About the dish
Satay, sate in Indonesian, are small skewers of chicken, beef, goat or mutton marinated with turmeric, coriander and lemongrass, grilled over embers and basted with oil or sweet soy sauce as they cook. They are served with a thick, sweet and spicy sauce of roasted peanuts, with pieces of ketupat or lontong compressed rice, cucumber and raw onion. They are classic street food: in the evening smoke from glowing grills hangs over markets from Java to Singapore. Indonesia alone has dozens of regional versions, and the dish is also hugely popular in Malaysia, Singapore, Brunei and Thailand.
Main ingredients
- chicken or beef
- turmeric
- coriander
- lemongrass
- kecap manis
- peanuts
- chilli
Indonesia: Called sate in Indonesia; famous kinds include sate ayam from Madura and Bali’s sate lilit, minced meat wrapped around lemongrass.
Malaysia: The most famous is satay from Kajang, served with ketupat, cucumber and raw onion.
Singapore: In the evenings it is grilled on the street beside the Lau Pa Sat hawker centre.
Thailand: In Thailand สะเต๊ะ (sate), usually pork, with peanut sauce and ajat cucumber relish.
More: Wikipedia (en)
