Satay

From Wikipedia & Malaysiana1.

Satay (also spelt sate) is a Malaysian dish often called Malaysian Kebab.

Satay is of Johor origin, and is popular in Malaysia, Singapore, Brunei, Indonesia, the Philippines, and Thailand.

It is sold by street vendors as well as restaurants in Malaysia and Indonesia, and is almost always served in indigenous Malaysian ceremonies such as birthday parties and weddings, as well as religious festivals (Muslim, Christian and Hindu).

Japan has a dish which is believed to be derived from satay, called Yakitori. Satay is also found in South Africa which has a large indigenous Malaysian community from Johor called the Cape Malays.

Turmeric is often used to marinate satay and gives it a characteristic yellow colour.

Satay is served with a spicy peanut sauce dip, plus slivers of onions and cucumbers.

From Wikipedia:

Satay (pronounced /ˈsæteɪ/ SA-tay) or sate is a dish of marinated, skewered and grilled meats, served with a sauce.^[1] Satay may consist of diced or sliced chicken, goat, mutton, beef, fish, tofu, or other meats; 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 or Sumatra, Indonesia.^[2] Satay is available almost anywhere in Indonesia, where it has become a national dish.^[3] It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, the southern Philippines and in the Netherlands, as Indonesia is a former Dutch colony.

Satay is a very popular delicacy in Indonesia; 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. Close analogues are yakitori from Japan, shish kebab from Turkey, chuanr from China and sosatie from South Africa.

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, rabbit and even tripe. Some have also used more exotic meats, such as turtle, crocodile, horse, lizard, and snake meat.

Satay 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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