Shi Xiang Satay – Oldie but Goodie Chicken and Pork Satay
Opened in 1955, Shi Xiang Satay has seen generations of customers come and go. Now, it is run by Young, the original owner’s son. He learnt how to make satay from his mother, who learnt the craft from her husband. Shi Xiang Satay first started out by on the streets. No matter how things changed, the stall always stayed in chinatown. They didn’t have a name back then, so their customers helped them come up with one.
Every satay is marinated for at least 24 hours to ensure that they’re tasty. Usually, a new batch is made every one and a half days. We love the pork satay. The layer of fat helped to moisten the nicely grilled meat and added a soft crunch. There were some charred bits that give it a sweet smokiness. I thoroughly enjoyed this sweet and savoury morsel. The peanut sauce usually comes with a small dollop of pineapple puree which adds a slight acidity and sweetness to the peanut sauce.
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Food & Beverage Singapore Lifestyle
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