Indonesian satay is often served withpeanut sauce andkecap manis – a sweet soy sauce, and is often accompanied withketupat orlontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand.[13][14] It also recognized and popular in Suriname and the Netherlands.[15][7] InSri Lanka, it has become a staple of the local diet as a result of theinfluences from the local Malay community.[16]
Satay may consist of diced or slicedchicken,goat,mutton,beef,pork,fish, other meats, ortofu;bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of thecoconut palm frond. The meat isgrilled over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces; however, most often they are served in a combination ofsoy and peanut sauce,[17] causing the sauce alone to often be referred to as "satay".[18]
Satay seller in Java, c. 1870. Note theketupat hanging behind the vendor.
Satay may have been developed byJavanese street vendors as an adaptation ofkebabs from the Indian Subcontinent.[2][14] The introduction of satay, and other now-iconic dishes such astongseng andgulai kambing based on meats such as goat and lamb, coincided with an influx ofIndian andArab traders and immigrants starting in the 18th century.[23] The Indonesian publicationKoran Jakarta claimed thatsate, and ultimately satay, originated from Javanese termsak beteng which means one stick, and that the dish had existed as early as the 15th century.[24]
Although both Thailand and Malaysia claim it as their own, its Southeast Asian origin was inJava, Indonesia. There satay was developed from the Indian kebab brought by the Muslim traders. Even India cannot claim its origin, for there it was a legacy of Middle Eastern influence.
Jennifer Brennan (1988), Encyclopaedia of Chinese and Oriental Cookery[25]
From Java, satay spread through theIndonesian Archipelago and, as a consequence, numerous variations of the dish have been developed. By the late-19th century, satay had crossed theStrait of Malacca into neighbouringMalaysia, Singapore, andThailand.[26] In the 19th century, the term migrated, presumably with Malay immigrants from the Dutch East Indies, to South Africa, where it is known assosatie.[2] TheIndo Dutch people took this dish, as well as many other Indonesian specialties, to the Netherlands, thereby influencingDutch cuisine.[27]
According to theOxford English Dictionary, the English wordsatay is derived from theMalay wordsatai,[28] alsosaté orsate inIndonesian, ultimately originating fromTamilcatai (சதை, a regional variant oftacai meaning 'flesh'.[28][29] The term is mentioned assaté inDutch with one of earliest photographs of satay seller appeared circa 1870 in Java,Dutch East Indies. The usage in English was first attested in 1917 with reference to a "satai" seller inSingapore, later a mention ofsaté inDenpasar,Bali appeared in 1937, with a description of Malays cookingsatay appearing in 1955.[28]
Chicken is the most common meat used in satay,[30] with other common choices including lamb, goat, mutton, beef,venison, and rabbit; seafood such as fish,shrimp, andsquid;offal such asliver, intestine, andtripe, is also used.[15] Most satay is made by cutting the meat into small thumb-size cubes, however, such recipes as Ponorogo use a single finger-like chicken fillet.
The skewers used for chicken satay are traditionally made fromlidi, a midrib of coconut fronds. Bamboo skewers might be used instead. For firmer meats, such as lamb, goat, and beef, a thicker bamboo skewer is used. The skewers are usually soaked in water before using to avoid burning during grilling. Each skewer usually holds three or four pieces of meat. A goat meat satay might insert a cube of fat between meat cubes.Turmeric gives the dish its characteristic yellow colour. Another popular marinade iskecap manis (sweet soy sauce) mixed with coconut oil or palmmargarine. The skewered meat is seasoned, marinated, and then grilled oncharcoalembers.
Satay may be served with aspicypeanut sauce dip, or peanut gravy, served with slices oflontong orketupat (rice cakes), garnished with a sprinkle ofbawang goreng (crisp fried shallot), and accompanied byacar (pickles) consisting of slivers of onions, carrots, andcucumbers in vinegar, salt, and sugar solution. Mutton satay is usually served with kecap manis instead of peanut sauce. Pork satay can be served in apineapple-based satay sauce or cucumberrelish.
Model of satay seller usingpikulan, collection ofTropenmuseum
Satay can be prepared home-made or acquired from satay sellers; either from fancy restaurants, modest tarp-tentwarung eateries stationed on busy street side, to travelling food vendors frequenting residential areas. Indeed, satay is possibly one of the most popularstreet food in Southeast Asia; common in Indonesia to Malaysia and Thailand.
