JOHOR BAHRU – Who would have thought that ‘Satay Wak Radol’, which was first bought by peddlers utilizing two baskets on a wood pole slung throughout the shoulder, now has as many as 10 restaurant branches all through the districts in Johor Bahru.
The primary department of Satay Wak Radol restaurant, which is among the acquainted satay sellers for satay lovers within the nation, opened within the 80s at Jalan Denai Utama, Kempas, right here, which is among the areas underneath the Pulai parliamentary constituency.
Though Wak Radol or Suhardi Mian@Radol Kassim who had 10 youngsters died in 1996, resulting from previous age when he was 78 years previous, his enterprise legacy continues to develop as much as the fourth era.
Certainly one of his grandchildren who manages a department at Jalan Siantan 1, Taman Kemas, Kempas, right here, Siti Nor Aishah Ahmad Kasiran, 49, stated her late grandfather’s satay is cherished by many together with satay lovers from Singapore and Batam, Indonesia, as a result of it makes use of beef tenderloin which is its specialty.
Siti, who’s the third era of the late Sultan Iskandar Almarhum Sultan Ismail, additionally had the pleasure of serving the royal household who loved satay at her grandfather’s first department restaurant within the 80s.
“Apart from utilizing beef tenderloin, the best way we make this satay can be totally different as a result of it isn’t marinated. After the hen, lamb and beef are reduce, it’s combined with floor spices, then poked with skewers and grilled over charcoal hearth.
“There are not any secret components, we use the identical components which might be often utilized by others to make satay. The identical goes for the peanut sauce,” she stated when met, right here as we speak.
Siti, who manages a department opened by her father (eldest son of Wak Radol) stated that an estimated 3,000 satay skewers comprising hen, beef, lamb and tripe are bought on daily basis, whereas on Sundays it might probably attain as much as 8,000 skewers.
Though there is a rise within the worth of products, particularly sugar and cooking oil, she tries to not improve the promoting worth that may burden prospects, and provides that high quality and shopper satisfaction are at all times a precedence.
“The final time I needed to increase the value was final 12 months, which was RM1.20 for hen and beef satay and RM1.50 for lamb and tripe satay, earlier than that it was solely 90 cents per skewer.
“Really, after the COVID-19 pandemic, although many merchants have been affected, our enterprise thrived as a result of many individuals supported to spice up native individuals’s companies. I’ve at all times believed within the sustenance that Allah has organized,” stated the mom of 4. – BERNAMA