satay

Grilled beef satay.

Satay (spelled as sate in both Indonesian and Malay) is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers. These are grilled over a wood or charcoal fire, then served with various spicy seasonings (depends on satay recipe variants).

Satay may have originated in Java or Sumatra, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Philippines, and Thailand, as well as in The Netherlands which was influenced through its former colonies.

Satay is a very popular delicacy in Indonesia, with a rich variety among Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia). In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. A close analog in Japan is yakitori. Shish kebab from Turkey and sosaties from South Africa are also similar to satay.

Although recipes and ingredients vary from country to country, satay generally consists of chunks or slices of meat on bamboo or coconut-leaf-spine skewers, grilled over a wood or charcoal fire. Turmeric is often used to marinate satay and gives it a characteristic yellow color. Meats used include: beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.

It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat. Pork satay can be served in a pineapple-based satay sauce or cucumber relish, to be eaten only by non-Muslims. An Indonesian version uses a soy-based dip. The Philippine version is marinated then brushed on with a thick sweet sauce consisting of soy sauce and banana ketchup (which gives its red colour) then grilled. However, with the country’s American influence, Filipinos refer to them as barbecue.

Satay is not the same as the Vietnamese condiment, “Sate”, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes.

Origins

A plate of satay.

Some believe that satay was invented by Chinese immigrants who sold the skewered barbecue meat on the street. Their argument is that the word satay means “triple stacked” (三疊) in Amoy dialect, and indeed, satay is often made with three flat lozenges of meat.^{[citation needed]}

It is also possible that it was invented by Malay or Javanese street vendors influenced by the Arabian kebab. The explanation draws on the fact that satay only became popular after the early 19th century, also the time of the arrival of a major influx of Arab immigrants in the region. The satay meats popularly used by Indonesians and Malaysians, mutton and beef, are also traditionally favoured by Arabs and are not as popular in China as are pork and chicken.

Satay variants and outlets of note

Indonesia

Known as sate in Indonesian (and pronounced similar to the English), Indonesia is the home of satay, and satay is a widely renowned dish in almost all regions of Indonesia. As a result, many variations have been developed throughout the Indonesian Archipelago.

Sate Madura 

Originating on the island of Madura, near Java, is certainly the most famous variant among Indonesians. Most often made from mutton or chicken, the distinctive characteristic of the recipe is the black sauce made from soy sauce mixed with palm sugar, garlic, shallots, peanut paste, fermented shrimp paste, pecans, and salt. Sate Madura uses thinner chunks of meat than other varians of Satay. It is mainly eaten with rice and venison curry.

Sate Padang 

A dish from Padang city and the surrounding area in West Sumatra, is made from cow or goat offal boiled in spicy broth, which is then grilled. Its main characteristic is yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ according to taste and the composition of their yellow sauces.

Sate Tegal 

A sate of goat meat. The goat is usually a yearling or even a 5-month-old kid which spawn an acronym common in Tegal—balibul (acronym of “just 5 months”). The skewer has four chunks — two pieces of meat on the top then one piece of fat and then another piece of meat. It is grilled over a long metal griller fired with wood charcoal. The grill is between medium and well done; however it is possible to ask for medium rare. Sometimes the fat piece can be replaced with liver or heart or kidney. The unit sold is a kodi, twenty skewers. Half a kodi is only for children. Adults may consume more than 1½ kodies. Prior to grilling, there is no marinade as some people believe to be necessary. On serving, it is accompanied by touch dipped in sweet soya sauce (medium sweetness, slightly thinned with boiled water), sliced fresh chilli, sliced raw shallots (eschalot), quartered green tomatoes, and steamed rice, and is sometimes garnished with fried shallots.

Sate Ambal 

A satay variant from Ambal village, Kebumen, Central Java. This satay uses ayam kampung (native species of chicken) meat. Another unique feature is this satay doesn’t use peanut sauce, but uses ground tempeh, chilli and spices as its satay sauce. The chicken meat is marinated for about two hours to make the meat tastier. This satay is accompanied with ketupat.

Sate Blora 

A variant originating from the town of Blora, located in Central Java. This variant is made of chicken (meat and skin) pieces that are smaller compared to the other variants. It is normally eaten with peanut sauce, rice, and a traditional soup made of coconut milk and herbs. Unlike other variants, sate Blora is normally grilled in front of buyers as they are eating. The buyers tell the vendor to stop grilling when they are finished with their meal.

