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An Introduction To Satay, Asian BBQ

By Zurianna



Satay is seasoned and grilled skewered meat, which is usually chicken or beef in Malaysia, but other meat such as rabbit, deer and mutton are also available.

Satay was said to have originated from Java, Indonesia. An inventive Javanese street vendor was inspired by the succulent Middle-Eastern kebabs brought in by Arab traders centuries ago. The real origin of satay is unclear, since satay is a popular dish in Southeast Asia. Malaysia, Indonesia and Thailand all have their own version of satay and satay sauces recipes, they are all unique and different from one another. Malaysian satay is made using ingredients and spices normally found in Malaysian cooking, such as turmeric powder, lemongrass and chili powder. It starts with marinating the meat with the blended spices and ingredients for about 10 – 12 hours, and then the meat is threaded onto skewers and grilled until it is cooked and turns yellowish gold. It is usually served with satay peanut sauce (kuahkacang), Malay rice cake (ketupat), some onions and cucumber pieces on the side.

Best Satay In Malaysia

Malaysian satay can be found throughout the country, usually in restaurants, on street’s side and more famously in the night markets (pasarmalam). The famous satay in Malaysia is from Kajang, Selangor, and it is called Sate Kajang. Its meat is usually larger than normal satay and they serve the satay peanut sauce with a portion of fried chili paste. On weekends you can find lines of cars heading to Kajang to fulfill their desire for these succulent pieces of meat.

There is also a different kind of Malaysian satay called the Sate Lok-Lok from Penang and the Sate Celup from Malacca. Sate Lok-Lok consists of raw meat, fish cakes, quail eggs or vegetables skewered on bamboo sticks. The skewers are dipped in boiling chicken broth or water, when it is cooked, the satay can be eaten with satay peanut sauce, dark sauce or chili sauce. These are famous in the night markets around Malaysia where people make pit stops in the middle of their shopping. Sate Celupon the other hand, is dipped into boiling satay peanut sauce instead and can be eaten when it is cooked; the satay sauce definitely gives oomph to the dish. Chicken, mutton, beef or even rabbit, whichever strikes your fancy, once these little skewers are dipped in the thick crunchy ecstasy that is the unique peanut sauce, the taste will stay on your mind till you find yourself visiting the nearest outlet serving these appetizing bites.

Malaysian foods   Traditional dishes   Asian recipes

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