Satay

The first introduction that you may have had to Satay may have been at 39,000 feet on a Malaysian Airlines Flight. For its Satay, Malaysian Airlines was endowed with the award of the Best Signature Dish Airlines by Skytrax for the year 2003/2004.

Satay is authentically a Malay dish, usually made of sliced beef, chicken or minced lamb, skewered on lidi (the dried mid-rib of the coconut leaf) and grilled over a slow burning charcoal fire. The meat is first marinated with cumin, coriander, black pepper and seasoning (a concoction of spices) jealously and secretly guarded as a family or commercial secret. After marinating, the longer this is, the better tasting it will become, it is then grilled over a slow burning charcoal fire.

Traditionally, the cook who grills the satay has a fan in his hand where he oxygenizes (fans) the flames occasionally to control the heat as he or she grills the meat. The secret lies in the right application of heat to get the meat well cooked but yet tender and succulent, an art acquired through experience.

Satay is eaten by dipping the skewer of grilled meat in a specially prepared peanut sauce, the recipe of which is again a closely guarded secret passed from one generation to another. Satay is usually eaten with ketupat (steamed compressed rice cakes) or bread, and sometimes accompanied by sliced cucumbers and raw onions.

It is easy to find Satay stalls in Malaysia, you find them in the food courts and night food stalls; they can be a meal in itself or as an appetizer to a main meal. In Kota Kinabalu satay stalls are also to be found in the kedai kopi (local cafes) along Jalan Pantai (Beach Street) and also in Kampong Ayer. You will not miss one!

For the records: Malaysian Airlines produce 27,000 sticks of Satay & 350 liters of Peanut Sauce daily!

Back Packer Diner