Indulge In 24 Sate Varieties At Ipoh Ratu Satay

IPOH, Jan 16 (Bernama) -- Setting itself apart from an average sate stall or  eatery, Ratu Satay, nestled within Nasi Vanggey Greentown restaurant, offers not just the usual beef, chicken, or lamb choices but an extraordinary selection of 24 different sate types to delight your taste buds.

Its owner Norseha Mohmed Said, 37, said she wanted to create something different by providing an array of sate choices at her stall, ensuring a unique and diverse culinary experience for sate lovers.

In addition to chicken, beef, and lamb satay, the stall features a diverse range, including tripe, chicken skin, wagyu, salmon, duck, porcupine meat, cow's lungs, rabbit meat, quail, catfish, squid roe, tenderloin, venison, cockles, chicken heart, and fish sate.

Nor Seha said that her sate, available at RM1 to RM23 (for wagyu) each, has garnered the attention of sate lovers seeking to indulge in an array of unique flavours they have yet to experience.

“I’ve been running this stall for the last two years, and the response has been really positive, especially during weekends. On Saturdays and Sundays, I can sell up to 1,200 sticks of sate. On a normal day, I manage to sell around 800 sticks of sate,” she told Bernama when met at her stall recently.

According to Nor Seha, the highly popular sate choice at her stall is sate tulang ayam, which is sold at RM1.80 per stick and is a favourite among customers who typically savour it with rice.

She said that on top of the classic favourites, the standouts in demand are the venison, chicken skin, rabbit meat and duck sate.

To maintain the rich flavours of her various sate offerings, Nor Seha, who hails from Johor said that she would only obtain fresh ingredients from her suppliers prior to preparing them.

“Normally, I don’t keep stock for too long because I can sell it all in a flash,” said the mother of two, who runs the stall with her husband and an assistant.

Nor Seha, who runs her stall from 4 pm until midnight, said she also accepts orders for events such as weddings and open houses, recommending that reservations be made at least three days in advance.

On her future planning, Nor Seha aspires to turn her sate venture into a fast food enterprise, considering innovative options like serving satay in a cup for a more convenient and hassle-free dining experience.

To help her business grow, Nor Seha participated in an entrepreneurship programme run by the Perak government, namely the Mahir Usahawan Programme: Business Fundamental Mastery Series 4, which was held at RTC Gopeng in August last year.

She said the programme offered extensive training for entrepreneurs, covering key areas such as marketing and business management.

“After participating in the programme, my monthly sales have increased significantly;  I can now make up to RM18,000 a month, an increase of up to 30 per cent compared to before,” she said.

-- BERNAMA