Not manysatay stalls can boast that are over 50 years old. Kamaruddin Satay at the Capital Café on Jalan Tuanku Abdul Rahman was started by Kamaruddin Parmini's father in the 19605.
It was passed down to Kamaruddin, and later on, to his Ramli Jusos.
When the stall opens for business at about 5pm, Ramli does brisk business to cater to the crowd, some of whom join the queue for takeaways.
The stall sells only two types of samy' beef and chicken - served with homemade peanut sauce. and nasi impit.
If you ask, Ramli will always recommend the beef satay. “It is the best-seller here.”
Ramli plies his trade from a crude charcoal grill placed beside the pedestrian walk, at the front of the colonial-era building.
Capital Café was opened in 1956, and seems that not much has changed since, save
for a new coat of paint on the front façade.
The satay is still made from the same Javanese recipes passed down three generations. They still appear to please many KL folk.
Ramli said he could sell 1,500 skewers of _satay in the three hours.
The beef satay uses chunks of Indian beef.` The meat is marinated in a mixture that includes lemongrass, garlic, onion, ginger and salt.
“lt is more or less the same for the chicken' but l add sautéed chilli paste to the marinade,” he said.
The fragrant aroma of barbecued meat. I permeated through the air as we entered the shop.
Both the beef and chicken satay were' tender, and the satay sauce was a and smooth peanut sauce with a balanced taste.
The little chunks of fat pushed into skewers in between the meat on the skewer;` enhanced the taste further.
A stick of chicken or beef satay cost 80sen while a plate of nasi impit By JAROD LIM