 Sate Udang orshrimp satay withlemongrass stick handle | |
| Alternative names | Sate, Satai, Satti |
|---|---|
| Course | Entrée, main course or side-dish |
| Place of origin | Maritime Southeast Asia[1][2][3] |
| Associatedcuisine | Indonesia,[4]Malaysia,[5][6]Filipino,[7]Singapore,[8][9]Brunei[10] andThailand[11] |
| Serving temperature | Hot |
| Main ingredients | Skewered and grilled meats with various sauces, mainly peanut sauce |
| Variations | Numerous variations across Southeast Asia |
Satay[a] orsate is aSoutheast Asian dish consisting of small pieces ofseasoned meat, seafood or vegetablesskewered on sticks andgrilled over charcoal. It is typically served with a sauce, most commonly peanut-based and accompanied by rice cakes, cucumber or pickled vegetables. Common ingredients include chicken, beef, goat, pork and seafood, while regional and vegetarian variations are also found.
The dish evolved through a blend of foreign and localculinary influences.Middle Easternkebabs introduced by Muslim traders, South Asian cooking techniques brought byTamil andGujarati merchants, andChinese practices such as bamboo skewering and bite-sized portions were adapted in the port cities ofJava,Sumatra and theMalay Peninsula. Combined with the use of regional ingredients and spices including lemongrass, turmeric, galangal, and peanuts, these influences gave rise to a distinctly Southeast Asian style of grilled skewered meat.
Satay is widely consumed acrossIndonesia,Malaysia,Singapore,Brunei,Thailand and thesouthern Philippines, where it forms part of everyday meals, street food and festive occasions. Regional adaptations reflect local ingredients and cooking traditions, incorporating elements such assweet soy sauce, coconut milk, turmeric and spice pastes, often served withketupat,lontong orpickled condiments. The dish is prepared by hawkers, restaurants and home cooks alike, and has become a familiar feature ofnight markets and public celebrations.
Throughmigration andcultural exchange, satay has gained international recognition, with notable adaptations in theNetherlands,Suriname,South Africa andSri Lanka. It is regarded as anational dish in Indonesia and Malaysia and remains a prominent element of hawker andstreet-food culture in Singapore, Thailand and Brunei. The dish is also maintained within overseas communities such as theIndo-Dutch in the Netherlands, theSri Lankan Malays and theJavanese Surinamese, where it continues to represent a link to their Southeast Asian culinary heritage.
According to theOxford English Dictionary[1] and theCollins English Dictionary,[2] the English word satay derives from theMalay andIndonesian[12][13] wordsatai, also taken fromsaté orsate (ꦱꦠꦺ) inJavanese,[14] and is ultimately traced to theTamil wordcatai (சதை), a regional variant oftacai meaning "flesh".[1] TheCambridge English Dictionary defines satay more generally as a Southeast Asian dish of small pieces of meat or fish cooked on skewers and typically served with a spicypeanut sauce.[3] Alternative explanations for the word’s origin include a possible derivation from theHokkien orMin Nan phrasesa tae bak (三疊肉), meaning "three pieces of meat".[15]
The culinary technique underlying satay is widely regarded as the result of multiple streams offoreign influence that reachedMaritime Southeast Asia through long-distancetrade andmigration. The skewered and grilled meat dishes of the Middle East, particularlyTurkish andArab kebabs, spread eastward along establishedtrade routes. Muslim merchants introduced these practices toSouth Asia, where they were adapted into local culinary traditions. Tamil and Gujarati Muslim traders, who were active in theIndian Ocean trading networks, prepared seasoned and grilled meats that bore similarities to kebabs, and these foodways accompanied them when they established communities in Southeast Asian port cities.[16][17]
Chinese migrants also contributed to the evolution of the dish. Their culinary techniques emphasised the use ofbamboo skewers and the preparation of meat in small, bite-sized portions suited to quick grilling over charcoal fires. These methods complemented South Asian and Middle Eastern influences, resulting in a hybrid style of preparation that was well suited to the demands of street vending and communal dining in the region.[17]
By theearly modern period, the combined influences of Middle Eastern, South Asian and Chinese food traditions had taken root in theMalay archipelago and surrounding regions.Java,Sumatra and theMalay Peninsula were central nodes ofmaritime trade, attracting Muslim merchants from Gujarat, Tamil Nadu and the Arabian Peninsula, alongside large communities of Chinese migrants. In thesemulticultural port towns, local populations were exposed to diverse methods ofpreparing and seasoning meat.[18][19][20]
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.[21] 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.[22]
