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.
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. Tumeric 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 spicypeanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat. An Indonesian version uses a soy-based dip.
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.
Satay outlets of note
The most famous satay stall in Malaysia is Sate Samuri in Kajang, Selangor which was established in 1917.
Equally famous is the Sabang satay stalls in Jalan Agus Salim, Jakarta.
A very unique pork satay can be found in Melaka. This store has been around for a very long time and features only pork satay with a sauce. Instead of the traditional peanut sauce it features a pineapple-based spicy sauce.
As one of Malaysia's national dishes, Malaysia Airlines serves satay to its First and Business Class passengers as an appetizer on many of its long-haul flights.
Beginning at one end of each slice of steak of steak, weave a skewer lengthwise through it, stretching slice on skewer to flatten, and transfer to a plate.
Grill sates on an oiled rack set 5 to 6 inches over glowing coals 30 seconds to 1 minute on each side for medium-rare.
Serve sates with hoisin dipping sauce and lime wedges.
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