KETUPAT ~

Interview Question; How do you find Satay?

Nur Fuanni BInte Hassan, 18years old.
Student.

Response; "I find Satay very delicious.I normally eat it during certain weekends, in family dinners or some special occassion. I prefer chicken Satay then others. I would, of course, recommend Satay to my firneds and family members as Satays are delicious and affordable(:"

Older generation:

Atiqa; How much do they know about Satay?

" I'm don't really know that much about Satay history. All I know is that they were invented by the Javanese vendors and that there many types sold such as chicken, beef, mutton and there is also pork satay. Satay is chunks of meat on a stick that is barbequed or grilled and then served with spicy peanut sauce. It is also usually eaten with "ketupat" or just eaten like that. When I was still a kid, I always love to eat satay as it is very cheap and delicious."

Farah:How much does my father know about satay?


Edited;
my father says that Satay is originated in some parts in Indonesia but it is also popular in South East Asian countries, including Singapore. He does not know much about it too, only a rough knowledge about it. he also told me that Satay is a very popular delicacy in Indonesia and Malaysia.
It was invented by Javanese street vendors. Satay only became popular after the early 19th century, also the time of the arrival of a major influx of Arab immigrants in the region. The satay meats popularly used by Indonesians and Malaysians, muttons and beef, are also traditionally favored by Arabs and are not as popular in China as are pork.

What does the younger generation says.. about satay?

Jiling;How much you know about satay.?

Anthea:
(cousin,16)

"i do not really know too much about satays, i only know that its orignated from the malays,
whereby the chinese took over the business too. but i have seen those uncles in the hawker centre making satays. i think firstly they margrinate the meat for hours then thet use the fire to cooked it.It is often eat with'ketupat'. theres all i know for satays.i would also like to recomend you guys to try out the satay at bedok road."

What is Satay?

It is a dish of chunks meat on bamboo skewers. These are grilled or barbecued over a wood or charcoal fire, then served with a bowl of peanut dip and cuts of cucumber and onions.

It is a very popular dish in Indonesia and Malaysia. In Indonesia, satay can be found from a satay vendor, tent-restaurant, restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish especially during celebrations and can be found throughout the country.


How is it made?

The meats used are beef, mutton, lamb, or chicken. The small cuts of meat are marinated in various spices. They are then skewered through sticks. The satay is barbecued over charcoal fire until well-browned. They are then served with a bowl of peanut dip and cuts of cucumber and onions. They can be eaten in one go and is often served as a complete meal accompanied with steamed rice wrapped in woven leave packets.

Longevity Peach
The longevity peach (shou tao) is not a fruit but a Chinese steamed bun in the shape of a peach, with lotus paste filling and coloured a bright festive pink. Traditionally, the shou tao is eaten at birthday celebrations of elderly folks where the buns are piled at least knee high on a tray.
Peaches are well known Chinese symbols of longevity and there is a Taoist story about the Queen Mother of the West who has a magical peach tree which bears peaches granting immortality to those who eat them. The tree however only bears fruit every three thousand years. The peach shaped steamed buns are made to symbolize those magical, immortality granting peaches.






In Singapore, we mere mortals do not need to wait three thousand years or even wait for someone's birthday to eat the longevity peach. My mom who loves steamed buns buys them all the time. These ones in the photographs are from a Teo Chew pastry shop near the Hong Lim Market. The bun is fluffy but still a bit chewy, the lotus paste fragrant and not too sweet, just the way I like them. My brother and I were laughing at the shape of these longvity peaches as they were rather round and reminded us of (insert celebrity of your choice) surgically enhanced derriere. We were snickering like teenagers when my mom told us not to umm "disrespect" the buns. I thought I saw Mom giggling a little though. Peach or derriere, we all agreed that these buns taste great.

600 g of chicken or beef, cut into cubes and pounded lightly
2 cucumbers, sliced
2 onions, peeled and sliced
40 satay sticks (skewers)
Rempah to Blend (spice mix):1 stalk lemongrass, peel and use white portiononly, 10 shallots, peeled, 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp turmericpowder, 1/4 tsp cinnamon powder, 1 1/2 tspsalt, 2 tsp sugar, 2 tbsp ground roastedpeanuts, 1 tbsp oil

instructions.
Marinade meat with rempah for 30 minutes, skewer the meat. Grill satayon a BBQ or on the top shelf of the oven at 240oC for 5-7 mins on eachside, basting with oil during cooking. Serve with peanutsauce, cucumber and onions.Peanut sauce:2 stalks lemongrass (white portion only), 180ml oil, 4 rounded tbsp tamarind(asam) pulp , 4 to 6 cups of water, 4 tbsp sugar, 1 tbsp salt, 600gpeanuts, roasted and ground, 4 to 5 tbsp oil.Rempah to blend for Sauce:12 slices of galangal, 12 peeled shallots, 6 cloves garlic, 20-30 softeneddried chilli, 1 tbsp prawn paste.Knead tamarind pulp with 2 cups of water and strain. Heat a wok over ahigh flame, add oil. Stir fry the rempah and lemongrass till fragrant. Addtamarind water, boil for 2 minutes before adding sugar, salt ,ground peanut and about 2 cups of water. Simmer until the sauce thickens.

origins.
it was invented by Javanese street vendors. The explanation draws on the fact that satay only became popular after the early 19th century, also the time of the arrival of a major influx of Arab immigrants in the region. The satay meats popularly used by Indonesians and Malaysians, mutton and beef, are also traditionally favoured by Arabs and are not as popular in China as are pork and chicken.

KETUPAT

Ketupat is a type of dumpling from Indonesia, Brunei, Singapore, Malaysia and the Philippines.
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It made from rice that has been wrapped in a woven palm leaf pouch which is then boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture of a rice dumpling.
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Ketupat is usually eaten with rendang or served as an accompaniment to satay. Ketupat is also traditionally served by Indonesians and Malays at open houses on festive occasions such as Idul Fitri.

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There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called "ketupat daun palas" in Malaysia.



Want to learn how to make them? =

Ingredients : Serves 6

500 g
4 cups Short or medium grain rice
Water
Banana leaf or aluminium foil

Method :
Bring the water and rice to the boil.

-Cover tightly with lid.
-Turn heat very low and cook for 35-40 minutes until all water is absorbed.
-Stir vigorously with a wooden spoon.
-Then press rice into a cake tin or pie plate to a depth of about 2.5 cm (1 inch).
-Use a piece of washed and greased banana leaf or greased aluminum foil to cover the surface of the rice and put another plate on top.
-Press down very firmly the plate.
-Put a weight on top and leave at room temperature for a few hours, until very firm.
-Remove weight, plate and banana leaf and use a wet knife to cut rice into 5 cm squares.
-Serve with spicy peanut sauce.

1)One harmful effects of consuming too much acid

You will induce gastric juices, and your stomach would feel uncomfortable.
If consumed too much acid , your gastric would be damaged
and would not be able to function properly.



2)Three types of acidic food

-egg
-liver
-cranberries



3)In some instances, our stomach may produce excessive acid. Suggest what a person may consume to treat this problem.


A method for treating or reducing excess stomach acidity by ingesting a predetermined dose of a flour or meal made from dried fava beans. The predetermined dose may be incorporated into edible food products such as a chewable wafer, cookie, biscuit, drink mix etc. The minimum recommended dose is at least 1000 mg. The treatment of the present invention may be taken in anticipation of excess stomach acidity or after its occurrence.

Have you ever thought of the food that you eat everyday?










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Is The Food Acidic or Alkaline.....?










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