Sathir’s putu mayam is a hit
Sathir with his putu mayam briyani at his stall in Queen Street, Penang.
It is a norm for string hoppers (putu mayam) to be eaten with brown sugar and grated coconut but restaurateur Sathir Abdul Kader has been giving the traditional delicacy a savoury twist.
Calling it putu mayam briyani (Briyani String Hoppers), Sathir has been selling it for the past 20 years at the Ramadan Bazaar in Queen Street.
“I only make it during the Ramadan season,” said the 50-year-old, who owns a restaurant in Queen Street.
When asked about his secret recipe, Sathir said it is cooked just like any other putu mayam.
“The only difference is that there are special spices and herbs added into the mixture,” he said.
“It is a family recipe which has been handed down by my father.”
He said that the spicy mixture gave the string hoppers a pale yellow colour and a fragrant smell.
Sathir said that a large pot of his putu mayam briyani is usually sold out within three hours after opening his stall at 3pm every day.
“It can be eaten with either chicken or mutton curry,” he said.
“A serving of the dish only costs RM4, while customers can also choose a set meal that includes either chicken or mutton curry for RM9 each.
Besides the popular dish, Sathir also sells traditional Indian sweet-meats at the stall, which is manned by nine staff.
~News courtesy of The Star~
Sathir with his putu mayam briyani at his stall in Queen Street, Penang.
It is a norm for string hoppers (putu mayam) to be eaten with brown sugar and grated coconut but restaurateur Sathir Abdul Kader has been giving the traditional delicacy a savoury twist.
Calling it putu mayam briyani (Briyani String Hoppers), Sathir has been selling it for the past 20 years at the Ramadan Bazaar in Queen Street.
“I only make it during the Ramadan season,” said the 50-year-old, who owns a restaurant in Queen Street.
When asked about his secret recipe, Sathir said it is cooked just like any other putu mayam.
“The only difference is that there are special spices and herbs added into the mixture,” he said.
“It is a family recipe which has been handed down by my father.”
He said that the spicy mixture gave the string hoppers a pale yellow colour and a fragrant smell.
Sathir said that a large pot of his putu mayam briyani is usually sold out within three hours after opening his stall at 3pm every day.
“It can be eaten with either chicken or mutton curry,” he said.
“A serving of the dish only costs RM4, while customers can also choose a set meal that includes either chicken or mutton curry for RM9 each.
Besides the popular dish, Sathir also sells traditional Indian sweet-meats at the stall, which is manned by nine staff.
~News courtesy of The Star~
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