Satay

A few days ago, I received an email from Mr Henry from Thai food website satay.com asking for a link exchange. Unfortunately, at the moment I am not exchanging any link. However, as I browsed through his website, I have found something informative that can be shared with all Selera Malaysia readers. So, please welcome satay.com to Selera Malaysia as he shares his knowledge about satay with us.


In the world of fine cuisine, nobody can deny the strong influence of Asian food into the international atmosphere. A very good example is Satay, if it does not sound familiar, continue reading and you will know much more about it by the time you are done reading. First of all, Satay is a meat dish that is prepared marinated, grilled or barbecued usually over a charcoal (or wood) fire. This dish is served with several spicy seasonings.

Its origins may be somewhere around Indonesia in Sumatra or Java. Satay is the national dish of Indonesia and it can be found in many varieties of the dish depending on the ingredients or preparation methods.

The most common ones include the Sate Madura, which is made of mutton or chicken in a black sauce made of kecap manis (an Indonesia sweet soy sauce), the Sate Padang that is made of goat or beef boiled and grilled with turmeric, ginger, garlic, coriander, etc. also you can find the Sate Ponorogo, made of chicken, shallots, lime juice and a chili paste called sambal.

Finally, We have the Sate Tegal, made of the meat of 5 month old (a young goats), this dish is grilled and usually served well done. If you are not hungry already, there must be something wrong with you, go visit satay.com for more information.