‘Satay’, (grilled marinated chicken, beef or mutton) was usually eaten in the evenings or at night at portable stalls illuminated by street lighting and a kerosene lamp. Diners would sit on wooden stools beside the stall, which would display a selection of meat, ‘ketupat’ (compressed rice cakes), roughly chopped onions and cucumber slices laid out on enamel dishes, and a large pot of satay sauce.
