Discover the flavours of Singapore’s hawker culture with crowd-pleasing skewers: smoky chicken thigh, tender beef tripe, and pork belly satay, complete with a creamy, aromatic satay sauce for dipping and drizzling.
What you’ll learn:
How to prepare and marinate meats with spices and aromatics for authentic Singapore-style satay
Techniques for skewering and grilling over charcoal for that unmistakable smoky char
Tips for handling beef tripe to achieve tender and flavour-packed satay
How to create the traditional creamy, nutty satay sauce with the perfect balance of sweet, spicy, and savoury notes
Tricks for serving satay the traditional Singapore way, with ketupat (rice cakes), cucumber, and onions
