The resto in Richmond is Prata something. It is only a really small resto tucked in the corner of a small mall. it is on Garden City before Cambie Road if you are coming from Vancouver…it is righ in front of the bus depot along Garden City. I saw them grilling theri satays on an electric barbecue grill table top.

Turns out just like how my grandmother used to make it.

Betchay: when chicken legs go on sale, I buy bulk and barbecue 10 pounds at a time. Here is the brine again. In a blender, 2 cups cold water, 4 large cloves garlic, 2 tsp. kosher salt, 2 tssp. freshly ground pepper, 2 tsp. seasoned garlic salt( 1 part, garlic powder, 2 parts, freshly ground pepper, 3 parts sea salt, my brother-in-law adds vetsin but I don’t), atsuete or yellow food color, KASUBHA! Blend till smooth (garlic cloves), then pour in a plastic bucket and add 2 more cups cold water (total voluime water is 4 cups…if I add the entire amount in teh blender, it might splatter when I turn the blender on). Make sure chicken is totally submnerged. Oh, score the meaty part of the drumstick and the thigh. Then next day, remo ve from brine and barbecue on medium to low heat. It will take quite a bit of time . At any rate, it will remain juicy and moist in spite of the long barbecuing time. We love LEFTOVERS! So the boys remove the meat from the chicken and lay them on a warm tortilla, top it with a bit of java rice, pico de gallo, some shredded lettuce. I know it sounds a weird concoction but it’s really good. Try this brine Betchay next time you want to eat just plain, finger licking good chicken without the extra calories from deep frying! Maybe you can make this and have a stand just in front of your house and sell them. I wanted to make lechon manok a few years ago. So instead of a whole chicken, I butterflied it, soak them in the brine and barbecued it too….you have got to try it MM!

I always bring this to picnics and people cannot believe that it is just plain garlic salt and pepper. They ALWAYS say that I must have a secret ingredient! NADA….I tell them!

Also based on my observation they tend to barbecue their satay with flame too to attain the char taste that are most common for Singapore satay not sure if it’s because they want to cook it faster or for taste purposes.