Customers @ Zaini Satay

Celebrity Customer @ Dato AC Mizal 

Celebrity Customer @ Adlin Aman Ramli

Customers from Japan

Customers from Canada

(Came right after read about us in Going Places @ Mas Airlines)

Customer from Rawang

Customers from Sungai Buloh

Read More

Food review @ Mechapraline

Zaini Satay Ampang

 

1st aku nak minta Maaf dulu kepada peminat Satay Kajang, sebelum ni aku dah banyak kali makan satay kajang samada di food court kajang yang betul betul dari kedai Haji Wak Samuri, cawangannya di Damansara Utama mahupun di bangunan Mara bersebelahan Kompleks Pertama. tapi lidah aku tetap tak dapat kata yang satay kajang aka satay wak samuri ni terbaik.

ceritanya, aku nak bagi tahu ada Satay yang lebih sedap dari Satay Kajang. baru baru ni masa cuti cny, aku ke Ampang. ya, di Ampang. kat sinilah terletak kedai Satay yang sedap. namanya Zaini Satay. actually ia bukan terletak dalam sebuah bukan kedai, ianya cuma gerai penjaja di tepi jalan.   mungkin penduduk di sekitar Ampang dah kenal dengan satay Zaini. tapi aku baru jer tahu. 

owner atau pekerjanya sedang bakar satay. rasanya owner kot.

ok sedikit maklumat pasal Zaini Satay.

Nama Zaini Satay mungkin tak se-Gah Satay Wak Samuri aka Satay Kajang. Tapi Zaini Satay ni boleh tahan juga sejarahnya. Zaini Satay adalah perniagaan warisan dari arwah datuknya iaitu Majid Satay sejak dari 1960an lagi. Zaman 60an ke 70an adalah kegemilangan Majid Satay.  perkara ni ada di sebut dalam buku 'Tapai' oleh Hishamudin Rais.

disebabkan publisiti tak meluas dan tak ada branch macam satay satay lain, so makan kat sini sangatlah cool. hasilnya, daging kambing yang aku order memang rasa ala-ala steak kambing medium rare di chili's! bukan keras macam satay kajang.

cara nak ke sana?

tak kisahlah korang dari batu cave atau jalan ampang, pastikan korang sampai ke Kuala Lumpur International School, jalan ke depan sikit belok ke kiri. ada deretan gerai penjaja. gerai Zaini Satay betul betul depan 7Eevelen.

maklumat lanjut sila ke website dorang klik sini

ok, silalah pergi mencuba. kalau tak sedap jangan marah aku. rasa lidah manusia berbeza. hehe

Credit to Mechapraline.

Read More

LOOKING FOR SATAY IN KAMPUNG BARU

“Satay is not an everyday meal” told me once a very kind and talkative taxi driver. I asked him whether he found that Kajang Satays were really the best in Malaysia ” From Kajang satay went to all Malaysia” is his reply. In fact this very appetizing meat skewers served with peanut sauce ,Satay, comes from much further than Kajang. Word of wikipedia, it does. Like the muezzin singing that fills the air with a lost memory we long to find again, it comes all the way from Middle East . It could have come through land through India, through the steppe of barren and sand storm swept central Asia,  but it came from the sea, from Indonesia where Indian Muslim traders and Dutch East Company were encountering each other on grounds of commerce and religion. And satay came along with commerce and religion,  who knows whether it is the necessary bit of fun to bear commerce and religion I would add.

And like many things in Malaysia, it is never clear what it should be and how it should be. And like so many other things in Malaysia it is never exactly what you would expect it to be. Wrong? no,  local maybe …

The very word we see in most of the restaurants , “satay” , should be spelled “sate” here in Malaysia. “Satay” is the Indonesia version of the thing (this is Wikipedia again). Yet I have never seen sate written anywhere, neither in a restaurant , nor on a hawker stall.

So be it, Satay. The most typical dish of Malaysia?
Well, I told to myself let’s try to taste the real Satay here in Kuala Lumpur and I went to Kampung Baru.
From my memories Kampung Baru was this sleepy neighborhood in town just next to the Chowkit Market, that chinese market where the lonely planet of the town advised not to go with open shoes.

Today Kampung Baru has a LRT station nearby and lies cut by three colorful streets , full of hair dressers, hawker stalles and even a steakhouse stop. The houses are unmistakably Malay in style.

