Because it gets dark at 5.30pm. But I saw a recipe for Indonesian sate and was curious about how it differs from Malaysian satay.

Skewers of marinated meat. The meat is drowned in Kecap Manis (sweet soy sauce), hence the darker colour compared to its Malaysian cousin.

We had to shine a torch on the grill to check if the sate was ready. Most of them ended up with a burnt crust. The sate was sweet with a strong taste of cumin,very Middle Eastern kebabs-like. I still prefer the savoury note of Malaysian satay.
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