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.

Yui

多謝指教！邊隻牌子好？可吾可以介紹下？我都想試下用其他醬料比較一下．

呢味菜係經過幾次失敗經驗後才收成正果，有時吾用心整，出來既味道就吾同左．

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.

Purpleheart

thanks for sharing! Yui! 淨係睇相已經流口水喇!!

不過我會放多少少湯可以用黎撈飯!!

tiffiant

people why don't you cook one
and photo one and upload here?