It was within this environment that satay began to take on a distinctive Southeast Asian identity. Local cooks adapted foreign grilling practices to available resources, usingbamboo skewers andcoconut shell charcoal, and incorporating regional spices such aslemongrass,turmeric,coriander andgalangal.Peanuts, introduced from theAmericas via theManila galleon trade, provided the basis for thepeanut sauce that became one of satay’s most recognisable accompaniments.[23][24]
The dish soon spread beyond port cities into inland regions, where it became embedded in the food cultures ofJavanese,Malay and other ethnic groups. By the 19th century, satay was already being recorded by colonial observers as a popular street food and festival dish, reflecting its role as both a culinary innovation of global exchanges and a locally embeddedtradition.[25]
As satay spread throughoutMaritime Southeast Asia, it underwent a process oflocalisation that reflected the diverse cultural and ecological settings of the region. The basic technique ofgrilling skewered meat overcharcoal was retained, but local communities adapted the dish according to their own culinary traditions, preferred proteins and seasoning styles.[25]
In Indonesia, the dish developed into a wide variety of regional forms. In Java, chicken (sate ayam) and goat (sate kambing) became popular, often marinated insweet soy sauce and served withpeanut sauce or slicedshallots, and the two famous ones aresate Madura andsate Ponorogo fromEast Java.Central Java andYogyakarta are also known forsate klathak, made from skewered mutton seasoned simply with salt and grilled over open charcoal. InBali,sate lilit features minced meat mixed with grated coconut and spices, wrapped around bamboo sticks or lemongrass stalks. In Sumatra,Minangkabau cooks developedsate Padang, characterised by its thick, spicyturmeric-based sauce, whileAceh'ssate matang offered their own variants satay with broth. Other distinctive Indonesian examples includesate kelinci (rabbit satay) from mountainous regions,sate kerang (cockle satay) from coastal areas andsate buntel (minced lamb wrapped incaul fat) fromSurakarta.[27]
On theMalay Peninsula,Malay communities embraced satay as part of their food heritage. Common local variations included beef, chicken, and tripe, usually served with a peanut-based sauce,ketupat (compressed rice cakes) and raw onions or cucumber. Other distinctive versions made use of meats such as rabbit, venison and evenporcupine. On the east coast, lokching (also known assate ikan or fish satay) forms an important element of local identity. InSabah, the arrival ofCocos Malay migrants contributed sate Cocos to the state’s culinary repertoire.[28]
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InThailand, satay is believed to have been introduced throughMalay–Muslim communities in thesouthern provinces, where it continues to be part of local food traditions. The dish subsequently spread northwards, including toBangkok, where it was adapted withThai-style marinades and condiments. Some sources suggest that its introduction tocentral Thailand may also have occurred via Singapore. While chicken and beef are more typical in the Muslim-majority south,pork satay became particularly widespread in mainstream Thai cuisine. It is now a common element of Thai street food, usually served with peanut sauce and pickled cucumber relish.[29][30]
InSingapore, satay became a hallmark ofhawker culture, shaped by Malay, Javanese andHainanese influences, and was sold at venues such as the historic Satay Club. In thesouthern Philippines,Muslim Filipino communities developed a related dish known assatti, thought to have been derived from satay and typically served with a spicy sauce andrice cakes. Other Filipino skewered meat dishes, such asinasal or barbecue, show parallels with satay through the shared practice of charcoal grilling, though they developed distinctive seasonings shaped by local tastes.[28]
Satay thus became established in multiple food cultures acrossSoutheast Asia, with each region creating its own distinctive versions. Despite differences in choice of meat, marinades and condiments, the dish remained recognisable by its characteristic method of grilling skewered portions of meat over charcoal.[28][25][27]
During the colonial era satay travelled beyond Maritime Southeast Asia through several overlapping channels:indentured labour recruitment,penal and military transfers, merchant networks and later migration of colonial-era administrators and their families. The movement was not a single event but a series of flows from the late 18th century through the first half of the 20th century that carried both people and culinary practices to new social and ecological settings.[31]
Javanese labourers introduced satay toSuriname, where it became a hallmark ofJavanese-Surinamese cuisine and later integrated into the broader national food culture.[32] In theNetherlands, returning colonial officials,Indo-Dutch families and post-war migrants brought the dish into domestic cooking and restaurant traditions, where sate became a central feature of therijsttafel and remains a popular staple ofDutch cuisine.
