"Sate" or "satay"?
"Sate," insists Angelina Branca, a native of Malaysia who, with her husband, John, is planning to open a BYO restaurant on East Passyunk Avenue specializing in the skewered-meat dish.
They're about to start work on Sate Kampar - after her hometown - at 1837 E. Passyunk Ave. The storefront was The Bottle Shop before its move to 1616 E. Passyunk.
Angelina says Americans are comfortable enough with sate - it's an appetizer staple everywhere - but to her, it's prepared incorrectly here.
"I've only seen it done on a gas grill or on a broiler," she said. "To do it right, you have to cook it over coconut shell charcoal." She said she also has the marinade down right.