Rising costs elsewhere, but this Perak stall in Selama keeps nasi lemak at 50 sen

SELAMA, May 11 — While many food vendors are forced to increase their prices due to the rising cost of raw materials, one humble stall in the small town of Selama, Warung Lejen, continues to sell packets of nasi lemak for just 50 sen each, a price it has maintained for nearly three decades.

The stall owner credits the nasi lemak supplier Othman Che Mat for making it possible to keep the price at 50 sen, and enabling villagers to continue enjoying their favourite breakfast meal at an affordable cost.

The nasi lemak is not only cheap but also rich in flavour and praised for its delicious taste. The rice, cooked with coconut milk, is fragrant, while the sambal (condiment) carries a delightful balance of sweetness and spiciness.

In fact, the 50 sen nasi lemak, complete with fried ikan bilis (anchovies) and a slice of boiled egg, has become somewhat famous, drawing people from beyond Selama district eager to savour the delicacy.

For Othman, 72, who is from Sungai Bayor here and has been supplying nasi lemak to Warung Lejen for the past 30 years, profit has never been the main measure of success in the small venture he runs with his wife.

Instead, his greatest satisfaction comes from seeing customers, especially from low-income households, still able to afford to buy nasi lemak.

Othman said when he first began supplying nasi lemak to Warung Lejen, it was sold to customers at 30 sen per packet. Eventually, the price was raised to 50 sen.

“People often ask why the price is so low and whether I make any profit at all. I just smile because honestly, the profit margin is very small.

“I supply nasi lemak to the stall daily at 40 sen per packet, so if 100 packets are sold, I only make RM40 before deducting costs. Since the stall sells it for 50 sen each, it only makes 10 sen per packet,” he told Bernama when met at Warung Lejen recently.

Patrons enjoying the 50 sen nasi lemak at Warung Lejen in Selama, Perak. — Bernama pic

Othman and his wife’s daily routine begins at 3 am, cooking rice and preparing the sambal, eggs and ikan bilis, before wrapping them into packets and delivering them to Warung Lejen after dawn prayers. They prepare about 300 packets every day, but the number rises to 500 a day on weekends, most of which are sold out.

He said two or three years ago, they were producing up to 650 packets a day, but the number declined when more suppliers started operating in the area.

“It’s not a problem… everyone is trying to earn a living,” he said, adding that he makes a net profit of around RM15 to RM20 a day.

“It’s not much, but I’m grateful that our small business is still surviving and providing an income for our family.”

He added that one of the secrets behind the continued popularity of his nasi lemak is his unwavering focus on quality.

The sambal is cooked for up to seven hours, while the rice and eggs are carefully washed to ensure the nasi lemak stays fresh throughout the day.

Meanwhile, Warung Lejen owner Ghazali Muda, 67, said as early as 6 am, his stall is already bustling with customers comprising plantation workers, rubber tappers, senior citizens, schoolchildren and even visitors who stop by while on their way to the nearby waterfalls and recreational spots.

“For just 50 sen, they can enjoy a packet of warm nasi lemak (supplied by Othman) for breakfast. For the local community, this 50 sen nasi lemak means much more than just breakfast,” he said.

Ghazali Muda, 67, the owner of Warung Lejen in Selama, Perak. — Bernama pic

For regular customer Tanzizi Abd Aziz, 62, the nasi lemak is not only cheap but tasty as well because, according to him, it still retains the traditional flavour that is becoming increasingly difficult to find today.

“It’s also hard to find food this affordable anymore. Not only that, the nasi lemak is tasty and of high quality, which is why people keep coming back.

“We’re grateful that in today’s increasingly difficult economy, stalls selling affordable breakfasts like this still exist, especially for large families. This (Warong Lejen) isn’t just an ordinary food stall anymore – it has become part of this area’s identity,” he said.

Warong Lejen, which Ghazali has operated for the past 36 years, also serves a variety of traditional local delicacies and beverages. — Bernama