Is It Satay, or Chicken Skewers?

20250924 #breakfastdiary 1518, 22°C/mostly cloudy, 20 min exercise (M) Once you reach stage 3, a vast, boundless world of breakfast opens up. If time allows, there's nothing you can't eat. Cantonese-style steamed cod — where scallion and ginger tame the fishy smell, scallion is layered on top, and scalding-hot oil is poured over it — offers an exotic flavor. In persimmon season, a thick Greek yogurt spread over toast makes for a light treat. What about a small rice ball packed with seasonal greens? Simple, but a satisfying meal in itself. And it doesn't stop there — from every kind of pasta to a claypot rice loaded with seasonal ingredients, a single meal's table can be endlessly rich. (Najosik, Drinking Breakfast Every Day.) So, by around stage 3, you reach the level where you can enjoy chicken skewers marinated in Singapore-style satay sauce as breakfast. If you're curious about breakfast stage 1 (beginner), stage 2 (intermediate), and the final boss, tap the Brunch Book link in the profile to read the full piece! Singapore-style satay sauce is peanut-based, with a signature sweet-and-tangy flavor. Not sure why I even had this at home, but there was a store-bought bottle, so I used it. Marinated since midnight last night for about 6 hours — it looks like Singapore-style #satay, but in the end, it's just #chickenskewers