Kuih Muih Melayu

Kuih Melayu asli memang tidak lapuk dek hujan dan tidak lekang dek panas. Resepi berzaman mempunyai tarikanya tersendiri dan sepatutnya tidak dibenarkan pupus begitu sahaja. Ianya harus dihidupkan semula dengan membuatnya mengikut cara orang-orang dahulu, setakat mana yang boleh kita ikuti. Kalau dahulunya nenek moyang kita mengunakan arang dan bara dari sabut kelapa sekarang ini kita sudah ada ketuhar (oven), microwave dan electric frier.

Mungkin cara memasaknya berubah mengikut keadaan semasa tetapi resepi, bentuk, penyediaan kuih berzaman ini tidak berubah. Generasi muda seharusnya diberitahu resepi asal kuih muih orang-orang Melayu kita supaya ianya tidak tenggelam dimamah zaman yang tidak kurang dengan kecanggihan kuih-muihnya.

KweMwe Enterprise mengekalkan resepi berzaman dan pada sesiapa yang ingin mencuba hubungilah kami.


Sunday, September 25, 2011

More Updates...After a Spell Of Absence

Lama menyepi tak update blog ni but a lot has happened. Alhamdullillah tempahan kuih muih dan hidangan makanan kami menerima banyak sambutan dan many a times we have to wake up at 4.00am in the morning just to complete the orders on time. Kita terima tempahan Lopis yang banyak untuk jamuan, kuih Puteri tak payah cakaplah, banyak sampai kadang-kadang saya tak larat nak menghantarnya. Our Soto is a hit and orders kept coming even on weekdays. Kalau weekends memanglah banyak. We buy spaghetti by hundred packs for Laksa, so too nasi empit. Our problem now is not orders but production. It simply cannot cope with the demand. I know I must do something but I have come to realize that reliable manpower is in acute shortage. Every industry is faced with this problem. To move forward we have to overcome this problem, which it is right now. Wish we have robots to handle the manual labour.

Having a spot at Tesco, Mutiara Damansara have to be put on hold for the time being. The location that was offered us is unsuitable for F & B business. We cannot be together with carpet sellers and clothing vendors. I don't want the food to be contaminated by flying dust, micro fiber and what else. Even if the food is protected in plastic containers and display counters I simply don't feel good doing it. Carrefour Kota Damansara is still being renovated. They have moved their launch forward again and I have no clear indication as to when the F & B kiosk will be open. We wanted the food court which will allow us to move in immediately but again the operator is telling us what we can sell and what we can't sell in order to protect the existing vendors. Every which way we turn we are being obstructed with one thing or the other. It upsets me but I am dead set in locating our first kiosk in a shopping or hypermarket area. Oh yes....budget is a major constraint too.

We shall overcome, how....I really don't know. Insyallah! If you are reading this post and you feel like giving our kuih, pastries, hidangan and cookies a try, please don't be put off by this post. We would love doing it for you anytime any day......so call us ok. The numbers are 012-2986595 Mustapha, 013-2047262 Salmah. 

Saturday, September 10, 2011

It Did Not Just Rain It Pours

Selepas berniaga diPasar Ramadhan peluang perniagaan mencurah-curah datang. Ada saja peluang yang terbuka untuk meningkatkan lagi perniagaan kuih muih edaran kami. Kalau ikutkan hati saya mahu rebut semua peluang yang ada tetapi.....saya mesti berhati-hati. Greed and loosing sight of the companys goal can be detrimental to our growth. Lagi pun modal kami tak besar just enough for a small incremental growth...for now!

Dalam kepala saya macam-macam yang sedang bermain-main, senario yang mungkin dan akan jadi. Macam mana nak tentukan continuity production, to perpetuate it. Macam mana nak bena identiti KweMwe sendiri, macam mana nak menjamin kualiti yang ada, introduction of new product line, macam mana nak expand with the limited capital resources that we have...should I do this or should it be the other way. Do I open a restaurant ( a small one) or should I open just a kiosk on my own or should I rent a small space within an existing restaurant. Where should I open it....location location location. I guess every budding business is faced with this dilemma. When your business is small you are faced with the problem of taking that forward step in growing your business, it is not easy you worry about a lot of things and me I tend to brood about it. When you are big you are faced with the problem of maintaining your position and perpetuating your business.

This past 2 weeks have not been easy I know what I must do to stay in business yet...........I find doing what I must daunting!