Javanese satay seller ladies withsunggi method sell their wares in the parking lot ofBorobudur, Central JavaA boat-shapedgerobak (wheeledfood cart) selling Madura satay
In Indonesia, traditionally there are several methods on selling satay. They are:[31]
Pikulan: In Indonesian,pikulan means carrying items by balancing a rod on one's shoulder. The most traditional way of selling satay was depicted in early photographs of Java in the late 19th century, showing the travelling satay vendor using thispikulan which resembles two small wooden cabinets carried with a rod made of either bamboo, wood, or rattan.
Sunggi: In Javanese,sunggi means carrying things upon one's head using some kind of tray or platter. This practice is quite common in today's Bali and rural Java. Thesunggi satay vendors—usually women—carry raw satays, lontongs, peanut sauce upon the wooden or wicker bamboo tray on their head, while carrying basket containing grill, charcoal, bamboo fan, sweet soy sauce bottle, and wooden small short chair calleddingklik. The satay seller ladies may walk through residential areas or position their wares in busy areas (e.g. marketplace ortourism area), and grill the satay to their customer's order.
Gerobak: In Indonesian,gerobak means wheeled cart. It is one of the common method of selling satay by travelling vendors. The Madura satay vendor cart usually has unique boat-like shapegerobakfood cart.
Warung: In Indonesian,warung means modest shop, selling foods or other things. The most common sataywarung usually arewarung tenda, modest tarp-tent shop stationed in busy street side to await customers.
Online satay: In recent years with the advent of digital multi-service method that includes food delivery such asGoFood andGrabFood, satay is available by ordering online, and the food immediately delivered bymotorcycle taxi calledojek.
In Indonesia, there are some restaurants that specialise in serving various kinds of satay and presenting them as their specialties, such as Sate Ponorogo Restaurant, Sate Blora Restaurant, and also chains of Sate Khas Senayan restaurants, previously known as Satay House Senayan.[32]
Satay (known assate inIndonesian and pronounced similar to the English "satay") is a widely renowned dish in almost all regions of Indonesia; it is considered thenational dish and one of Indonesia's best dishes.[21] Satay is a staple inIndonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings.[33] As a result, many variations have been developed throughout the Indonesian Archipelago. The satay variants in Indonesia is usually named after the region its originated, the meats, parts or ingredients its uses, also might named after the process or method of cooking.[34]
A satay variant from Ambal,Kebumen,Central Java. This satay uses a native breed of poultry,ayam kampung. The sauce is not based on peanuts, but rather groundtempe, chilli and spices. The chicken meat is marinated for about two hours to make the meat tastier. This satay is accompanied withketupat.Sate ayam, chicken satay
Chicken satay with yellow sauce from Balong District inPonorogo. The sauce is made of shallots, garlic, candlenuts, coconut milk, and turmeric.[38]
Sate Blora
A variant originating inBlora, inCentral Java. This variant is made of chicken (meat and skin) pieces that are smaller compared to the other variants. It is normally eaten with peanut sauce, rice, and a traditional soup made of coconut milk and herbs. Sate Blora is grilled in front of buyers as they are eating. The buyers tell the vendor to stop grilling when they are sated.
Originating on the island ofMadura, near Java, it is a famous satay variant among Indonesians. Most often made from mutton or chicken, the recipe's main characteristic is the black sauce made fromIndonesian sweet soy sauce/kecap manis mixed with palm sugar (calledgula jawa or "Javanese sugar" in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind ofshrimp paste),kemiri (candlenut), and salt. Chicken Madura satay is usually served in peanut sauce, while the mutton Madura satay is usually served in sweet soy sauce.Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat), they are usually sliced into smaller pieces before being served. Raw thinly sliced shallots and plain sambal are often served as condiments.
Sate Ponorogo (Ponorogo satay)
A variant of satay originating inPonorogo, a town inEast Java. It is made from sliced marinated chicken meat, and served with a sauce made of peanuts and chili sauce and garnished with shredded shallots,sambal (chili paste) and lime juice. The meat is marinated in spices and sweet soy sauce, in a process calledbacem and is served with rice or lontong (rice cake). The grill is made from terracotta earthenware with a hole in one side to allow ventilation for the coals. After three months of use, the earthenware grill disintegrates, and must be replaced.
