Satay, the iconic Malaysian favourite, is often popular during Ramadan and Hari Raya. But for one family, satay is a treasured legacy that they enjoy all year round.
Meet Sate Famili, a satay business aptly named because it is operated by a large, close-knit family.
“Sate Famili was started by my father, Abd Samad Abd Wahab. In Meru, Klang, where he was from, he was known as Sidek. He started the business in the 1980s when my siblings and I were young,” said Izwan Abd Samad, 52.
“All 10 of us siblings have been involved in the business since young, each assigned different tasks such as cutting the meat, packing and marinating,” added Izwan’s brother, 34-year-old Syarafiq.
Today, all the siblings help to run Sate Famili, with nine working full-time in the business. The eldest, Izwan, leads the family operation, having joined his father right after completing secondary school.
“I joined my father because I was interested in the business and saw its potential to grow further,” said Izwan.
Meanwhile, Syarafiq, the second youngest, is the sales and marketing officer. Having worked in the media industry before, he is now applying his skills to help grow the family’s satay business.
Today, the business has three outlets – two in Klang and one in Mutiara Damansara. Additionally, they sell frozen satay, and provide catering services for events.
The business had humble beginnings. Sidek originally had just one stall in Klang which he called Sidek Sate. In 1989, the name was changed to Sate Famili (Sidek Sate). Then, when the business was registered, the name was simplified to Sate Famili.
When Sidek first started, he offered just two types of satay: chicken and beef. Today, the menu has expanded to include mutton, rabbit and beef intestine.
In the early days, Sidek made everything by hand with the help of his wife and children.
“We would begin in the morning by cutting the meat, marinating it and skewering it. Then, we’d sell satay into the night. The next morning, we’d do it all again,” recalled Izwan.
During FMT Lifestyle’s visit to their production centre in Klang, it was evident just how far the business has come: today, the use of machinery – a mixer and vacuum tumbler – helps boost efficiency, allowing them to produce large quantities of satay on a daily basis.
Walking the team through their process, Syarafiq explained that the fresh meat is first cut, then marinated. The marinated meat is then stored in a cold room for about 24 to 48 hours, allowing it to fully absorb the flavours of the marinade before being skewered.
In their cosy outlet in Jalan Meranti Putih 1/KU10 in Klang, Izwan highlighted another example of how the business has evolved: while their father grilled satay using handheld fans, today, modern exhaust fans are used, making the cooking process faster and less tiring.
Their satay remains as delicious as ever. Each skewer has a generous portion of juicy grilled meat with a lovely char.
Served with thick peanut sauce, soft lontong as well as fresh cucumbers, no wonder their customers keep coming back for more. In fact, some have stayed loyal for decades!
During FMT Lifestyle’s visit, a steady stream of customers was seen packing satay for buka puasa.
Another highlight on the menu, Syarafiq shared, is the leng chee kang, a refreshing complement to the satay.
Reflecting on their family bond, Syarafiq said: “There are definitely sweet memories of working with the family since young. We did everything together – from making satay to selling satay. So, we are close.”
“It was one of my parents’ wishes that the family business keeps us close,” Izwan added.
Although Sidek passed away in 2023, his legacy continues to live though Sate Famili. And beyond their family bond, the brothers share a common hope – that their father’s legacy will not end with them.
“We hope that after this second generation, Sate Famili will continue to grow, and the third generation will keep the business going,” concluded Izwan. - FMT
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