DIY Hot Pot · Skewers in Simmering Sauce
Satay Celup
🍢
Photo coming soon
It was born from a hawker family that once carried its wares on a shoulder pole — one basket for raw ingredients, the other for a portable stove and sauce pot — a setup that turned into a table-side dip-it-yourself hot pot.
Raw meat, seafood, tofu, and vegetables are threaded onto skewers, then diners dunk them themselves into a shared pot of bubbling peanut satay sauce until cooked through. Melaka coffee shops tally the bill at the end by counting the empty skewers left in a jar.
Why it's made this way: It emerged in Melaka in the mid-1950s as a fusion of the city's Malay-style satay sauce with the dip-it-yourself lok-lok street snack, reflecting Melaka's long history as a meeting point of Southeast Asian food cultures.
More from Malaysia
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.