Home cooking attempt — Satay from scratch

I spent an afternoon making Satay from scratch following a traditional recipe. Getting sambal belacan paste right was the main challenge — it's not as straightforward as it looks. The deeply umami from prawn paste result was rewarding once I got it right.

Singapore's hawker culture was inscribed as UNESCO Intangible Cultural Heritage in 2020. I served it with teh tarik pulled tea as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Satay yourself gives you a new appreciation for what goes into it at a restaurant.