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Saturday, 8 December 2012

Pork Satay

When I was a child, my grandpa used to do takeaway of pork satay from a food court called Lau Ya Keng. In fact, this food court is a theatre with the name Yang Chun Tai (阳春台) associated with the Chinese temple called Shang Di Miao (上帝庙) across the street. I was always very happy to see my grandpa coming home with a plastic bag with all the satay sticks popping out.

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After my grandpa had passed away, I have seldom have the chance to taste the satay from this place as it is only open in the early afternoon and all the satay get sold out very quickly. I am seldom in town during these hours of the day.

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All the satay are grilled on charcoal fire. That char-grilled flavour is one of the signature characteristics of the pork satay here. Even though the business has been passed down to the younger generation, that familiar taste is still there.

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The peanut sauce that comes with the satay is a very important dip to spice up the taste. The satay alone is just savoury and sweet from the soy sauce and sugar during marination. The peanut sauce adds nutty and spicy taste to the whole gastronomic satisfaction.

For more that forty years, this place still serves one of the best pork satay in Kuching. However, the price has increased six folds since my first bite of it.

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