Satay (/ˈsæteɪ/ SA-tay, /ˈsɑːteɪ/ SAH-tay), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. It is a dish from Indonesia and popular in Malaysia, Singapore, and Thailand. 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.
Satay originated on the Indonesian island of Java. It is available 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.
Satay is a popular delicacy in Indonesia. The country's diversity (see Indonesian cuisine) has produced a wide variety of satays. In Indonesia, satay is a popular street food, 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.
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.
The picture below is another Asian menu.
