirectly.
Current literature suggests that increased street food consumption will contribute significantly to the supply of nutrients and food to millions of people worldwide. The fact that they have been recognised as likely to improve micronutrients in order to avoid nutritional deficiency diseases is of the highest importance to current developments in road food.
However in terms of food safety concerns, these foods pose potential risks to customers. In developing countries for example, they are typically made to a low or low degree in terms of food hygiene in environments where the customer is often exposed to microbiological and chemical threats that may affect his or her health. The promotion of food safety practises in the production and consumption of street-selling food is therefore urgent, particularly in developing countries, where hygiene standards are questionable, to ensure that consumer protection is guaranteed and at the same time to ensure the provision of nutritious, healthy and affordable foods easily accessed.