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Satay or sate belongs to the Indonesian (Java) cuisine and is a preparation of diced meats (chicken, beef, pork, mutton, fish) barbecued over charcoal fire and served on skewers with spicy sauces and condiments. The original satay uses skewers made from the midrib of a coconut leaf and was supposed to have been invented by Javanese street vendors. The satay meat is marinated with turmeric, garlic and soy sauce. The turmeric gives the satay a brownish yellow color as after it is prepared. Satay looks quite like the kebabs from India but it is not quite so as kebabs do not use any other meat other than beef, mutton and chicken. The satay is served hot from the charcoal grill with spicy peanut sauce or peanut gravy. Cucumber s and onions are also served with satay along with rice cakes which transforms it into a full meal. A pineapple based dip or cucumber relish is often used for pork satays. Chicken and mutton satay are most popular in Indonesia whereas in China, pork and chicken satays are more favored.