Lamb is another popular meat to be made into satay in Malaysia. Excellent when served as an hors d’oeuvre or on top of a hearty salad, with peanut sauce. Made imported lamb following traditional kampung recipe and vacuum tumbled to improve its flavour and juiciness. MSG, artificial colouring and flavouring.
Lazy to start a fire? You can oven bake or deep fry the satay.
English
简体中文