Tuesday, June 28, 2011


Malay barbecue staple. These little sticks of minced or whole meat marinated in spices are alternated with animal fat on a bamboo skewer. When placed over a barbe, the fat drips onto the burning charcoal below that sizzles into smoke, flavouring the meat. Served with raw onions, cucumbers and kutupat (rice wrapped in pandan leaves). Chinese hawkers like to add pureed pineapple into the spicy peanut sauce. With or without, it's a mainstay at barbecues and supper.

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