Continuing on with posts from my trip to Malaysia in October…
Li Ching and Carina brought me to a well-known satay celup restaurant for our main evening meal in Malacca (Melaka). I’ve forgotten the restaurant’s name but it was the original restaurant on the street. We had to wait for a table to eat at, in contrast to the almost identical satay celup place (opened by a former employee of the original’s) which was almost empty.
The satay celup tables are specially-designed with a pot set-in in the centre containing boiling satay sauce, heated by gas from table-specific bottles.
The attendant brings around various satay sticks for the guests to choose what they want and cook them in the satay in their own time.
Various satay celup sticks including quail eggs, rice balls, fish sticks and fish balls
The very top left of the satay celup tray contains pigs ears. The small plate has cucumber slices and the satay pot is in the bottom right.
The pigs ear was crunchy. Carina and Li Ching did not want to tell me what it was before I ate it as they were scared I would refuse to eat it if I knew beforehand. I did find out and was not put off 🙂
Prawns, fish and clams. Century egg with ginger is on the small blue plate. The egg tasted interesting.
Cooking the satay celup sticks in the simmering sauce
The restaurant menu
The staff calculated our meal cost by adding up the number of sticks left on our table. Each stick cost half a Malaysian ringgit (about 16 Aussie cents).
As I like to try everything, I tried every single different type of satay stick. Needless to write, by the end of the delicious meal I could eat very little more.