Yes, I am here to share with you some good lobang after not writing for quite awhile. Although Singapore is undeniably a food paradise, not everything here is totally good. Sometimes, a trip across the border can offer better food and at a cheaper price too. Well, let's face it. We Singaporeans love Malaysia don't we?
So let's get straight to the point of this post: BEST SATAY EVER.
For my entire life since I was born, the only satay my family and I ate was in JB. Originally, we patronised a humble Satay/Soto stall located in the foodcourt in Komplex Tun Abdul Razak (Komtar). It was definitely THE best satay I have ever eaten in my entire life. Offering an assortment of meat from chicken, beef, mutton to intestine, what they had to offer was simply the best. Sadly, Komtar was demolished for upgrading works as of 2008-ish (as far as I can remember). We did not have any contacts with the stallholder and thus, our favourite satay/soto stall was gone.. :(
Over the recent years, after roaming around JB with my family, we stumbled upon another good satay stall that was worth comparing with the one at Komtar. It's located at Taman Perling, nearby a mosque. Here is a map of the stall location. It is located exactly at where the red arrow is pointing at.
I don't have pictures of the exact stall though. But it is very easy to spot the stall. You can see smoke coming from the barbeque pits of the stall. However, they begin operations after 5-6pm and serve only during dinner. They are usually open on weekdays but they may be closed on Saturdays or Sundays. To avoid a wasted trip to Malaysia, I would suggest coming on a weekday instead of a weekend.
Without further ado, I present you, THE BEST SATAY EVER!
Perfectly marinated satay, roasted to perfection. Served (fresh) with lontong (rice cakes) and cucumber pieces.
Dipped in thick and rich peanut gravy that adheres to your satay, making sure that every bite is filled with savoury and peanuty goodness. I swear that you CANNOT find this quality and taste of satay gravy in Singapore. The consistency is simply perfect, unlike some that are too watery.
Well guess what? Here's the secret to making reaaaaaaallllyyy good satay. I call this the DLD (daging-lemak-daging) [meat-fat-meat]. This has got to be the best way of making satay. Fat? Unhealthy? Who cares! If it makes your food taste good, use it!
As the satay gets char-grilled over the barbeque pit, the beef fat melts, coating the two meat pieces. Beef fat has got to be one of the most flavourful fats I've ever eaten in my life (since I can't take pork). I remembered having a chat with the abang at his satay stall and he said that he only used the tenderloin cut of beef for his satay.
Tenderloin, being the most sought after cut for its tenderness, is suitable for making satay as it grilled over a flame. This may cause certain cuts of meat to become tough when not cooked properly. As such, tenderloin would be an ideal cut of meat for making satay.
Paired with two parts tenderloin and one part fat, this is undeniably THE BEST SATAY EVER.
Well, what's even better is the price! Going for only RM0.70 (approx SGD0.30) per stick, you can pretty much go on a satay spree when you're here! Satay gravy is complimentary, however, I am not sure if the lontong and cucumber is complimentary as well. But I'm pretty sure they'd be more than happy to provide you with those condiments if you order a large portion of satay.
This is a reason why I support street/hawker food compared to high-end fine dining restaurants. They serve wonderful food and a mere fraction of what restaurants are selling at. Anyway, why support a restaurant owner who earns to buy a new car or yacht when you can support a street/hawker vendor who earns to support his family or pay his children's school fees? I strongly believe that these little things can go a long way in helping someone's life. :)
I guess that's all I can say about this satay stall. The rest is up to you, my readers, to taste and believe it for yourselves. I see no point in lying to my readers so yes, please try the satay!
I hope you enjoyed reading this and thank you all for your continuous support.
Au Revoir!
P.S I strongly recommend dining in instead of dabao-ing it as the meat tends to harden when it cools down.
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