I arrive here just when night is about to fall, at the end of the prayer. The rain has just stopped and the children start to pour out in the streets. It is sunday night and it is just time to bite a last moment of fun before the next day comes.  This is supposed to be the Malay core of the city centre. I should find satay here.

So i start to walk : there is alovely bar on the corner of the street , very relaxed and easy going. There is no satay  but the place is named “pau”after the buns that are sold around this place of the world. A portuguese sounding name for a sort of chinese food. This must be another story.

I slowly keep walking and end up on the fringes of Chowkit Market. The durian smells fills everywhere. There are parties of people in small eateries and almost everywhere satay is announced written on the windows in that sort of nail varnish paint.
There is chicken satay and even offal satay (i suppose). However all the places come with a rumpled feeling, maybe the rain and the durian make the trick. It does not seem here the place for sate.

On my way back i stop with Nur for a burger. She offers me to try her  burgers, i wonder whether i am about to discover that the burger is in reality invented in Malaysia when i ask whether it is a local thing. Alas no, with that soft extending smile (smiling seem such an easy stretch here)  so common here, she replies that no , it is just a normal burger. Well I am hungry. So I have time to listen to how she knows very well Rome,and how much she enjoyed with her husband stopping in cafés everytime they had the chance to go there. I look at her, she is very young and very pretty , she wears a veil and sport suite below. Her husband, who joins us after the Evening Prayer, is dressed in a traditional cap and sarong. So I cannot resist ask why they went so often to Rome. In fact they were flight attendants for Malaysia airlines, now they have stopped to open their burger place.

Every dream is still shining as dreams should be , i repeat to myself.

At this point i have to ask where i can find a good satay in Kampung Baru. Nur looks puzzled. There are a couple of “ok “places, but in fact when she and her family feel like satay they go to Zaini, he is in Ampang, in a small hawker stall, in front of the  the Seven-Eleven in Ampang Jaya. Do I know the place ? she asks me. Yes , of course i know, it is just down where I live….

Credit to donnaevaligia.wordpress.com

Read More

Kenapa Satay Kami "Best Satay In Town" ?

Ada yang cakap, sate daging kat tempat lain murah @ sama harga dengan ayam. Tapi mungkin mereka tak tahu beza daging pakcik dengan sate yang lain.

1. Biasanya daging yang dipakai di kedai-kedai sate biasa adalah daging knuckle, harga pasaran baru RM14/kg, tapi sate pakcik pakai daging tenderloin (daging batang pinang), harga murah je, RM20-22/kg. Dekat nak dua kali ganda kan?

*Daging batang pinang adalah daging rank no.1 dalam bahagian daging.

2. Sate daging yang biasa bila makan sekurang-kurangnya mesti 5-10 saat nak habiskan sebab keras dan liat, sate pakcik sekejap je, tak sampai 5 saat pun sebab lembut dan 'juicy'. Itu kelebihan daging batang pinang.

3. Lemak yang di tengah-tengah bukan saja-saja nak letak, bila dibakar, rasa 'juicy' pada lemak tersebut akan 'meletup' di keliling daging dan membuatkan sate daging lebih rasa enak.

Nota : sate daging sedap dimakan separuh masak atas 3 suku masak. Jangan percaya, TRY dulu!!

- Zaini Satay -

Read More

Zaini satay in ExpatriateLifestyle.com

Malay Food

by Samantha Chin1 Jun 2012

With the diverse ethnic and cultural history of Malaysia, food is often a topic of passionate debate among its people. Many dishes are heavily influenced by proximity, and culinary fusions are not uncommon; for example many of the local Malay dishes have Javanese influence.

Possibly the most important dish that defines the Malaysian national identity, ask any local where their favourite place to have Malay food is, and they will list you a hundred and one places that serve the best nasi lemak. Although its name literally means ‘fatty rice’, it connotes creaminess as the rice is cooked in coconut milk.

The fragrant rice is commonly served with cucumber slices, crispy fried anchovies and roasted peanuts, topped with a healthy amount of spicy gravy called sambal - a type of chili-based condiment. Extra side dishes can be added to accompany the meal, such as fried chicken, sambal sotong (chili cuttlefi sh) and cockles.

