Malaysian Cuisine: Satay

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satay_0.jpgWelcome back to another blog on international cuisines! Today, I will talk about another delicious food that will certainly bring back memories for people who have ate it and wishful thoughts of people who have not ate it before. Satay! For the sake of where exactly satay originally comes from, I am going to say Malaysia or Indonesia. But, Satay is enjoyed in every Asian country from Malaysia, Thailand, Singapore, China and the Philippines not to mention around the world! Satay is usually enjoyed with some type of sauce depending on which country you eat it in. I usually go to a local Malaysian restaurant to have it and they serve it with peanut sauce. Also, satay is typically eaten as a snack but if I eat it at home I will usually just eat satay and a bowl of rice, which is quite yummy! Satay can come in a variety of meats from chicken, beef or pork.

So with that, I will sign off with a big YUM YUM to satay. Enjoy!
Update on 10/02/06 for posted comment:

SATAY MARINADE 1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. anise powder
2 tsp. tumeric powder
2 cloves garlic hache finely
2 stalks lemon grass hache finely
2 tsp. chili powder (optional)
1 tsp. sugar
1 tsp. thick tamarind juicepinch of salt

Mix all ingredients together. Makes enough marinade for 500 -600 gms of meat. Marinade for 1 hour minimum then thread diced meat onto bamboo skewers. Cook over char grill while basting. Serve with a peanut dipping sauce.

BASTE FOR COOKING 1/2 cup thick coconut cream2 tsp. oil (1 tsp. sesame oil optional)

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