World Library  
Flag as Inappropriate
Email this Article

Satay celup

Article Id: WHEBN0010418787
Reproduction Date:

Title: Satay celup  
Author: World Heritage Encyclopedia
Language: English
Subject: Malaysian cuisine, Pulot tartal, Bean sprouts chicken, Linongot, Rojak Klang
Collection: Malaysian Cuisine, Skewered Foods
Publisher: World Heritage Encyclopedia

Satay celup

Sate Celup or Satay Celup (Steamboat Satay) is a dish where an assortment of raw and semi-cooked seafood, meat (including raw meat) and vegetables on skewers are dunked into a hot boiling pot of satay gravy.

Satay celup is popular in Malacca (historical city in Malaysia). Many tourists and locals consider satay celup a favourite because there are more than 80 types of seafood and vegetables to choose from and the sauces are thick and aromatic. Moreover, the food is always kept fresh in huge refrigerators or on shelves of cold storages in food courts. In Singapore, the dish is prepared by preparing a large pot of satay gravy and slathering it on individual skewers.

Satay celup is sold at prices that start as low as 80 cents in Malacca where delicious food is easily obtainable at cheap prices. Barley drinks often accompany the meal due to its hot and spicy flavour, coconut water or Chinese herbs tea will be a good combination.

Satay celup is sold in a self-service mode, and as soon as seats are picked by customers, food can be immediately taken using trays provided.

For people who are unable to stand the hot flavour, one can easily request for a plain water so it can be dipped into it to wash away the sauce.

This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.