Satay

Satay is a Southeast Asian dish consisting of small pieces of marinated meat skewered on bamboo or metal sticks and grilled over charcoal. It originated in Indonesia, with strong ties to Javanese and Malay cuisines, and has become a popular street food and dish across the Malay Archipelago, including Malaysia and Singapore. Meat choices typically include chicken, beef, lamb, and goat, while pork is common in non-Muslim communities. Satay is usually served with a sauce and often accompanied by rice cakes or fresh vegetables.

Preparation and flavors: The meat is cut into bite-sized pieces, marinated in a mixture that may include turmeric, coriander, cumin, lemongrass, garlic, and shallots, sometimes with coconut milk for richness. The marinated pieces are threaded onto skewers and grilled over hot charcoal, often with occasional basting. The accompanying sauce is usually a peanut-based sauce made from ground roasted peanuts, tamarind or lime, palm sugar, garlic, and chilies, sometimes enriched with coconut milk and seasoned with soy sauce or salt. Common accompaniments include ketupat (rice cake), sliced onions, cucumber, and a squeeze of lime.

Variations and cultural context: Satay varies by region in meat choice, marinade, and sauce, reflecting local tastes and ingredients. It is widely sold by street vendors and in restaurants and is associated with festive occasions and communal meals. While its Indonesian and Malay roots are prominent, regional adaptations have spread throughout Southeast Asia and beyond.