Malay satay reached Zamboanga with traders from Borneo and the Sulu islands, and stayed with a name of its own. Satti houses open at dawn: three beef or chicken skewers drenched in a spicy orange annatto sauce thickened with rice, alongside a puso, rice steamed in a woven coconut-leaf pouch.
Ingredients
400 g lean ground beef (or chicken)
2 tbsp annatto powder
2 tbsp rice flour to thicken the sauce
3-4 siling labuyo chilies
4 cups beef broth
8 bamboo skewers
Coconut leaf for weaving puso (or 2 cups cooked rice)
380–520 kcal per typical serving.
3 skewers + 1 puso (estimated from the typical recipe)
