History of satay and Lilian's own recipe for the Asian dish

The meat is cut into thumbnail-sized pieces, seasoned, marinated in spices, threaded on bamboo skewers (traditionally the midrib of the coconut palm frond was used as a skewer) and then grilled over charcoal embers.

Read on for Recipe in https://www.suffolknews.co.uk/whats-on/explore-the-story-of-satay-and-then-have-a-go-at-making-your-9383215/