20 pcs satay (under $2 or IDR 18.000)
Although both Thailand and Malaysia claim it as their own, its Southeast Asian origin was in Java, Indonesia. There satay was developed from the Indian kebab brought by the Muslim traders. Even India cannot claim its origin, for there it was a legacy of Middle Eastern influence.—Jennifer Brennan (1988), Kitchen Daily: Satay
A dish with widespread popularity, the origins of satay are unclear. The word “satay” itself is thought to have been derived from Indonesian: sate and Malay: saté or satai, both perhaps of Tamil origin. Satay was supposedly invented by Javanese street vendors as an adaptation of Indian kebabs. This theory is based on the fact that satay has become popular in Java after the influx of Muslim Tamil Indian and Arab immigrants to Dutch East Indies in the early 19th century. The satay meats used by Indonesians and Malaysians — mutton and beef — are also favoured by Arabs and are not as popular in China as are pork and chicken.
Another theory states that the word “satay” is derived from the Min Nan words sa tae bak (三疊肉), which mean “three pieces of meat”. This theory is discounted, however, as traditional satay often consists of four pieces of meat and the fact that four is considered to be an inauspicious number in Chinese culture.
From Java, satay spread through the Malay Archipelago and, as a consequence, numerous variations of the dish have been developed and exist. By the late 19th century, satay has crossed the Strait of Malacca into neighbouring Malaysia, Singapore, and Thailand. In the 19th century, the term migrated, presumably with Malay immigrants from the Dutch East Indies, to South Africa, where it is known as sosatie. The Dutch also brought this dish as well as many other Indonesian specialties to the Netherlands, thereby influencing Dutch cuisine even to this day.
Turmeric is a necessary ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Meat commonly used includes beef, mutton, pork, venison, fish, shrimp, squid, chicken, rabbit and tripe. Some have also used more exotic varieties of meat, 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, cucumbers, and ketupat (rice cakes). Mutton satay usually served with kecap manis (sweet soy sauce) instead of peanut sauce. Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy sauce-based dip.
- 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, petis (a kind of shrimp paste), candlenut/kemiri, and salt. Chicken Madura satay is usually served in peanut sauce, while the mutton Madura satay is usually served in sweet soy sauce. 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 (Wikipedia)