Kwong Satay: Kushiyaki style Pork Belly Satay!
With Holydrummer, Holybunny, Wahcow, Cactuskit, Khim, Amagada, Denniz
Kwong's Premium Pork Belly Satay $1ea
I had a dream.
I dreamt that I was eating Pork Belly Kushiyaki (Butabara) and all the wonderful juice was bursting out in my mouth as I sank my teeth into the springy flesh. But in my dream, instead of the plain salt and pepper marinade, the pork was marinated Hainanese satay style and I enjoying the sweet fragrance of the cumin, coriander, five spice powder and saffron....yummm...
Then I woke up right at the part where my pastor said: "And in conclusion......."
Pork Belly Satay on the grill (note size of the normal satay beside it)
Now that I had that dream, I just couldn't get it out of my mind. Somehow, I had to find some Satay seller who is willing to take on my idea. As if by divine intervention, I stumbled upon this blog whose author just happened to be the daughter of Kwong's Satay whom I blogged about a while ago. In her blog post, she said that she was pleasantly surprised that one day, person from one of Singapore's major organizations called up to place an order for a large function. She found out later that they had found out about them from reading my blog post! So since I knew she was happy, I decided it was an opportune time to try my luck and see if they would agree to my idea of a Kushiyaki style Pork Belly Satay.
So that is how our group of Makan Kakis ended up in Geylang Lor 29 one evening to taste-test the latest "ieat creation". The majority of the makan kakis including myself gave it a 4.75/5 for being the juiciest and best tasting satay (certainly the largest). Cactuskit was not as ecstatic as he did not like fats in his satay (where got pork satay with no fats?) but still gave it a 4.25/5. The satay is almost 2 and a half times their normal Pork Loin Satay, so I guess the price of $1 is justified and furthermore you are getting Pork Belly meat which is more expensive than Pork Loin.
Original Pork Satay 40 cents each
Don't miss out on the normal Pork Satay (40 cents) as well as the two meats are different. The normal Pork Satay is more tender compared to the Pork Belly which is a little more chewy but more flavoursome and juicy. One of the secrets of Kwong's satay is that he still insists on using Saffron ($6000 per kg) in the marinade which made it very aromatic. 4.5/5
The peanut sauce comes with crushed pineapple which would please most foodies. However, I did feel that the sauce could have been more "peanutty" to make it even shioker. The Ketupat is very nice as they use pandan leaves instead of coconut. Have a bit of a sniff before you pop it into your mouth when you try it.
Somehow, I felt that the Satays here at the original stall taste better than the one that I blogged earlier at one of the franchisees. It could have something to do with the high turnover of the satays as well as the person who is actually doing the grilling.The original owner, Mr Kwong has since passed on the everyday running of the stall to his disciple whom he has trained in the art of Satay BBQing. He now concentrates on supplying his satay to various stalls around Singapore (as well as home parties). However, he can still be spotted at the stall occasionally since it was where he first started his business in the 80's.
Conclusion
One of the most memorable Satay experiences for me and, I hope, for you too!
Post Script:
This is already quite a popular stall on weekends, so be prepared to wait for your satay!
Kwong Satay Geylang Lor 29 (Geylang side)
5pm - 11pm
closed on alt Wednesdays (This wed open)
Home orders available from Kwong's
Call 6565 0002 Judy
www.kwongsatay.com.sg
49 comments:
how come i wan't invited to taste test this satay!?!!
sumo, i think tat time u were in perth
Of the 2 versions, pork belly with skin and without skin, I'd go for the one without skin. I like it better. I enjoyed it. Shiok.
It's now standard without skin
and the hokkien mee there is v v good!
The otah is also v v good :)
Always comes fresh and hot.
Haven't tried the otah yet. Next visit must try. : )
Actually I didn't really think much of the otah. It was good but not exceptional. Anyway the otah is outsourced as well.
if it had been sliced thinner, can eat it almost everyday! :)...the pork belly was too thick for the satay marinade to flavour the insides! :)
After our feedback that is what they did, ie slice thinner and made it wider. They also did not include the skin as per our feedback. The second version is better. I had some last weekend.
ah.....time to visit them again! thanks ieat!
eh cactus, i tot tat day u did took some otah back right? tat was e otah lor.. anyway, e only impression i had of e otah is tat it's too soft..