Sate Srepeh
A variant of chicken satay fromRembang. The satay uses spicy orange sauce and eaten with rice and tofu.[40]
A spicy chicken satay in hotsambal sauce, served withlontong, popular in Jakarta. It was said that the dish was an adaptation of skewered Chinese snack from Taiwan, which originally uses pork or rabbit meat, and served with soy sauce. The Indonesian version maintain the light Chinese-style seasoning, replaces pork with chicken, and adds spiciness with the addition of hot sambal.[41] Another source mentioned that sate Taichan was devised from a Japanese man's specific request that his satay omits peanut sauce and sweet soy sauce, and only seasoned with a dash of salt and lime juice, and served with chili paste.[42]
Lit: Wrapped Satay, a speciality fromSolo orSurakarta,Central Java.[44] It is made from minced beef, goat,lamb and mutton (especially meats around ribs and belly area). The minced fatty meats are wrapped by thin fat or muscle membrane and wrapped around a bamboo skewer. The size of this satay is quite large, very similar to a Middle Easternkebab. After being grilled on charcoal, the meat is separated from the skewer, cut into bite-size chunks, then served in sweet soy sauce andmerica (pepper).
Sate Bulayak
Beef satay with spicy soupy sauce fromLombok. It is eaten with rice cake calledbulayak.[45]
Sate Gajih
Beef fat satay popular inYogyakarta, especially inBeringharjo Market.[46] The fat satay is seasoned with sweet soy sauce and considered as snack since it is commonly served without any rice or additional sauces.
Sate Jando
A specialty dish fromBandung, this satay is made from cow's breast fat.[47]
Sate Kenul
Cubed beef satay smeared with grated coconut and spices made of turmeric, ginger, cumin, garlic, pepper, salt and coriander. It is a specialty dish fromNganjuk.[48]
Sate Klopo
Lit: Coconut Satay, the beef is wrapped in coconut processed spices and then grilled. It is delicacy fromSurabaya.[49]
Lit: Soupy Satay, beef satay served in creamy and spicykuah soup akin tosoto. Sate kuah can be found inBetawi cuisine of Jakarta and also inPontianak, Western Kalimantan.[52] The Jakarta version sate kuah soup base is akin to Betawi's soto tangkar, since sate kuah was a variant of soto tangkar created in 1960s.[53] Thus usually the seller offers both sate kuah and soto tangkar. The serving method are either grilled beef satay are dipped into soto soup, or the satay meat are stripped from the skewers and put into the soto soup. Compared to soto meat soup, sate kuah has smoky aroma due to grilling process. The Pontianak version sate kuah is smeared with peanut sauce, doused with spiced broth, and sprinkled with spring onion and calamansi juice.[54]
Sate Lembut
A rare satay recipe of theBetawi people. It is can be found in Jalan Kebon Kacang,Central Jakarta. The satay is made from minced beef mixed with shredded coconut and spices, wrapped around a flat bamboo skewer. Usually eaten withketupatlaksa betawi (Betawi style Laksa with ketupat glutinous compressed rice).
Sate Manis
Also a speciality from theBetawi people. It is also can be found in Jalan Kebon Kacang,Central Jakarta. The satay is made from slices ofhas dalam (tenderloin) the finest part of beef, marinated with sweet spices. Usually eaten withketupatlaksa betawi.
Sate Maranggi, beef satay in spicy and sweet soy sauce,Purwakarta
Sate Maranggi
Commonly found inPurwakarta andCianjur, the cities inWest Java, this satay is made from beef marinated in a special paste.[55] The two most important elements of the paste arekecombrang (Nicolaia speciosa) flower buds andketan (sweet rice) flour. Nicola buds bring a unique aroma and a liquorice-like taste. The satay is served in sweet soy sauce withacar pickles. It is served with ketan cake (jadah) or plain rice.
Sate Matang
A satay variant from Matang Geulumpang Dua,Bireun,Aceh. This satay is made from beef, usually served with peanut sauce andsoto or soup separately.
