At Haron Satay, a stall in East Coast Lagoon Village, all the things is constructed from scratch.
Sisters and second-generation homeowners Harlina Haron, 45, and Shima Salim, 52, say their satay is made in-house utilizing solely recent meat. Beef, mutton, rooster and beef tripe, marinated in a secret spice combine, are painstakingly skewered by hand, whereas their Javanese-style peanut gravy is made recent in giant batches twice a day. The stall additionally sells honey rooster wings.
Haron Satay was began by Ms Harlina and Ms Shima’s late father, Mr Haron Abu Bakar, in 1978.
In 2011, the stall was named a Singapore Hawker Master within the satay class, an award organised by The Straits Times and Lianhe Zaobao.
The sisters took over the stall full time after their father fell in poor health in 2009. He died two years in the past from coronary heart issues and kidney failure.
The stall, which opens at about 2pm, is busiest at time for supper, between 6 and 10pm. It closes at 11pm, after which it takes one other 1½ hours to wash up earlier than the stall assistants and homeowners head home.
Watch a behind-the-scenes video on how a satay stall is run.
The video is the third in a six-part collection by The Straits Times in partnership with the Infocomm Media Development Authority.
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WATCH THE VIDEO: www.straitstimes.com/movies