We will reopen on Friday, December 26, 2014 at 11 am.
Wednesday, December 24, 2014
Friday, December 19, 2014
Getting to know Malaysian and Thai cuisine!!!
http://www.southbendtribune.com/entertainment/inthebend/spotlight/satay-house-serves-up-malaysian-thai-spice/article_590a2519-1771-5c89-9873-0e6dcaf0a8b7.html
Monday, December 8, 2014
FISHERMAN SOUP
FISHERMAN SOUP
The ingredients are crabmeat, shrimp, and assorted vegetables in hot, spicy, and sour soupThis soup can warm you up.
NEW SPECIALS next week
THOUSAND NOODLES
Stir fried lo mein noodles with chicken or pork, broccoli, carrots, onions, bell peppers and mushrooms in chef's special sauce.
VEGGIE THOUSAND NOODLES
Stir fried lo mein noodles with tofu, broccoli, carrots, onions, bell peppers and mushrooms in chef's special sauce
Tuesday, November 18, 2014
Winter driving supply checklist
http://www.wsdot.wa.gov/NR/rdonlyres/61109C35-FF67-4175-B278-F06103695C84/0/winterchecklist.pdf
Monday, November 10, 2014
Tuesday, November 4, 2014
Loy Krathong Day is one of the most popular
festivals of Thailand celebrated annually on the Full-Moon Day of the
Twelfth Lunar Month. It takes place at a time when the weather is fine
as the rainy season is over and there is a high water level all over the country.
"Loy" means "to float" and a "Krathong" is a lotus-shaped vessel made of banana leaves. The Krathong usually contains a candle, three incenses, some flowers and coins.
In fact, the festival is of Brahmin origin in which people offer thanks to the Goddess of the water. Thus, by moonlight, people light the candles and incenses, make a wish and launch their Krathongs on canals, rivers or even small ponds. It is believed that the Krathongs carry away sins and bad luck, and the wishes that have been made for the new year due to start. Indeed, it is the time to be joyful and happy as the sufferings are floated away.
The festival starts in the evening when there is a full moon in the sky. People of all walks of life carry their Krathongs to the nearby rivers. After lighting candles and incenses and making a wish, they gently place the Krathongs on the water and let them drift away till they go out of sight.
A Beauty Queen Contest is an important part of the festival and for this occasion. It is called "The Noppamas Queen Contest". Noppamas is a legendary figure from the Sukhothai period. Old documents refer to her as the chief royal consort of a Sukhothai King named "Lithai". Noppamas was said to have made the first decorated Krathong to float in the river on the occasion.
Listen Loy Kratong song in English on http://www.youtube.com/watch?v=kHLALTQ6hw4
"Loy" means "to float" and a "Krathong" is a lotus-shaped vessel made of banana leaves. The Krathong usually contains a candle, three incenses, some flowers and coins.
In fact, the festival is of Brahmin origin in which people offer thanks to the Goddess of the water. Thus, by moonlight, people light the candles and incenses, make a wish and launch their Krathongs on canals, rivers or even small ponds. It is believed that the Krathongs carry away sins and bad luck, and the wishes that have been made for the new year due to start. Indeed, it is the time to be joyful and happy as the sufferings are floated away.
The festival starts in the evening when there is a full moon in the sky. People of all walks of life carry their Krathongs to the nearby rivers. After lighting candles and incenses and making a wish, they gently place the Krathongs on the water and let them drift away till they go out of sight.
A Beauty Queen Contest is an important part of the festival and for this occasion. It is called "The Noppamas Queen Contest". Noppamas is a legendary figure from the Sukhothai period. Old documents refer to her as the chief royal consort of a Sukhothai King named "Lithai". Noppamas was said to have made the first decorated Krathong to float in the river on the occasion.
Listen Loy Kratong song in English on http://www.youtube.com/watch?v=kHLALTQ6hw4
Wednesday, October 8, 2014
Thursday, August 14, 2014
Saturday, August 9, 2014
Spicy Mee Goreng Eating Contest
Can you take the heat?