Selera Jaya 223, the food court at Jalan 223, Petaling Jaya is known for its nasi lemak. Served fresh and piping hot, the nasi lemak is wrapped in banana leaf and readily placed on the table; the packets are quite small so it’s not unusual to see people unwrapping two or three packets at the same time.

Village Park at Uptown Damansara is always busy and if you want to have lunch during peak hour, be sure to be there early. The rice served at Village Park has a very strong coconut flavour, but compliment it with the sambal and one of their most popular add-ons, the fried chicken—soft, tender meat with crispy skin and you will understand why people are still queuing up outside the shop to have a bite.

While on the topic of nasi lemak, it would be near criminal offense to not mention the rendang. Just last year, CNN’s online poll of more than 35, 000 voters saw rendang taking the number one spot as “World’s 50 Most Delicious Food.”

Rendang is a spicy beef delicacy slowly cooked in coconut milk and ground spices until the liquid begins to evaporated, in which then it will be stir fried until dry, giving it strong complex flavours. It is usually served with ketupat, which is a sort of rice cake; lemang, glutinous rice cooked in bamboo tubes or just plain steamed rice.

Rendang is also a very popular accompaniment to the nasi lemak and places like Nasi Lemak Antarabangsa boasts not only great nasi lemak that keeps the customers returning, but also exquisite rendang to go with it.

Satay is a popular dish of skewered meat, often served with peanut gravy. Chicken, mutton or beef meat are commonly used, marinated for a few hours before skewered through bamboo sticks and grilled over charcoal fire.

People say that the satay from Kajang is the king of all satay—Satay Kajang Haji Samuri is the face of Kajang satay. The pieces of meat are succulent and tender with scarce traces of fat, nicely charred but never overcooked.

Besides the usual poultry, here you can also fi nd rabbit, deer and mutton satay. The peanut gravy is thick and chunky; the sambal is served separately so you can control how hot you’d like it to be. Outside of Kajang, Zaini’s Satay stall at the Naan Corner food court in Ampang is fighting the rivalry with a recipe passed on by the ‘king of satay.’

The story went that Zaini Ismail’s grandfather used to sell satay carried over his shoulder with a pole, and locals who grew up in the sixties would remember his shop at Dang Wangi (used to be Campbell Road). With the recipe now in Zaini’s hands, he and his wife had been operating the store in Ampang serving to loyal customers and travellers who come from as far as Singapore.

The ubiquitous Ramly burger can be found on almost every street corner of KL, and everyone will point you to a different direction when you ask them which store is their favourite.

The Ramly burger is a distinctively Malaysian delicacy usually found in mamaks or stalls by the roadside; each store cooks it a little differently but generally the burger is made up of a Ramly burger patty, either chicken or beef, cooked with margarine, onion, cabbage, and Worcestershire sauce before topping it with mayonnaise.

Ask for a Ramly Burger Special and you fi nd it wrapped preciously by a layer of fried egg, sometimes with melted cheese in between the layers depending on what your burger connoisseur offers.

OM Burger stall next to Naan Corner has a legendary status. Parked right in front of the 7-Eleven convenience store at Jalan Kerja Ayer Lama, a Javanese husband-and-wife team are operating the stall.

OM does it right: thick labs of patty cooked in margarine are removed from the heat when they are still juicy and tender, and the edges slightly crispy.

If you’re thinking of taking it home and reheating it in the microwave for supper, forget it—the Ramly burger has to be enjoyed on the spot; by the sidewalk with mayonnaise and chili dripping down your fingers as you chomp onto the hot, freshly cooked meat.

These are the places where you will find true Malaysian flavours that locals love and eat on a daily basis, and they’re not hard to find. Good food can be found at every corner of town and a little adventurous scouring will usually result in a delicious fanfare.

WHERE TO FIND

Chawan
69-G Jalan Telawi 3, Bangsar Baru, KL
Tel: 03–2287 5507

D’Cengkih
6 Jalan Tun Mohd Fuad, Taman Tun Dr Ismail, KL
Tel: 012–499 9908

OM Burger
Lorong Kolam Ayer Lama 1, Ampang, KL

Sate Kajang Haji Samuri
Lot 1,2 & 3 Tingkat Bawah & Tingkat 1,Bangunan Dato’ Nazir, Jalan Kelab, Kajang

Selera Jaya 223
Jalan 223, Petaling Jaya

Village Park
5, Jalan SS21/37, Damansara Utama, Petaling Jaya
Tel: 03–7710 7860

Zaini’s Satay
Naan Corner, Jalan Kolam Ayer, Ampang
Tel: 03–4257 4520

Full Review in ExpatriateLifestyle.

