Stick 'em up with satay

Sisters Harlina Haron and Shima Salim, second-generation owners of Haron Satay at East Coast Lagoon Village, pride themselves on using only fresh meat for their handmade satay and making their Javanese-style peanut gravy from scratch.

Here are some highlights on The Straits Times' food website - ST Food,


The third episode of A Day In The Kitchen, which features Haron Satay, a satay stall at East Coast Lagoon Food Village, aired on Thursday.

The stall is run by sisters and second-generation owners Harlina Haron, 45, and Shima Salim, 52. Their late father Haron Abu Bakar started the stall in 1978.

Satay here is handmade and the peanut gravy is made from scratch daily.

Read more about the sisters and watch a video to find out what goes on behind the scenes at their satay stall.

Haron Satay:


Chicken breasts are a great source of protein but can often be tough and tasteless. Follow The New York Times' recipe for a chicken francese (above), an Italian-American staple with a buttery lemon sauce.

The single best thing to cook with chicken breasts:

Make a traditional Filipino chicken pork adobo and serve it with rice, chopped tomatoes and hard-boiled eggs on a banana leaf.

Traditional chicken pork adobo recipe:

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• Follow Rebecca Lynne Tan on Twitter @STrebeccatan

A version of this article appeared in the print edition of The Sunday Times on September 30, 2018, with the headline 'Stick 'em up with satay'. Subscribe