Satay
House would loves to introduce “Spicy Mee Goreng Eating Contest” on
Thursday, September 4, 2014 at 7:00 pm.
If
you can finish up the highest level of Spicy Mee Goreng within 5 minutes without drinking
anything except water, vomiting, or spitting out, your dinner is FREE.
The first to finish eating the entire portion will receive $50 Satay House gift
certificate and have your photo on “Satay
House Hall of flame”
Drop your name and contact # at Satay House 213 E. McKinley Ave., Mishawaka, IN
46545 or email to annaandlily@gmail.com
Contestants
must submit applications by Wednesday,
September
3, 2014 at 5 pm.
*Please
let us know if you are a vegetarian.
Monday, July 21, 2014
Thursday, April 10, 2014
Monday, March 24, 2014
Introduce new Noodle Soups
Noodle Soups
Malaysian
Chicken Noodle Soup
Fresh wide rice noodle with chicken, shredded cabbage,
and carrot, bean sprouts. Garnished with scallions, cilantro, shallot, and
sesame oil
Malaysian Pork
Noodle Soup
Fresh wide rice noodle with pork, shredded cabbage, and carrot,
bean sprouts. Garnished with scallions, cilantro, shallot, and sesame oil
Spicy Jaa Soup***
Fresh wide rice noodle with ground pork, shredded
cabbage, and carrot, bean sprouts, cilantro in Thai hot and sour soup.
Spicy Chicken
Noodle Soup***
Fresh wide rice noodle with chicken, shredded cabbage,
and carrot, bean sprouts, cilantro in Thai hot and sour soup
Tom Yam Noodle
Fresh wide rice noodle with shrimp,
mushrooms, and tomatoes in Thai hot and sour soup, flavored with Thai herbs.
Topped with scallions.
Sunday, February 9, 2014
Introduce one of our popular dishes
CHICKEN RENDANG
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honor guests. Rendang is also commonly served among the Malay community in Malaysia, and is also popular in Singapore, Brunei, the southern Philippines and southern Thailand.
Rendang is traditionally prepared by the Indonesian and Malaysian community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya. Culinary experts often describe Rendang as: 'West Sumatran caramelized beef curry'. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods (Readers' Pick)' list.
The cooking technique flourished because of its role in preserving meat in a tropical climate.[6] Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, have antimicrobial properties and serve as natural organic preservatives.
Rendang takes hours to cook. Cooking Rendang involves pounding and grinding ingredients as well as slow cooking, and so is time-consuming and requires patience. The meat pieces are slowly cooked in coconut milk and spices until almost all the liquid is gone, allowing the meat to absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. Because of its generous use of numerous spices, Rendang is known for having a complex and unique taste.
Rendang is often served with steamed rice, or glutinous rice barbecued in bamboo tubes
References from Wikipedia, the free encyclopedia
CHICKEN RENDANG
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honor guests. Rendang is also commonly served among the Malay community in Malaysia, and is also popular in Singapore, Brunei, the southern Philippines and southern Thailand.
Rendang is traditionally prepared by the Indonesian and Malaysian community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya. Culinary experts often describe Rendang as: 'West Sumatran caramelized beef curry'. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods (Readers' Pick)' list.
The cooking technique flourished because of its role in preserving meat in a tropical climate.[6] Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, have antimicrobial properties and serve as natural organic preservatives.
Rendang takes hours to cook. Cooking Rendang involves pounding and grinding ingredients as well as slow cooking, and so is time-consuming and requires patience. The meat pieces are slowly cooked in coconut milk and spices until almost all the liquid is gone, allowing the meat to absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. Because of its generous use of numerous spices, Rendang is known for having a complex and unique taste.
Rendang is often served with steamed rice, or glutinous rice barbecued in bamboo tubes
References from Wikipedia, the free encyclopedia
NEW DISH: BANKKY NOODLE
We want to introduce our new dish - BANKKY NOODLE
Fresh rice noodles topped with shrimp, chicken, pork, and green mustard in tomato gravy
Fresh rice noodles topped with shrimp, chicken, pork, and green mustard in tomato gravy
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