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The Charcoal Char
The best satay is grilled over real charcoal. This gives the meat a smoky depth that gas grills just cannot replicate. The edges should be slightly burnt and caramelized. Whether it is chicken, beef, or mutton, the meat must be well-marinated with lemongrass and turmeric.
The Spiced Peanut Sauce
The sauce can make or break the experience. It should be thick, crunchy with crushed peanuts, and have a layer of chilli oil on top. Many stalls add a dollop of pineapple puree for a sweet, acidic lift. Don't forget the ketupat rice cakes to soak up the leftover sauce.
Quick answers
- How do I order?
- Stalls usually have a minimum order of 10 sticks. You can mix and match different meats to try a bit of everything.
- Is satay halal?
- Most satay stalls in Singapore are run by Malay vendors and are halal, but always look for the official halal sign at the stall.