KUALA LUMPUR – Mak Jenny, a beloved figure in Malaysian cuisine, has officially unveiled her sprawling 4-acre farm, a dedicated endeavor to cultivate fresh, organic ingredients for her renowned "Sambal Tempoyak Daun Kayu." The initiative aims to ensure the authenticity and quality of her popular condiment by sourcing all key components directly from her own land. The video documents the extensive process behind establishing the farm, from clearing the initial overgrown terrain to meticulously planting various essential leaves. These include chili, turmeric, pumpkin shoots, mangun, kaduk, and cassava, all vital for the distinctive flavor profile of her sambal. "It was not an easy task," stated a representative from Mak Jenny's team, highlighting the challenges faced during cultivation, including managing plant diseases. After nearly two years of dedicated effort, the farm is now ready to supply the production facility. Workers are shown carefully harvesting and preparing the freshly picked leaves, which are then finely chopped and mixed with other ingredients, including petai, a crucial addition for the sambal's rich aroma and taste. "Every leaf contributes a unique aroma, making the sambal flavorful and authentic," the representative added. The much-anticipated "Sambal Tempoyak Daun Kayu Omok Jenny" is set to launch this Saturday, July 19th, with a live event on TikTok. This farm-to-table approach underscores Mak Jenny's commitment to delivering a fresh and high-quality product to her customers.
Penyanyi, Nubhan telah mencuri perhatian orang ramai selepas dilihat berjaya menghasilkan ladang seluas empat ekar untuk bisnes Sambal Tempoyak Daun …
