This is an Indonesian national dish said to have Chinese Hokkien origins (sa-teh means three pieces of meat in Hokkien- skewered and grilled). Pieces of richly marinated and skewered mutton, beef, pork or chicken are grilled over charcoal fire. The marinade includes lemongrass, old ginger, turmeric and sugar. It is served with slices of raw onions, cucumbers and a spicy and smooth or nutty peanut dip.
Satay
Chai Ho Satay
448 Clementi Ave 3 #01-10, Clementi 448 Mkt & Food Ctr (Map) 2pm – 8pm (Or till sold out) Mon, Tue & Sun
This is possibly the best example of local style Chinese pork satay, something the Hainanese adapted from the Malay and Nonya renditions. They grill it over a smoky charcoal fire pit, and only when the coals turn amber and glowing with perfectly soft heat. The marinade tends to lean on the sweet side but you can sense the rempah or spices used. They use more lean meat so the heartland regulars are happy eating this very often. But the joy is in dunking that roasty, burnt edges and soft inside skewer in their thick and rich peanut sauce, done with a very mild touch of spices, something the older generation loves.
Esah Satay
79A Circuit Rd, #01-73, Circuit Rd Hawker Ctr (Map) 3pm – 9pm Sat & Sun
This quiet humble little satay stall has a distinct edge. Besides grilling on order, which is very common, their stock of supplied satay is easy on the marinate, not cloying sweet nor heavy handed in the spice department. You can taste the little soft chunks of chicken, mutton or beef. The operative word here is.. soft , plus roasty. The peanut sauce is crunchy- nutty with lightly sweet overtones. Just have it with the cool cucumbers and onions dipped in the sauce as your salad and fill up with the rice cakes. Just add teh-o (black tea) to complete the sensation.
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