Malaysian satays are one of the most sought after dishes all over the world. What makes them special is the way they are prepared and the ingredients used while making them. In fact, after Nasi Lemak, the satays are known to be the national dish of Malaysia and is one of the easiest dishes to make.
A satay is a delicious snack that is usually skewered meat served with a sauce. Although satay originated in Indonesia it is a popular delicacy in Malaysia and is available as a street food across the country.
Satay is listed at number 14 on World’s 50 most delicious foods by CNN Go in 2011.
Popular Malaysian satays include beef and chicken satays. Different regions of Malaysia have developed their own unique variations and satay is often associated with Muslim Malays, but pork satey is also available at non-halal joints in Malaysia.
Kajang, in the state of Selangor is known as the Satay city in Malaysia. There are a number of well-known satay outlets in Kajang and Sate Kajang is a generic term for a style of satay in which the meat chunks are bigger than normal.
Stalls and restaurants around Kajang offer not only the more traditional chicken or beef satay but satays with a number of other variations.
Another type of meat satay is the satay lok-lok from Penang and satay celup from Malacca which are authentic Malay Satays.
Celup means dip in the Malay language. It is like the usual satay but the only difference is that satay celup is cooked by dipping or dunking the sticks of raw food into a boiling pot of aromatically rich and spicy peanut sauce.
The secret of satay celup lies in the peanut sauce that is served along with it, which is thick and full of crunchy ground peanuts. It has around 22 ingredients and spices which includes peanuts, dried chilli, onion, garlic, lemon grass, brown sugar, turmeric, galangal and sesame seeds.
Lok lok, is a variant of a steamboat or hotpot where the ingredients are skewered on satay sticks and dipped into selected broths to cook and then eat off the sticks directly. Satay Lok-lok is derived from the Chinese word for getting scalded in hot water, which means while you are dipping your satay you say satay lok lok. It is more or less like a fondue pot and all the ingredients are pre-skewered on sticks and stored in freezers.
It is important to know that the Chinese satays are non-halal and the Malay satays are halal compliant.
Besides meats like sliced pork, pork belly, sliced beef and chicken breast lok lok is also made with prawns, vegetables, mushrooms and noodles.
To make some delicious satays click here.
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