It's good that we're seeing more and more special food being introduced into our hawkers but it's sad that in doing so, you're speeding up for the killing of our already dying food identity. Won't your action kill it faster?
While you may think you have some great ideas and insist on innovating, wouldn't our offsprings be in the danger of not knowing the food we ate last time?
You think you're being the smart one here but for many, you will seen as one that take personal pleasure above social interest.
If you are really so passionate about creation, you should quit your job and open a restaurant for it and leave the hawkers as it is.
whats wrong with having satay using pork belly instead of pork loin?????
One stall selling something new means the old style satay trade die off? Even copperfield or blaine cannot pull that off. When roast chicken came to the scene, traditional blanched white chicken got extinct? Or do we get to enjoy both?
I think if Leslie can change the whole hawker scene by recommending some new items, he deserves an award. Just like the chilli crab inventors. : )
Anyway, I enjoy your views, kelvin. So long as there are no personal attacks. ; )
Khim, I didn't take any back to try that day. : )
I like this blog because personal attacks or name calling or inflammatory comment would get one's post deleted. Oohh... I better watch my response...
Hey~ I also wasn't invited to taste this leh, this should have been my pre diet days :P
but now really everything also cannot eat liao. Must lose the 6 kg I have gained since I 1st "stepped" into this blog~~ keke
i saw a kwong satay at the lagooon FC today.. thought it may be related to this stall...
but it was not very good.... at all.
jems, i lost 4kgs the last 2 weeks making coffee...hint hint...
cactus : That's how identity got killed ;)
Choices is for personal. Identity is for a greater cause and interest.
It is yourself vs the society.
So you want choice? no problem, kill.
Kelvin, you have little weight. I applaud the blog author for his hardwork. He had provided the cultural force in shaping the gastronomic creativity and it's part of any overall development.
New and refreshing perspective existed all along, it's nothing new. That's how you get western food sold in the east. It's all part of any strategy to keep an environment dynamic.
This satay is the best so far. Must be like that, japanese-kushiyaki style - thick and nice. I'd rather pay $1 for this than pay 40-50 cents for those smaller morsels. Satay like that den shiok otherwise no meaning lol~
Btw, I'm still having flashbacks of a very memorable satay that is done similarly in this style. Had it at a restaurant @ Lor 3 Geylang. Their specialty is the steamed fish If I recall correctly? But for me, that satay was the most unforgettable one.
Anyway, I hope Kwong does spread this version across their franchises, sure to be a hit among Singaporeans. I'm sure they like their's bigger and better right?
All this talk of our "dying food identity". Dude, our old food identity is already dying, its been butchered by something called - FOODCOURT (and also to a certain extent, globalisation)
I know I'll never be able to go back to those days where we bring an egg to the char kway teow man, and where every hawker stalls are owned and self-operated. But its good to have CHOICES & OPTIONS.
As we interact with the world, our old food culture would inevitably change. Its the same in the olden days, when our forefathers (from southern China, India..) came to Singapore, they brought some of their food traditions along, and this interacted & evolved with the original food culture here at that time. And so now, the cycle continues.
I enjoy reading your blog. Pls don't stop.
tkw
tkw is right. food and food culture evolves. it will always change according to tastes, lifestyle, availabitlity of ingredients etc etc. there is no way it can remain static.
the hawker food we get today is an evolution from tradition recipes brought in by our forefathers. also by invention out of necessity coming from v poor backgrounds in those days. (use of cheap and easily available ingredients - peanuts, preserved kiam chye, salted egg, fish head etc etc)
it will continue to evolve.
Is there any difference between the Pork Belly Kushiyaki (Butabara) from jpn restaurants and this Kwong's Premium Pork Belly Satay?
The satay looks so good... *Drooling*
Yeah..
our food identity is changing and evolving...
But does that mean we still cannot find the food we want?
For instance, it's not as though this satay man is gonna stop selling his usual 40c pork satay and change his stall into a pork belly satay right?
I am fainting from hunger looking at this version of Satay!!!
Well Fen, it is pork belly and it is sliced almost like the Japanese version, but there are some differences aside from the fact that the meat is marinated with the more traditional Hainanese spices. For one the charcoal is different and also the quality of the pork belly is also different. There can be further improvements of course, like using an even better quality fresh pork belly and specially imported charcoal and also having less satay to grill so that each stick can be given special attention, but then it would not be $1 anymore.
