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.

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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.

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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.

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Food Review from Red Scoot

When it comes to satay, the first name that come rushing to our minds, mostly would be Satay Hj Samuri. Satay Hj Samuri was once the most popular satay in town. People would travel all the way to Kajang only for that delicious satay of his.

Sadly, things are not the same anymore. Most of us would be jerking out their lips upon hearing Satay Hj. Samuri. It has obviously lost its touch. It all started when they began franchising their business. The quality deteriorated tremendously thereafter. It has gone from bad to worse. It's a very sad & disappointing fact for such a good business. Hj Samuri needs to come up with a fast action plan in order to salvage that family business of his.


I'm not gonna talk about Hj Samuri in my entry today but it is somehow indirectly related to him. Satay seems to be one of Marsya's fave. I had this problem before where I just couldnt find any good satay around Ampang / Pandan area. Many thanks to my neighbour for introducing Satay Zaini to me.

Satay Zaini is located in Ampang Jaya foodcourt - a few blocks away from the International School Kuala Lumpur (ISKL). If you're coming from P.Indah taking the MRR2, turn to the Ampang exit & go straight till you see the Flamingo Hotel on the left. Right after the hotel, there's a traffic light ahead where you should take the right turn. At this point yoo'll find Petronas to your right & ISKL on the left. Proceed e few more meters ahead until you reached the foodcourt on your left. Zaini Satay is located right opposite the 7 Eleven.


Zaini's satay is absolutely marvelous. They have chicken, beef & mutton satay of which are so juicy & succulent. The rule of thumb for a satay is that the meat cant be too dry. You wont be able to taste the sweetness & juiciness of the meat when it's too dry. This is something you cant find in Zaini's satay that left you in total satisfaction. It's priced @ 70 cents per stick which is quite normal & reasonable in comparison with the size of each piece. As for the peanut sauce, I am not in the position to comment coz I'm the type who dont eat satay with the sauce. Why ? Becoz the sauce will kill the scrumptious taste of the satay.

Those who have been searching for a good satay like me, here's the place to go. One thing for sure is that you wont regret it !

 

Credit to Red Scoot

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Zaini Satay in Going Places Magazine, August 2012 Merdeka Edition

GOING PLACES MAGAZINE (MAS Airlines)
Page 72, August 2012 Merdeka Edition

Savoury sticks

Zaini Satay, descendants of the famous Majid Satay from the 1950s, has continued the tradition of serving up the best grilled meat skewers.

No 5, Jalan Kerja Air Lama, Ampang Jaya, KL Tel +6013-3693934

Opens 6pm-12pm daily

Puan Hajah Harinson, mother, 56 (third generation)

I learnt everything from my mother-in-law… how to make the peanut sauce, how to taste and season the meat. Along the way, I modified the peanut sauce recipe a little by mixing large and small groundnuts for better texture. You have to take a lot of care with satay – much like looking after a child. We are careful to maintain our standards and ensure consistent taste and use only good quality meat.

My husband and I started our satay business in Happy Garden, a suburb in KL. We also had a restaurant in Campbell Shopping Centre which sold satay, noodles and other food, but we closed that to open this stall in Ampang. Our beginnings are modest. We had a small start-up capital, enough to buy a daily supply of five chickens and 5kg of beef (we use tenderloin, that’s why it is so tender) to make around 200-300 sticks of satay. These days, we sell an average of 1,000 sticks a night and more on weekends.

 I still like doing this business. I enjoy meeting customers, watch them come back and appreciate my food… that’s makes me very happy. Over the years, I have met so many people, including dignitaries and VIPs. We have even catered for the late Sultan of Selangor at the palace.

I have been doing this since 1980 but it is not in my vocabulary to stop working. However, my son Shafiruz has always been interested in the business so I am happy he is taking over. It would be a pity if Majid Satay’s legacy does not continue.

Mohd Shafiruz Mohd Zaini, son, 28 (fourth generation)

My great grandfather owned the famous Majid Satay, followed by my grandfather (Ismail Satay) and now my father, Zaini Satay. Since we were children, my siblings and I would help out at the stall after school and on weekends.

I have an electronics engineering degree from Japan and worked in several corporate jobs until a month ago, I never thought to take over the business but after the financial instability of the last few years, I realized that the food business is good and stable. People have to eat.

It is not an easy business to be in. Together with another workers, I start ad 7 am to cut and skewer the meat until afternoon. Then there is peanut sauce and rice cake to make. But the hardest part of the job is standing at the grill for hours. My dad is the expert when it comes to the meat, but my mom is the specialist with the peanut sauce. I never knew how to make the sauce before, but got it right on my first try while I was studying in Japan. Must be years of observation!

To make good satay, you have to make it with heart. We have the family recipe but there is no real formula to it. It is a labour of love. I have plans for the business and am working to expand it. I would like to start a restaurant and a factory manufacturing satay for small vendors.

