October 2006

Sun Mon Tue Wed Thu Fri Sat
1 2 3 4 5 6 7
8 9 10 11 12 13 14
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30 31        

Search Il Forno with Google

My Online Status

Photo Albums


  • « # blogs that cook ? »

  • Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 2.5 License.

  • Listed on BlogShares

  • Food & Drink Blog Top Sites
    Directory of Food/drink Blogs
    RankingBlogs.com :: Defining Your Blogs Worth: TopSites:

Blog powered by Typepad

« Is my Blog burning? cooks | Main | South East Asian Cooking books II: Vietnamese Pho »

February 11, 2004



well done! not easy to make satay especially the spicy peanut sauce. malaysians would search high and low for delicious satay. my granny is addicted to them. great satay is judged by :

amount of chicken/beef meat on the sticks i.e. no fat!
the peanut sauce!!! note of caution : goes bad very very fast. can probably keep for about 1-2 days in the fridge. after that, has to be thrown away.

oh wait a min! sorry! just realised that there's no peanut in the sauce! woopps! errr... too lazy to edit the posting. anyway, peanut sauce is addictive and absolutely *swoon* divine. :)

thai food is not easy to prepare and like pim mentioned, it's usually decided by what the customers want it to taste like as they are the ones that determines the survival of a restaurant.

methinks time for a trip to thailand. :) cheap on www.airasia.com. but that's from malaysia. thai airways have great bargains during summertime. :)


I'm Malaysian and I can tell you two things:

1. There IS peanut in satay dipping sauce.
2. Malaysia is in Southeast Asia, not South Asia. India, Bangladesh, Sri Lanka and Pakistan are South Asia. Vietnam, Singapore, Malaysia, Phillipines, Thailand are considered Southeast Asia.


glovefox: before posting this I checked quite a few satay recipes, on the web and a couple of books, and I found so many differences that one could write an satay-only book, I guess. Maybe you could point me to a good recipe for Malay satay, with peanuts in the dipping sauce :-). I'd be more than happy to try.
About South Asia. Sorry. Didn't want to upset anyone. Was just looking for a general term for S and SE Asia together. Hope You'll excuse this silly European :-).


after re-reading the posting i put up, realised that i made major grammatical errors.

when i mentioned that i realised that there weren't any peanuts in the satay sauce, i meant the recipe posted up by alberto. talk about being a real ding-a-ling.

as for the part of being in south/southeast asia, nothing to apologize about alberto. even i get confuse! sometimes, southeast asia is known is southwest of the pacific i.e. pacific ocean is the reference point for american reporters, that is. well, when it comes into open from business mags anyway.


hi Alberto,
nice review about the book. I've actually heard quite abit about this book, with some people highly recommending it, and some more ambivalent, so it was nice to read another point of view. I've been debating whether to get the book, as I'm REALLY trying to cut back on cookbook purchases due to space constraints : p.
I haven't gotten a chance to flip through the book as it seems to be out of print (?), so haven't been able to decide for myself if it would be worth my while.

as for satays... I'm trying hard to recall if it is a "true blue" Thai dish... or perhaps one influenced / inspired by Malaysia (one of Thailand's closest neighbours).
the M'sian satay has a different marinade for the meat, and the sauce (as already mentioned) is made up of ground peanuts, chilli and some spices all fried and cooked together.

but even in South East Asia (namely S'pore, M'sia)... they are variations to Satay... the Malay satay & sauce, and the Chinese satay & sauce
(so, not to worry about being confused... even we South East Asians get confused sometimes!)

if I manage to find my satay sauce recipe, I'll send it to you... it's been years since i've even looked at it (so much easier for us to just go out and buy a big tub of the stuff from whichever hawker we feel makes it the best - no pounding, frying and cleaning :) ).


Renee: I think you're right thinking that satay is not a true blue thai recipe. I chose it mainly because of ingredient availability. Thompson doesn't say anything specific on this dish, ast least as far as influences goes, but states, in the introductory chapters, that quite a few thai dishes have "foreign" influences: malay, chinese, indian even portugese (for the yolk sweets).

If you find your recipe I'll be happy to try, otherwise... I'll just start planning and saving for a trip to SE Asia ;-)


link to malaysian cooking :


The comments to this entry are closed.

Content for sale

  • Buy content through ScooptWords

    Creative Commons License

Subscribe to Il Forno