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My mother recalls the old man she used to buy chicken satay from in Rangoon’s Chinatown. She tells me it was something that was eaten by the roadside. There was a large pot of spicy rich peanut sauce and each person was allowed one dip in the sauce per skewer.
Although satay can be rustled up in no time – if you do not marinate the meat and use peanut butter to make the sauce – I prefer to make the sauce from scratch so that it is close to the peanut sauce my mother always talks about.
Don’t be put off by the long list of ingredients, it’s really simple to make.
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