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There are many theories behind as to the origin of these bamboo skewers of sweet-spicy meat, barbecured over charcoal to an irresitibily smoky, savoury finish. Did they descend from the kebabs cooked by the Arab traders? Or were they created by the Chinese immigrants, who put three pieces of meat on a stick ?(literally "sar tae") Whatever the beginnings, satay has always been a firm favourite among all Singaporeans.

Malay satay hawkers favour chicken, beef and mutton for their skewers, serving a thick, sweet-hot peanut sauce on the side, with sliced cucumbers, onions, and pressed rice cakes for dipping.

Chinese satay stalls serve pork satay, a Peranakan invention, which has the same accompaniments, plus a dash of crushed pineapple in the peanut sauce.

Satay began as a dish eaten out in the open under the stars, while seated in squate wooden stools. Those days may be long gone now, but a starry sky is still the norm in scenic Singapore.

Recommended

Alhambra Padang Satay

Stall C, Makansutra Glutton's Bay, Esplanade Mall. Telephone : (65) 6336 7025

King Satay

#01-06/07 The Foundry, Clarke Quay, 3B River Valley Road. Telephone : (65) 6337 6201

Lau Pa Sat Satay Stalls

Boon Tat Street

Satay Sejati (Keluarga Wak Juri)

#01-23 Haig Road Food Centre, Block 14 Haig Road

Warong Sudi Mampir

#01-19 Haig Road Food Centre, Block 14 Haig Road

Satay Recipe

Ingredients:

• 1 lb. meat- chicken, beef or pork
• 2 cloves of garlic
• 1 cup shallots
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1/4 inch piece turmeric root
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup evaporated milk
• 1 tablespoon cooking oil
• about 35 bamboo sticks

Method:

Cut meat into small thin pieces.

Grind together until very fine: shallots, garlic, coriander seeds, cumin seeds & turmeric.

Combine ground spices with salt & sugar.

Season meat with the ground spices and let marinate.

When you are ready to grill soak the bamboo sticks in water so they won't burn, skewer the meat with the sticks, don't overcrowd.

Grill satay sticks over a charcoal fire (barbecue grill), basting occasionally with evaporated milk combined with oil. Or, for the brush, use the head of lemon grass, smash and flatten to resemble a brush.

PEANUT SAUCE

Ingredients:

• 8 dried chillies (soaked until soft). Remove the seeds if you do not like it too hot.
• 2 cloves of garlic
• 1/2 cup shallots
• 4 candle-nuts or substitute with macadamia nuts.
• 1/4 cup cooking oil
• 1 cup peanuts (finely ground)
• 1/4 cup thin tamarind juice ( get the tamarind paste, add a little warm water and squeeze the juice, strain)
• 1/4 cup evaporated milk diluted with 1 cup water.
• 1 tablespoon sugar
• salt to taste

Method:

Grind together until very fine: chillies, garlic, shallots & candle-nuts.

In a wok or saucepan, fry ground ingredients in hot oil for 5 minutes.

Stir in ground peanuts and tamarind juice.

Bring to the boil.

Add diluted milk and salt to taste and bring to the boil again.

Serve with satay.

If you are dying for an excellent late-night supper, Singaporean Style? Simply ask any Chinese driver on the night shift where he goes for Bak Kut Teh!

How did such a simple dish come about? According to legends, the story goes that a gentleman from Quanzhou, China passed this secret recipe to a friend who came to Singapore, where it has being modified over time. Others claimed that it is an authentic Singaporean creation by the Fujian people who came over to Singapore. Regardless of its origins, Bak Kut Teh is defintely one of the favourite of many people.

Simple but intensely flavored, it consists of prok ribs and other cuts simmered slowly in stock until tender, with herbs, garlic cloves and judicious seasoning. Essential accompaniments include white rice, yu tiao (Chinese fried dough fritters), sliced red chillies in soy sauce, and a pot of Chinese Tea. Bak kut Teh Stalls usually serve other pork dishes, such as braised pork knuckle.

Different dialect groups make slightly different versions of bak kut teh; for instance, the Teochews prefer a clear, aromatic broth that sings with garlic and white pepper, whereas the Hokkeins cook up a dark broth redolent of Chinese herbs believed to boost the immune system and improve health. It is said that early Chinese migrant workers who couldn't afford the expensive medical tonics relied instead on bak kut teh to stay healthy. Now that is a rousing endorsement.

Recommended

333 Bak Kut Teh

325 Balestier Road

Founder Rou Gu Cha

347 Balestier Road

Ng Ah Sio Pork Ribs Eating House

208 Rangoon Road

Outram Park Yah Hua Rou Gu Cha

#01-05/07, PSA Tanjong Pagar Complex, 7 Keppel Road

Sim Heng Claypot Bak Koot Teh

439 Joo Chiat Road (24 hours coffeeshop)

Yong Bak Kut Teh

219 River Valley Road

 

Recipe

Ingredients
Spices tied in a cloth square:
I cinnamon stick
4-5 cloves
1 tsp white peppercorns
1 tbs kei chee (dried hawthorn berries)
2 whole star anises
500g (1 lb) meaty pork ribs
2 whole heads of garlic, unpeeled
1 tbs black soya sauce
6-7 cups of water
1 tbs salt
1-2 heads iceberg lettuce, washed and separated

Chili