(From left) Izzani Jusoh, Baijuri Mohd Noor, Norazhari Mohd Noor @ Jerry, Fadhil Mufti, Jalid Rejab, Puteri Rafasya Mizra, Puteri Rafania, Fatin Aliza Salmi @ Pearl and Noorazhariyah Mohd Noor helping to mix bubur Asyura at ‘Jerry’s Warong Akok Kedut’ in Jalan AU2B, Keramat AU2 in Kuala Lumpur. - NSTP/ ADRIAN DAVID

KUALA LUMPUR: It was a unique annual reunion of sorts for some classmates from Kelantan, in a makeshift restaurant under a tree.

The 1964 batch of Form 5 Science 5, from the Sultan Ismail College in Kota Baru, Kelantan met at ‘Jerry’s Warong Akok Kedut’ in Jalan AU2B, Keramat AU2 for the do.

Calling themselves the ‘Ismailian 1964’, the anok kelate (Kelantan-born) classmates - all aged 55 - gathered to mix bubur Asyura, which is a savoury porridge, as early as 8am for eight hours!

Restaurant owner Norazhari Mohd Noor, better known as Jerry, was ably assisted by his wife Fatin Aliza Salmi @ Pearl, child actress daughter Puteri Rafasya Mizra, second daughter Puteri Rafania and Jerry’s sister Noorazhariyah Mohd Noor.

Among those present included Izzani Jusoh, Baijuri Mohd Noor, Fadhil Mufti, Jalid Rejab, Mohd Abu Zarin Mohd Ali, Nazri Ismail, Lotfi Nasir, Zulkifli Zainuddin and Amiruldin Mohamed.

“We have been classmates since Primary One at the same college.

Noorazhariyah Mohd Noor pours the assortment of condiments as Izzani Jusoh (left) and Lotfi Nasir (right) mix bubur Asyura at ‘Jerry’s Warong Akok Kedut’ in Jalan AU2B, Keramat AU2 in Kuala Lumpur. - NSTP/ ADRIAN DAVID

“After completing Form Five, we went separate ways chasing our dream careers all over the country and abroad,” said Jerry.

He added that some of them were businessmen, others professionals like architects, engineers and some even politicians.

“I decided to organise this annual ‘kacau bubur suro’ (Kelantanese for mixing Asyura porridge) 10 years ago, to forge closer rapport and camaraderie among ourselves.

“This was the same concept we had adopted in our villages in Kelantan, to ensure that neighbours are familiar with each other rather than live aloof,” said Jerry.

After breaking fast with nasi lemak ayam, the classmates took turns to mix the ‘molten lava-like’ bubur Asyura in a giant kawah (cooking pot), by using two long metal spades.

Then, it was a short break for nasi ayam kampong at lunch, before they continued mixing the porridge.

By 5pm, the classmates and their families were able to enjoy the delicious yet spicy 8kg of bubur Asyura.

(From left) Mohd Abu Zarin Mohd Ali, Nazri Ismail, Lotfi Nasir, Zulkifli Zainuddin and Amiruldin Mohamed enjoying nasi ayam kampong at ‘Jerry’s Warong Akok Kedut’ in Jalan AU2B, Keramat AU2 in Kuala Lumpur. - NSTP/ ADRIAN DAVID

The porridge contains a condiment of rice, an assortment of spices, shredded beef, sugar, coconut milk, maize, green peas, sweet potato and herbs.

Jerry’s stall carries the catchy motto: ‘Ori Kelate - Makan hari ini, esok cari lagi’ (Original Kelantan - Eat today, tomorrow you will return).

The most favourite is Jerry’s akok, which is reknowned as ‘Lagi kedut akoknya, lagi sedap’ (The more wrinkled the akok, the tastier).

Other Kelantanese dishes sold include nasi lemak pedas, lompat tikam, kerabu sare (with seaweed), laksam, onde-onde, pengat pisang, kuih sekaya, ketayap, cara manis/berlauk, pulut kelapa/serunding, siro pisang, ayam percik, akok nise, cik mek molek, sagu pal, tsum-tsum, roti raja, bubur kacang hijau/pulut hitam and bubur cha-cha.