What satay means
Satay is a popular Southeast Asian dish of small pieces of marinated meat threaded onto skewers and grilled over charcoal. It is most closely associated with Indonesia, where it is called sate, and Malaysia, and it is also widely eaten in Singapore, Thailand and the Philippines. Chicken, beef, lamb and goat are common, and pork satay is found in some regions, while versions made with prawns, tofu and tempeh are also popular. The meat is cut into small, even pieces and marinated in a mixture that often includes turmeric, coriander, cumin, lemongrass, garlic, shallots, sugar and soy sauce or coconut milk, which gives it a golden colour and a sweet, savoury, fragrant flavour.
It is then threaded onto bamboo or coconut-leaf skewers, which are soaked beforehand so they do not burn, and grilled over glowing charcoal, often fanned to keep the heat high, while being basted with oil or marinade. The result is tender, smoky meat with charred edges. Satay is usually served with a rich peanut sauce, along with cucumber, raw onion and rice cakes such as ketupat or lontong. In Britain, satay is a familiar starter in Thai, Malaysian and Indonesian restaurants.
It is also a classic street food, sold from hawker stalls and night markets. You will see satay in Southeast Asian recipes and on barbecue menus.