Read More

History of King of Satay [Majid Satay] (Malay) - DapurKakJee.com

ATUKKU -- SATAY KING OF MALAYSIA

Thank You Aimran

Beberapa hari lalu, Kjee terima foto diatas dari Majalah Business Times yang ditag oleh anak sedara Kjee, Aimran Amir di facebook. Terkedu Kjee seketika. Tidak pernah terlintas di hati Kjee yang arwah datuk Kjee, Haji Abdul Majid bin Hussein atau lebih dikenali sebagai Majid Satay adalah usahawan Bumiputera yang cukup berjaya di zamannya!

Bukan dakwaan sebarangan dari keluarga kami tetapi dari mantan Menteri Perdagangan Antarabangsa, Tan Sri Rafidah Aziz!!

Kjee jugak google dan jumpa lah jugak sedikit sebanyak info mengenai arwah atuk. Tapi sedihnya, satu pun gambar arwah tiada dalam simpanan Kjee. Rupanya, ada persamaan sedikit dengan arwah Tun Ghafar Baba. Kebetulan mereka sahabat karib dan juga dari kampung yang sama.

Arwah datuk meninggal dunia, kalau tak silap Kjee, pada tahun 1972 atau awal 1973. Masa itu Kjee baru tamat persekolahan dan bekerja di Radio Television Malaysia, RTM.

Masih Kjee ingat lagi semua akhbar menyiarkan berita pemergiannya. Dan antaranya akhbar The New Straits Times..."Malaysia's Satay King Dies.."

Yes, he was the One And Only Satay King Of Malaysia! 

Inilah sate yang dihasilkan oleh cucu Majid Satay

Kjee selalu beritahu Nadia dan Unclepali, sesiapa yang mengaku anak jati Kampung Baru tetapi tidak tahu siapa Majid Satay, maka dia bukan anak Kampung Baru!

Majid Sate berasal dari Alor Gajah, Melaka. Mula meniaga sate lewat 40-an dengan membawa kandar dari Melaka hingga ke Port Dickson. Lepas itu beliau berhijrah ke Kampung Baru, Kuala Lumpur. Di situlah dia melebarkan sayapnya.

Majis Sate cukup famous di Kuala Lumpur. Tanya sahaja mereka yang pernah menikmati sate yang dihasilkan oleh Majid Sate di Campbell Road dulu (sekarang Wilayah complex). Baik yang Cina, Melayu, India dan lain2. Semua akan kata, sate Majid tiada tandingannya dengan sate yang dihasilkan peniaga lain.

Tetapi ramai jugak tidak tahu bahawa arwah Majid juga antara usahawan Melayu pertama di Malaysia (Malaya ketika itu), yang menghantar anaknya belajar ke luar negara dengan perbelanjaan sendiri.

Kjee ingat lagi arwah Bonda bercerita, datuk begitu kecewa apabila memohon biasiswa persekutuan untuk menghantar anak sulongnya Mohd Salleh belajar di London. Permohonannya telah ditolak kerana kononnya mana mungkin anak seorang penjual sate boleh berjaya belajar di luar negara!

Dek kerana kecewa dengan penghinaan yang dilemparkan, datuk pun mengeluarkan belanja sendiri untuk menghantar anaknya belajar Mine Engineering di United Kingdom. Pak Long kembali beberapa tahun kemduian dengan segulung ijazah dalam bidang Engineering!

Jawatan terakhir arwah Pak Long Kjee, Datuk Mohd Salleh Majid ialah sebagai Chief Inspector of Mines Malaysia! Kini beliau sudahpun arwah.

Atuk pernah beritahu Kjee, untuk berjaya sebagai usahawan dalam negara yang mempunyai masyarakat majmuk, seseorang itu kena berkawan baik dengan semua orang tak kira bangsa mahupun keturunan. Arwah boleh bertutur dalam pelbagai bahasa tempatan. Seingat Kjee dia turut boleh bertutur beberapa dialek Cina.

