PASIR MAS: The idea of eating chicken entrails may not be appealing to some but in Kelantan,usus ayam percik is a popular delicacy.

Businesswoman Mek Jah Ahmad, 66, and her granddaughter Marini Mokhtar, 24, busy preparing grilled chicken and fish at her house in Kampung Lemal, Pasir Mas. —NST picture by Syamsi Suhaimi.

Trader Mek Jah Ahmad, who specialises in selling ayam percik (grilled chicken in sweet coconut gravy) at her shop-cum-home in Kampung Lemal here, said she decided to  introduce the item back in the 1990's.

"I know people usually discard the entrails as they feel queasy at the idea of eating them, but I love them. I started selling them on the side to expand my menu and I was so surprised by the overwhelming response.

"Even those who don't usually eat chicken, liked the percik entrails after one bite. The texture is slightly liat (tough) but it is tasty," said the 66-year-old grandmother.

In one day, she makes up to 20kg of entrails which are cut up and then stuffed tightly with two bamboo sticks and the end tied in pandan leaves. Each piece is sold at RM2.

Even during Ramadan, customers throng her  stall from 11am to buy items like  cockle and fish, and other dishes like gulai siput sawah (small shellfish in curried gravy) and batang keladi masak lemak (yam shoots in coconut gravy) for breaking fast.