Thank you very much Dr Tay I really enjoyed watching this video. Like us leaving in Australia every hawker food we have to cook at home. Your recipe comes in handy
Thank you. I marinated yesterday and pan grilled them today. I served them to my Hainanese parents with cucumber, onion and pineapple salad and pan fried prata. They loved it; so fragrant and tasty; not too sweet and balance. I ran out of white sugar and use gula melaka also. Will cook it again for my foodie group when we can meet to dine together again.
20 years ago, you started the filming of nice food. Awesome. You have given Singapore a good economic and many parts of the World. A Gift from God. God 's blessing
Thank you, Dr. Leslie Tay for sharing the pork satay recipe. I have been sort of looking for pork satay recipes. In the past, I had always been making only chicken satay (Malaysian and Indonesian style). This will be a great one to share with others for a change.
Thank u Dr Leslie Tay for the detailed recipe which I believe will be very helpful to Singaporeans living overseas who crave for satay. Will try and let u know!
Since when has satay not been great???...pork satay is a disgrace to the word satay itself....if u r going to use pork..dont call it satay...call it something else....😡
I had no idea the recipe requires so much sugar😄 Decided to give it a try after watching your video. It was so good considering where I live has no satay(midwest of United States). A relatively labor intensive thing to do but I enjoyed every single bite of the satay. Thank you for sharing the recipe!
I also found more sugar will create more brown bits on the satay, soooo good! This is the first time I have ever heard of hainanese satay, and with pineapple. Wow! Thank you Doc!
DR . SATAY 🤗 , you are cooking the real deal !! I know for many the effort and time is to do this style of cooking the satay may be a bit much or for a special event , but Its great to have it available to try . Thank you for your wonderful video !! Please enjoy ...
Hey Doc - love your honesty ! I have been experimenting with satay for many years and have come to the same conclusion re the amount of sugar in REAL WORLD satay recipes. I sometimes use palm sugar (Jeenies brand) and it seems to caramelise nicely.
I wish my laptop had smell-a-vision. Just thinking about the aroma of those herbs and spices makes my mouth water. Can't wait to see the finished meal. Keeps watching video.
@@ieatishootipost i did and it turned out better than i could have imagined, i shared your recipe with another friend. she was impressed, you were right about evrything Leslie.
Looks very flavourful with all the different spices and seasoning…. really like Melaka style savoury pork satay which can’t find it in SG or even in JB
Dr Leslie, i made ur satay recipe ytd & WOW!! It's really delicious!! I don't have a bbq pit but used my oven nevertheless it tasted great!! Thanks for ur great recipe 😊
hey doc! I live in the Mekong Delta and have many pig farming neighbours. I tried your recipe for the first time yesterday. It turned out incredible. Just a quick note to thank you for sharing all your hard work, knowledge and willingness to share about Hainanese pork satay. My life will never me the same again ....... hahaha!! 🥳
@@ieatishootipost Belly pork cost me S6.20 per/kg. It has never been frozen. I used belly pork for this first batch. Made 20 sticks with 1kg, 50g per stick. I calculated my cost per (regular Sg hawker sized stick of satay) to be around S$0.11 per stick (inclusive of marinade). Well worth the effort.
Dr Leslie, this sage is amazing. But here in Japan, I can not many of those spices. But I will try! Request: can you make a _Curry_ _Laksa_ _Noodle_ _dish_ ??? An authentic one!
I've been eating saté since 1978, when I first went to Indonesia, and living in a small village in West Sumatra...don't know if you can get Sate Padang in Singapore, but try it if you do. Also Sate Madura. I used to spend some time in Singapore in 1980 and 81, staying on Orchard Rd. in a very cheap hotel, and going to eat on Bencoolen St. at small restaurants...roti canai for breakfast with glasses of kopi susu....good times!!!
DR cook --I’ve eaten satay at Syed Alwi rd .where the Tim sum / curry chicken yong tau fu - is a kopitiam . I love the aroma pork satay , peanut sauce either pineapple too . Another stall near Marina Bay sand hawker -- it’s the Chinese style , with a big slice pork - juicy tender succulent satay . Peanut sauce . It’s phenomenal ! Recommended - no good money pay !
