Enjoy The Culinary Awet Muda Kuah Labu Satay

Padang (ANTARA) - Kuah Labu satay which was located in the GOR complex H. Agus Salim was one of the most hunted cuisines by visitors who were in the GOR complex, H. Agus Salim on Sunday, February, 24 2019 Padang, West Sumatra .

This satay was mostly hunted because it had a different uniqueness from the common satay which used a lot of flour and preservatives, because the sauce was made from pumpkin to created a unique taste that was there was a spicy sensation and natural sweet taste of the pumpkin.

The founder of Kuah Labu satay was Musri. He said that the beginning of his creation of pumpkin satay was due to his son who likes to eat satay, then he began to think he wanted to create satay which was free from preservatives, low in carbohydrates and safe for children to eat every day.

"My child is very like satay, so the satay is only from flour and high in carbohydrates, if carbohydrates are eaten it must be fat in the body, so the satay is automatically not eaten by children, so I try to make pumpkin sauce satay," said Musri.

Sate Kuah Labu was only open on Sundays from 06:00 a.m. to 12:00 p.m., and the price is IDR 15 thousand per serving. If on Khatib Sulaiman street was open from 11:00 a.m. to 9:00 p.m.

"This satay has a distinctive taste and I have never encountered in any other satay, I am very happy with this pumpkin sauce satay because it is healthy, can improve blood circulation and also can make it so young," said the visitor, Nisa.

This Pumpkin Satay Sate has been established for 1.5 years and due to he was the first originator of the satay from this pumpkin sauce, there was only one satay in West Sumatra, especially in Padang city. For the turnover obtained by Musri from selling the satay was IDR 3 million per day.

At the satay festival held on Permindo Street, Padang, on Saturday (2/16), Sate Kuah Labu became the favorite satay, in just two hours 200 satay sticks were hunted down by visitors.

Musri added that he did not mind if his satay were copied a lot by other satay traders, because the satay were unique, if the ingredients were not same, then satay would not be made and immediately stale shortly after serving.

"For 200 servings, it is spent about 15 kilograms of pumpkin, so our satay sauce is the most expensive, if other people for 200 portions of flour capital is only IDR 25 thousand if we only have IDR 200 thousand capital, but that is not an important problem, our satay is healthy. Musri said.

Musri had high creativity so that it made him succeed in creating healthy satay from Pumpkin fruit, in addition to successfully creating the Labu Kuah satay, before it he also became the founder of Roasted Sugar Cane by a mobile car.

Written by : Internship Student of ANTARA SUMBAR 2019 from English Department State Polytechnic of Padang