KOTA BARU: Over the past five years, a Cambodian sausage tongmo seller has been offering the exotic-looking meat sausage in its original flavour.
But recently, and in conjunction with the fasting month of Ramadan, seller Ashraf Ahmad decided to expand the variety of tongmo.
The 23-year-old has introduced a new style of tongmo called 'Daging Harimau Menangis'.
He explained that tongmo is made from chopped meat stuffed into cow intestines, and the delicacy was introduced in Kelantan by a Cambodian family.
"Our new recipe, Daging Harimau Menangis, is a bit different as it is much spicier compared to others.
"Apart from introducing the new recipe, we also continue to sell the original and black pepper tongmo, both made from meat and chicken," he said during an interview today.
Ashraf, who operates a stall near the main road heading to Pantai Cahaya Bulan, claimed that the demand for all his tongmo, especially the Daging Harimau Menangis, has increased every day.
"The new recipe has gained more popularity lately, especially during this fasting month, and my workers have their hands full, sometimes struggling to cope with the demand," he said.
In addition to selling at the stall, Ashraf said he also sells frozen tongmo online.
"Sometimes people from other states will come to my house to buy tongmo directly," he added.
Ashraf said he could sell between 500 and 600 pieces of tongmo a day.
"During weekends or school holidays, I can sell up to 1,000 pieces of tongmo a day.
"A set of four tongmo pieces costs about RM10," he added.