Satay

Satay is from Indonesia and popular in Malaysia, Philippines, Singapore, Thailand, and Brunei.

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. Therefore, peanut sauce is often called satay sauce.

Satay is believed to have originated in Java,but has spread to almost anywhere in Indonesia, where it has become a national dish.

It is also popular in many other Southeast Asian countries including Philippines, 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.