Awesome, thank you for travelling, talking, relating to all your hawker friends to share such beautiful satay with us. I love both cultures of their satay, its my childhood love. Thanks Doc🍭👍🏆
hi Dr Leslie! Big fan of your work. I am so glad you are providing recipes on top of your Singapore food content. Living in Australia, I have always referenced your recipes to recreate my favourite dishes. I was just wondering if you would be doing a malay satay recipe? I am currently studying the different ways to make satay and hopefully may start a business for myself here!
@@GrAsSMoPer Then you might just as well just eat the sauce and leave the meat part out🤣. I, by the way, never hold to recipes and always "invent" something new, so it never tastes the same.😋
honestly, it's kinda sad to see how view subscribers this channel has considering its consistent and good content - I sincerely hope this channel blows up soon.. it seems more than due!
Thank you Dr Leslie for sharing this secret recipe, I’m hainanese but I have never tried hainanese satay before 🤣🤣. I’m Malaysian and I have been living in Italy for more than 20 years and only now I start to look for satay recipe to see if I can try to do it here and show our famous satay to my Italian friends , my boys love it . My problem is to find the blue ginger and Adam paste , is it possible to replace it with normal ginger and lemon juice ? Here in Italy , asian ingredients are really limited unlike in England where there are more south East Asians . Your reply will be appreciated . Thank you and greetings from Italy
Thank you Doctor for yr clear explanation on the many steps to prepare and cook the authentic hainanese satay which I will attempt to do soon. 👍 My family likes hainanese curry too. Dr do u hv the recipe on how to cook hainanese curry ? I love to cook it at home. My family will be delighted. Thanks again.
Another of your beautiful recipe, I love to watch your cooking demo. Thanks a million. By the way, how do decide your time between your cooking sessions and working as a Dr.?
Wow so much love and effort goes into this dish! Thanks for researching and sharing this recipe. Will definitely try it! Oh btw any tips on making the ketupat too?
Thanks! The Ketupat, I usually just buy the ready packed ones from supermarket and boil them. It is difficult to get hold of the leaves to make the shell!
Hi, I’ve just come across this site. I tried Tai chicken satay, for the first time. WOW! soooo tasty and aromatic. So now I’m just browsing through all theses satay recipes, on line. Trying to learn about cooking satay sauce. The only thing that turns me off is the sugar! Is it possible to make a good satay sauce without sugar??
Dr Tay I think this is a good recipe … just want to know what do you think about the coconut milk in the marinate? Do you think if I leave it out will the taste be alot different? I see my mom who’s hainanese make her satay but never use coconut milk I’m trying your recipe this weekend with pork I’ll let you know how it turn out … I’m going to put in coconut milk and follow your recipe
What type of chili paste was that? There are so many different types of chili pastes used throughout asian cuisine. I can't wait to try this recipe. Really enjoyed the video
Won't the tuermric stain the equipment? apart from that, looks nice a nice recipe. Want to try this. I miss the hawker food in Singapore. Maxwell hawker centre is still deeply missed. I have a peanut allergy, so gonna have to used cashews instead.
Two options, try applying oil in the blender / grinder jug / cup and the lid before blending. You will see Turmeric stains will not stick to it after washing. Or blend everything except for the turmeric , empty the content and add the turmeric powder and mix well. This is only applicable if you are using turmeric powder. I have personally tried this method and prevented orange yellow stains from turmeric staining my blender and grinder jugs, cups amd lids.
Thank you so much for this and many other recipes.. Tried this over the weekend and it literally brought back younger memories where my family and I used to frequent this particular Hainanese satay stall in the old Albert Center, the taste is exactly how I remember it and the grated pineapple in the sauce, awwwww.... speechless. As a Singaporean living in Norway who had tried many satay recipes online, I must say that yours is gold and I am sticking with it from now onwards! Let's make (Hainanese) satay great again! ❤
Thank you very much Dr Tay I really enjoyed watching this video. Like us leaving in Australia every hawker food we have to cook at home. Your recipe comes in handy
Glad you like it!
Ho liao!!! You are right, very hard to find this kind of satay stalls anymore. Thanks for teaching us the recipe Doc!
This doctor looks genuine. Must be a good family man.
He is and we are thankful. This is his wife responding. 😀
thanks Dr Leslie for the time and effort in preparing and sharing this heritage food with all of us!!
Most Welcome!
This will be my next priority for outside dining. Thank you for great looking food.
Our pleasure!
