Satay skewers grilled

Grilled satay skewers are a Southeast Asian delicacy, made with marinated meat and served with peanut sauce.

About this subject

Satay is a popular dish originating from Indonesia but widespread throughout Malaysia, Thailand, Singapore, and the Philippines. It consists of small pieces of meat, typically chicken, beef, pork, or lamb, marinated in a mixture of spices like turmeric, coriander, cumin, and coconut milk, then threaded onto bamboo skewers and grilled over charcoal until lightly charred. The distinctive smoky aroma comes from using coconut husk or wood charcoal. Satay is traditionally served with a thick peanut sauce (bumbu kacang), blending ground peanuts, palm sugar, tamarind, and chili. The dish is believed to have been invented by Javanese street vendors in the 19th century, influenced by Indian and Middle Eastern cuisines. Today, it is one of Southeast Asia's most iconic street foods, often accompanied by ketupat (rice dumplings) or lontong (compressed rice rolls). Interestingly, in Singapore and Malaysia, satay is grilled in batches of 10-15 skewers at a time, turned manually with a fan to ensure even cooking. The Thai version uses pork or chicken and a sweeter sauce, while in Indonesia, goat satay (sate kambing) is a regional delicacy.

Frequently Asked Questions

What is the origin of satay?

Satay originated in Indonesia, specifically Java, created by street vendors in the 19th century, influenced by Indian and Middle Eastern cuisines.

What meats are used in satay?

Common meats are chicken, beef, pork, and lamb, but regional variations include goat (Indonesia) and fish (Thailand).

What is served with satay?

It is typically served with peanut sauce, ketupat (rice dumplings) or lontong (compressed rice rolls), sometimes with pickled cucumber and onion.