Infusing satay with charcoal smokiness

How to infuse smokiness to satay

Often clients will asked if there is a way to add the smokiness one would get from grilling over charcoal to the satay or skewers grilled using our automatic griller.

Hence we did researched and found a method that is simple and easy, the Dhungar method.

Using ghee with hot charcoal in a sealed environment, the intense smoke generated will slowly infuse with the satay over time, giving it a beautiful and rich smoky aroma. The taste is also enhanced with every bite.