Thank you. I marinated yesterday and pan grilled them today. I served them to my Hainanese parents with cucumber, onion and pineapple salad and pan fried prata. They loved it; so fragrant and tasty; not too sweet and balance. I ran out of white sugar and use gula melaka also. Will cook it again for my foodie group when we can meet to dine together again.
Wait till you try it over charcoal! Haha! Glad you like it!
20 years ago, you started the filming of nice food.
Awesome.
You have given Singapore a good economic and many parts of the World.
A Gift from God.
God 's blessing
Thanks for the support and encouragement! Yes, will be 20 years once we're in 2026.
Thank you, Dr. Leslie Tay for sharing the pork satay recipe. I have been sort of looking for pork satay recipes. In the past, I had always been making only chicken satay (Malaysian and Indonesian style). This will be a great one to share with others for a change.
Glad it is useful!
Wow, looks really really good 👍 😊. It's a real labour of love, I must add. Thanks for sharing Dr.
Most welcome!
Woooow looks so yummy..now you're making me more hungry.
That is good!
Wow, looks absolutely scrumptious. Thanks for the recipe.
My pleasure 😊
Thank u Dr Leslie Tay for the detailed recipe which I believe will be very helpful to Singaporeans living overseas who crave for satay. Will try and let u know!
Thanks, that's one of the main reason for making this video!
Oh my! What is this magical machine you're grilling on? Indoors! I need one just like that!
Its an Iwatani table top gas grill
@@ieatishootipost OMG, thank you so much for responding! This thing is PERFECT for my needs! And it's OK to use indoors, yes?
Wow yummy . I love Hainanese satay. The sauce tastes fantastic. Thanks for sharing Lesley
Welcome!
Thanks again Doc, for generously sharing of this secret satay recipes :) Indeed, let's all make satay great again, starting from our kitchens!
Yes, MSGA!
Since when has satay not been great???...pork satay is a disgrace to the word satay itself....if u r going to use pork..dont call it satay...call it something else....😡
@@naktengokjer
How pretty..
I had no idea the recipe requires so much sugar😄 Decided to give it a try after watching your video. It was so good considering where I live has no satay(midwest of United States). A relatively labor intensive thing to do but I enjoyed every single bite of the satay. Thank you for sharing the recipe!
Yeah, that is the secret isn't it! Glad you enjoyed the recipe!
I also found more sugar will create more brown bits on the satay, soooo good! This is the first time I have ever heard of hainanese satay, and with pineapple. Wow! Thank you Doc!
Most welcome!
Great info and knowledge. Thanks for sharing your travel intel with us! Cheers!
Our pleasure!
Great satay video, will try
Thanks, let us know how you go with it!
Thank you Dr Leslie for sharing this authentic flavours of Hainanese food.It was really a difference making an effort doing from scratch .Yummilicious
Thanks!
Wow..Dr.. cooking Hainanese satay!! As Hainanese I giving you 2 thumbs up!! Hainanese satay is rather rare nowadays.... yummy!!
DR . SATAY 🤗 , you are cooking the real deal !! I know for many the effort and time is to do this style of cooking the satay may be a bit much or for a special event , but Its great to have it available to try . Thank you for your wonderful video !! Please enjoy ...
Glad to be of service!
wow to eat is simple, the amount of work in making this from scratch is phenomenal..thanks for sharing Dr, gonna try it one of this day.
Indeed! We can truly appreciate all our satay hawkers who make their own satay! Do give it a try with different cuts of meat!
@@ieatishootipost definetely dr leslie 🙏🏻
you are great I will try this and follow you, I recainice the real passionate chefs
Thanks!
Looks amazing!! Great job on the video!
Thanks!
Hey Doc - love your honesty !
I have been experimenting with satay for many years and
have come to the same conclusion re the amount of sugar
in REAL WORLD satay recipes.
I sometimes use palm sugar (Jeenies brand) and it seems
to caramelise nicely.
Glad you agree!
Thank you. I look forward to making this in UK! It will be a treat indeed.
Let us know how it goes!
I wish my laptop had smell-a-vision. Just thinking about the aroma of those herbs and spices makes my mouth water. Can't wait to see the finished meal. Keeps watching video.
Thanks!
easy to follow, cozy and warm presenation, just like comfort food, greetings from canada.
Thanks Taina! Planning to make satay soon?
@@ieatishootipost i did and it turned out better than i could have imagined, i shared your recipe with another friend. she was impressed, you were right about evrything Leslie.
