Satay? Okay!

Satay? Okay!
  • 4.5 (8)
  • Food

Satay? Okay! is about the foods that have shaped Malaysia. Go on a deep dive into Malaysian food culture and discover how events in history can be seen in the food today. Join hosts Dr Noby Leong and Philip Gibson as they explore Malaysia’s most iconic foods and how they’ve been shaped by the past. They’ll be joined by food writers, chefs, academics and community leaders, who will share their perspectives on one of the world’s most misunderstood cuisines. This is a podcast that will make you rethink everything you know about food. It will introduce you to a Malaysia that you’ve never heard of before – a nation filled with diverse communities, cultures and stories. Will you join us for Satay? Okay!

  1. 4h ago

    17. Nasi Lemak and the Dawn of Malaysia

    Nasi lemak is the national dish of Malaysia. Does this humble rice dish encapsulate the story of Malaysian independence? The early 20th Century saw all parts of Malaya and north Borneo under some form of colonial control. But with the advent of World War II, the invasion by Japan would upend the lives of locals once again. Cookbook author Kalsom Taib is older than the country of Malaysia. She was born during the occupation and shares what it was like in the years before, during and after the war. She also recounts how food has transformed over the decades, for better or worse. Resources and References A History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. Andaya Borneo: The History of an Enigma (2026), Olivier Hein Druce, Stephen C and Nani Suryani Haji Abu Bakar. 2023. Brunei and the World Since 1984. Routledge Handbook of Contemporary Brunei, pp. 100-117. eds. Ooi Keat Gin and Victor T. King. London: Routledge. "Scorched Earth" Policy Hansard Volume 377: debated on Thursday 8 January 1942 https://hansard.parliament.uk/commons/1942-01-08/debates/06602dd3-6929-4a8a-b4da-0c30b4427c9d/ScorchedEarthPolicy SCORCHED EARTH POLICY IN MALAYA, The Canberra Times, 16 Jan 1942 Page 1 https://trove.nla.gov.au/newspaper/article/2585976 Operation Sook Ching by Stephanie Ho, National Library of Singapore https://www.nlb.gov.sg/main/article-detail?cmsuuid=cc4da337-3bcd-4f96-bdc6-5210646bdd90 Credits Hosted by Dr Noby Leong and Philip Gibson Produced by Dr Noby Leong and Philip Gibson Sound Design by Jack Barr Satay? Okay! is produced by Kopi Productions Limited and supported by the Golden Chopsticks Scholarship, by the Oxford Cultural Collective Trust

    17. Nasi Lemak and the Dawn of Malaysia

  2. Sep 29

    16. Bosou and the Fight for Sabah Part 2

    From traditional to contemporary, we look at the other side of Sabah culture. Continuing on from Part 1, we learn about efforts to modernise traditional indigenous cuisine through fine dining. Raphael Jay Peter Lee is head chef of OITOM, a restaurant in Kota Kinabalu that aims to redefine what Sabahan cuisine is. But it turns out that instilling traditional cultural values into your restaurant requires more than just a menu change. Resources and References A History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. Andaya Borneo: The History of an Enigma (2026), Olivier Hein Druce, Stephen C and Nani Suryani Haji Abu Bakar. 2023. Brunei and the World Since 1984. Routledge Handbook of Contemporary Brunei, pp. 100-117. eds. Ooi Keat Gin and Victor T. King. London: Routledge. The Making of Sabah, 1865-1941: The Dynamics of Indigenous Society, University of Malaya Press, 2000 Titas Chakraborty, Matthias van Rossum, Slave Trade and Slavery in Asia—New Perspectives, Journal of Social History, Volume 54, Issue 1, Fall 2020, Pages 1–14, https://doi.org/10.1093/jsh/shaa004 James Warren, The Sulu Zone 1768–1898: The Dynamics of External Trade, Slavery, and Ethnicity in the Transformation of a Southeast Asian Maritime State (Singapore, 2007) Barbara Andaya, To Live as Brothers: Southeast Sumatra in the Seventeenth and Eighteenth Centuries (Honolulu, 1993). Credits Hosted by Dr Noby Leong and Philip Gibson Produced by Dr Noby Leong and Philip Gibson Sound Design by Jack Barr Satay? Okay! is produced by Kopi Productions Limited and supported by the Golden Chopsticks Scholarship, by the Oxford Cultural Collective Trust

    16. Bosou and the Fight for Sabah Part 2

  3. Sep 29

    15. Bosou and the Fight for Sabah Part 1

    Almost anything can be turned into bosou. Sabah's favourite fermented condiment can be found in vegetable, meat and fish forms. It's a dish of survival, and a core part of indigenous identity. Brunei's grip over Northern Borneo weakened in the 19th Century. Before long, land rights were acquired by the British North Borneo Company, kicking off a period of corporate colonialism. To survive, indigenous communities could either play along or rebel. Dr Richard Gunting is a Murut community leader and founder of Borneo Outback Tours. His home of Nabawan is one of Sabah's poorest districts and both the environmental and Murut culture is at stake. Richard shares his efforts to use ecotourism to reverse his community's fortunes. Resources and References A History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. Andaya Borneo: The History of an Enigma (2026), Olivier Hein Druce, Stephen C and Nani Suryani Haji Abu Bakar. 2023. Brunei and the World Since 1984. Routledge Handbook of Contemporary Brunei, pp. 100-117. eds. Ooi Keat Gin and Victor T. King. London: Routledge. The Making of Sabah, 1865-1941: The Dynamics of Indigenous Society, University of Malaya Press, 2000 Titas Chakraborty, Matthias van Rossum, Slave Trade and Slavery in Asia—New Perspectives, Journal of Social History, Volume 54, Issue 1, Fall 2020, Pages 1–14, https://doi.org/10.1093/jsh/shaa004 James Warren, The Sulu Zone 1768–1898: The Dynamics of External Trade, Slavery, and Ethnicity in the Transformation of a Southeast Asian Maritime State (Singapore, 2007) Barbara Andaya, To Live as Brothers: Southeast Sumatra in the Seventeenth and Eighteenth Centuries (Honolulu, 1993). Credits Hosted by Dr Noby Leong and Philip Gibson Produced by Dr Noby Leong and Philip Gibson Sound Design by Jack Barr Satay? Okay! is produced by Kopi Productions Limited and supported by the Golden Chopsticks Scholarship, by the Oxford Cultural Collective Trust

    15. Bosou and the Fight for Sabah Part 1

  4. Sep 22

    14. Tuak and the White Rajahs Part 2

    A new generation of Sarawakians are breathing life into the burgeoning tuak industry. But can they take this drink worldwide when brewing tuak is technically illegal? Continuing on from Part 1, we look at the future of the tuak industry in Sarawak. Arif Abdul Rahman co-runs the Borneo Tuak Festival. He shares how the industry has transformed over the past ten years and the challenges it faces in the future. We also hear from Martiana Chia who contemplates Sarawak's food future. Can the state live up to its reputation as City of Gastronomy? Resources and References A History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. Andaya Borneo: The History of an Enigma (2026), Olivier Hein Druce, Stephen C and Nani Suryani Haji Abu Bakar. 2023. Brunei and the World Since 1984. Routledge Handbook of Contemporary Brunei, pp. 100-117. eds. Ooi Keat Gin and Victor T. King. London: Routledge. The Rajahs of Sarawak, The Spectator, 1940 https://archive.spectator.co.uk/article/29th-january-1910/40/the-rajahs-of-sarawak The little-known tree that revolutionised global communication, BBC Global https://www.youtube.com/watch?v=6rLTixi7pOo A Land of Rice and History — The Role of Tuak, the Traditional Fermented Rice Drink, in Sarawak, Malaysia by Anna Sulan Masing, Good Beer Hunting, 2022 https://www.goodbeerhunting.com/blog/2022/7/20/a-land-of-rice-and-history-the-role-of-tuak-the-traditional-fermented-rice-drink-in-sarawak-malaysia Credits Hosted by Dr Noby Leong and Philip Gibson Produced by Dr Noby Leong and Philip Gibson Sound Design by Jack Barr Satay? Okay! is produced by Kopi Productions Limited and supported by the Golden Chopsticks Scholarship, by the Oxford Cultural Collective Trust

    14. Tuak and the White Rajahs Part 2

  5. Sep 22

    13. Tuak and the White Rajahs of Sarawak Part 1

    Tuak is more than just rice wine, it's a core part of indigenous identity in Sarawak. But can the traditions of tuak be upheld if the drink is commercialised? The golden age of Brunei ended from the 16th Century, leaving a weakened empire ripe for exploitation. Enter James Brooke, a so-called private individual who colonised his way to become the first White Rajah of Sarawak. Academic, food writer and poet Anna Sulan Masing talks about the importance of tuak to Dayak culture, while Martiana Chia (or Mars) of The Rasa tells us what it's like to start a tuak business with her grandmother. Resources and References A History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. Andaya Borneo: The History of an Enigma (2026), Olivier Hein Druce, Stephen C and Nani Suryani Haji Abu Bakar. 2023. Brunei and the World Since 1984. Routledge Handbook of Contemporary Brunei, pp. 100-117. eds. Ooi Keat Gin and Victor T. King. London: Routledge. The Rajahs of Sarawak, The Spectator, 1940 https://archive.spectator.co.uk/article/29th-january-1910/40/the-rajahs-of-sarawak The little-known tree that revolutionised global communication, BBC Global https://www.youtube.com/watch?v=6rLTixi7pOo A Land of Rice and History — The Role of Tuak, the Traditional Fermented Rice Drink, in Sarawak, Malaysia by Anna Sulan Masing, Good Beer Hunting, 2022 https://www.goodbeerhunting.com/blog/2022/7/20/a-land-of-rice-and-history-the-role-of-tuak-the-traditional-fermented-rice-drink-in-sarawak-malaysia Credits Hosted by Dr Noby Leong and Philip Gibson Produced by Dr Noby Leong and Philip Gibson Sound Design by Jack Barr Satay? Okay! is produced by Kopi Productions Limited and supported by the Golden Chopsticks Scholarship, by the Oxford Cultural Collective Trust

    13. Tuak and the White Rajahs of Sarawak Part 1

  6. Sep 15

    12. Ginger and the Empires of Borneo

    Ginger root isn't the only ginger out there. Malaysia boasts dozens of different gingers, some that are only found in Borneo. Much of Malaysian Borneo's early history concerns Brunei, an ancient kingdom that sprung up in the 10th century. Like other coastal sultanates, Brunei was a maritime trade empire, specialising in jungle products found no where else. Critical to this trade system was Borneo's indigenous communities, which are still thriving today. Pison Jaujip is one of Sabah's most famous content creators. He runs Ropuhan Di Tanak Wagu, or Bachelor's Kitchen, where he teaches people to cook traditional Sabahan foods. His efforts are helping to document a cuisine that is fast-changing. Vicky Chong, meanwhile, runs Walai Dahai Corner in Kota Kinabalu, where she runs classes on traditional Dusun foods. She sits down with us to share the stories behind classic heritage foods, many of which are rooted in survival. Resources and References A History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. Andaya Borneo: The History of an Enigma (2026), Olivier Hein Druce, Stephen C and Nani Suryani Haji Abu Bakar. 2023. Brunei and the World Since 1984. Routledge Handbook of Contemporary Brunei, pp. 100-117. eds. Ooi Keat Gin and Victor T. King. London: Routledge. Ji, F. (2018). The Chinese Kongsis in West Borneo: the Rise of the Chinese in Global Trade in the Early and Mid-19th Century [Brandeis University]. https://doi.org/10.48617/etd.853 Charles Spence, Ginger: The pungent spice, International Journal of Gastronomy and Food Science, Volume 33,2023, 100793, ISSN 1878-450X, https://doi.org/10.1016/j.ijgfs.2023.100793 Credits Hosted by Dr Noby Leong and Philip Gibson Produced by Dr Noby Leong and Philip Gibson Sound Design by Jack Barr Satay? Okay! is produced by Kopi Productions Limited and supported by the Golden Chopsticks Scholarship, by the Oxford Cultural Collective Trust

