Awesome Pork Satay in Thailand!

Stall name: ตี๋ หมูสะเต๊ะ (Di Pork Satay)

Location: ท่าดินแดง (Tha Din Deang)

I had the chance to visit my favourite pork satay stall in Thailand again last week. Every trip to this stall sets my heart thumping to the beat of sheer anticipation of its mouthwatering หมูสะเต๊ะ (Pork Satay).

In fact, the pork used at Di Pork Satay is in itself so sweet, juicy and succulent that I love eating the satay without dipping them into any of the sauce provided.

Did I just say 'any of the sauce'? Do I mean to say that there is more than the standard thick peanut dipping sauce? The answer is YES. At Di Pork Satay, other than their oh-so-yummy but not so oily aromatic peanut sauce, they also offer a concoction of pickled cucumber slices, chopped onion and chilli in vinegar or dark sweet sauce which double up as refreshing complementary alternatives.

As you can see from the picture, they have grilled pig liver too. This is my must-have whenever I drop by the stall. Unlike in Singapore where we can get chicken, mutton and beef satay, only 2 types of satay are offered here - pork and pig liver. However, the satay at Di is so finger-licking good and lip-smacking delicious that it more than makes up for its lack in variety.

Interestingly, instead of the usual kueh tupat (rice cake steamed in pandan leaf), you can order a plate of plain but delectable grilled roti (bread) to go with your satay or peanut sauce. I usually do not leave the stall without buying a few packs of Di's peanut sauce to bring home. And what do I do with the sauce, you may ask. Visualize cuttlefish, cockles, prawns, kang kong vegetable and bee hoon. Pour the satay sauce over them and voila! You get a plate of heavenly satay bee hoon!