This next entry is very risky. Let me explain.
First this satay is relatively unknown. Unlike those famous stalls that a lot of people can attest to, this one I am basing only on my taste buds. Secondly, the satay it is not even made by the stallowner but it is actually sourced from a supplier. So why is it even here in the blog?
Because I do enjoy it and it is situated just beside one of my regular Hokkien Mee haunts. Best thing is that they sell pork satay which is increasingly hard to find. The meat is tender and it is on the sweetish side which I like. The spices of the marinade is fragrant and the citrus punch of the lemongrass is evident. 4/5
For me, the things that I most look forward to eating when I am overseas is, undisputedly, the combination of Hokkien Mee and Satay. I guess it has something to do with my childhood days in Toa Payoh Lor 8 when I would go down to the coffeeshop to buy these two items and then come home to share with my two brothers. Those were the days when the hawker stalls were at the front of the coffeeshop rather than at the back which is very conducive for learning how to prepare hawker dishes like Hokkien Mee. There was never enough to feed 3 hungry boys, so I was always left with the longing for more.
Talking about combinations, the other combination that I really enjoy is Prawn Mee Soup and Ngoh Hiang and of course Laksa with Steamed Chicken. So what other hawker fare combinations do you all enjoy?
Conclusion
Pork Satay and Hokkien Mee combination! Yummm….
PS: After being prompted by an anonymous reader I began to do some research on Kwong Satay and realised that actually they are quite an establishment! I am glad that there is supplier of Hainanese style satay which is of a commendable standard. More info can be found on their website www.kwongsatay.com.sg. Found out that they actually use pandan leaves to wrap their ketupat. Must try next time!
