Satay in our A-Z - Cooking Index
Satay or sate is a dish consisting of chunks or slices of dice-sized meat on bamboo skewers.
These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasoning.
Although recipes and ingredients vary from country to country, satay generally consists of chunks or slices of meat on bamboo or coconut-leaf-spine skewers, grilled over a wood or charcoal fire. Turmeric is often used to marinate satay and gives it a characteristic yellow color. Meats used include: beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.
It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat.
Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.
Satay may have originated in Java, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, and Thailand, as well as in The Netherlands which was influenced through its former colonies.
Satay is not the same as the Vietnamese condiment, “Sate”, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes.