MP: Promote ‘cucur bubuk’ as local delicacy
MIRI: Fritters made from locallycaught shrimp or ‘cucur bubuk’ have the potential to be promoted as a local delicacy to tourists visiting Miri city.
We should further promote ‘cucur bubuk’ among tourists and keep it on the menu for any gathering or package promotion even in hotels and restaurants. Ahmad Lai Bujang, Sibuti member of Parliament
Member of Parliament for Sibuti Ahmad Lai Bujang said ‘cucur bubuk’ which is tasty and delicious can be taken during high- tea and gatherings among family members and friends in the afternoon and even during special occasions.
“We should further promote ‘cucur bubuk’ among tourists and keep it on the menu for any gathering or package promotion even in hotels and restaurants,” Ahmad Lai told The Borneo Post recently when contacted for comment on this traditional deep- fried snack.
According to Ahmad Lai, shrimp locally known as ‘bubuk’ can be found along the beaches of Miri from as far away as from Kuala Baram until Niah during its season.
He said the freshly caught shrimp is not only made into shrimp paste (belacan) but also ‘cencaluk’, aside from ‘cucur bubuk’.
He urged relevant parties and agencies such as restaurants, hotels and the local council to be proactive to make these local products known to tourists in Miri.
Restaurants and hotels can further help to promote ‘cucur bubuk’ during its peak season by serving it to tourists and visitors.
Ahmad Lai noted that ‘cucuk bubuk’ is not only well liked by the Malays but also the Chinese, Orang Ulu and Iban communities who also try their own hand at cooking the shrimp fritters.
“There are still many more local delicacies that can be further promoted or showcased to other countries as Sarawak’s own cuisine,” he opined.
He also encouraged small time entrepreneurs to venture into making these ‘cucur bubuk’ as a frozen product.
He observed that frozen ‘ roti canai’ and pau are now sold in supermarkets so why not frozen ‘cucur bubuk’ as a new item for locals and tourists.
He also noted that preparing ‘cucur bubuk’ does not take much time, requiring only cooking oil, ‘ bubuk’, flour, onions, salt and a few other ingredients to make it tastier.
He said locals must try to tap into this new product which has yet to be commercialised in the state and Asian regional market.