@@tainaphua1901 Great! Glad you like the recipe!
Thanks for sharing Dr Leslie
Welcome!
Looks very flavourful with all the different spices and seasoning…. really like Melaka style savoury pork satay which can’t find it in SG or even in JB
Yes, but Melaka style is more savoury than sweet.
I'm going to try this. What you said about adding the garlic separately to the marinade is interesting.....I wonder what's the explanation behind it.
Chef didn’t explain but it works somehow
Dr Leslie, i made ur satay recipe ytd & WOW!! It's really delicious!! I don't have a bbq pit but used my oven nevertheless it tasted great!! Thanks for ur great recipe 😊
Glad you like it!
Superb recipe. Will definitely try this. Also happen to have the same Iwatani Yakitori griller.
Thank you for this awesome recipe.
Welcome!
hey doc! I live in the Mekong Delta and have many pig farming neighbours. I tried your recipe for the first time yesterday. It turned out incredible. Just a quick note to thank you for sharing all your hard work, knowledge and willingness to share about Hainanese pork satay. My life will never me the same again ....... hahaha!! 🥳
Thanks for your kind note! Your satay would surely be better since you have access to such fresh pork!
@@ieatishootipost Belly pork cost me S6.20 per/kg. It has never been frozen. I used belly pork for this first batch. Made 20 sticks with 1kg, 50g per stick. I calculated my cost per (regular Sg hawker sized stick of satay) to be around S$0.11 per stick (inclusive of marinade). Well worth the effort.
Wow, and it would probably taste even better! @@pygmytube
@@ieatishootipostIt will be difficult for me to eat regular pork satay now.
That is a real compliment! Thanks!@@pygmytube
I would pay for this satay! Thank you for the recipe. Looks so scrumptious
Hopefully someone would be inspired to set up such a stall to see this satay 😀
Indeed! That's our hope.
Nice satay, look good and yummy.
Thanks!
So so sooo enticing! Gonna try it soon. Thank you!
Have fun!
Wow... Lots of passion here... Great video
Thanks!
Dr Leslie, this sage is amazing. But here in Japan, I can not many of those spices. But I will try!
Request: can you make a _Curry_ _Laksa_ _Noodle_ _dish_ ??? An authentic one!
Oh, I will start working on it.
I've been eating saté since 1978, when I first went to Indonesia, and living in a small village in West Sumatra...don't know if you can get Sate Padang in Singapore, but try it if you do. Also Sate Madura. I used to spend some time in Singapore in 1980 and 81, staying on Orchard Rd. in a very cheap hotel, and going to eat on Bencoolen St. at small restaurants...roti canai for breakfast with glasses of kopi susu....good times!!!
Wow, so nostalgic!
I love your cooking experience ❤
Thanks!
DR cook --I’ve eaten satay at Syed Alwi rd .where the Tim sum / curry chicken yong tau fu - is a kopitiam . I love the aroma pork satay , peanut sauce either pineapple too . Another stall near Marina Bay sand hawker -- it’s the Chinese style , with a big slice pork - juicy tender succulent satay . Peanut sauce . It’s phenomenal ! Recommended - no good money pay !
Thanks for your recommendaton!
Awesome, thank you for travelling, talking, relating to all your hawker friends to share such beautiful satay with us. I love both cultures of their satay, its my childhood love. Thanks Doc🍭👍🏆
Thanks May! Always appreciate your encouragement!
I'm
hi Dr Leslie! Big fan of your work. I am so glad you are providing recipes on top of your Singapore food content. Living in Australia, I have always referenced your recipes to recreate my favourite dishes. I was just wondering if you would be doing a malay satay recipe? I am currently studying the different ways to make satay and hopefully may start a business for myself here!
I am thinking about doing a mutton satay recipe, but its going to take some time.
I find Malay satay does not have as many ingredients as Chinese satay … I find if the sataysauce is great it will save a lousy marinated satay
@@GrAsSMoPer Then you might just as well just eat the sauce and leave the meat part out🤣. I, by the way, never hold to recipes and always "invent" something new, so it never tastes the same.😋
Yum yum, missing all the Singapore yummy foods here in Australia, thanks for sharing ❤😊
My pleasure!
Thanks so much for sharing. Definitely gonna try this during my next barbecue!
Let us know how it goes!
Thanks for the tecipe. Am impressed with your earnestness, so am now a subscriber. Jia you Dr
Thanks for your support!
