PASIR MAS: Ayam percik, commonly prepared by grilling marinated fish or chicken, is normally sold at night markets and Ramadan bazaars.
However, a roadside stall along the Kota Baru-Pasir Mas highway offers more variety than the standard assortment, with its 'perut percik' made from chicken intestines.
Seller Marini Mokhtar, 35, said those looking for something different for break fast should give perut percik a try.
“Most people would refuse to take the organ home when buying whole chicken at the market as they knew that they wouldn’t be cooking it. Chicken guts are normally thrown away.
“However, if cooked properly, it can turn into tasty dishes, such as percik.
“Those who have never tasted the dish would be skeptical at first, but that notion could change after giving it a try.
“Some of my customers are willing to queue as early as 10am to get perut percik here.
“They told me that they like having `perut percik’ served as an additional dish when breaking fast,” said the mother of a 10-year-old daughter.
Marini said she had been in the trade for about seven years ago after her mother passed away in 2011.
With the help of 20 workers, Marini sells between 100 and 200 sticks of `perut percik’, priced at RM3 each, daily.
“My customers are locals and those from other districts. They are willing to queue up to get their hands on the dish,” she said.
Other percik dishes made of other chicken parts such as wings and thighs, as well as fish and beef, are also available at the stall which is open daily from 10am and 7pm.