THE SATAY CONVENTION

THE PERFECT DISH!... No it's not... But it's sure is tasty!

It's begins in pre-historic ages since the miracle birth of fire...
The idea of poking a raw meat and roasted it into the fire...

Thus the ideas begins to expanded...

Almost in every occasions we could bump with this delicacy
exhibit on the buffet tables...
As if it's a must in our delicious diet course, We should grab
a few sticks and set to chew on...
The burning charcoals frying the meats sprinkled with cooking
oil produced the exquisite aroma of a wonderful taste...

Definitions of Satay is a popular dish made from small
pieces of meat or fish grilled on a skewer and served
with a spicy peanut sauce.

The origin of Satay or Sate is originated from Indonesia,
specially Javanese, where spread out across Indonesia.
It was brought back to Europe by Dutch during colonialism era.
Now, several countries in South East Asia, like Malaysia and
Singapore absorb this as local cuisine with slightly different ingredient.

The grilled or skewered meat will be mix and morsels with flavored
ingredient of herbs and spices accordingly...
The skewered meat (chicken, mutton or beef) then barbecued
over a charcoal fire for a period of time...
If you're lucky, you could taste the pleasure of ostrich or rabbit meat as well...

And oh... Don't forget the fan!...

Satay served in group with a spicy peanut sauce dip, or peanut gravy,
slivers of onions and cucumbers, and ketupat (rice cakes).
As an extra delicacies it's can be served with rice, from steamed rice, fried rice,
ketupat* or lontong* (*rice which is cooked inside the coconut or banana leafs).

We enjoy the night cooking fire!...

Had enough?... How about sum it up more with grilled fishes
with spicy soy ketchup?
That should SPICE UP YOUR LIFE!

I never had enough... Especially in a competition
whose is the better chew!