Sashay your way to pork satay.
a couple of years back, we made a pact on the very first day we got there, and it was this: If we see smoke or steam coming out of a dark alleyway, we will investigate.
But all the Sizzling Satay With Extreme Peanut Dipping Sauce™ in the world can't prepare you for the depth, variety, and sheer volume of satay you'll find in its home countries. What we know in the States is really only the tiny tip of a vast iceberg of regional variations in both preparation and sauce.In Sumatra, you'll find goat satay that's been braised before grilling, and in Melaka, bright-yellow satay made with chicken skin.
* Some of the lesser satay spots may pre-grill their meat and reheat to order. You want to avoid this, as it invariably results in drier meat.Normally, this is a bad idea: Dripping fat and juices catch on fire, flare up, and leave a sooty deposit on the meat. How do the vendors avoid this?
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