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. Actually, Satay is a Nanyang-style barbecue, but its taste is totally different from that of China. It is a traditional Malay food. Pickled beef, chicken and mutton are roasted on charcoal fire, dipped in satay sauce made of peanut butter, coconut sauce and young shrimp, and the taste is very mellow. If it is served with Malay rice wrapped in coconut leaves and cucumber onions, the taste of Satay will be stronger. Satay is a kebab with Nanyang flavor. At present, many stalls in Sadi buy pickled mutton kebabs from wholesalers, so it is inevitable that the tastes are similar. However, the mutton skewers in this booth are all pickled by the stall owner himself, and naturally a unique secret recipe has been 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, it will be oiled on the skewers after the barbecue. If you want something soft, 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 can rest assured.

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Jing (not equal to sand tea, sand tea has peanuts, 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 served as dinner.

Although Satay's materials 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, which are grilled on banana leaves or coconut leaves. At present, satay in Malaysia is roasted directly on the grill, which can be said to be "burned" without using leaves. )

It is said that the sand duck was invented by local overseas Chinese. They sell barbecues in the street and call it Sandie (or Shadie in Xiamen dialect). Another saying was invented by Malays under the influence of Arab barbecue. The third argument is that after Arab immigrants brought in, they were improved by China people, mainly pork and chicken.

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