BRAVO Dr. keep it up
Thank you
First time to make this!Thanks
Hope you like it!
Love it ... beautiful
Thank you! 😊
Thank you for sharing it.
Good luck
Welcome
thank you for the great recipe!! 👍
Thanks!
honestly, it's kinda sad to see how view subscribers this channel has considering its consistent and good content - I sincerely hope this channel blows up soon.. it seems more than due!
Thanks! We hope so too!
Thank you Dr Leslie for sharing this secret recipe, I’m hainanese but I have never tried hainanese satay before 🤣🤣. I’m Malaysian and I have been living in Italy for more than 20 years and only now I start to look for satay recipe to see if I can try to do it here and show our famous satay to my Italian friends , my boys love it .
My problem is to find the blue ginger and Adam paste , is it possible to replace it with normal ginger and lemon juice ? Here in Italy , asian ingredients are really limited unlike in England where there are more south East Asians .
Your reply will be appreciated . Thank you and greetings from Italy
Hi Ling Ting, sure you can but the flavour will be slightly different. What is adam paste?
@@ieatishootipost assam paste sorry typo! lol
@@lingting4596 Yes, assam paste is also very unique. I guess you can try something like mango chutney and just apple cider vinegar
Wow. Dr Leslie, how many hours did you spend making this satay. Exclude the grilling part.
Thank you Doctor for yr clear explanation on the many steps to prepare and cook the authentic hainanese satay which I will attempt to do soon. 👍
My family likes hainanese curry too. Dr do u hv the recipe on how to cook hainanese curry ? I love to cook it at home. My family will be delighted. Thanks again.
OK, I have to work on the Hainanese Curry!
Nice processor, super powerfull. I will make this recipe to my gf, she is from SG.
Sounds great!
I miss that. Now seldom see good Hainanese satay in Singapore and pineapple sauce in peanut sauce.
Yes. Here is my satay trail where you can still find them bit.ly/ieatSatayTrail
Another of your beautiful recipe, I love to watch your cooking demo. Thanks a million.
By the way, how do decide your time between your cooking sessions and working as a Dr.?
Oh, my clinic hours are fixed. I just use the time in between for my cooking adventures.
Thanks Dr Leslie for the recipe! May I know what brand of chilli paste did you use?
Kwong Woh Hing. But any plain chilli paste is ok
@@ieatishootipost Thanks for the reply! Looking forward to more of your recipes!
Thank you for sharing this wonderful recipe. It’s so different from the other satay recipes I have come across.
Thanks!
May I know the brand of your grill! It looks good and that's what I need
Its an Iwatani table top grill
TQ Doc for ur Super Recipes!🤗💕❤
Glad you like them!
The room got so smoky after cooking! Looks amazing :)
Yes, too much trouble to set the BBQ outside!
Wow so much love and effort goes into this dish! Thanks for researching and sharing this recipe. Will definitely try it! Oh btw any tips on making the ketupat too?
Thanks! The Ketupat, I usually just buy the ready packed ones from supermarket and boil them. It is difficult to get hold of the leaves to make the shell!
You can buy grinder the small one you rinds in a second come out powered. The cost about $20 dollars more or less.
Yes, I have grinders at home but sometimes, I feel like using the pestle and mortar.
Hi Dr Tay, can you share where do you buy the pork from? The meat looks very well marbled! Thanks! ◡̈
From the wet market
Yummy love it 😊👍
Thanks
Hi, I’ve just come across this site. I tried Tai chicken satay, for the first time. WOW! soooo tasty and aromatic. So now I’m just browsing through all theses satay recipes, on line. Trying to learn about cooking satay sauce. The only thing that turns me off is the sugar! Is it possible to make a good satay sauce without sugar??
You can use low GI sugar or honey and lower the amount of sugar to your taste.
You the man! "Bro".
Thanks!
awesome ..tks for the recipe..the cloves+cinamon+star+..mixture is 5 spice powder is it?
Yes, a simplified 5 spice powder for overseas viewers who may not be able to get the spice powder
Im sorry, I kind of confused. What the grated honey pineapple used for?
They are added to the peanut gravy
@@ieatishootipost thank you so much!
Good day sir is there any subtitute for galangal? Thx for the reply have a bless day
Not really. You can use ginger but the flavour is different.
Amazing video. Thank you. Where did you get that indoor grill?
