Being Malay uprooted all the way from sunny and wet rainforest of Borneo to the unpredictable weather of Blighty (which is a British slang for Great Britain). Don't get me wrong; me and hubby do like living in the GB but sometimes we do misses all the great food we had back home. Being Malay all the Malay foods are a great fusion of between Malay, Chinese and Indian food. This is due to that all this three ethnicities have been living together in harmony in my country Brunei Darussalam for generations and generations; that everyone does not associate which food is from which ethnic; like example on a certain day of food fare if I am in Brunei would be for breakfast we would go to our favourite restaurant to eat our regular dosai masala with our favourite choice of curry, for lunch I would cook sweet and sour chicken with corn soup and for tea the family usually like to sit down with prawn fritters and fried yellow mee. Being Asian there is no definition as light food.
Since our favourite Malaysian restaurant (Malaysian foodfares and Bruneian food are the same) in Nottingham had been closed down we had now no choice of proper Malay food; that I had to resort to cooking them myself, unless me and hubby do drop down in London then we had many great choices of Malaysian restaurants that serve great malay or fusion food.
We were craving for Satay (this is a skewered meat (usually chicken and beef) with bamboo skewers marinated in tumeric, other spices then bbq on open flame) . I had made my owm version of satay but instead of bbq-ing it on an open flame (since we were living in an aparment that strictly prohibits bbq; I had placed it in an oven of 200 celcius for nearly one hour.
Our dinner of Satay
As always the peanut sauce for the Satay dip
Will upload my recipe of own version of satay later on (I have to check the pantry of my spices - I do know thier name in Malay but I sometimes forget what they are in English). Do remind me in the comment box if I had forgotten about the recipe.
