Spiritually, I can see that she’s very happy and very honored that I’m honoring her.” Sometimes, I will facetime her and I will show her my truck and what I’m cooking. She is very proud and she knows what I’m doing. I want to continue my mother’s legacy with my paternal grandmother’s peanut sauce,” she said. I just felt like I had to do this for my mom. “I felt spiritually that I was pushed into it. With her three children now grown, and some giving birth to their own little ones, she wanted to spend more time with her family, but she also felt as if some invisible force was luring her toward the kitchen. Then, in December 2019, Elly said she had an epiphany. for nearly 20 years and was working as a successful insurance agent. By that time, Elly had been living in the U.S. Whether at home making dishes for her family, or during her time spent as a dedicated cooking teacher, she had a passion for creating home-cooked meals.Ī few years ago, Elly’s mother suffered a stroke and lost the ability to do what she loved most: cooking for others. Growing up in Singapore, Elly recalls her mother Yatimah was always in the kitchen. Whenever I miss home, that’s what I eat.” ‘I want to be seen’
PEANUT FROM PROUD FAMILY PLUS
“It’s Westernized plus the Malay, so I feel like that’s me right now because I’ve lived in San Francisco for 20-something years and the satay, and everything else in it, it just hits home. Back home, we don’t have that, and the satay sandwich reminds me of San Francisco and Singapore mixed together,” Galdamez said. “My favorite is always going to be the satay sandwich. But for Elly’s oldest daughter, Masturah Galdamez, there’s one sandwich on the truck she feels represents the best of both worlds. It’s packed with ample crab meat, jalapeños, cilantro, cucumber, sweet chili sauce, a bit of mayo and fried onions. Douglas Zimmerman/SFGATEĪnother customer favorite is the chili crab sandwich served on locally baked Dutch crunch bread from Moulin Boulangerie.
The food truck, run by couple Elly and David Greenfield, is SF’s only Singaporean Halal food truck.
Satay by the Bay’s Singapore chilli crab sandwich, with real crab meat, homemade sweet chilli sauce, mayo, cucumber, jalape–o, cilantro, and fried onion on a toasted roll at Off The Grid at Fort Mason in San Francisco, Calif. When they’re ready to hit the grill the following day, Elly sears each skewer to juicy perfection before plating it with a side of steamed rice and a fresh cucumber and red onion salad - along with a small paper cup of her delectably thick peanut sauce. Once the thighs are coated in Elly’s fragrant mixture, she weaves the marinated strips onto bamboo skewers, creating a nice, even wave along the stick. This technique ensures her special blend of spices, which includes lemongrass powder, turmeric, coriander, fennel and cumin, among others, will fully absorb into the meat. Then, we put it in the freezer so they will marinate much better.”Īlthough they recently purchased a custom-built skewer machine, which David said helped speed up the process, Elly said marinating the halal chicken thighs still takes 24 hours.
“We will cut six cases that will take us about two hours and we marinate and we skewer right away. So we’ll be skewering about 2,000 and it takes us about 12 hours,” Elly said.
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