SATAY
The concept of meat-on-a-stick is a common way to serve up bite sized snacks all over the world . But Satay is a dish that's truly unique to the region , with its modern-day roots in the Malay and Indonesian archipelago , Indonesia beeing the home of Satay (known there as Sate) which is considered the national dish . Arab traders who began arriving in Souteast Asia in the 15th century brought their culinary culture here and the most adaptable of their dishes , meat on skewers , known as kebabs laid the genesis of the Satay .
Satay is definitely one of the favourite Singapore dish from the Malay community. These are small bamboo skewers of marinated meat which are grilled over coals and served with sliced onion, cucumber, Ketupat (compressed rice cakes) and spicy peanut sauce. There are many types of satay, with chicken being the most popular in Singapore but also mutton , beef and pork (sold only by Chinese Hawkers). The mutton satay is tougher than the pork and chicken satay. The meat is marinated with turmeric (which gives the distinctive yellow appearance) and other spices. Some fats are also placed on the skewers to give that added sweetness to the meat when it is grilled on the charcoal furnace.
Often served in bunches of 10 (individual sticks are also sold), it goes in accord with a dip of spicy and sweet peanut sauce, and is usually accompanied with chopped onion, cucumber and ketupat (Malay rice cakes wrapped in a weaving pattern of coconut leaves). Interestingly, the peanut sauce (made from a slew of spices and ground peanuts) was first served in the Philippines where it was introduced by its colonial overlords, the Spanish, who in turn borrowed the recipe during their time in South America.
Though the satay sticks of today are factory-processed strips made from bamboo, it was the humble dried leaf stem of the coconut leaf which was first used to skewer the meat centuries ago. Barbecued over an open-flamed charcoal fire, the satay is feverishly brushed with oil to give it a well-browned glaze.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
Satay is definitely one of the favourite Singapore dish from the Malay community. These are small bamboo skewers of marinated meat which are grilled over coals and served with sliced onion, cucumber, Ketupat (compressed rice cakes) and spicy peanut sauce. There are many types of satay, with chicken being the most popular in Singapore but also mutton , beef and pork (sold only by Chinese Hawkers). The mutton satay is tougher than the pork and chicken satay. The meat is marinated with turmeric (which gives the distinctive yellow appearance) and other spices. Some fats are also placed on the skewers to give that added sweetness to the meat when it is grilled on the charcoal furnace.
Often served in bunches of 10 (individual sticks are also sold), it goes in accord with a dip of spicy and sweet peanut sauce, and is usually accompanied with chopped onion, cucumber and ketupat (Malay rice cakes wrapped in a weaving pattern of coconut leaves). Interestingly, the peanut sauce (made from a slew of spices and ground peanuts) was first served in the Philippines where it was introduced by its colonial overlords, the Spanish, who in turn borrowed the recipe during their time in South America.
Though the satay sticks of today are factory-processed strips made from bamboo, it was the humble dried leaf stem of the coconut leaf which was first used to skewer the meat centuries ago. Barbecued over an open-flamed charcoal fire, the satay is feverishly brushed with oil to give it a well-browned glaze.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs