Skip to main content

Everyday Favourites - Satay


Where were you in those days of the Satay Club? I could still remember the smoke rising up from rows of grills tended by sweat drenched Malay men frantically fanning away. Sinking your teeth into those glossy plump satay still hot from the grill served with wedges of cucmbers, red onions and ketupat (compressed rice) under the starry starry night, ahah ....it was such a bliss. As they always, say: "Nothing last forever." Gone was the Satay Club, and its members were scattered all over Singapore. Some went into obscurity, some died a natural death and some, well, could never relive those hay days however hard they try.

Satay was something that I grew up with. It was one of my weekend foods. Every Sunday morning, my family will drive all the way down to a coffeeshop in Geylang just to satisfy our satay/mee rebus/mutarbak cravings. It was a very old and traditional coffeeshop (think: a big wide wooden framed mirror hanging on one of the walls, marble top tables with legs matching the deep brown coloured wooden chairs) ran by a Hainanese family, and the ONLY stalls that this coffeeshop had was this satay-cum-mee rebus stall and also an Indian-Muslim mutarbak stall. I can still remember the taste of the satay as if I just had it for lunch. The neatly skewered meat were tender and juicy and had a wonder mouth feel as it was well punctuated with small strips of fats in between. My family loved the peanut sauce, but I just don't care for anything with nuts. Again, like all good things, that rickety coffeeshop closed and we never got to know where the stallholders moved to. *sigh*

While skewering the satay, I fondly recalled how we hatched plots to "cheat" the Geylang satay man. As I have mentioned, the coffeeshop was traditional and so were the stallholders. The satay man doesn't jot down your orders and doesn't collect your money after serving you the food. He merely collect payment according the discarded sticks on the table. So you see where our grand plans were heading?

Thank goodnes for Mrs Leong, I was able to relived the memories those satay days again.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre