Penang Street Foods

Satay or skewered meat grilled over charcoal fire is probably a Malaysian signature foods. Tourists to Malaysia and other parts of South East Asia have to at least eat satay if they are here. It is non-spicy, full of flavours and it is always fun to gobble down those meats on sticks.

Generally, Malays are expert at making satay as the meats have to be well seasoned with a lot of spices like tumeric, fennel, cummins and a whole lot of fresh herbs like ginger, galangale, lemongrass, onions and gee, actually, I do not know the recipe because I am Chinese. *grins*

However, this little satay stall at Jalan Caunterhall (where the most lansi wantan mee is) and Free School Road corner sells the most delicious satay. The young girl also sells mutton satay, pork satay and my indulgence, pork’s intestine satay.

I do not know how she made the pork’s intestines to be so soft and yet, does not have the horrible smell normally associated with porky innard stuffs. Once in a while, I will order five sticks of the intestine satay.

I know that Hainanese (that’s me!) do know how to make satay and there used to be some famous Hainanese satay powder sold by some shop. I think I must make a mental note to learn how to make satay because it is awfully exotic and rustic to serve satays at barbeques.

A stick of satay costs around 50 sen but prices are going up. So, satays are usually treats because you can take 20 sticks and still not feeling full.

Please follow and like us: