Screenshots

My attempt:

First it has to be chopped/severed,
Then, screwing/skewering/poking is a must,
And then grill it thoroughly.

For best results,
someone has to fan the flames.

1. Analysis paralisys (sometimes I know, sometimes I wonder).

2. Stab from the back (cannot find a better words).

3. Grill to perfection (if possible over cooked it).

4. Do the best of for Malaysian book of records.

5. If the fan not strong enough, get yourself a blower. Blow it out of propotion

Sorry my english as bad as my bahasa but that should not stop me from trying because of the spirit of 'Malaysia Bolehhh!'.

Haha, that's a very nicely barbed poem from Dr Ani - I got new respect for that guy!

My attempt:

First comes the mincing,
Then comes the skewering,
and a thorough grilling.

But for the best sate
There must be one to fan the flames.

in the context of AAB Tun standoff...fan the flames is a liitle mild...

better term to use i think is ....sh*t stirrer

SATE
First it involve total destruction into unrecognizable pieces
Then its important that these small pieces toe the line in one straight line by skewing it
To humbled them placed a heating element so that they shrinked and make them useful to you
The best part is when the carcoal is kept in flaming mode by people who would enjoy the satay with you

Thats my own version ,of course keeping to the mood of discussion..if I may add the heating element or the fan used electricity...sublime marketing of TNB by a former Boss