Sate or Satay, a popular dish found in various countries of Southeast Asia, such as Indonesia, Malaysia, Singapore, and Thailand, is commonly associated with their culinary traditions.
Satay consists of small marinated pieces of meat, usually chicken, beef, or mutton, that are skewered on thin bamboo or metal sticks. The marinade typically includes a variety of spices and herbs like turmeric, lemongrass, shallots, garlic, and chili. These skewers are then grilled over an open flame and served as a main course with rice or longtong. Indonesian satay, considered the most traditional version, is often accompanied by a distinctive peanut sauce.
The exact origins of satay are debated among historians, but it is widely believed to have originated on the island of Java in Indonesia, where it was developed and sold as a street food. The dish is thought to have evolved from the Indian dish called "seekh kebab," which itself was a variation of the Turkish "shish kebab," referring to roasted meat pieces on skewers.
Indonesia, once a significant trading center for local spices and Indian textiles, has historical connections to the origins of satay. The English word "satay" is derived from the Malay word "satai" or "saté," which ultimately traces back to the Tamil word "catai," meaning 'flesh.' The term "saté" appeared in Dutch around 1870 in Java, Dutch East Indies, with one of the earliest photographs of a satay seller. The usage of "satay" in English was first recorded in 1917, referring to a "satai" seller in Singapore, and later mentioned as "saté" in Denpasar, Bali in 1937. The dish is believed to have been developed by Javanese street vendors as an adaptation of Indian kebabs.
Satay spread from Java to other parts of the Indonesian Archipelago, leading to the development of numerous regional variations. By the late 19th century, it had also crossed the Strait of Malacca and reached Malaysia, Singapore, and Thailand. The term "satay" migrated to South Africa, likely with Malay immigrants from the Dutch East Indies, where it is known as "sosatie." Indonesian and Indo Dutch people took satay and other Indonesian specialties to the Netherlands, influencing Dutch cuisine.
As the recipe for satay spread throughout Southeast Asia, it underwent adaptations and transformations to suit the tastes of each region. Malaysian satay often features chicken or beef and is served with a rich peanut sauce, diced red onion, cucumber, and compressed rice called ketupat. Singaporean satay reflects the multicultural society and incorporates diverse cultural traditions, resulting in a variety of presentations and styles. Thai satay has its unique variations of peanut sauce, incorporating regional Thai ingredients and flavors. It is often served with cucumber salad, raw onions, and toasted bread or sticky rice.
