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Delicious Satay at the Pondok !
At Pondok, the satay is always fresh....
Posted on 11.20pm Jun 23, 2006
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.
9 USJ 8/2 B
HP 012 3935590, 012 3115590
Opens everyday from 3.30pm to 2am.