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
Love
Aakriti
