Monitoring Liputan6.comTuesday (13/8/2013), the location of the eating place entitled Sate Maranggi Hajjah Yeti has been busy with buyers since 10.00 WIB. Of the 40 seats available, almost all were filled. This is a sign that Sate Maranggi is not just any satay.
Apparently, what makes Sate Maranggi so popular is because it has unique spices. “For ordinary satay, the spices are peanuts and soy sauce. Maranggi satay has the spices in the satay itself,” said Yeti when interviewed. Liputan6.com, in Purwakarta, West Java.
Yeti explained that he sells 3 types of satay meat. There are chicken satay, beef satay and goat satay. All three are cooked Maranggi style or seasoned before being grilled. So, what is the secret ingredient that Yeti uses?
“As for the spices, I can’t say. The main thing is that they are seasoned before grilling, and don’t use peanuts. The satay without soy sauce is also delicious. The difference is, my satay is served with slices of tomato and chili,” said this 46 year old woman.
The pleasure of Sate Maranggi is indeed a magnet for people passing through Purwakarta. Not infrequently, people from Jakarta take the time to taste this satay. In fact, at Yeti’s restaurant, it is rare to see empty seats for visitors.
“Everyone from artists, regents, to police, have eaten here,” said Yeti.
The mother of 4 children also shared her experience when serving guests on Eid al-Fitr yesterday. He admitted that there were so many visitors at that time, that the 40 benches that could accommodate 400 people were not enough.
As a result, continued Yeti, the guests spread out mats along the road. “Well, on big days like that, I can finish up to 1 ton of meat,” he explained casually.
On a typical day, Yeti prepares 200 kg of meat. On holidays, such as Saturday or Sunday, he prepares 500 kg of meat. However, especially for Eid and New Year’s Eve, he admitted that he had to prepare 1 ton of meat and it would definitely run out.
This Maranggi Sate menu will be even more delicious if enjoyed with fresh young coconut ice. Imagine, hot satay, tender meat shaking your tongue combined with the tenderness of young coconut meat and fresh water.
For a serving of the typical Sate Maranggi dish plus a glass of coconut ice, you only need to pay IDR 43 thousand. “That includes 10 skewers of satay and 1 large glass of coconut ice,” added Yeti.
Achdhiyat’s wife said that the price of her favorite menu here had just increased. However, Yeti emphasized that it is better to increase prices, rather than lose taste.
“I choose the taste. Why don’t the prices increase, but the taste is lost. Many people come here because they are looking for the taste,” emphasized this mother, who only graduated from elementary school.
The initial name of Sate Maranggi
Yeti explained that the name ‘Maranggi’ was not a name he came up with, but rather the name was given to him by a consumer who enjoyed his satay. The woman dressed all in purple forgot the exact date, but at that time the satay she was selling didn’t have a name.
“Because there was no name yet, a customer once said that my satay was similar to the satay in Eretan, satay without peanut sauce. He said that this was called maranggi. So, from there until now I have used that name, so it is Sate Maranggi,” he said.
To differentiate similar types of culinary delights, Yeti immediately patented the name of his restaurant. He just did this last year. “The patent is called Sate Maranggi Hajjah Yeti Cibungur,” he said.
In the past, continued Yeti, the culinary business that was able to employ 100 employees started from a young coconut ice cart owned by his father, Haji Rasta. “My father used to sell near Cibungur Station, under a teak tree. That was around the 80s,” recalls Yeti.
At that time, Yeti still didn’t have a permanent job. Her husband also still works odd jobs. However, whatever the wind, Rasta told his third daughter to try the satay business.
Like a fairy tale, Yeti’s satay business is progressing rapidly. “In 85, Sate Maranggi was born. In 5 years, in the 90s, I moved to the current location,” he added.
Even though the business he had been involved in for 23 years was successful, this did not make him want to expand his business wings by opening branches. “My principle is to have 1 but manage it well, rather than opening a branch but it can’t be managed or is neglected,” he said.
Even though he doesn’t want to expand his business wings, Yeti still wants his business to continue to innovate. He also invited his siblings to participate in the culinary business. They serve as additional types of food, for example there is grilled chicken or grilled fish which is taken care of by their older sibling.
In fact, Yeti’s children who have graduated from college are starting to be asked to work in the family business, some become cashiers, some help burn satay and some also help sell typical Purwakarta souvenirs.
Purwakarta mascot
Head of the Purwakarta Determination Section, Cucuk Diyana, said that Sate Maranggi is included as the mascot of Purwakarta. It is not only the quality of taste that Yeti sells, but also the friendliness and social attitude towards others that this woman upholds.
“As a businessman, he always complies with paying restaurant taxes. This should be an example for all entrepreneurs in Purwakarta,” he explained when met Liputan6.com.
Cucuk also said that Yeti often helps programs that are being supported by the City Government. For example, there is a community awareness program.
“He also helps build poor houses. So he really is Purwakarta’s mascot. Selling good taste, but also not forgetting his obligations to his own region,” said the civil servant who wore the typical black Purwakarta shirt. (Tnt/Yus)
