Satay skewers grilled

Grilled satay skewers, a staple of Southeast Asian cuisine, are marinated meat served with a rich peanut sauce.

About this subject

Satay is a dish originating from Indonesia, but popular throughout Malaysia, Thailand, Singapore and the Philippines. It consists of small pieces of meat, usually chicken (ayam), beef (sapi) or lamb (kambing), threaded onto bamboo or metal skewers and grilled over charcoal over an open flame. The marinade is essential and includes ingredients like turmeric, lemongrass, ginger, garlic, coriander and soy sauce, which add flavor and tenderness.

Satay is traditionally served with a creamy and mildly spicy peanut sauce made from peanut paste, coconut milk, chili, tamarind and palm sugar. Common accompaniments include lontong (rice cakes), ketupat (rice cooked in palm leaves) and acar (pickled cucumber and onions). In Indonesia, it is an ubiquitous street food sold from carts called "kaki lima" and in specialized restaurants.

An interesting fact is that satay has regional variations: in Thailand, the peanut sauce is sweeter and thicker, while in Java, satay is served with sweet soy sauce (kecap manis) and sambal. The dish has gained international fame and is found in Asian restaurants worldwide, often adapted to local tastes. The technique of grilling over embers gives a smoky aroma that is the hallmark of satay.

Frequently Asked Questions

What is satay?

Satay is a Southeast Asian dish consisting of grilled skewered meat, served with peanut sauce. It is popular in Indonesia, Malaysia, Thailand and Singapore.

What meats are used in satay?

Traditionally chicken, beef or lamb are used, but there are also variations with pork, fish or tofu. The meat is cut into small pieces and marinated before grilling.

How is satay served?

Satay is served with peanut sauce and accompaniments like lontong (compressed rice), ketupat (rice in palm leaf) and acar (pickled vegetables). It can be eaten as an appetizer or main dish.