Subang Jaya e-Community Portal
Since 1999
Not funded by government grants
 
Independent, Neutral,
Responsible

eMail us : edteam@usj.com.my

Home | About Us | Site Map
Web Forum | Fastmail
NWatch.net | e-News

Archive

Vintage Cafe at the Summit
07.09pm May 09, 2016

SOFTCORE - an evolution or revolution of taste ?
07.47pm Sep 04, 2015

NYONYA ROOTS @ 3K
05.40pm Oct 07, 2014

The Nasi Lemak King !!
05.14pm May 17, 2012

Hyotan the Japanese Restaurant
09.57pm May 09, 2010

Memphis.....Here I come!!
07.18pm Jun 30, 2009

Mee Goreng, Pasembor, Chendol....anyone?
03.46pm Jan 22, 2009

Chiengmai's answer to Tony Roma ?
03.33pm Nov 09, 2008

Lorong Selamat Char Koay Teow Expensive?
10.37pm Feb 29, 2008

TAISHI OFFER JAPANESE CUISINE AT LOCAL PRICES
05.25pm Oct 21, 2007

My Best Kept Secret.........
12.00am May 26, 2007

CREAM PUFFS, DURIAN PUFFS IN SUBANG JAYA!!
11.42pm Nov 25, 2006

Delicious Satay at the Pondok !
11.20pm Jun 23, 2006

Nyonya Cuisine In Our Neighbourhood!
08.12pm Jun 01, 2005

Flaming Your Appetite..
12.26am Apr 04, 2005

Pizza Vs Satay
07.20pm Mar 11, 2005

EUROPA - found a gem
11.12pm Jul 05, 2004

Ede's Gem Of a Find! (Taipan Outlet Closed as from 1 June 2004)
09.03am Nov 17, 2003

One More Thai
01.48pm Sep 27, 2003

Go Go Korean !
11.44pm Jun 11, 2003


Archive

Eating Out with Patrick

Delicious Satay at the Pondok !

At Pondok, the satay is always fresh....
Posted on 11.20pm Jun 23, 2006

Pondok's  satay and mee bandung One of the newest food outlets in the USJ area comes in the form of a satay specialist, hence the name Pondok Satay. Owned by a uniquely friendly gentleman Kassim Hamid, who designates himself a Satay Addict! Wow...isnt that something refreshing!! I am beginning to wonder if I should designate myself....mmmph..badminton addict? Haha never mind ...let's get back to Kassim. Amazingly, he is basically in the engineering business! What a far cry from the F & B industry! But not really. You see, Kassim is also in the satay and food business because he just adores satay (hence the designation) and he loves food in general. Second, he is able to get into and stay in the satay business because of his ability to use his technical knowledge to help keep his satay fresh and hygienic. He was very impressive with his articulation on the importance of quality control in the satay business I must say!

Kassim is obviously a man with a great knowledge of meat preservation and such related details. Satay meat had to be kept chilled at the correct temperature, but not too cold either or the meat will be damaged. He went on to explained that satay meat could and should not be kept chilled for too long either. And that he would not hesitate to throw his meat away in the event of any power failure at his chiller room.

He started the satay business at this outlet in March 06 though he had been in the satay business the last four years, having set up satay stalls at outlets like Stadium Curry House in USJ 16 and JM Briyani House in SS 18.

Kassim was proud to reveal that he obtained his chicken fresh from his own supplier in Sg Buloh and he uses quality sirloin beef whilst the normal meat used for satay is the topside. Cost of sirloin is about double that of topside! Wow..was I impressed!!

He has also hired a chef who is highly regarded for making good chapati, who will start operating probably sometime in July.

Back to their satay. Very reasonably priced at 55 sens a stick. Their sticks of satay dont carry too much of the fat meat which always puts me and a lot of people off. And because of the freshness of their satay, you will find their satay coming off the stick easily when you bite it off. Remember how we have to struggle to get the meat off the stick at some satay outlets? Not here. And immediately you can taste the freshness of the meat. There however seem to be a conflict of views from my friends. One said their beef was excellent, but another said their lamb was good but not their beef. Me? I am a chicken lover, hence I cannot comment on their beef and lamb. Why dont you try it out and then tell us? But I love the manner they serve their satay gravy. It comes hot in a clay pot. The sambal is separated so you can mix as your taste dictates. And so far, their ketupat or nasi is always fresh, not like at some places where you know they have been kept overnight if not nights.

I have also tried their mee bandung and find it a bit different from the norm, but I liked it. I suspect they have cooked their gravy with lots of eggs, which make it very tasty and different. They also serve fried koay teow, fried mee, mee bakso though I havent tried them yet. How to? Most of the time after the satay and ketupat and I am already full!

Oh..before I forget.... they carry ample stocks of fresh coconut which go very well after a heavy meal of satay. Dont worry, Pondok Satay charges only RM1.80 per coconut. And they also have a huge projection screen and TV to ensure you dont miss out on your World Cup matches should you decide to visit them during this period.

Pondok Satay
9 USJ 8/2 B
Subang Jaya
HP 012 3935590, 012 3115590

Opens everyday from 3.30pm to 2am.