Sate Lilit 

A satay variant from Bali, a famous tourist destination. Unlike most varieties of satay, it is made from minced beef, chicken, fish, pork, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. Wound around bamboo, sugar cane or lemon grass sticks, it is then grilled on charcoal.

Sate Ponorogo 

A variant originating in Ponorogo. It is made from thinly sliced chicken meat and served with a sauce made of peanuts and chilli sauce.

Sate Makassar 

From a region in Southern Sulawesi, is made from beef and cow offal marinated in sour carambola sauce. It has a unique sour and spicy taste. Unlike most satays, it is served without sauce.

Sate Meranggi (Satay Maranggi) 

Commonly found in Purwakarta and Bandung, two towns in Java, is made from beef marinated in a special paste. The two most important elements of the paste are kecombrang (Nicolaia speciosa) flower buds and ketan (sweet rice) flour. Nicola buds bring a unique aroma and a liquorice-like taste. It is served with ketan cake (juadah).

Sate Susu or Milky Satay 

A tasty dish commonly found in Java and Bali, is grilled spicy beef brisket with a distinctive milky taste, served with hot chilli sauce.

Sate Kulit 

Found in Sumatra, is a crisp satay made from marinated chicken skin.

Sate Kuda 

Locally known as “Sate Jaran”, is satay made from horse meat, a delicacy from Yogyakarta. It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce.

Sate Bulus 

Another rare delicacy from Yogyakarta. It is satay made from “Bulus” (softshell turtle). It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce. Beside satay, Bulus meat is also served in soup or Tongseng (Javanese style spicy-sweet soup).

Sate Babi or Pork Satay 

A popular delicacy among the Indonesian Chinese community, most of whom do not share the Muslim prohibition on eating pork. It can be found in Chinatowns in Indonesian cities, especially around Glodok, Pecenongan, and Senen in the Jakarta area.

Sate Bandeng 

A unique delicacy from Banten. It is satay made from boneless “Bandeng” (milkfish). The seasoned spicy milkfish meat is separated from the small bones, then placed back into the milkfish skin, clipped by a bamboo stick, and grilled in charcoal fire just like other satay variants.

Sate Torpedo (lit

Torpedo Satay) : Satay made from goat testicles (Sweetmeat) marinated in soy sauce and grilled. It is eaten with peanut sauce, pickles, and hot white rice.

Sate Telor Muda (lit

young egg satay) : Satay made from immature chicken egg (uritan) obtained from the hen’s reproductive system upon slaughter. The immature eggs are boiled and put into skewers to be grilled as satay.

Sate Pusut 

A delicacy from Lombok, the neighboring island east of Bali. It is made from a mixture of minced meat (beef, chicken, or fish), shredded coconut meat, and spices. The mixture then being wrapped around a skewer and grilled over charcoal.

Sate Ampet 

Another Lombok delicacy. It is made from beef, cow’s intestines and other cow’s internal organs. The sauce for sate ampet is hot and spicy, which is no surprise since the original island’s name Lombok Merah means Red chilli. The sauce has the mixture of santan (coconut milk) and spices in it.

Sate Belut 

Another Lombok rare delicacy. It is made from belut, a native small eel commonly found in watery rice paddies in Indonesia. A seasoned eel is skewered and wrapped around each skewer, then grilled over charcoal fire. So each skewer contains an individual small eel.

Sate Buntel 

A specialty from Solo or Surakarta region, Central Java. It’s made from beef or goat’s minced fatty meats (especially meats around ribs and belly area). The minced fatty meats then being wrapped by thin fat or muscle membrane and wrapped around a bamboo skewer. The size of this satay is quite large, very similar to Middle Eastern kebab. After being grilled on charcoal, the meat is separated from the skewer, cut to bite-size chunks, then served in sweet soy sauce and merica (pepper).

Sate Burung Ayam-ayaman 

The satay made from gizzard, liver, and intestines of “Burung Ayam-ayaman” (a migrating sea bird). After being seasoned with mild spices and stuck on a skewer, this bird’s internal organs aren’t grilled, but are deep fried in cooking oil instead.

Sate Ati 

The satay made from combinations of chicken liver, gizzard, and intestines. After seasoning, the internal organs are not fried or grilled, but are boiled instead. Usually it’s not treated as a main dish, but often as side dish to accompany Bubur Ayam (chicken rice porridge).