Razorsharp has them.
@@ieatishootipost which one?
Doc, what is your advise on frying or roasting peanuts? do have to wash first or straight from the packet?
I just fry straight from the packet.
Dr Tay I think this is a good recipe … just want to know what do you think about the coconut milk in the marinate? Do you think if I leave it out will the taste be alot different? I see my mom who’s hainanese make her satay but never use coconut milk I’m trying your recipe this weekend with pork I’ll let you know how it turn out … I’m going to put in coconut milk and follow your recipe
Let us know how it goes!
What type of chili paste was that? There are so many different types of chili pastes used throughout asian cuisine. I can't wait to try this recipe. Really enjoyed the video
Kwong Woh Hing. But any plain chilli paste is ok
Won't the tuermric stain the equipment? apart from that, looks nice a nice recipe. Want to try this. I miss the hawker food in Singapore. Maxwell hawker centre is still deeply missed. I have a peanut allergy, so gonna have to used cashews instead.
Yes it will indeed! If you cook this type of food regularly, your blender will invariably have a orangey tinge.
Two options, try applying oil in the blender / grinder jug / cup and the lid before blending. You will see Turmeric stains will not stick to it after washing. Or blend everything except for the turmeric , empty the content and add the turmeric powder and mix well. This is only applicable if you are using turmeric powder. I have personally tried this method and prevented orange yellow stains from turmeric staining my blender and grinder jugs, cups amd lids.
Dr Tay, how do i make my own chilli paste? I live abroad n i cannot find chilli paste here. Please advice if there is another option. Thank you
you can take dry chilli, deseed them then grind and you’ll get chilli paste
hi2 dr Leslie, may I ask how to keep store the satay sauce longer time , since it mix up with coconut milk, will it spoil the satay sauce?
You can store in freezer.
how did you make your purey sauce im watching from hongkong
The recipe is on the blog. Just click the link
Hi Dr Leslie, stupid question here, but can I use this same recipe for chicken satay?
You can, but for chicken, usually there is a little tweak to the recipe. I haven't tried it so I don't know how to advise.
i just need the satay sauce, it goes well with anything, including plain rice 😋
Yes, its an amazing sauce!
Can use the meat marinade for chicken , beef?
You can but the marinade is supposed to be slightly different
Leslie is there any local cook book by you ? Where can l buy it ?
Oh, haha, not yet!
太棒了，終於讓我學到新加坡海南沙嗲的配方了...找好久了
Hope you like it!
Now that's cooking. I have to do this as I like thai food too.
I like Thai food too, but this is a Singapore style satay.
Dr Doc... May I know where can I find these 5-8 hawkers in SG?
Here you go! bit.ly/ieatSatayTrail
wow so much effort for a plate of satay! can i just order from u? 😬the satay looks really good btw
Yes, it is a lot of effort! Kudos to the hawkers who still make everything by hand!
Hi Dr Tay, can you share how many stick can do if using 1kg of pork
Oh, that is a good question. It depends on the size of your satay, really. Each stick should be around 50-60g.
@@ieatishootipost thanks dr tay reply my question. may i asking one more question which is can i pickle the meal more than 6 hours?
@@chengyongwong6423 Yes, overnight is fine.
Sand ginger powder can use ginger ground powder instead?
Not quite the same but you may.
What about it no tamarind paste can it be substituted with lime.or.lemon ?
Vinegar, apricot and dates blended should approximate the flavour.
Can you store the satay marinade?
Yes, you can put it in the freezer
May I know what grill are you using please?
Iwatani
Its now available at Razorsharp!
@@ieatishootipost thank you.
Best 👍
Thanks!
Thank you so much for this and many other recipes.. Tried this over the weekend and it literally brought back younger memories where my family and I used to frequent this particular Hainanese satay stall in the old Albert Center, the taste is exactly how I remember it and the grated pineapple in the sauce, awwwww.... speechless. As a Singaporean living in Norway who had tried many satay recipes online, I must say that yours is gold and I am sticking with it from now onwards! Let's make (Hainanese) satay great again! ❤
Haha, glad you enjoyed it! All the effort in researching the recipe is worth it when I know it has helped our overseas friends!
How does it taste? Sweet sour ?
Sweet savoury
Assam? Chef what was it
Tamarind
Where did u buy the tabletop gas grill that u used to grill the satay?
Monotaro
Thanks