InSouth Africa, Malay settlers at the Cape developed sosatie, a marinated and skewered meat dish influenced by satay, which became a distinctive part ofCape Malay and broaderSouth African cooking.[31][33] InSri Lanka,Malay communities who arrived through colonial-era military and administrative transfers preserved the dish within their own culinary traditions, where it is known as satay and served at communal and festive occasions.
During the colonial era, satay was documented byDutch andBritish observers as a popular food across theIndonesian archipelago and theMalay Peninsula.[34] By the 19th century, street vendors in Java, Malay Peninsula, Singapore and Siam were noted for selling skewered meats grilled over portable charcoal braziers.[35] InBritish Malaya, satay was commonly associated with Malay night markets, festive occasions, and roadside stalls, while in theDutch East Indies it was reported as a widespread urban street food.
In the decades that followed, satay became embedded in the culinary life ofmulti-ethnicport cities. In Singapore, it was widely sold by hawkers and became a popular evening street food, later concentrated in venues such as theSatay Club.[36] In Malaysia, towns such as Kajang emerged as centres of satay production and consumption, while in Indonesia the dish remained closely tied to local markets and festive gatherings.
From the mid-20th century onwards, satay gained wider recognition as migration and diaspora communities introduced it abroad. Indonesian, Malaysian, Singaporean and Thai emigrants established restaurants across Asia, Europe, Australia and North America, while adaptations in the Philippines reflected parallel culinary exchanges. International food festivals, cookbooks and diplomatic events further promoted satay as a signature Southeast Asian dish.[37]
Today, satay is regarded as a national dish in both Indonesia and Malaysia,[38] while in Singapore it is closely tied to hawker culture. In 2011, it was listed by theMinistry of Tourism and Creative Economy of Indonesia as one of the country’s national foods; in Malaysia, it is likewise recognised as a national heritage food by the Department of National Heritage; and in 2020, it was included in Singapore’sUNESCO inscription of hawker culture on the Representative List of theIntangible Cultural Heritage of Humanity. These recognitions reflect satay’s dual role as a shared regional tradition and a marker of national heritage across Southeast Asia.[39]
Chicken is the most common meat used in satay,[40] 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. 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.
Among the most widespread styles is chicken-based satay (sate ayam), which is found throughout the country and typically paired with peanut sauce and rice cakes such aslontong orketupat and also well-known assate Madura, often characterised by sweet soy and peanut condiments alsosate Ponorogo, prepared from thinly sliced marinated chicken, whileCentral Java’ssate Ambal is distinctive for itstempeh-based sauce. Other recognisable variants includesate Banjar fromSouth Kalimantan,sate Blora from Central Java, and more recently,Jakarta popularisedsate taichan, a minimalist style that omits peanuts and soy in favour ofsambal and lime.[27]
Equally significant are beef and mutton preparations.[41]West Java’ssate maranggi is flavoured withkecombrang (torch ginger) buds, whilesate buntel fromSolo wraps minced meat in fat before grilling. InLombok, strongly spiced dishes such assate rembiga andsate bulayak are widely eaten, and inAcehsate matang is served with broth orpeanut sauce. Goat satay (sate kambing) remains a common sight across Java, often seasoned only lightly and served with sweet soy sauce, shallots and tomato.[27]
Coastal and island communities contributed further variety through fish and shellfish.[42] Examples includesate bandeng (milkfish) fromBanten,sate tanjung (tuna ortrevally) fromLombok,sate kerang (cockles) fromMedan andsate udang (shrimp). InBali andLombok, minced mixtures of meat or fish with grated coconut and spices are wrapped around lemongrass stalks to makesate lilit orsate pusut. Beyond seafood, regional adaptations also extend to other proteins: inKudus, water buffalo is used insate kerbau, while pork satay (sate babi) is common inBali,North Sulawesi and amongChinese Indonesian communities. Rabbit, venison, and even horse meat are prepared in certain parts ofJava andKalimantan.[27]
Less conventional forms highlight the versatility of satay. InWest Sumatra,sate Padang combines meat or offal with a thickturmeric-based sauce, whileSouth Sulawesi’ssate Makassar is flavoured with a sour tamarind marinade. Across Java, skewers may feature tripe (sate babat), liver (sate hati), intestines (sate usus) orudder (sate susu). More unusual versions includeturtle (sate bulus),[43] snake (sate ular) and sago caterpillars (sate ulat sagu) inPapua andKalimantan.[44] Vegetarian adaptations, such assate kere (tempeh satay) from Solo andsate jamur (mushroom satay), further demonstrate the adaptability of the dish within Indonesian food culture.[27]
Indonesia has developed one of the widest ranges of satay varieties, influenced by local ingredients, cultural practices and regional tastes. While chicken, beef and goat are the most common, numerous versions using seafood,offal and vegetarian ingredients are also found. Satay is prepared domestically, served in restaurants and sold by vendors in settings ranging from roadsidewarung and temporary stalls to travelling hawkers andonline delivery services. Traditional selling methods include thepikulan (shoulder pole),sunggi (tray balanced on the head) andgerobak (wheeled cart) associated withMadurese vendors.[45]
In addition to street vending, dedicated establishment chains such as Sate Khas Senayan,[46] Sate Memeng,[47] and Sate Kambing Pak Manto[48] specialise in satay.