Dan kalau dia pergi ke pasar Chow Kit, tak heranlah kalau sekejap dia berbahasa Hokkien, sekejap Kantonis, sekejap cakap India dengan penjual kacang putih dan sekejap lagi vakap bahasa Benggali dengan penjual roti berbangsa Sikh.

Walaupun cita2nya untuk membuka restoran di London tidak kesampaian, namun dia hanya hidup untuk melihat Restoran Majid Satay House di Jalan Ipoh, Kuala Lumpur lewat 60-an dulu.

Setelah pemergiannya, anak2nya Harris dan Rahman (kini keduanya2 arwah) dan anak bongsunya Norhayati, telah membuka rangkaian restoran Sate Anika, bermula di Bukit Bintang Plaza. Kini, rangkaian Restoran Sate Anika sudah tidak wujud lagi.

Sepupu Kjee, Haji Zaini dan isterinya Hjh Chun

Ini gerai sate Zaini di Ampang Jaya

Bagaimanapun, cucu2 Majid Sate dari anak keduanya Allahyarhamah Salmah, masih giat menjalankan perniagaan sate. Antara mereka Zaini Sate di Ampang Jaya, Zatiar Sate di Taman Melati dan Zainah Sate di Kampung Datuk Keramat. Adanya sepupu2 Kjee ni meniaga, menyebabkan Kjee tak minat nak makan sate lain. Kecuali kalau dah terdesak sebab ada orang belanja. Hehehe.

Sebagai majikan, arwah datuk cukup disenangi. Pekerja2nya dianggap sebagai anak2nya sendiri. Hingga ke hari ini, walaupun datuk sudah lama tiada, namun hubungan Kjee dan pekerja2 arwah Datuk masih akrab. Walaupun ramai sudah tiada, tetapi kalau terserampak, kemesraan kami bagaikan adik beradik.

Al fatihah buat HAJI ABDUL MAJID HUSSEIN.

Article from Dapur Kak Jee.

Read More

Food Review from Masak-masak

Zaini Satay & Om Burger @ Ampang, Kuala Lumpur

How I wish weekends could be just dedicated to food quests like this impromptu Ampang one. I had read on Goreng about Majid Satay's legacy being past down to his grandson Zaini. For the uninitiated, Majid Satay was THE satay of those good ole days. Just ask your parents and they'll remember this iconic satay man at Campbell Road, when that was the place everyone hung out at.
        Zaini's Satay is located at the same stretch with the famous Naan Corner. In recent years, I admit the Naan Corner is no longer a favourite place for me as I find their roti bom and curries a bit overpriced even though you dine with style under chandeliers.
        There's two satay stalls here but zoom in on Zaini's which usually has a long queue of people waiting. We're too late for the perut (intestine) satays so we make do with the beef and chicken satay. I also ordered the chicken liver satay to appease my cravings for some spare parts. Love the beef satay as it was juicy, smoky and tender. Seems they only use beef tenderloin. The chicken satay has less fatty bits (a plus point with someone who hates chicken skin!) but is quite juicy. I love their peanut sauce, not overly spiced with chillies like the other places but still creamy with the crushed fried peanuts. The chicken liver satay was generously skewered with the liver and gizzards. Sometimes other stalls tend to undercook these kind of satays but Zaini's get theirs cooked right with a nice crusty exterior and soft centers. Really lovely and chunky satays.
          Best of all I reckon is you also get to eat the super sloppy OM burger since it is right next door to the Naan Corner. We tried their OM hotdog that night and it was incredibly sloppy (no way this is for date night) but incredibly delicious with a black pepper sauce mingling with the egg. The burger stall also started selling a new version called the oblong burger that seemed quite popular.
         We both thoroughly enjoyed our late dinner that night. A little far but still completely worth the long drive to sample the best of both worlds: sloppiness you want to sink your mouth into and juicy large sticks of satay with creamy peanut sauce. So break away from the ho-hum of life and make a date with this place soon.


Zaini's Satay
At the stalls next to Naan Corner
Jalan Kerja Air Lama
Ampang


Tel:             013-369 3934      


(Halal. Place opens from 6pm onwards to 12am. Call to check if open as it can close if they are catering for a function. OM burger is directly opposite and in front of the 7-11. For more pictures, see my Zaini's Satay flickr set and the OM burger flickr set. )


*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.

Credit to Masak-masak.

Read More