SATAY (Sate)

Satay or sate is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers (although the more authentic version uses skewers from the midrib of the coconut leaf). These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings (depends on satay recipe variants).

Satay may have originated in Java, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, and Thailand, as well as in The Netherlands which was influenced through its former colonies.

Satay is a very popular delicacy in Indonesia and Malaysia, with a rich variety among Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia). In Indonesia, satay can be obtained from a traveling 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 analog in Japan is yakitori. shish kebab from Turkey, chuanr from China and sosatie from South Africa are also similar to satay.

Although recipes and ingredients vary from country to country, satay generally consists of chunks or slices of meat on bamboo or coconut-leaf-spine skewers, grilled over a wood or charcoal fire. Turmeric is a compulsory ingredient used to marinate satay and to give it a characteristic yellow color, especially for beef, chicken, mutton and pork. Meats 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.

Satay variants and outlets of note

Known as sate in Indonesian (and pronounced similar to the English), Indonesia is the home of satay, and satay is a widely renowned dish in almost all regions of Indonesia and is considered the national dish. As a result, many variations have been developed throughout the Indonesian Archipelago.

Sate Madura
Originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from mutton or chicken, the recipe's main characteristic is the black sauce made from indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or "javanese sugar" in Indonesia), garlic, deep fried shallots, peanut paste, fermented "terasi" (a kind of shrimp paste), candlenut/kemiri, and salt. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments
Sate Padang
A dish from Padang and the surrounding area in West Sumatra, which is made from cow or goat offal boiled in spicy broth then grilled. Its main characteristic is yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ according to taste and the composition of their yellow sauces.
Sate Ponorogo
A variant of satay originating in Ponorogo, a town in East Java. It is made from sliced marinated chicken meat, and served with a sauce made of peanuts and chilli sauce and Garnished with shredded shallots, sambal (chili paste) and lime juice. This variant is unique for the fact that each skewer contains one large piece of chicken, rather than several small slices. The meat is marinated in spices and sweet soy sauce, in a process called "bacem" and is served with rice or lontong (rice cake).. The grill is made from terracotta earthenware with a hole in one side to allow ventilation for the coals. After three months of use, the earthenware grill disintegrates, and must be replaced.
Sate Tegal
A sate of yearling or 5-month-old kid meat; the nickname for this dish in Tegal—balibul is an acronym of “just 5 months”. The skewer has four chunks — two pieces of meat, one piece of fat and then another piece of meat. It is grilled over wood charcoal until it is cooked between medium and well done; however it is possible to ask for medium rare. Sometimes the fat piece can be replaced with liver or heart or kidney. Each kodi, or dish, contains twenty skewers. This is not marinated prior to grilling. On serving, it is accompanied by sweet soya sauce (medium sweetness, slightly thinned with boiled water), sliced fresh chilli, sliced raw shallots (eschalot), quartered green tomatoes, and steamed rice, and is sometimes garnished with fried shallots.
Sate Ambal
A satay variant from Ambal, Kebumen, Central Java. This satay uses a native breed of poultry, ayam kampung. The sauce is not based on peanuts, but rather ground tempeh, chilli and spices. The chicken meat is marinated for about two hours to make the meat tastier. This satay is accompanied with ketupat.
Sate Blora
A variant originating in Blora, located in Central Java. This variant is made of chicken (meat and skin) pieces that are smaller compared to the other variants. It is normally eaten with peanut sauce, rice, and a traditional soup made of coconut milk and herbs. Sate Blora is grilled in front of buyers as they are eating. The buyers tell the vendor to stop grilling when they are finished with their meal.
Sate Lilit
A satay variant from Bali, a famous tourist destination. This satay is made from minced beef, chicken, fish, pork, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. Wound around bamboo, sugar cane or lemon grass sticks, it is then grilled on charcoal.
Sate Makassar
From a region in Southern Sulawesi, this satay is made from beef and cow offal marinated in sour carambola sauce. It has a unique sour and spicy taste. Unlike most satays, it is served without sauce.
Sate Maranggi (Satay Maranggi)
