5. Satay

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After the Sang Har Mee, we will definitely drag you to eat, the Sentul Satay. Close analogues would be the Yakitori from Japan, the Shish Kebab from Turkey, the Sosatie from South Africa.. oh, and my most recent discovery was the Chuan from China!

Meats on sticks over a BBQ – basic yet effective. Tapping into that childhood ‘fun’ way of eating your food. For satay, the “must have” ingredient which gives the dish its characteristic yellow colour derived from turmeric. Serve it up with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes) and you have a balanced meal of carbo, protein, fats, and vegetables but tastes delightfully sinful not unlike junk food!

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