A giant display of the delightful skewers of meat with accompaniments during Karnival 1001 Rase Sate Kajang.
Kajang satay seller Zulhambai Zulkunor is proud that the dish has been recognised as Selangor’s heritage food.
“I learned how to make satay from my elders, and have been selling it for more than two decades.
“To have the dish named a heritage food is an honour. I am happy, and glad to be part of this history,” he said.
Kajang satay was identified a historical item under Selangor Malay Customs and Heritage Corporation Enactment 2009 on July 31, in an effort to preserve its unique culinary identity.
Left: Tengku Permaisuri Norashikin (second from right) officiating the proclamation ceremony of Kajang satay as a heritage food of Selangor. Also present at the event in Stadium Kajang are (from left) Padat chief executive officer Rozanna Rahmat, Borhan and Nazli. — Photos: Bernama and ADANI ZAIDI/The Star
Tengku Permaisuri Selangor Tengku Permaisuri Norashikin was the guest of honour at a proclamation ceremony held in conjunction with “Karnival 1001 Rasa Sate Kajang 2025” at Kajang Stadium.
The three-day carnival served as a platform for local satay and coffee traders to showcase their signature flavours and culinary heritage.
Organised by Kajang Municipal Council (MPKj) with support from Selangor Malay Customs and Heritage Corporation (Padat), Tourism Selangor and the state’s radio station, the carnival is part of efforts to boost gastrotourism in conjunction with Visit Selangor Year 2025 and Visit Malaysia 2026.
Guests were also treated to an immersive cultural performance that brought the history of Kajang satay to life on stage.
Zulhambai: Satay as a heritage dish is something to be proud of.
Selangor housing and culture committee chairman Datuk Borhan Aman Shah said the gazettement reflected the state’s commitment to preserving heritage.
“It is a recognition of the distinctive flavour and historical value of Kajang satay, which has been part of Selangor’s cultural identity since the early 20th century.
“The dish consists of three main elements, which are marinated protein like beef or chicken skewered on bamboo sticks, grilled to perfection and served with rich peanut sauce alongside a unique satay sambal,” Borhan said in his speech.
He added that through a cultural mapping and toponymy research led by Padat, the state government established that the dish had its own distinct identity and style, dating from 1917.
Also present was MPKj president Nazli Md Taib.