Known locally as sate inMalay (pronounced similarly to the English "satay"), the dish is widely available throughout Malaysia, both in restaurants and fromhawkers infood courts andpasar malam (night markets). Beef and chicken are the most common types, often served withpeanut sauce, compressed rice cakes (ketupat), cucumber and onions. While sate is strongly associated withMalay Muslim food traditions, pork satay is also prepared in non-halal Chinese establishments.
Kajang, a town in Selangor, has become particularly well known for its satay. The termsate Kajang refers to a style distinguished by larger chunks of meat and the accompaniment of peanut sauce with a side of fried chilli paste.[49] Its popularity has led to the spread of Kajang-style satay across Malaysia. Stalls and restaurants in Kajang and beyond also offer a wide range of alternatives, including venison, rabbit, fish, gizzard, liver and other varieties.
Other notable Malaysian adaptations include satelok-lok fromPenang andsate celup fromMalacca, both of which representMalaysian Chinese fusions of satay withhotpot traditions. In these dishes, raw meats, seafood, vegetables, tofu, and offal are skewered on sticks and cooked by dipping them in boiling water, stock, or satay sauce.Sate lok-lok refers to skewers dipped in stock and eaten with sauce on the side, whilesate celup describes skewers cooked directly in peanut sauce. These versions are usually sold by street vendors or in casual eateries, and are commonly non-halal.[50][51]
Distinctive regional traditions also exist. On the east coast ofPeninsular Malaysia, especially inKelantan,Terengganu and coastalPahang,lokching (also known assate ikan or fish satay) forms part of the local identity.[52] InSabah,Cocos Malay migrants contributed their own style ofsate Cocos, which has been incorporated into the state’s culinary repertoire.[53]
In Singapore, satay is prepared and sold byMalay,Chinese and Indian Muslim vendors. It is generally thought to have originated inJava and was introduced to the island by Muslim traders.[54] By the 1940s, satay had become one of the most popular street foods in Singapore, often consumed at festive occasions. Traditionally sold from roadside stalls and pushcarts, concerns over hygiene and urban redevelopment in the 1950s led to the centralisation of vendors atBeach Road, in a cluster later known as the "Satay Club". The stalls were relocated in the 1960s to Esplanade Park, where they became a fixture in tourist guides until their eventual removal in the late 1990s to make way for the Esplanade, Theatres on the Bay.
The concept of satay dining established by the Satay Club, open air, communal and available primarily at night, remains influential inSingapore’s food culture. While the name was transferred toClarke Quay after the closure of the Esplanade site, other satay centres emerged, such as the stalls atLau Pa Sat and the establishment of "Satay Street" onBoon Tat Street in 1996, where hawkers serve satay after 7 pm when the road is closed to traffic. These venues are often seen as evoking the atmosphere of mid twentieth century street dining. Contemporary adaptations include Satay by the Bay, located atGardens by the Bay, which explicitly models itself on the old Satay Club.[55][56]
Singaporean satay is usually served with peanut sauce, but regional and cultural differences are reflected in its variations.Malay satay resemblesJavanese versions and is often marinated withkecap manis, whileChinese Hainanese satay is distinct for its use ofpineapple purée sauce andfive spice seasoning.[54] Common varieties include chicken (satay ayam), beef (satay lembu), mutton (satay kambing), as well as beef intestine (satay perut) and beef tripe (satay babat). Beyond street and hawker settings, satay has also been incorporated into national branding, withSingapore Airlines serving satay as an appetiser in itsFirst andBusiness Class cabins.
