Its’s been a while here in Malaysia and one of the recommended foods one oughts to taste includes barbecued Satay. My love shared that he had had Broccoli once and it tasted good. Today, instead of eating the conventional home cooked food we decided to have the satay for dinner.
This man, near our place has a huge truck loaded with ice and lots of satays he offers. Right from the usual chicken and lamb which he has assembled with onions and capsicum ( a bit Indian style tikka) he also has tofu, mushrooms, broccoli, fish balls, octopus, eel, prawns and perhaps everything the sea food lovers can think of.
How he makes it:
The satays are picked by you from the shelf, there are two hot pots where water boils. In case you wish to steam your satay, you let the stick boil your food for a while, after which there are a variety of sauces to accompany your meat. The sauce which I especially liked was chilly garlic sauce ( akin to the one served with momos in India, but its much lighter version!).
The kind of satays we had were coated with cornflour, fried and then barbecued, leaving a beautiful crispy coating with a smoky flavour on the mushrooms, broccoli and the chicken we had. He then sprinkles them with red chilli powder, hands the stick to you, ready to be digged in.
One thing which I found amiss in the satay was salt. Coming from Delhi, which is the home of exotic chicken and paneer tikkas with beautifully marinated pieces, this perhaps seems like a feeble attempt ( of course we know it’s not an attempt, Malaysians and many foreigners love satays!) to the Indian standards. You do know I’m kidding here right! ? I’m trying to sound like the food critics. Bwaahaha!!:D
Coming soon…my rendezvous with Malaysia’s national dish Nasi Lemak