It takes more than grilling meat to make good satay

Hamid Kassim, 56, who has been running the shop for eight years, sees a steady stream of customers walking in for their satay fix daily

IT looks easy... thread little pieces of marinated meat through bamboo skewers, grill them over fire and serve with nasi impit, cucumber, onion and peanut sauce.

But if you were to talk to a satay seller, and I mean really engage him in conversation, he would tell you it’s not easy to make great satay.