tag:blogger.com,1999:blog-108630126700411599.post7512210638910302818..comments2024-03-26T13:52:37.542+08:00Comments on Blog To Express: First Taste of SatayThimbuktuhttp://www.blogger.com/profile/04495581875211093357noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-108630126700411599.post-89974585897419410032011-07-26T14:30:12.360+08:002011-07-26T14:30:12.360+08:00Hi James I followed your link on FB - On a little ...Hi James I followed your link on FB - On a little street in Singapore. <br /><br />Do you guys remember at the old Satay Club at Esplanade the Satays were served "free flow". At the end of the meal the sticks (consumed) are counted and customers are charged accordingly. I heard stories of cheating customers who will throw away consumed sticks and pay less than what's actually consumed.<br /><br />Heather Lewis mentioned the recycling of gravy from left overs. This is the truth. It is something that is horrifying in today's context but back then part and parcel of the hawker's hygiene standard. The used Satay sticks gets recycled too! <br /><br />You mentioned taking Japanese visitor there. I remember once a Japanese friend took Chengdol there. After which he suffered 3 days as a result of a bad tummy.Dogcomhttps://www.blogger.com/profile/00674910993510467971noreply@blogger.comtag:blogger.com,1999:blog-108630126700411599.post-80073687477744279942010-12-04T11:28:43.477+08:002010-12-04T11:28:43.477+08:00Thanks Chun See.
Your Japanese friends' exper...Thanks Chun See.<br /><br />Your Japanese friends' experience with Singapore's multi-(food)culture must have found it interesting to experiment a variety of Singaporean local and intercontinental food. Its a tourist glorious food haven attraction.<br /><br />My friend once told me an anecdote about Singaporean Malay and Chinese Satay.<br /><br />The Chinese satay was originated by the Hainanese, as I was told.<br /><br />As the story goes:<br /><br />The Hainanese chef asked his Malay neighbor:<br /><br />"What do you call this stick of meat grilled over the charcoal fire and dipped into a chilly mixed with finely grounded peanut gravy...very shiok!"<br /><br />His Malay neighbor said:<br /><br />"This is a secret. But since we are Singaporeans, we can share.<br /><br />This is called a "satay". <br /><br />For each stick, you cut 2 pieces of small raw meat and 1 piece of flesh. The flesh is inserted between the 2pieces of lean meat (uncooked).<br /><br />"Oh, so this is called a "sah teh" (means 3 pieces in Hainanese). So "satay" is the sounds alike (homonymn) in Malay and Hainanese!<br /><br />The ingredient and method of preparation is about similar for both versions. The Chinese satay included grounded pineapple gravy as a dish supplement though.<br /><br />Nowadays, Malay satay with pineapple sauce as an option in Singapore too. We learn from one another in international recipes. "One People. Many Food".<br /><br />Malay "satay" is halal and our foreign friends must understand and respect Muslim and Singapore "culture (food or otherwise) shock". <br /><br />Originally, each stick of satay is placed above the improvised wire netting and stove to grill over charcoal and fire until cooked, not burnt.<br /><br />Apply cooking oil with a small brush on the satay liberally as required. A hand-held straw fan is used to fan the fire. (Check out the photos).<br /><br />That's the history of the Chinese version of "sah teh" according to great grandfather story...<br /><br />Oops...the word in the blog should be "evoke" as you pointed out correctly. My fingers on the keyboard was typed faster than my thoughts. Sorry for my "thinkpo", not "typo" error.<br /><br />Thank you for the grammar check, Chun See. I've edited the blog as corrected.<br /><br />Cheers!Thimbuktuhttps://www.blogger.com/profile/04495581875211093357noreply@blogger.comtag:blogger.com,1999:blog-108630126700411599.post-63647890839319160632010-12-03T10:51:46.752+08:002010-12-03T10:51:46.752+08:00Have a good friend who's rich now selling sata...Have a good friend who's rich now selling satay at the Rex Cinema from the 60s.<br /><br />Satay Club has its clientele of band boys who flock the place after a gig.ANDY: Pop Music Not Pills. ©https://www.blogger.com/profile/10946638825812052608noreply@blogger.comtag:blogger.com,1999:blog-108630126700411599.post-84748298212732869152010-12-02T19:13:22.856+08:002010-12-02T19:13:22.856+08:00I think this is one of those things that hasn'...I think this is one of those things that hasn't changed much over the years. I remember bringing a Japanese visitor to Satay Club in the 80's and he had a great time.<br /><br />In my kampong we too had a satay vendor like those in your photos. But he was Chinese and of course we had pork satay as well. What I liked most was his gravy. He added some ground pineapple gravy ... Yummy! Shiok!<br /><br />Do you know that nowadays the most of the satay sticks are mass-produced in a factory? A few years ago, we had a client who ran such a factory. <br /><br />Hope you don't mind if I point out a small error in your second sentence. <i>"It invokes me fond memories of my first encounter at about 50 years ago ..."</i>. Correct word should be 'evoke'. Yes your photos evoked much fond memories for me too. Thanks.<br /><br />I think that wooden bar the vendor used for carrying his loads is called Yoke (not to be confused with egg yolk). In Hokkien is it call 'tam pui' or 'tam tui' or something like that?Lam Chun Seehttps://www.blogger.com/profile/01762020157703342970noreply@blogger.comtag:blogger.com,1999:blog-108630126700411599.post-53490500987839402582010-12-02T16:46:53.183+08:002010-12-02T16:46:53.183+08:00Thanks Philip. The omitted details on this blog is...Thanks Philip. The omitted details on this blog is mentioned here for correction.<br /><br />Comments and feedback much appreciated. Thanks to everyone.Thimbuktuhttps://www.blogger.com/profile/04495581875211093357noreply@blogger.comtag:blogger.com,1999:blog-108630126700411599.post-21802662824786894662010-12-02T14:34:30.493+08:002010-12-02T14:34:30.493+08:00James, I have to point out that in those days the ...James, I have to point out that in those days the satay men provided 2pots of gravy as shown in the pictures. One pot had spicy gravy and the other not so spicy gravy.PChewhttps://www.blogger.com/profile/01246226278619934355noreply@blogger.com