satay
Sign in to saveSatay or sate is a Southeast Asian dish consisting of small pieces of seasoned meat, seafood or vegetables skewered on sticks and grilled 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.
Key facts
- Food.name
- Satay
- Food.image
- Sate Udang.JPG
- Food.image_size
- 250px
- Food.caption
- Sate Udang or shrimp satay with lemongrass stick handle
- Food.alternate_name
- Sate, Satai, Satti
- Food.place_of_origin
- Maritime Southeast Asia
- Food.associated_cuisine
- Indonesia, Malaysia, Filipino, Singapore, Brunei and Thailand
- Food.course
- Entrée, main course or side-dish
- Food.served
- Hot
- Food.main_ingredient
- Skewered and grilled meats with various sauces, mainly peanut sauce
- Food.variations
- Numerous variations across Southeast Asia
via Wikipedia infobox
Article
26 sectionsContents
- Etymology
- History
- Inspiration from foreign food traditions
- Emergence in Maritime Southeast Asia
- Regional diversification
- Colonial-era dispersal and diaspora
- Modern globalisation
- Preparation
- Variations and availability
- Indonesia
- Availability in Indonesia
- Malaysia
- Singapore
- Thailand
- Philippines
- Netherlands
- South Africa
- Suriname
- Sri Lanka
- Fusion satay
- In culture
- Indonesia
- See also
- Footnotes
- References
- External links
Satay or sate is a Southeast Asian dish consisting of small pieces of seasoned meat, seafood or vegetables skewered on sticks and grilled 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 local culinary influences. Middle Eastern kebabs introduced by Muslim traders, South Asian cooking techniques brought by Tamil and Gujarati merchants, and Chinese practices such as bamboo skewering and bite-sized portions were adapted in the port cities of Java, Sumatra and the Malay 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.