Sate Rembiga
Beef satay fromLombok. The basic seasoning for the satay is chili. However, it is also given some additional spices, such as tamarind, brown sugar, onions, coriander, and candlenut. It is usually eaten with rice cake,plecing kangkung, and beef bone soup.[56]
Sate Sapi
Beef satay, served in sweet soy sauce and peanut sauce. Specialty ofJepara town in Central Java.
Sate Susu
Literally it means "milky satay", however it contains no milk, the termsusu is actually refer to cow's breast orudder. This dish that can be found inJava andBali, is made from grilled spicy beef udder, served with hot chilli sauce.[57]
Sate Tambulinas
Spiced beef satay fromSulawesi. Tambulinas satay do not use peanut sauce or soy sauce, it is marinated in spice mixture containing ground chilli pepper, ginger, lemongrass, shallot and garlic, and served with juice of kaffir lime.[58]
Goat satay, a variant of satay popular inJava, made with goat,lamb or mutton meat. Different from other satays,sate kambing (lamb satay) is not usually pre-seasoned or pre-cooked. Raw lamb, mutton, and goat is skewered and grilled directly on the charcoal. It is then served withsweet soy sauce (kecap manis), sliced shallots, and cut-up tomatoes. Since the meat is not pre-cooked, it is important to use young lamb. The best vendors use lamb under three to five months old. Lamb from goat is also more popular than lamb from sheep due to milder flavor.
Sate kerbau
Water buffalo satay, a variant of satay popular inKudus, where most Muslim believed that it is forbidden to eat beef to respect the Hindus. This satay is made with water buffalo meat. The meat is cooked first with palm sugar, coriander, cumin, and other seasoning until very tender. Some vendor choose to even grind the meat first to make it really tender. It is then grilled on charcoal, and served with sauce made withcoconut milk, palm sugar, and other seasoning. Traditionally, satay kerbau is served on a plate covered with teak wood leaves.
A sate of a yearling or five-month-old lamb; the nickname for this dish in Tegal isbalibul, an acronym ofbaru lima bulan (just five months). Eachkodi, or dish, contains twenty skewers, and each skewer has four chunks—two pieces of meat, one piece of fat and then another piece of meat. It is grilled over wood charcoal until it is cooked between medium and well done; however it is possible to ask for medium rare. Sometimes the fat piece can be replaced with liver or heart or kidney. This is not marinated prior to grilling. On serving, it is accompanied by sweet soya sauce (medium sweetness, slightly thinned with boiled water), sliced fresh chilli, sliced raw shallots (eschalot), quartered green tomatoes, and steamed rice, and is sometimes garnished with fried shallots.
Balinese men preparing pork satay during traditional ceremony in Tenganan village, Karangasem
Sate babi (pork satay)
Pork satay, popular among theIndonesian Chinese community, most of whom do not share theMuslim prohibition against pork. This dish can be found in Chinatowns in Indonesian cities, especially around Glodok, Pecenongan, and Senen in theJakarta area. It is also popular inBali where the majority areHindus, it is also popular in Northern Sulawesi, Northern Tapanuli, and Nias, where most people are Christians, and also popular in the Netherlands.
Sate plecing
Satay made with variety of grilled meat most often pork, served withsambal plecing, sauce made from chili, garlic, onion, tomatoes, and shrimp paste, popular inBalinese cuisine.
Sate ragey
Pork satay popular inMinahasan cuisine. The size is bigger than the common pork satay. It is combined of pork meat and the fat. It can be easily found inTomohon,North Sulawesi.[64]
Milkfish Satay, fromBanten. It is a satay made from bonelessbandeng (milkfish). The seasoned spicy milkfish meat is separated from the small bones, then placed back into the milkfish skin, clipped by a bamboo stick, and grilled over charcoal.
Sate Belut
Eel Satay, anotherLombok rare delicacy. It is made frombelut, (lit.eel) commonly found in watery rice paddies in Indonesia. A seasoned eel is skewered and wrapped around each skewer, then grilled over charcoal fire, so each skewer contains an individual small eel.
