You are perhaps familiar with one type of Satay or Meat Skewers in Singapore and Malaysia. But do you know there are many types of satay and that satay was originated from Indonesia. In this course, you will explore in details, the fundametals of making meat skewers using bamboo skewers for different meats such as Beef, Chicken, and Fish. For Bali Satay for example, we use Batang Fishes that are seasoned with many types of spice and served with Sambal Matah that is authentic only to Bali. 

You will be learning three different sets of Satay based on differet taste profiles, which are Madura Satay (Sweet), Padang Satay (Spicy), and Bali Satay (Salty). 

In this workshop, you will be learning the following learning outcomes:

1. Learners will learn the different types of ingredients as well as sauces used to make the different satay in this course. 

2. As we are dealing with raw meats, Learners will be taught the proper Mise En Place ensuring proper safety and hygiene are assured. 

3. Learners will learn how to make Chicken Satay Madura with the Peanut Sauce. 

4. Learners will learn on how to make Padang Beef Satay with the Spicy Sauce

5. Learners will also learn on how to make Bali Satay Fish Lilit and Sambal Matah.