Home cooking attempt — Satay from scratch

I spent an afternoon making Satay from scratch following a traditional recipe. Getting pandan right was the main challenge — it's not as straightforward as it looks. The richly spiced and coconut-sweet result was rewarding once I got it right.

Penang is considered the food capital of Malaysia and rivals Singapore for hawker excellence. I served it with fresh sugarcane juice as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Satay yourself gives you a new appreciation for what goes into it at a restaurant.