    12. Ginger and the Empires of Borneo

  7. Sep 8

    11. Rice and the Birth of Borneo

    Where does rice come from? The oldest rice grain found in Malaysia is in Sarawak, but rice likely didn't originate from there. The tale of everyone's favourite grain tells us a lot about Borneo and its people. In this Season 2 premiere episode, we take a look at the Borneo side of Malaysia. We look at the indigenous Dayak peoples and trace their lineage back tens of thousands of years ago, when Borneo wasn't even an island. Sharing her knowledge of Dayak cuisine and culture is Livan Lah, chef and owner of LePau Restaurant in Kuching, Sarawak. As a proud Kayan woman, she introduces us to exciting native foods you may never have heard of, as well as the stories behind them. Resources and References A History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. Andaya Borneo: The History of an Enigma (2026), Olivier Hein Wirawan, I. G. B., Suda, I. K., Adnyana, I. G., Sukadana, I. W., Winyana, I. N., & Yudabakti, I. M. (2025). The role of Yupa inscription as Yantra in Shiva worship: interpreting stone relics through contemporary practices in Kutai Kartanegara. Cogent Arts & Humanities, 12(1). https://doi.org/10.1080/23311983.2025.2521981 Credits Hosted by Dr Noby Leong and Philip Gibson Produced by Dr Noby Leong and Philip Gibson Sound Design by Jack Barr Satay? Okay! is produced by Kopi Productions Limited and supported by the Golden Chopsticks Scholarship, by the Oxford Cultural Collective Trust

    11. Rice and the Birth of Borneo

  8. 11/19/2025

    10. Chicken Rice and the Making of an Empire

    What does an American missionary have to do with Hainanese Chicken Rice in Malaysia? More than you ever thought possible. In this season finale, we follow Malaysia's story up to the beginning of the 20th Century. The full occupation of the Malay peninsular is in Britain's sight. Spurious contracts, military force and secret conventions render the Malay rulers powerless. At the same time, war is brewing in China, leaving many to seek refugee in the comparative safety of Malaya. We speak to chef Xianji Chen on the unique chicken rice stylings of Melaka. We also hear from Tan Tee Yong and Sherine Tan, owners of Happy Garden Restaurant in Penang, Yong shares his experiences of fusing British and Chinese culinary traditions and discusses his fears that the future of our food culture comes down to packaging. Resources and References A History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. Andaya Lee, E., Wong, S.P., Laxman, L. Language Maintenance and Cultural Viability in the Hainanese Community: A Case Study of the Melaka Hainanese (2014). Athens Journal of Humanities & Arts, Vol. 1, no. 2 pp. 157 – 168, https://doi.org/10.30958/ajha.1-2-6 Hoe Kee Chicken Rice - 468, Jalan Hang Jebat, 75200 Melaka, Malaysia Happy Garden Restoran - 206b, Jalan Batu Ferringhi, Kampung Batu Feringgi, 11050 Batu Ferringhi, Pulau Pinang, Malaysia Credits Hosted by Dr Noby Leong and Philip Gibson Produced by Dr Noby Leong and Philip Gibson Sound Design by Jack Barr English Dub by Liu Ziyang Satay? Okay! is produced by Kopi Productions Limited

    10. Chicken Rice and the Making of an Empire
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About

Satay? Okay! is about the foods that have shaped Malaysia. Go on a deep dive into Malaysian food culture and discover how events in history can be seen in the food today. Join hosts Dr Noby Leong and Philip Gibson as they explore Malaysia’s most iconic foods and how they’ve been shaped by the past. They’ll be joined by food writers, chefs, academics and community leaders, who will share their perspectives on one of the world’s most misunderstood cuisines. This is a podcast that will make you rethink everything you know about food. It will introduce you to a Malaysia that you’ve never heard of before – a nation filled with diverse communities, cultures and stories. Will you join us for Satay? Okay!

Information

  • Creator
    Satay? Okay!
  • Years Active
    2025 - 2026
  • Episodes
    18
  • Rating
    Clean
  • Copyright
    © Kopi Productions
  • Show Website
    Satay? Okay!

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