Satay

Satay (also written saté) is a dish that may have originated in Sumatra or Java in Indonesia but is popular in many southeast Asian countries such as Malaysia, Singapore and Thailand. In the East Coast of Peninsular Malaysia, satay is a breakfast dish while elsewhere in Malaysia it is eaten in the evening. A close analog in Japan is yakitori. Additionally shish kebab is also very similar to satay.

Related Topics:
Sumatra - Java - Indonesia - Southeast Asia - Malaysia - Singapore - Thailand - Peninsular Malaysia - Japan - Yakitori - Shish kebab

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Recipes and ingredients vary from country to country. It 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, venison, fish, shrimp or poultry. It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat. An Indonesian version uses a soy-based dip.

Related Topics:
Bamboo - Coconut - Skewer - Charcoal - Turmeric - Beef - Venison - Fish - Shrimp - Poultry - Spicy - Peanut - Onion - Cucumber - Ketupat

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Some allege that satay was invented by Chinese immigrants who sold the skewered barbecue meat on the street (the word satay means "triple stacked" (三疊) in Amoy dialect), it is also possible that it was invented by Malay or Javanese street vendors influenced by the Arabian kebab. The latter explanation is more likely as satay only became popular after the arrival of Arab immigrants in the early 19th Century. The original satay meat, mutton, is also a meat traditionally favoured by Arabs, but not very popular with the Chinese. Chinese mostly prefer pork or chicken meat.

Related Topics:
Chinese - Barbecue - Amoy - Malay - Javanese - Arab - 19th Century - Mutton

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