Satay

By | September 12, 2012

Satay

Follow a aroma of sweet, barbequed beef as we travel on a travel and when we see a male or lady fanning a griddle during a hawker stall, go for it! Satay is a Malay food done adult from meats that are marinated, skewered and grilled on sticks and served with tasty peanut sauce. Found in restaurants, food courts and night markets via each state in Malaysia, renouned kinds of Satays are customarily done with beef, duck and mutton, however, opposite regions in Malaysia have grown their possess singular Satay recipes. In fact, even pig Satays are accessible during non-halal Chinese eating establishments in Malaysia.

Other singular variations of Satay embody deer Satay, rabbit Satay, fish Satay and many other variants like Satay lok-lok from Penang and Satay celup (dipped Satay) from Malacca. Both are Malaysian Chinese multiple of a stew and a Malay Satay, where tender beef pieces, tofu pieces, cower eggs, fish cakes, unfeeling pieces and any kind of suitable food are skewered on bamboo sticks.

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