Satay (Thai: สะเต๊ะ, RTGS: sate, pronounced [sā.téʔ]) is apopular dish in Thailand, where pork satay is particularly common alongside chicken and beef varieties.[57] Thai versions are usually served with peanut sauce and achat (pickled cucumber relish), and other adaptations include hoi malaeng phu, made withmussels, as well as vegetarian forms usingsoy protein ortofu.[58]
Satay is widely available in Thai restaurants internationally. Due to the global prominence of Thai cuisine, it is frequently associated with Thailand abroad, and there is a common misconception that the dish originated there.In theUnited States, for instance, satay is often described as one of the most popular Thai dishes.[59][60]
The first satay restaurant in Thailand was established in front of the Chaloem Buri Theater nearYaowarat’sChaloem Buri Intersection, before later relocating toRama IV Road nearLumphini MRT station, where it has operated for more than 50 years.[61]
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.[62]Satti usually only has three small strips of roasted meat on a stick.Satti is usually made from chicken or beef amongMuslim Filipinos,[63] but it can also be made with pork or liver.[64] 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.[65]
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").[66][63][67] 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").[68]
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.[69][70]
Annatto seeds andbanana ketchup-based sauces are also widely used which gives the meat a vibrant orange or red color.[65][71]
Known assaté orsateh, it is fully adapted inDutch everyday cuisine. Owing to their shared colonial history, satay is an Indonesian food that has become an integral part of Dutch cuisine.[72] Pork and chicken satays are almost solely served with spicy peanut sauce and calledeen sateetje, and are readily available in snackbars and supermarkets.[73] 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').
In South Africa, a well-known variation ofsatay issosatie, aCape Malay dish consisting of marinated meat, traditionally lamb or mutton, skewered and grilled over a braai (barbecue). The name combinessate (skewered meat) withsaus (sauce), reflecting itsMalayIndonesian influence brought through Cape Malay cuisine. Unlike Southeast Asian satay, sosaties are typically marinated overnight in a mixture that may include onions, chillies, garlic, curry leaves and tamarind juice, and are often interspersed with ingredients such as dried apricots, peppers or onions, giving the dish a distinctive sweet savoury profile.[31][33]
Satay is also popular in Suriname, where it was introduced byJavanese migrants during the colonial period. Brought by contract workers from theDutch East Indies in the late 19th and early 20th centuries, the dish became a part ofSurinamese cuisine and is commonly known as sate. It is widely sold by street vendors and in restaurants, often served with peanut sauce, slices of white bread, lontong (rice cakes), or fried rice. Variants include chicken, beef, and goat satay, reflecting bothJavanese culinary traditions and local adaptations. Through theSurinamese diaspora, particularly in the Netherlands, satay has also become a familiar component ofDutch-Indonesian cuisine.[32]
In Sri Lanka, satay was introduced byMalay communities who migrated to the island during theDutch andBritish colonial periods.[74] Known locally as sate or satay, it is usually made with chicken or beef, marinated in spices such as turmeric, coriander, and garlic, and grilled over charcoal or open flames. It is commonly served with peanut sauce, sambal, or other condiments.[75]
Satay is an important part of Sri Lankan Malay culture, served at religious festivals, weddings, and other communal gatherings.[75] Over time, it has also become popular in urban areas likeColombo, appearing in street food stalls and restaurants and enjoyed by a wider audience beyond the Malay community.
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.[76]
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.[77][78] 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.[79] TheIndomieinstant noodle is also available in satay flavour, which is only the addition of peanut sauce in its packet.[80][81] In Hong Kong, satay sauce is usually served withinstant noodles and stir-fried beef. This dish is most often eaten for breakfast.[82]
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.[83][84][85]
In some parts of Indonesia, certain types of satay are attributed with different symbolic meanings. EspeciallyBali stands out: the popular on this islandsate lilit—minced sausages stuck onlemongrass stalks—is considered there a symbol of several virtues and benefits at once: male prowess, unity and prosperity.[86] The Balinese attribute the embodiment of the weapons of variousHindu deities and mythological heroes to other local types of satay.[87]
InBandung, theWest Java Governor's office is popularly calledGedung Sate (Indonesian:Satay building) to refer the satay-like pinnacle on its roof.[88]
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