Sate Banjar 

A variant of satay popular in South Kalimantan, especially in the town of Banjarmasin.

Malaysia

Satay is a popular dish in Malaysia.

Known as sate in Malay (and pronounced similar to the English), it can be found throughout every state in Malaysia. Besides restaurants that serve satays, one can find hawkers selling satay in food courts and Pasar malam. While the popular kinds of satay are usually beef and chicken satays, different regions of Malaysia have developed their own unique variations of satay.

Sate Kajang 

Kajang town in Selangor is famous for its Sate Kajang and it has earned a reputation over the years as the “Satay Town” of Malaysia. Compared to satay found elsewhere in Malaysia, this variety offers thicker, more generous slices of meat.

Sate Muar 

In Johor, especially in Muar, satay is served for breakfast.

Satay Endut 

In Ipoh is quite popular among the Malays because Endut himself was the founder. The best thing about it is the thick smooth gravy.

Sate babi or pork satay 

Can be found in Malacca and Sarawak. Instead of the traditional peanut sauce, it features a pineapple-based spicy sauce. This kind of satay is only eaten by non-Muslims.

Sate celup or steamboat satay 

Is also unique to Malacca, is a variation of yong tau foo but not really satay. It consists of raw meat, seafood or vegetables on skewers that are dipped into a boiling, spicy sauce to cook during the meal. A similar version is lok lok which is sold at roadside stalls near popular nightspots in Kuala Lumpur. These stalls open till the wee hours of the morning and are hugely popular with clubbers due to their convenient operating hours and location.

• Malaysia Airlines serves satay to its First and Business class passengers as an appetizer on many of its long-haul flights. AirAsia, Malaysia’s second carrier as well as premier budget carrier, also serves satay on its flights.

Singapore

Satay is one of the earliest foods to be associated with Singapore since the 1940s. Previously sold on makeshift roadside stalls and pushcarts, concerns over public health and the rapid development of the city led to a major consolidation of satay stalls at Beach Road in the 1950s, which came to be collectively called the Satay Club. They were moved to the Esplanade Park in the 1960s, where they grew to the point of being constantly listed in tourism guides.

Open only after dark with an al fresco concept, the Satay Club was to define the way satay is popularly served in Singapore since then, although they are also commonly found across the island in most hawker stalls, modern food courts, and upscale restaurants at any time of the day. Moved several times around the vicinity of Esplanade Park due to development and land reclamation, the outlets finally left the area permanently to Clarke Quay in the late 1990s to make way for the building of the Esplanade - Theatres on the Bay.

Several competing satay hotspots have since emerged, with no one being able to lay claim to the reputation the Satay Club had at the Esplanade. While the name has been transferred to the Clarke Quay site, several stalls has been noted to have moved to Sembawang in the north of the city. Equally famous are the satay stalls which opened at Lau Pa Sat, particularly popular with tourists. Served only at night when Boon Tat Street is closed from vehicular traffic and the stalls and tables occupy the street, it mimics the open-air dining style of previous establishments.

Other notable outlets include the ones at Newton Food Centre, East Coast Park Seafood Centre and Toa Payoh Central.

The common types of satay sold in Singapore include Satay Ayam (chicken satay), Satay Lembu (beef satay), Satay Kambing (mutton satay), Satay Perut (beef intestine), and Satay Babat (beef tripe).

Singapore’s national carrier, Singapore Airlines, also serves satay to its First and Raffles Class passengers as an appetizer.

China

After satay was brought into China, only the spicy characteristic was kept. Chinese mix and triturate peanut, white sesame, fish, dry shrimp, coconut, garlic, Welsh onion, mustard, chili, yellow ginger, herbs, lilac, dry Mandarin orange skin and pepper, and then add salt and oil. The product is a paste called '沙茶醬', which is less spicy but more sweet than South East Asian satay. It is a paste often used in Chaozhou, Shantou and the southern part of Fujian. It may be added to fire with beef or used in Hot pot.

In Hong Kong, ‘satay’ (沙爹醬）means the original South-Asian dish while '沙茶醬' means the Chinese counterpart.

Similar dishes

• Brochette (French)
• Espetada (Portuguese)
• Shashlik (Russian)
• Kebab (Turkish)
• Souvlaki or Kalamaki (Greek)
• Yakitori (Japanese)
• Spiedino (Italian)
• Szaszłyki (Polish)
• Suya (Nigerian)

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