Shellfish satay,cockle Satay orclam satay. The most popular variant of sate kerang is fromMedan,North Sumatra, it is rich spicy cooked shellfish in skewer and often becomeoleh-oleh (souvenir) for visitors visiting Medan.[68] In Java, sate kerang it is mildly marinated and boiled, also served as a side-dish to accompany soto. InSoutheast Sulawesi,sate pokea is made ofpokea clam orBatissa violacea var. celebensis and the satay is smeared with peanut sauce and eaten withburasa orgogos.[69]
Sate Tanjung
Fish satay fromLombok. It is made from fish meat which is smeared with spices consisting of coconut milk and spices.[70] The fish used in this satay are usually skipjack tuna and giant trevally.
Shrimp Satay that uses large shrimps or prawns,[73] shelled and cleaned and often with the tails off and lightly grilled. Some recipes call for a marinade of thick coconut milk withsambal (chili paste), powderedlaos (galangal root), groundkemiri (candlenut, one can substitute macadamia nuts in a pinch), minced shallots and pressed garlic. One can add salt to taste. Shrimp satay seldom served with the peanut sauce so popular with other satays, because it might overpower a delicate shrimp flavour.
AnotherLombok delicacy. It is made from beef, cow's intestines and other cow's internal organs. The sauce forsate ampet is hot and spicy, which is no surprise since the island's name,lombok merah, means red chili. The sauce issantan (coconut milk) and spices.[75]
Sate Babat
Tripe satay. Mildly marinated and mostly boiled than grilled, usually served as a side-dish to accompanysoto.
Sate Burung Ayam-ayaman
Bird Satay, the satay is made from gizzard,liver, andintestines ofburung ayam-ayaman (watercock). After being seasoned with mild spices and stuck on a skewer, this bird's internal organs are not grilled, but are deep fried in cooking oil instead.
Sate Hati
Liver Satay. There is two types of liver satays, cattle liver (goat or cow) and chicken liver satay. The cattle liver made by diced whole liver, while the chicken liver satay is made from mixture of chicken liver,gizzard, andintestines. Usually gizzard is placed on the bottom, intestine on the center and liver or heart on the top. After seasoning, the internal organs are not fried or grilled, but are boiled instead. It is not treated as a main dish, but often as a side dish to accompanybubur ayam (chicken riceporridge).
Sate Kikil
Cow skin satay fromJava, this satay is made from boiled cow skin, skewered and seasoned either in spicy peanut sauce or yellow sauce.[76]
Sate Makassar
From a region in SouthernSulawesi, this satay is made from beef and cow offal marinated in sourcarambola sauce. It has a unique sour and spicy taste. Unlike most satays, it is served without sauce.
Sate Padang vendor in West Sumatran pavilion,TMII, Indonesia
A dish fromPadang and the surrounding area inWestern Sumatra, which is made from cow or goatoffal and meat boiled in spicy broth then grilled. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander,galangal root,cumin, curry powder and salt.[77] It is further separated into two sub-variants, thePariaman and thePadang Panjang, which differ in taste and the composition of their yellow sauces.
A satay dish fromCirebon. The wordkalong (bat) does not mean the satay used bat meat but because the food is sold in the evening. This satay is made from minced water buffalo, which is mixed with spices, and palm sugar and dipped into buffalo broth, it is then grilled on charcoal. The peanut sauce mixed withoncom.[79]
A satay variant fromBalinese cuisine. This satay is made from minced pork, chicken, fish, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. Wound around bamboo, sugar cane or lemon grass sticks, it is then grilled on charcoal.[80]
Sate Pusut
A delicacy fromLombok, the neighbouring island east ofBali. It is made from a mixture of minced meat (beef, chicken, or fish), shreddedcoconut meat, and spices. The mixture then is wrapped around a skewer and grilled over charcoal.
Lit: Poorman's satay. A cheap vegetarian satay made from groundedtempe fromSolo city, served in peanut sauce and pickles. There are two kinds oftempe: the most popular is made from soybean, and the second is made from the side product material of tofu production (calledtempe gembus). Sate Kere is usually made fromtempe gembus. The wordkere in theJavanese language means "poor"; it originally was meant to provide the poor people of Java with the taste of satay at an affordable price, since meat was considered a luxury. Although originally it was only vegetarian tempeh, today,sate kere also includes intestine, liver, and beef satays mixed with tempeh ones. The materials are pre-cooked inbaceman before being grilled, then served with peanut sauce.
