somewhereintime

10# Yui
But I believe it pronouns as Satay,  derived from Hokkienese,
the Chinese Satay sauce is for cooking, while Singaporean/Malaysian Satay sauce
is used for basting and dipping.
The Malaysian satay sauce always contain high proportion of peanut or peanut butter.
Anyway, your dish looks very professional, better than many C9 cooking show divas.
I would use other brand of Satay sauce, most of the LKK products are low quality.

somewhereintime

12# Yui
Generally I prefer Koon Yik Wah Kee Brand, however, their importer( the Asian Foods)
do not carry a complete line of their products here.
Tung Chun, Yuet Heung Yuen and Penquin Brand are quite good too. The satay sauce with peanut butter do not withstand high heat or long cooking, they tend to thicken up too much or break down to an oily mess.
Nice job on chopping the shallots, ginger garlic and  organizing  the ingredients.
Cooking is fun and healthier than dining out, not to mention saving.