We had satay at my parents’ place last night. It was a big party, with my siblings and their partners (pity you weren’t there, jl), two couples visiting from Malaysia, and five friends - twenty people all told, plus a dog (who had a great time getting fed bits of satay by almost everyone).
Homemade satay is always tastiest, and ours was quite authentic, complete with traditional basting “brush” - a lemongrass stalk. We had chicken and beef satay, and the skewers you see closest to the foot of the picture are kangaroo - all the way from Three Springs, Western Australia. The roo meat had been marinated in sherry, ginger, oyster sauce, soy sauce and pepper, and was very tender. The hand is my brother, MC’s. He had tukang sate (”satay cook”) duties all evening.
The sharp-eyed among you may have noticed that the satay is being cooked on a special satay stove (all the way from Malaysia) that’s resting on a barbecue. Another example of Malaysian and Australian fusion, I reckon.
Satay with traditional accompaniments:raw onion, cucumber, and rice cakes.
How did I leave out the peanut sauce?
There’s also a great dish of rice noodles.
