Satay Tulang Jelebu derives its name from the town where it originates. The satay was already in existence since before Malaya gain independence and that means it is more than 57 years ago, when those days hawkers and food peddlers plying their goods using the pengandar. Pengandar is a short stick usually bamboo used to carry two baskets hanging on either ends. The baskets contain the goods they peddle. Nasi Kandar derives its name from this method of mobile rice peddler.
Photo Credit above to Ipohtalk
Today the Satay Tulang Jelebu is inherited by the Encik Abu Mansor from his great grandfather.
Satay Tulang Jelebu is becoming popular as an added menu for light meals and with the popularity of the social media, this satay is reaching more and more people.
Personally this is the first time I heard and had the opportunity to taste Satay Tulang when it was listed in the itenary for the Sahabat Media CC1M to Negeri Sembilan. Our entourage was taken for supper to savour this Satay Tulang Jelebu located at Dataran Senawang and this satay stall is on Jalan Taman Komersial Senawang 4,
Effort to promote Satay Tulang jelebu had been made since 2003 through the Negeri Sembilan tourism promotion and is gaining momentum. As the Satay Tulang Jelebu is gaining popularity, many industrious individuals took the initiative to emulate it with Satay Tulang KL, Satay Tulang Senawang, Satay Tulang Kelantan etc. However nothing beats the original as what we had learn from the Satay Kajang Hj. Samuri.
Whatever it is Satay Tulang Jelebu can boast as the genuine, original and pilot Satay Tulang in Malaysia.
What are the factors that made Satay Tulang Jelebu capture the heart of customers? The answer lies in the ingredient and spices that is blended traditionally according to what had been inherited. The satay stick that has been marinated is not refrigerated for a long duration since refrigeration reduces the spicey flavour. It also helps keep the aroma of the spice fresh.
Quality is maintained by using fresh chicken meat and it is grilled before being diced into satay slices.
Satay Tulang Jelebu can be eaten without its sauce and taste as good. However dipping the grilled meat into a gravy of peanut sauce increases the deliciousness of the satay. The sauce for Satay Tulang Jelebu is made up of about 70% grounded peanut and when the satay stick is dipped into the sauce it sticks and stay to the meat.
A complete set of satay comes with onions, cucumber and Nasi himpit. Of course you can just eat the grilled meat but it is advisable to eat the cucumber too since it will neutralise the charcoal carbon particles sticking on to the grilled meat. Carbon is one of the source of cancer. The Nasi himpit on the other hand just an add on to complete a Malay dish of rice and meat and cucumber as vegetable.
Present sales for the satay is about 2500 sticks a day but increases during weekends and school holidays.
Encik Abu Mansor has plans for his Satay Tulang Jelebu to expand the business in future as a franchise. However at present if there's any enterprising individuals who want to try selling his satay can order directly but have to come over to take since he has no delivery service at present.
For further inquiries contact
Abu Mansor bin Abu Sammah
Tel: 010 272 2700