Chapter 52: The Grand Tour of Grand Prix

Chicken_satay_86The 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:

Chicken kebabs

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.

© Terence Gallacher 2015.  Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Terence Gallacher and with appropriate and specific direction to the original content.

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