Sate Pencok
The satay fromLombok is made fromsago starch. It is smeared withpelalah sauce.[84]
Sate Tahu
Lit: Tofu Satay. A specialty fromPonorogo. Tofu is soaked first withbacem seasoning before being grilled on a clay kiln.[85]
Sate ayam withuritan (premature chicken egg)
Sate Telur Muda
Young egg satay. This satay is made from premature chicken egg (uritan) obtained upon slaughtering the hens. The immature eggs that have not developed theeggshell yet are boiled and put onto skewers to be grilled as satay. Thetelur muda oruritan is often cooked on the same skewer as chicken skin satay, and mixed with chicken satay. This kind of satay is also usually served as a side dish to accompanybubur ayam.
Sate Telur Puyuh
Quail eggs satay. Several hard-boiled quail eggs are put into skewers, marinated in sweet soy sauce with spices, and boiled further also served as a side dish for soto.
The satay is made fromBlengong meat, an animal that is the result of crossbreeding between ducks andmuscovy ducks or locals calledmenthok. It is a delicacy ofBrebes.[88]
Sate Bulus
Turtle satay, another rare delicacy fromYogyakarta. It is a satay made from freshwaterbulus (softshell turtle). It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce. Bulus meat is also served in soup ortongseng (Javanese style spicy-sweet soup).
Sate Kelinci
Rabbit meat Satay, this variant of satay is made from rabbit meat, a delicacy fromJava. It is served with sliced fresh shallots (small red onion), peanut sauce, and sweet soy sauce. Rabbit satay usually can be found in mountainous tourist region in Java where locals breed rabbit for its meat, such asLembang inWest Java,Kaliurang inYogyakarta, Bandungan and Tawangmangu resort inCentral Java, also Telaga Sarangan inEast Java.
Sate keong
Sate Keong
Freshwater snail Satay.[89] This kind of satay is also served as a side dish ofpecel. InMinahasan cuisine,sate keong is grilled and smeared with spicy sambal and it is calledsate kolombi.[90]
Sate Kuda
Horse meat Satay. Locally known in Javanese assate jaran, this is made from horse meat, a delicacy fromYogyakarta. It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce.
Sate Ular
Snake Satay, a rare and exotic delicacy usually founds in foodstalls specialise on serving exotic reptile meats like snakes andbiawak (monitor lizards), such as the one founds near Gubeng train station inSurabaya, or near Mangga Besar and Tebet train station in Jakarta. It usually usesular sendok (cobra) orsanca (python) meat. It is served with sliced fresh shallots (small red onion), pickles, pepper, and sweet soy sauce.
Known assate in Malay[92] (and pronounced similarly to the English "satay"), it can be found throughout all the states of Malaysia in restaurants and on the street, with hawkers selling satay in food courts andPasar malam. While the popular kinds of satay are usually beef and chicken satays, different regions of Malaysia have developed their own unique variations. Sate is often associated with Muslim Malays, but pork sate is also available at non-halal Chinese eating establishments.
There are a number of well-known satay outlets inKajang, a city in Selangor closely associated with satays.[93]Sate Kajang is a generic name for a style of sate where the meat chunks are bigger than normal, and the sweet peanut sauce served along with a portion of fried chilli paste. Given its popularity, sate Kajang is now found throughout Malaysia. Stalls and restaurants around Kajang offer not only the more traditional chicken or beef satay, but also more exotic meats such as venison, rabbit or fish, as well as gizzard, liver, and a number of other variations.
Another type of meat satay is thesate lok-lok fromPenang andsate celup (dip satay) fromMalacca. Both are Malaysian Chinese fusions of the hotpot and the Malay satay. Pieces of raw meat, tofu, century eggs, quail eggs, fish cake, offal or vegetables are skewered on bamboo sticks. These are cooked by being dipped in boiling water or stock. The satay is then eaten with a sweet, dark sauce, sometimes with chilli sauce as an accompaniment. If the satay is eaten with satay sauce, it is called sate lok-lok. If the satay is cooked with boiling satay peanut sauce, it is called sate celup. Both dishes are available from street vendors or in certain restaurants, and the majority are not halal. Customers use a common container containing boiling stock to personally cook their satay. Sauces are either served in common containers or individually. There are usually no tables near street vendors, and customers thus tend to gather around the food cart.
