In Newton district near Orchard Road, the price of food is very cheap, and the most attractive thing is "Satay". Some people say that if you don't eat Satay here, you will go to Singapore for nothing. In fact, Satay is a barbecue with Nanyang flavor, but its taste is completely different from that of China barbecue. It is a traditional Malay food. Pickled beef, chicken and mutton are roasted on charcoal fire and dipped in satay sauce made of peanut butter, coconut sauce and young shrimp. The taste is very mellow. If served with Malay rice wrapped in coconut leaves and cucumbers and onions, the taste of Satay will be stronger. Satay is a kind of kebab with Nanyang flavor. At present, many Sadie stalls buy pickled kebabs from wholesalers, so it is inevitable that they have similar tastes. However, the skewers in this booth are all pickled by the stall owner himself, and naturally a unique secret recipe is added.

In fact, besides the method of curing meat, the time of barbecue is also very important. The stall owner said there are two ways to bake Satay. If it is crispy, the kebabs will be oiled after the barbecue. If you want to eat something soft and tender, you must oil it before barbecue.

No matter what flavor you want, the stall owner will definitely prepare it for you. It's very thoughtful of you to provide such personal service. The mutton satay here is not strong, so friends who are afraid of eating can rest assured.

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Jing (not equal to sand tea, sand tea has peanuts, but sand tea doesn't) is a famous dish in Java, Indonesia, and it is very popular in Southeast Asia. On the east coast of Malaysia, Satay is breakfast; But in other parts of Malaysia, it is regarded as a dinner.

Although the materials of Satay vary from place to place, they often contain many spices, such as turmeric powder, pepper and star anise. Satay's dishes always have meat slices and are grilled on banana leaves or coconut leaves. At present, the satay in Malaysia is roasted directly on the grill, which can be said to be "burned" and the leaves are not used. )

According to legend, the sand duck was invented by local overseas Chinese, who sold barbecues in the street and were called Sandie (or Shadie in Xiamen dialect). Another saying was invented by Malays under the influence of Arabian barbecue. The third argument is that after Arab immigrants came in, they were improved by China people, mainly pork and chicken.

The main difference is that one of them has satay sauce.