When I am looking for local fast food in West Malaysia, it’s a toss-up between roti or satay. Both are delicious, and both provide a fun spectacle. Watching the Mamak chef deftly twirling his roti is exciting, but there’s something hypnotic about watching a satay maestro basting and fanning sizzling skewered meats over hot charcoal.
Satay is dinner fare at the hawker centres, but if you crave satay for lunch, head to one of the many outlets of Sate Kajang Haji Samuri. Kajang, a town 21km west of Kuala Lumpur, is famous for satay. History has it that satay was brought to Kajang from Java where it was given a local flavour and became very popular. Haji Samuri started in Kajang in 1960 and has become synonymous with satay in the state of Selangor and beyond. Their tagline translates to ‘For the real taste of satay kajang’. Continue reading