Satay gula apong is a chicken or buffalo meat satay. It is a satay made with rare nipah palm sugar called sarawak gula apong. This rare satay can only be found in Linggi, Negeri Sembilan in Malaysia. It is served with sliced fresh cucumber and peanut sauce.
Chicken satay in the Netherlands with peanut sauce, French fries, prawn crackers, and mayonnaise; as served in a pub in Amsterdam
Known assaté orsateh, it is fully adapted in Dutch everyday cuisine. Owing to their shared colonial history, satay is an Indonesian food that has become an integral part of Dutch cuisine.[94] Pork and chicken satays are almost solely served with spicy peanut sauce and calledeen sateetje, and are readily available in snackbars and supermarkets.[95] Versions with goat-meat (sateh kambing) and sweet soy sauce are available in Indonesian restaurants and take-aways. Pork or chicken satay in peanut sauce, with salad and French-fries, is popular in pubs oreetcafés. With Indonesian take-away meals likenasi goreng speciaal, the special part is often a couple of sate-sticks. Another favourite in Dutch snackbars is thesatékroket, acroquette made with a peanut sauce and shredded meatragout. In addition, 'saté' sauce or peanut sauce has become one of the standard options as a condiment to accompany a portion of fries bought in a snackbar (besidesmayonnaise,ketchup,curry-ketchup, 'joppiesaus' or a combination). Fries with satay sauce is commonly known aspatatje pinda ('fries peanut') and fries with satay sauce, mayonaise and chopped unions is calledpatatje oorlog ('fries war').
Satti amongMuslim Filipinos is typically served withta'mu (pusô) and a bowlful of peanut-based sauce.
Satay proper is known assatti in the Southern Philippines (Mindanao). It is common in the regions ofZamboanga,Sulu Archipelago andTawi-Tawi, which acquired satay from its proximity toMalaysia.[96]Satti usually only has three small strips of roasted meat on a stick.Satti is usually made from chicken or beef amongMuslim Filipinos,[97] but it can also be made with pork or liver.[98] It is particularly popular inTausug cuisine and is commonly eaten as breakfast in restaurants which specialise insatti. It is typically served withta'mu (pusô in other Philippine languages) and a bowlful of warm peanut-based sauce.[99]
In the majority of the Philippines, a similar (but native) dish to satay usually made with pork or chicken is referred to asinihaw orinasal, or by the generic English name "barbecue" (usually shortened to "BBQ").[100][97][101] It is usually served glazed in a sweet-soy sauce marinade reminiscent ofyakitori. Despite the native origins of inasal and inihaw, the English association of "barbecue" is the source of names for other popular street foods that are also served skewered, such asbanana cue ("banana" + "barbecue") andcamote cue ("camote (sweet potato) + barbecue").[102]
Offal-based versions of inihaw are also commonly sold in the Philippines as street food. The most popular are made from chicken or pork intestines known asisaw. Other variants use liver,tripe, lungs, chicken heads and feet,cubes of coagulated pork blood, and pork ears, among others.[103][104]
Satay stalls along Boon Tat Street, nearTelok Ayer Market, Singapore
In Singapore, satay is sold by Chinese, Malay and Indian Muslim vendors. It is thought to have originated in Java and brought to Singapore by Muslim traders.[106] Satay is one of the earliest foods that became ubiquitous in Singapore since the 1940s, and was considered a celebratory food.[107] Previously sold on makeshift roadside stalls and pushcarts, concerns over public health and the rapid development of the city led to a major consolidation of satay stalls atBeach Road in the 1950s, which came to be collectively called the "Satay Club". They were moved to the Esplanade Park in the 1960s, where they grew to the point of being constantly listed in tourism guides.
