Friday, March 21, 2008
Satay
Origins
The spice trade which brought Arab traders to Southeast Asia led to the spread of Arab culinary culture to the Indonesians and eventually to Malaysia and Singapore. It is today a popular dish amongst the Greeks besides the Turks, the Egyptians and the Arabs. The dish spread beyond to Northern India with even Beijing residents savouring fiery flavoured kebabs today. The uniqueness of satay in Asia is that wooden skewers are used unlike metal in their Arab counterpart.The satay sauce, made up of ground peanuts and other spices, was first introduced in the Philippines by the Spanish from South America.
Description
The meats used are beef, mutton, lamb, or chicken, and amongst non-Muslims pork. The small cuts of meat are marinated in various spices which also works to tenderise the meat. They are then skewered through wooden sticks. Satay sticks were originally dried, thin stems of the coconut leaf but today, factory-generated bamboo sticks are used. The satay is barbecued over a flaming charcoal fire, whilst constantly brushed with oil until well-browned. The stick of grilled meat is then served with a bowl of peanut dip and cuts of cucumber and onions. The small cuts of meat means up to 20 sticks can be eaten in one go and is often served as a complete meal accompanied with ketupat or steamed rice wrapped in woven leave packets.
@ 2:18 AM
Origins
The spice trade which brought Arab traders to Southeast Asia led to the spread of Arab culinary culture to the Indonesians and eventually to Malaysia and Singapore. It is today a popular dish amongst the Greeks besides the Turks, the Egyptians and the Arabs. The dish spread beyond to Northern India with even Beijing residents savouring fiery flavoured kebabs today. The uniqueness of satay in Asia is that wooden skewers are used unlike metal in their Arab counterpart.The satay sauce, made up of ground peanuts and other spices, was first introduced in the Philippines by the Spanish from South America.
Description
The meats used are beef, mutton, lamb, or chicken, and amongst non-Muslims pork. The small cuts of meat are marinated in various spices which also works to tenderise the meat. They are then skewered through wooden sticks. Satay sticks were originally dried, thin stems of the coconut leaf but today, factory-generated bamboo sticks are used. The satay is barbecued over a flaming charcoal fire, whilst constantly brushed with oil until well-browned. The stick of grilled meat is then served with a bowl of peanut dip and cuts of cucumber and onions. The small cuts of meat means up to 20 sticks can be eaten in one go and is often served as a complete meal accompanied with ketupat or steamed rice wrapped in woven leave packets.
@ 2:18 AM
WeLc0mE
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May Chua
12 going 13
I like to learn how to play each and every musical instruments
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