Satay

My Favourite Food <(^-^)>

Satay

Satay, modern Indonesian and Malay spelling sate, is a dish of seasoned, skewered and grilled meat, served with a sauce.



Satay may consist of diced or sliced chicken, mutton, beef, pork; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. 

 
These are grilled or barbecued over a wood or charcoal fire, then grilled and eaten with a peanut sauce dip.



Satay in Singapore
The traveling satay man, a street hawker who prepared his delicacy with a portable charcoal grill, was a familiar sight to Singaporeans up to the late 1970s. The Satay Club, a collection of stalls hawking solely satay in the evenings at the edge of the park at the Esplanade, was a popular dining destination until it was demolished in 1995 to make way for new developments. Today, satay is sold in many hawker centres and whole industries have grown around it. There are now wholesalers that prepare uncooked satay for hawkers, taking over a tedious task that used to be the sole duty of the satay hawker. In 1995, Hainanese Poh Kee Satay became the first company to franchise their satay using a specially designed machine that could skewer up to 30,000 sticks a day. There are also many companies that cater satay for parties.






A local variant of the traditional satay sauce has the peanut mix topped with pineapple puree. Another innovation in recent times is the shrimp satay: Prawns are coated in garlic, skewered and barbecued, but are not served with the peanut sauce. New dishes have also been introduced, such as the satay bee hoon, which has adopted the unmistakable satay ingredients.

 

Satay bee hoon

 
One of the most famous Malay dishes in Singapore, satay is a must-try, and is served at many hawkers, restaurants and food centres, including the East Coast Food Lagoon and the famous 24-hour Lau Pa Sat Festival Market, where no less than a dozen stalls selling only satay hold fort. A new addition in recent years has been the pork satay, introduced by Chinese satay sellers, giving this centuries-old item another delightful twist.

My Favourite satay

-Kaito