We recently visited Singapore and fell in love with the satay sticks from the evening market in the street beside Lau Pa Sat/Telok Ayer Market - does anyone, please, know a rough recipe for these?
I understand each vendor has their own recipe, I'm looking for something close - and I'd guess there's a trick to cooking them.
I've recently gotten a charcoal grill and would love to be able to recreate one or all of the 'meats-on-sticks' (as my kids call them). Any help would be appreciated!
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