Sate And It’s History

Satay, or sate in Malay and Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. It is a dish that is popular in Indonesia, Malaysia, Singapore, Thailand, and Brunei.Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued 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 of soy and peanut sauce.Hence, peanut sauce is often called satay sauce.

Sate And It's History 1

Satay is believed to have originated in Java,but has spread to almost anywhere in Indonesia, where it has become a national dish.It is also popular in many other Southeast Asian countries including Thailand, Malaysia, Singapore and Vietnam. A key feature of Thai satay is the inclusion of pork as a meat option, and Thai-style peanut sauce. Meanwhile, Indonesian satay is often served with kecap manis – a sweet soy sauce, and is often accompanied with lontong, a type of rice cake. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.

In Indonesia, the diversity of the country (see Indonesian cuisine) has produced a wide variety of satays. It is popular as street food, and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts.

Sate And It's History 2

Close analogues are yakitori from Japan, kǎoròu chuàn from China, shish kebab from Turkey and the Middle East, shashlik from the Caucasus, and sosatie from South Africa. It is listed at number 14 on World’s 50 most delicious foods readers’ poll compiled by CNN Go in 2011.

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