Satay
Theories abound as to the origin of these bamboo skewers of sweet-spicy meat, barbecued over charcoal to an irresistibly smoky, savoury finish. Did they descend from the kebabs cooked by Arab traders who arrived here a century ago? Or were they created by Chinese immigrants, who put “sar tae” – literally, “three pieces” – of meat on a stick? Whatever its beginnings, satay hawkers have always favoured chicken, beef and mutton for their skewers, served with a thick, sweet-hot peanut sauce on the side, with sliced cucumbers, onions, and pressed rice cakes for dipping. Chinese satay stalls may also serve pork satay, a Peranakan invention, which has the same accompaniments, plus a dash of crushed pineapple in the peanut sauce.
Satay began as a dish eaten out in the open under the stars, while seated on squat wooden stools. Those may be gone now, but a starry sky is still the best and most common accompaniment!
Highly Recommended Place
Lau Pa Sat Satay stalls
From dusk and well into the night, the section of Boon Tat Street bordering Lau Pa Sar Festival Market is closed to traffic so satay vendors can set up their stalls and fill the air with deliciously-scented smoke.
Boon Tat Street
Shi Xiang Sha Die
One of the few remaining stalls in Singapore that makes Chinese-style pork satay, as well as tasty beef, chicken and mutton satay.
#02-03 Chinatown Complex, Block 335 Smith Street
Warong Sudi Mampir
A local food landmark, with great mutton satay that arrives at your table slightly burnt from the charcoal grill – guaranteed to get your mouth watering.
#01-19 Haig Road Food Centre, Block 14 Haig Road
Labels: Local Foods (Satay)
