Sate..sate..:D
Satay (spelled as sate in both Indonesian and Malay and the Netherlands) is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, fish, etc.) on bamboo skewers. These are grilled over a wood or charcoal fire, then served with various spicy seasonings (depends on satay recipe variants).
Brief history: Satay may have originated in Java or Sumatra, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Philippines, and Thailand, as well as in The Netherlands which was influenced through its former colonies.
In Malaysia, Satay Kajang by far is the most popular and well known for its juicy and tender 'sate'. I just love the 'kuah kacang'..very unforgettable..
Now they already opened few outlets so you don't have to drive all the way to Kajang to eat satay. Even though some said the satay at their outlets are pre-cooked and not as fresh as Kajang restaurant; for me pre-cooked or not it tastes just the same. The most important part in making satay is the secret recipe of spices to marinate the satay. Usually the longer time taken the better, so that the flavor blend into the meat (chicken, beef etc).
Price per satay for chicken and beef RM 0.60. Total 15 satay with nasi impit, timun, kuah kacang and chilli is about RM 15.00 for two persons. For more info, do check their website http://www.satekajang.com.my/
