This is my last post in this KL Series.
Well, I have been in Malaysia for almost two weeks now. Dad’s funeral was exactly a week ago and I will be saying goodbye to everyone the next day. I wanted to visit his grave before I leave for home, to say goodbye for one more time.
After the visit, the entire family drove to Kajang for Satay (or Sate in Malay). The Kajang town is famous for its Satay. During that week I was there, there was a local food show called Hojiak which showcased Haji Samuri Satay — purportedly the original Satay in Kajang.
It was quite a drive from Cheras to Kajang. I was quite surprised how easy it is to locate this place. I was told that it is by the stadium. So, I just looked out for the stadium’s floodlight towers. I remember having Kajang Satay in somewhat dilapidated stalls. Am glad to see that they now operate in a proper building.
The best thing is that they now have air-conditioned dining halls. The place, although not plush, is really a fantastic change. It certainly is a more comfortable environment. They have even decorated the place with antique pieces.
Satay had been known to have originated from Indonesia but for many Malaysians, they are adamant that it is a very Malaysian meal. Satay are normally eaten for dinner. They consists of simply chunks of meat on skewers and grilled over coal fire.
The most common Satay meat is chicken although there are beef, lamb and even rabbit meat. Chicken is still many people’s favourite though because it’s juicier and moist.
You know, there are ten of us and we ordered a total of 140 sticks in all. This is simply the best dinner we had since I was in KL — not just because of the food.
Satay can only be great with a perfect peanut sauce — and lots of it too. Haji Samuri does not skimp on the sauce and gives you all that you want. They come round to fill up the big bowl of sauce when they are empty. I like it spicy and put in a generous blob of chilli on it.
Mmmmm … yummy. I like my satay fat and juicy — especially if they have a bit of chicken skin on it and slightly charred at the edges.
The sides includes cucumber and onions. Another favourite is the ketupat. Ketupat is basically boiled rice which is contained in a handmade pouch made from coconut leaves. The ketupat is very much a symbol of Malay cuisine.
Satay goes great with freshly pressed sugar cane juice.
If you want to look for the original Kajang Satay, you must check out Haji Samuri. Their simple SK logo is unique and easy to spot.
The entire family was there and we had such great time. Everyone was finally cracking jokes. I had so much fun that I did not want to leave that night. It had been an eventful two weeks since the passing of my dad. I know things will be alright for everyone. We still miss him but over time it will get better for everyone. We had great memories with dad that we can treasure forever.