Besides last evening's HKM, I also ordered 6 of these to try out for any differences.
This time, not too thick which is ideal for quick grilling and the marinade to seep into the meats completely - but still got considerable bite. The satay is now longer with seemingly more chunks of meat. $1 is absolute value for this.
Only gripe from dad is that there were 'too much fats, satay should not have fats' - but tt's the whole point aint it? Otherwise where got power?
But I found the satay sauce way too oily, it was a thick layer of oil floating...
I particularly enjoyed your post Ieat. The bit about a dream... during pastor's sermon had me giggling at my computer screen!
I like the fact that you think of innovative ways to serve traditional hawker food... Keep up the good work!
I advise you guys don't indulge in this food. Satay is technically MSG + meat cum chao tah it. If that is not poison, i don't know what is.
anon -anything which is overindulged in is poisonous. even drinking too much water, which has zero calories and fat, can give you water poisoning.
everything in moderation. a few sticks of satay once a few months won't kill you. anyway we have to die one day anyway, its inevitable. the only thing we dont know is how and when.
i went to try this satay today - kindly bought for me by holybro.. its ok for the first 1 or 2 sticks. but it gets too much beyond that. its too fatty. i prefer that they use a combination of loin meat and pork belly, to reduce the amount of fat as pork belly naturally has alot of fat. i felt not enough meat bite and too much fat bite in the satay.
agreed on the sauce - too much oil.
Satay has endured many decades in its current form. Its not likely to go the way of the dodos. Its not difficult to prepare, and I think new varieties will just add to the vibrance of hawker food.
People don't complain as much of the fats when they eat Butabara because it usually comes in 3 sticks which might cost $10, so it is not something you would eat 10 at a go. But when it comes to satay, people have the mentality that it is something they can eat 10 at a go. Some even twenty or thirty. I think for this Pork Belly satay, it would be nice to order 10 sticks together with other satays to share among a couple of friends. It is something to savour, not to eat in big quantities.
Agree. Shiok but fat content too high. Cannot eat too much. Mix with other satays and savour would be ideal.
Looking at the way you guys 'savour' food. I would be surprised if any of you here live past 60 without health issues.
This satay is too fatty. I always spit out the fats. This satay is a waste on me. buay hiao jiak. :P
Yes but we should still enjoy food! No point living till you're 80 with aches and pains all over right? Haha
ANON - if your attitude is that food is meant to just fill your tummy and not be enjoyed, and you are more concerned with health issues, then you are in the wrong blog.
its like going to a monk's convention and telling them they shouldn't be celibate.
you should be reading blogs about healthy living, organic foods etc.
SHOO!
If she is, I really appreciate what eastcoastlife is doing here. : )
Her credibility here is way above what your comments can dent. She's one of us. Joined us for makan sessions, and gave constructive feedbacks.
shoo....?!
hahaha........macham mozzie...
cactus,
read carefully, anti-troll police is refering to e anonymous comment before ECL, not ECL herself..
les, how come u enable anonymous comments again?
Because there are some supporters who have problems registering a pen name but also want to comment. I do not want them to be left out.
Will just have to delete comments which are unconstructive.
Apologies to ieat, ieat kakis and readers,
For quite some time now, there is this group of trolls who have been following me to every blog I commented and left unsavoury remarks about me. Yah, I'm that famous. :P
This is least expected in Singapore, but I received death threats on my son's life for whistle-blowing. I'm not going to stop. Singaporeans need to know what is actually happening in our Ministries. Ordinary citizens are the biggest losers.
I'll refrain from commenting in ieat but I'm reading it daily.
Thanks to all who spoke up for me. Truth will be out... Soon, I hope. If the police works. :)
erm ECL,
dun worry, e trolls here were actually not targeting at u...
their main target was les.
i only remembered 1 comment who targeted u here & tat's all..
i'm sure leslie & e rest of us here wun want u to stop commenting here! ;)
seeing satay reminds me of the old satay club near the padang..
yum yummm!
good review, nice pics
esp of the pork belly over the grill
reminds me of my own buldging belly. just realised i put on 3kg. sad :(
do they have beef, mutton & chicken too?
-bigbadber
parking is a blooody nightmare. be considerate when you park around the area for this stall. please try to make the satay experience memorable for fellow satay lovers too.
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