Liputan6.com, Jakarta – It is rare for a family business to last for decades. It takes dedication and cooperation between generations to make this possible. That’s what the Sarirasa Group does, one of which is the Sate Khas Senayan brand that has survived for more than 50 years.
The idea for the culinary business came from Budi Hadisurjo, a chemical engineering graduate, who observed that many Indonesians love satay, especially chicken satay. In the early 1970s, most satay traders sold their wares in the traditional way, either by hand or by opening simple stalls.
Seeing the opportunity before his eyes, Budi turned his brain so that his business could compete and run well. “In my mind, How The way the satay is done is different (different). “In the past, people liked free-range chicken the most, broiler chickens were not accepted because they had a smell that they didn’t enjoy,” he said when taking the stage at the Sarirasa Talkshow 50 Years of Sharing Stories about Taste in Jakarta, Friday, August 9 2024.
Even so, there is a weakness in free-range chicken meat, namely the texture is not as tender as broiler chicken meat. He was helped by his wife and mother-in-law to find a way to sell broiler chicken satay that was tender and not fishy. “After traveling around, the most suitable one turned out to be from Ponorogo,” he said.
His wife chimed in by saying that they were lucky to meet a Ponorogo satay seller named Pak Bagong who was willing to partner and share knowledge. The key is in choosing meat and marinades that can make the unpleasant smell disappear.
“There, people who taste (eat) broiler chicken don’t feel the smell, the fishy smell is gone. The satay how come soft, he said. “From there, we have Sate House Senayan,” he said.
