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Satay
Satay or sate is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork or fish; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay may have originated in Java, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Thailand, and Vietnam as well as in The Netherlands which was influenced through its former colonies.
Satay is a very popular delicacy in Indonesia and Malaysia; Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling 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 analogue in Japan is yakitori. shish kebab from Turkey, chuanr from China and sosatie from South Africa are also similar to satay.
Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Meats commonly 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 (rice cakes).
Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.
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.
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