The next Grand Prix, in 1968, was held in Holland at the Zandfoort circuit. There I met up with our Dutch cameraman Piet Van Strien. I stayed at a hotel in Haarlem which is not too far from Zandfoort. I had arrived before the main crew and Piet took me out on the town in Amsterdam. First we went into a bar where they served Sate. In fact almost every bar served Sate.
For those who don’t know, and there cannot be many of those, Sate is a kebab which is marinaded and covered with a peanut sauce. Originating in what was The Dutch East Indies, now Indonesia, it has become a very popular dish in the bars and pubs of Holland. I liked it very much and have always eaten it when I have had the chance.
Here is a recipe for Satay:
For the sauce you need: 175 millilitres of coconut milk
115 grams of peanut butter – crunchy.
1 clove of garlic
2 tablespoons of soy sauce
1 teaspoon of muscovado sugar
Pour the coconut milk into a small saucepan. Stir in the remaining ingredients and heat on a low setting. Stir until well mixed and it becomes hot.
Garnish the cooked kebabs with the Satay sauce.
We went on to a restaurant in which I think Piet had shares. They specialised in kebabs and at one end of the dining room was a huge fire pit with a grill on which were placed the kebabs. The difference was that the meat pieces were very large and if was normal for the cook to use what looked like a foil sword on which several chunks of meat were impaled. It was well spiced before it went on to the foil. The meat was cooked to a “T” and it was a memorable feast. Accompanying the feast was a trio and singer. The singer was offering us songs of Frank Sinatra, some of which he performed better that Sinatra himself.