tag:blogger.com,1999:blog-564826827484078485.post7539833647216439610..comments2024-03-28T13:31:53.742+08:00Comments on Tony Johor Kaki Travels for Food · Heritage · Culture · History: Surprising History of Satay in Singapore, Malaysia & IndonesiaTony Johor Kakihttp://www.blogger.com/profile/14657499743670386282noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-564826827484078485.post-26415508768960423932022-11-09T22:55:44.424+08:002022-11-09T22:55:44.424+08:00This comment has been removed by a blog administrator.Shannon Cassiohttps://www.blogger.com/profile/00681334544900226200noreply@blogger.comtag:blogger.com,1999:blog-564826827484078485.post-14278426836439525712022-10-17T17:32:55.312+08:002022-10-17T17:32:55.312+08:00This comment has been removed by a blog administrator.Asianmealshttps://www.blogger.com/profile/14783014205660714790noreply@blogger.comtag:blogger.com,1999:blog-564826827484078485.post-91450884518445311002020-06-02T18:20:12.616+08:002020-06-02T18:20:12.616+08:00you are right. I had it a few times in Kajang 20 y...you are right. I had it a few times in Kajang 20 years ago. I intend to include Kajang satay in the write up once I have revisited and have an update. I remember Kajang satay was bigger, meatier and have stronger spices back then.Tony Johor Kakihttps://www.blogger.com/profile/14657499743670386282noreply@blogger.comtag:blogger.com,1999:blog-564826827484078485.post-57074712211852466942020-06-02T17:46:53.852+08:002020-06-02T17:46:53.852+08:00no satay write up relating malaysia is complete wi...no satay write up relating malaysia is complete without mention of satay kajang. i actually dot think its that great but it is that famous, in malaysia anyways. lolyi07https://www.blogger.com/profile/06936455353234075371noreply@blogger.comtag:blogger.com,1999:blog-564826827484078485.post-31151178503873718532020-06-01T12:55:08.490+08:002020-06-01T12:55:08.490+08:00Wow Thank you for the insight and sharing of your ...Wow Thank you for the insight and sharing of your wonderful experience. Appreciate much. I am really looking forward to pounding the back streets again for such amazing memories like yours. Stay safe and healthy buddy :-DTony Johor Kakihttps://www.blogger.com/profile/14657499743670386282noreply@blogger.comtag:blogger.com,1999:blog-564826827484078485.post-10621721607685338152020-06-01T10:33:40.670+08:002020-06-01T10:33:40.670+08:00Hi Tony,
Another amazing article, this time on sat...Hi Tony,<br />Another amazing article, this time on satay. And while reading it my salivary glands went overdrive.<br /><br />After spending a decade in PRC I am in total agreement with your comment “back in China, kebabs 烤肉串 are more favoured by northern Chinese than southern Chinese.”. Only on VARY rare occasion that this skewed meat be found south of the Yangtze江南. <br /><br />Instead of coconut/wooden skewer the PRC’s has improvised with steel bicycle spokes. And instead of dipping the grilled meat, normally lamb (羊肉串), into condiment like our satay sauce they are normally eaten as filling in a 10 fen分naan type bun about 4 inches in diameter. This is rarely seemed at tourist spots in their attempt to sell more skewers.<br /><br />My most memorable memory of these lamb skewers was the mid-night supper hunting trip in Xian in early 1993. Catching scent of sweet grilled meat in the snow fall, me with my English & Nigerian colleagues followed the trail to a snow covered back lane, brightly lighted by hawker kerosene lamps. Walking down the lane we saw an upturned wheel hub filled with burning coal & low bench lined four sides. There sat two middle age man grilling meat skewed over the fire, as snow flakes falling.<br /><br />The night was cold, & wind blowing, making the calling of the warm amber very strong. So, we walked up & plunk our butts on the cold bench, warming our hand over the fire. Soon enough we were attracting the crowds as white or black man were still a rarity in PRC. And I had both.<br /><br />The two gentlemen beside us started up a conversation & help us order our food, explained how to prepare & eat them. First came the meat skewers which we grill ourselves to our liking, then slide 5-6 skews of cooked meat in halved bun. As the lamb are thinly slice they cooked quickly without losing their juice, which was quickly soak up by the bun.<br /><br />Maybe it is the magical combination of cold, hunger & warm food that elevated simple fare to heavenly level. Gosh, how I wish to relive that moment, when that warm fragrant meat filled bun touch my lips. Bless.<br /><br />Alas, soon I was brought back to earth with other hawkers offering their fares, which came streaming warm and pipping. Cheap Chinese beer was ordered and shared with our two new found friends, which in turn shared their surprisingly delicious moonshine. The crowd grew and many more joined us at the low conference stool. What a wonderful time. By the time we straggled back to our hotel in very early morning, our mind filled by the smell, scent, colour, light, warm of conversation & delicious food, mingled with some level of intoxication. <br /><br />Thanks again for allowing me to rant on and on and on. #StayHomeStaySafeCrawlerhttps://www.blogger.com/profile/00266247339036333032noreply@blogger.com