Commonly found in Purwakarta, Cianjur and Bandung, two cities in West Java, this satay is made from beef marinated in a special paste. The two most important elements of the paste are kecombrang (Nicolaia speciosa) flower buds and ketan (sweet rice) flour. Nicola buds bring a unique aroma and a liquorice-like taste. It is served with ketan cake (juadah).
Sate Susu (Milky Satay)
A tasty dish commonly found in Java and Bali, made from grilled spicy beef brisket with a distinctive milky taste, served with hot chilli sauce.
Sate Kulit (Skin Satay)
Found in Sumatra, this is a crisp satay made from marinated chicken skin.
Sate Kuda (Horse meat Satay)
Locally known as “Sate Jaran”, this is made from horse meat, a delicacy from Yogyakarta. It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce.
Sate Bulus (Turtle Satay)
Another rare delicacy from Yogyakarta. It is a satay made from freshwater “Bulus” (softshell turtle). It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce. Bulus meat is also served in soup or Tongseng (Javanese style spicy-sweet soup).
Sate Babi (Pork Satay)
A popular delicacy among the Indonesian Chinese community, most of whom do not share the Muslim prohibition against pork. This dish can be found in Chinatowns in Indonesian cities, especially around Glodok, Pecenongan, and Senen in the Jakarta area.
Sate Bandeng (Milkfish Satay)
A unique delicacy from Banten. It is a satay made from boneless “Bandeng” (milkfish). The seasoned spicy milkfish meat is separated from the small bones, then placed back into the milkfish skin, clipped by a bamboo stick, and grilled over charcoal.
Sate Torpedo (Testicles Satay)
Satay made from goat testicles marinated in soy sauce and grilled. It is eaten with peanut sauce, pickles, and hot white rice.
Sate Telor Muda (Young egg Satay)
This satay is made from immature chicken egg (uritan) obtained upon slaughtering the hens. The immature eggs are boiled and put into skewers to be grilled as satay.
Sate Pusut
A delicacy from Lombok, the neighboring island east of Bali. It is made from a mixture of minced meat (beef, chicken, or fish), shredded coconut meat, and spices. The mixture then is wrapped around a skewer and grilled over charcoal.
Sate Ampet
Another Lombok delicacy. It is made from beef, cow’s intestines and other cow’s internal organs. The sauce for sate ampet is hot and spicy, which is no surprise since the island’s name, Lombok Merah, means Red chili. The sauce is santan (coconut milk) and spices.
Sate Belut (Eel Satay)
Another Lombok rare delicacy. It is made from belut, a native small eel commonly found in watery rice paddies in Indonesia. A seasoned eel is skewered and wrapped around each skewer, then grilled over charcoal fire. So each skewer contains an individual small eel.
Sate Buntel (Wrapped Satay)
A specialty from Solo or Surakarta, Central Java. It’s made from minced beef or goat (especially meats around ribs and belly area). The minced fatty meats are wrapped by thin fat or muscle membrane and wrapped around a bamboo skewer. The size of this satay is quite large, very similar to a middle eastern kebab. After being grilled on charcoal, the meat is separated from the skewer, cut into bite-size chunks, then served in sweet soy sauce and merica (pepper).
Sate Burung Ayam-ayaman (Bird Satay)
The satay is made from gizzard, liver, and intestines of “Burung Ayam-ayaman” (a migrating sea bird). After being seasoned with mild spices and stuck on a skewer, this bird’s internal organs aren’t grilled, but are deep fried in cooking oil instead.
Sate Ati (Liver Satay)
The satay is made from chicken liver, gizzard, and intestines. After seasoning, the internal organs are not fried or grilled, but are boiled instead. It’s not treated as a main dish, but often as a side dish to accompany Bubur Ayam (chicken rice porridge).
Sate Banjar
A variant of satay popular in South Kalimantan, especially in the town of Banjarmasin.
Sate Kerbau
A variant of satay popular in Kudus, where most Muslim believed that it is forbidden to eat beef in order to respect the Hindus. This satay is made with water buffalo meat. The meat is cooked first with palm sugar, coriander, cumin, and other seasoning until very tender. Some vendor choose to even grind the meat first in order to make it really tender. It is then grilled on charcoal, and the served with sauce made with coconut milk, palm sugar, and other seasoning. Traditionally, satay kerbau is served on a plate covered with teak wood leaves.
Sate Kambing
A variant of satay popular in Java, made with lamb or mutton meat. Different than other satay, sate kambing is not usually pre-seasoned or pre-cooked. Raw lamb is skewered and grilled directly on the charcoal. It is then served with sweet soy sauce, sliced shallots, and cut-up tomatoes. Since the meat is not pre-cooked, it is important to choose a very young lamb. Most famous vendor usually use lamb under three to five months old. Lamb from goat is also more popular than lamb from sheep due to milder flavor.