Satay is our local and Southeast Asian dish of seasoned, skewered and grilled meat, served with thick gravy sauce.
It originated from Indonesia and became popular subsequently in Malaysia, Philippines, Thailand, Brunei and my country Singapore
Consisting of diced or sliced beef, chicken, duck, mutton and pork, the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used.
These are grilled or barbecued over a wood or charcoal fire before being served with dark chilli sauce or more common thick gravy – a combination stow of soy and peanut sauce.
In 1960-90s, there used to be a Satay Club at Esplanade comprising of all Satay stalls from over all Singapore.
But now they have been dispersed and some still congregated at Lau Pat Sat – which is a very popular food paradise selling different variety of affordable food both local, Asian and Western dishes.