|
Singapore
Recipes
Food that beckons you
 Small bite-sized pieces of chicken, mutton and beef are steeped in a sweet-spicy marinate, strung along wooden skewers and roasted over coals. These are served with a punchy peanut sauce for dipping and fresh cucumbers, raw onion and steamed rice cakes on the side.
Was ‘satay’ inspired by the kebabs of the Middle-East, which were brought to Singapore by the early Arab traders? Or was it created by the early Chinese migrants who sold “sat tae” - three pieces - of meat on a skewer - along Singapore’s early walkways?
No matter. In Singapore, it is considered originally a Malay creation although the word ‘satay’ is not part of the Malay language. Over time, the Peranakans began making it, and then the Chinese did as well, by introducing satay made with pork and other meats, sometimes served with a pineapple-flavoured peanut sauce.
If you are looking for aromatic Singapore food, this is certainly the main candidate. As it cooks, it releases a saliva-inducing aroma that is sweet and savoury and meaty, all at the same time. And in the days of street hawkers, this aroma was the satay man’s calling card - you knew he was approaching by the lovely smell that preceded him!
Satay is certainly one of the most popular visitor choices. It began as a dish you would eat out in the open, under the stars and seated on squat wooden stools. And you can still experience this almost anywhere in Singapore where satay is sold.
| More... |
Published on
23rd April, 2004
|
|