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Food Review from The Yum List

Who knew that this humble satay stall in Naan Corner has a legendary history? Zaini happens to be the grandson of the famous "king of satay" who began Majid Satay way back when Dang Wangi was known as Campbell Road. As Zaini tells it, his grandfather started out carrying satay around on a kandar stick (pole slung over the shoulder to carry two loads on either side) and quickly grew a reputation so fine that he expanded internationally with Majid Satay branches even arriving to London. Today a few grandchildren remain who carry on the tradition and we are lucky enough to have one of them right here in Ampang. Zaini has been cooking up satay for loyal customers for the past 25 years, but, as the saying goes, there is always a great woman behind the scenes. Zaini's wife is the lady behind the marinating and sauce making which takes a whole day of preparation. This satay recipe has been passed down through the women in the family for more than 60 years! Zaini's wife says she uses no MSG or belachan and that the secret to the top-notch taste is talking to the satay as she prepares it. She whispers to the satay to be tasty and to sell well so that she can send her kids to school. These sweet susurrations seem to work as if you ask many a local where the BEST satay is in town, without hesitation you'll hear "Zaini at Naan Corner". I found the satay sauce creamy and sweet. There was no oil puddling on the top as I've seen with many and it wasn't too spicy either. The satay sticks - chicken, beef, lamb and intestine were all cooked perfectly with a nice crispness to the outside and juicy tenderness within. Most days they are open from 6pm until midnight, but this place is popular so if you want to be guaranteed a few sticks of goodness, don't arrive too late. 

Zaini Satay
Naan Corner
Jalan Kolam Ayer
68000 Ampang
Malaysia
             +6 03 4257 4520      

Credit to The Yum List.

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Food Review from Goreng.my

May 16, 2011
By Mohani Niza

Some customers love the satay so much that they come here a few times a week. – Picture by Mohani Niza

Ask your parents where they used to go for their satay fix back in the day, and they will probably say Majid Satay in Campbell Road. Sixties satay legend Pakcik Majid – he was dubbed the "King of Satay" by his customerss! – is no more, but his recipe has been passed down to his grandson Zaini.

Zaini Satay is all the way in Ampang but is worth the drive – in fact, some people have come from as far as Seremban and even Singapore!

Okay, first of all, know that the place is nothing fancy. In fact, the stall is kind of small. But not only is the satay here tasty, Pakcik Zaini, along with his wife Kak Cun and their daughter, always serve customers with a smile.

So, here's how the satay tastes: the chicken satay is tender and sweet. The beef ones are also good and and not dry like those you'd find at some places. Kak Cun tells me that they use tenderloin.

The satay is made to a family recipe. – Picture by Mohani Niza

If you're feeling more adventurous, go  for perut tembusu (small intestine) and perut babat. There are also lamb and liver ones. All satays are 70 sen per stick except for the liver and the stomach ones (RM1 and RM1.20 respectively).

Kak Cun is proud of her satay... a lot of work goes into it. – Picture by Mohani Niza

Kak Cun reassures me that no Ajinomoto or seasoning goes into the satay which makes their satay stand out from the rest.

The stall opens at 6pm but preparation starts early – 8am! It takes three hours just to cook the peanut sauce alone! The peanut sauce is fried without oil, by the way. You can also order the satay for your private parties; especially popular during Raya season.

Zaini Satay @ Naan Corner opens from 6pm to midnight daily. It closes when they have a function to cater to, so ring them beforehand at            013-369 3934 begin_of_the_skype_highlighting            013-369 3934      end_of_the_skype_highlighting       if you want to make sure they are there. 

Address: Jalan Kerja Ayer Lama, Ampang.

Credit to Goreng Dot My.

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Food Review from FriedChillies

No two sticks of satay are created equal. After going on a bit of a trek over the past two weeks, I am happy that I have found a stall I can call my favourite. This little spot, though out of the way for me, is a place I will return to time and time again when desires for tender charred meats arise.
by Alexa P. Photography FriedChillies Wed, March 30, 2011


Though the drive over to Ampang is a bit of a put off, the food to be found at Zaini’s is certainly worth it. This stall has been around for 30years and every night you see people lining up to get their fill or packing some to take home for dinner. Either way they are not short of customers and it is easy to see why.


The beef satay here is far from tough and rubbery. It is tender and succulent without being fatty. A piece of fat is layered inbetween the chunky pieces of meat solely to keep it tender as it sizzles and chars over the flame. The dripping fat keeps it moist. The same goes for the chicken satay that is cooked to perfection. No dry stringy bits in sight. The kuah kacang here, although good is merely an accessory and not a necessity. The charred sticky sweet flame grilled meats are bursting with flavour and hardly require a dunk. I reserve the chunky kuah kacang for my nasi impit, cucumbers, and red onion instead. Delish!


So what makes the satay here different from many of the other stalls around town? If you look closely at the fire it is a blueish purpleish glow indicating much higher heat than the regular red embers. This is due to the use of river rocks in addition to coals, which keeps the heat even, and high. Cooking this way allows the meat to cook fast therefore not giving it time to dry out and overcook. This is the secret to tender moist morsels.

 

 Apart from the usual meat offerings, Zaini also sells sticks of chicken liver, perut babat, perut tembusu, and lamb. Aside from the lamb that goes for RM1 a stick and perut tembusu that goes for RM1.20, the rest are 70cents per satay. A packet of nasi impit is RM4.


On a weeknight Zaini sells up to 1000 sticks of satay and on weekends they go up to 2000 sticks. Chicken is their most popular item and they have customers drive in daily from near and far to have a bite. Save some space if you eat here though as many of the other stalls will tempt you with their offerings, I enjoyed the nasi lemak bungkus from the stall across Zaini. This is great to have alongside the satay and the sambal has the right amount of savouriness that I enjoy. The roti bom in this food court is another great find, crisp and flaky with that distinct ghee aroma. 

 

If you have a desire for perfectly grilled satay, this is a must try!


Credit to FriedChillies.

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