My pal Willin Low of Roketto Izakaya and I are on a mission to “Make Satay Nice Once more!”
Once I posted the our mission assertion on Fb just lately, I used to be greeted with just a few feedback about why we even wanted to do this since Satay has all the time been nice, why is there even a have to make it “Nice Once more”?
Nicely, these of us who nonetheless bear in mind the grand outdated days when Satay Membership was nonetheless on the Esplanade (which was nonetheless positioned by the ocean) will perceive precisely what I’m speaking about. Once I was rising up within the 70′s, you might discover somebody grilling satay outdoors any outdated HDB coffeeshop. It was in all places!
These days, it isn’t simple to seek out artisan satay hawkers. Lots of them purchase uncooked satay from a producer and easily grill them. They don’t even make their very own sauce. That being stated, I do suppose that ability and expertise in grilling does play a major position within the last skewer. So, the totally different satay stalls can nonetheless differentiate themselves in that method.
However, to seek out a bit outdated woman nonetheless sitting on the stall patiently skewing morsals of meat onto bamboo skewers is one other factor altogether. Mdm Soh Jee Kee, 78, has been doing this since 1955 when she and her husband had been promoting satay off a push cart at Sago Lane. They moved to Chinatown Complicated in 1983 when the centre first opened.
The stall is now run by Mark Younger who tells me fairly frankly that the marinade for the satay has been altered since his father’s time. He shared with me that his father had handed him a bit of paper with a listing of spices written in Tamil. However when he tries to order the spices from the Indian spice store, even they don’t acknowledge the spices! So, sadly, we are going to by no means get to expertise the satay flavour of the 60′s!
Despite that, the satay at Shi Xiang is superb. It’s aromatic and juicy and grilled completely such that the fats is simply barely charred. The home made satay sauce is powerful and paired very well with the satay and the freshly processed pineapple puree helps to chop by way of the richness of every chew! The one factor that’s lacking is a mild sea breeze, a starry evening sky and some wood stools to take a seat and benefit from the elegant sticks of shiokness. 4.5/5
NB: In the middle of our Satay path we’ve got visited this stall on a number of events. There was one time that we felt the satay marinade was a bit off. Mark tells us that his mum nonetheless use the agak agak (estimation) technique to marinade the meat, so the flavour may not all the time be constant! One other factor to notice is that they procure some satay from the manufacturing facility so as to have the ability to purchase their ketupat. What they do with this satay is a thriller.
My present go to put for Hainanese pork satay in Singapore. They’re positioned in a quiet nook of the Meals Centre the place there are just a few hipster beer stalls as properly!
Satays value 70 cents
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