Satay or saté is a dish consisting of diced, softened, marinated meat which skewered on a thin stick made of coconut frond. It is then barbecued over a tray of hot steaming charcoals until brown and tenderly moist. A wide range of meat can be used from rabbit to mutton but beef and chicken is the most common in Malaysia. Accompanying it is thick peanut gravy and ‘ketupat’, rice cooked in coconut milk, cut into cubes and wrapped into an attractive weave of coconut leaves.
Located in Kajang district, 20 kilometers from Kuala Lumpur, Sate Kajang Haji Samuri is the place to head to when you want to savour a stick or two. Think deliciously grilled meat on sticks served with a thick, rich peanut sauce served with an optional hot chilli sambal topping that is guaranteed to have you break into a sweat. Every patron will tell you however, that the experience is worth it. In fact, most get so hooked onto it here that they keep coming back for more. With each delectable stick you have an option of meat ranging from chicken, beef, beef tripe, chicken liver and fish sate. Nasi impit or compressed rice, sliced cucumbers and sliced onions are essential side dishes that are served alongside it.
Restoran Sate Kajang Hj. Samuri
Lot 1,2 & 3 Tingkat Bawah & Tingkat 1,
Bangunan Dato’ Nazir, Jalan Kelab,
Selangor Darul Ehsan.