Game Cookery
Apr 15, 2020
2 minutes
Iate satay for the first time in the late 1980s, in a Malaysian cafe in London’s Soho, and fell for it instantly. The secret ingredient in the meat marinade is sugar, which caramelises with the coconut milk, lending an irresistible stickiness to the dish.
“I ate satay for the first time in the late 1980s in Soho and fell for it instantly”
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