Saddle is a traditional Malay cuisine-pickled beef, mutton and chicken are strung together and roasted with moderate fire. The most important thing is to dip them in a thick layer of saddle sauce and eat them together.

Satay sauce is made of peanut butter, coconut juice and young shrimp. Serve with traditional Malay rice, cucumber and onion wrapped in coconut leaves or banlan leaves. And the taste of the entrance satay is more vivid.

Various sand tea sauces

Fujian sand tea sauce is made of garlic paste, coriander powder, Chili powder, mustard powder, spiced powder, ginger powder, coriander powder, vanilla powder, a large amount of fried peanut powder and a proper amount of boneless fried flounder powder and shrimp powder, stir-fried with vegetable oil, added with white sugar and refined salt, and slowly stirred for half an hour until the pot does not bubble.

Chaozhou sand tea sauce is made by diluting fried peanut powder with boiled peanut oil, peanut butter and sesame sauce, and adding fried garlic paste, onion powder, shrimp paste, bean paste, Chili powder, spiced powder, rutabaga powder, Amomum tsao-ko powder, turmeric powder, onion powder, rapeseed powder, mustard powder, shrimp powder, geranium powder and clove powder.

Indonesian satay sauce generally refers to Sateysauce when eating satay. It is a popular barbecue sauce in Southeast Asia, such as Indonesia, Malaysia and Singapore. Traditionally, Indonesian sand tea sauce is made by directly stir-frying spices such as pepper and mixing juice. Without preparation and cooking, the taste is more exciting. In most cases, it is only used as barbecue dipping sauce.