Open only after dark with an open air or "al fresco" dining concept, the Satay Club defined how satay is served in Singapore since then, although they are also found across the island in most hawker stalls, modern food courts, and upscale restaurants at any time of the day. Moved several times around Esplanade Park due to development and land reclamation, the outlets finally left the area permanently toClarke Quay in the late 1990s to make way for the building of theEsplanade – Theatres on the Bay.[107]
Several competing satay hotspots have since emerged. While the name has been transferred to the Clarke Quay site, several stalls from the original Satay club have moved toSembawang in the north of the city. The satay stalls at theLau Pa Sat area are notable for its popularity. "Satay Street" inBoon Tat Street, introduced in 1996, centers around 10 hawkers who sell satay. Served only at night after 7pm when the street is closed to vehicular traffic and the stalls and tables occupy the street, it mimics the open-air dining style of previous establishments. It is said to evoke the nostalgic feeling of Singaporean street food culture from the 1950s and 1960s, and is considered to be the last Satay Club in Singapore.[107] Other notable outlets include Satay by the Bay at theGardens by the Bay tourist attraction. It is styled after the old Satay Club.[108]
Peanut sauce is used in Singaporean satays, Malay satay is quite similar to Indonesian satay by usingkecap manis (sweet soy sauce), while Chinese Hainan satay uses pineapplepurée sauce and marinated infive-spice powder.[106] The common types of satay sold in Singapore includeSatay Ayam (chicken satay),Satay Lembu (beef satay),Satay Kambing (mutton satay),Satay Perut (beef intestine), andSatay Babat (beef tripe).
Singapore's national carrier,Singapore Airlines, also serves satay to itsFirst and Business Class (previously known as Raffles Class) passengers as anappetiser.
Sathe as it is known in Sri Lanka is aSri Lankan Malay dish that has become a staple of the country's diet.[16]Sathe is served with peanut and chili sauce.[16] It is sometimes calledsate daging by the country's Malay community.[109]
Satay (Thai:สะเต๊ะ,RTGS: sate,pronounced[sā.téʔ]) is a popular dish in Thailand; a key feature of Thai satay is the inclusion of pork as a meat option.[110] Usually served with peanut sauce andachat, Thai satay have various recipes, beyond the popular versions of chicken, beef, and pork: a version made with mussels is calledhoi malaeng phu, while vegetarian variants employ soy protein strips or tofu.[111]
Satay can easily be found in virtually any Thai restaurant worldwide. BecauseThai cuisine is heavily marketed internationally and attracted world culinary attention earlier than other Southeast Asian cuisines, there is a widespread misconception abroad that satay originated from Thailand. As a result, it is most frequently associated with Thai food in the Western world.[112] For example, in the United States, satay is said to be one of America's favourite Thai dishes.[113]
McDonald'sburger sate (satay burger) in Indonesia, which is beef burger served with peanut sauce
Traditionally, satay referred to any grilled skewered meats with various sauces; it is not necessarily served solely with peanut sauce. However, since the most popular variant of satay is chicken satay in peanut sauce (Sate Madura in Indonesia), in modernfusion cuisine the term "satay" has shifted to satay style peanut sauce instead.[10]
For example, the fusion "satay burger" refers tobeef hamburger served with so-called "satay sauce", which is mainly a kind of sweet and spicy peanut sauce or often replaced with gloppypeanut butter.[115][116] The Singaporesatay bee hoon is actually rice vermicelli served in peanut sauce. The American-Thai fusion fish fillet in satay sauce also demonstrates the same trend. The fusionFrench cuisineCuisses de Grenouilles Poelees au Satay, Chou-fleur Croquant is actuallyfrog legs in peanut sauce.[117] TheIndomieinstant noodle is also available in satay flavour, which is only the addition of peanut sauce in its packet.[118][119] In Hong Kong, satay sauce is usually served withinstant noodles and stir-fried beef. This dish is most often eaten for breakfast.[120]
Satay belongs to the informal ethnocultural symbols of Indonesia. Its appears on Indonesian postage stamps, in tourist brochures, information and advertising materials dedicated to this country, and is often played up by Indonesian participants in various cultural and entertainment events held abroad to create a national flavor. For example, the Indonesian model Aurra Kharisma performed in 2021 at theMiss Grand International beauty pageant in a suit with satay images and a headdress decorated with several bundles of satay meat skewers.[121][122][123]
In some parts of Indonesia, certain types of satay are attributed with different symbolic meanings. EspeciallyBali stands out: the popular on this islandsatay lilit—minced sausages stuck onlemongrass stalks—is considered there a symbol of several virtues and benefits at once: male prowess, unity and prosperity.[124] The Balinese attribute the embodiment of the weapons of variousHindu deities and mythological heroes to other local types of satay.[125]
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