A dish of Sate Ponorogo, grilled marinated chicken satay served in peanut sauce, speciality of Ponorogo, a town in East Java, Indonesia. |
|
| Origin | |
|---|---|
| Alternative name(s) | Sate |
| Place of origin | Indonesia |
| Region or state | Nationwide in Indonesia, also popular in Malaysia, Singapore, Brunei, Thailand, the Philippines and the Netherlands |
| Creator(s) | Indonesian cuisine |
| Dish details | |
| Course served | Main course |
| Serving temperature | Hot |
| Main ingredient(s) | Skewered and grilled meats with various sauces, mainly peanut sauce |
| Variations | Rich variations across Southeast Asia |
Satay ( /ˈsɑːteɪ/ sah-tay), or sate, is a dish of marinated, skewered and grilled meat, served with a sauce.[1] Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay originated in Java, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish.[2] It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, and the southern Philippines, and also in the Netherlands, as Indonesia is a former Dutch colony.
Satay is a very popular delicacy in Indonesia; Indonesia's diverse ethnic groups' culinary arts (see Indonesian cuisine) 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. It is listed at number 14 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011.[3]
Contents |
Satay has achieved wide popularity in other parts of the world, which adds interest to the question of its origin:
"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).[4]
The word "satay" is derived from Indonesian: sate and Malay: saté or satai, both perhaps of Tamil origin.[5] Satay was supposedly invented by Javanese street vendors as the adaptation of Indian kebab. 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 Minnan-Chinese words sa tae bak meaning three pieces of meat. However this theory is discounted since traditional satay often consist of four pieces meats, while number four is considered as inauspicious number in Chinese culture.
From Java, the satay spread across the archipelago and as the result wide variants of satay recipes has been developed. By late 19th century, satay has crossed the straits into neighboring Malaysia, Singapore and Thailand. In the 19th century the term migrated, presumably with Malay immigrants from Dutch East Indies, to South Africa, where it appears as sosatie. The Dutch brought this dish — and many other Indonesian specialties — to the Netherlands which has influenced Holland’s cuisine to this day.[6]
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 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.
Known as sate in Indonesian (and pronounced similar to the English), Indonesia is the home of satay, and satay is a widely renowned dish in almost all regions of Indonesia and is considered the national dish and one of Indonesia's best dishes.[7] Satays, in particular, are a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings.[8] As a result, many variations have been developed throughout the Indonesian Archipelago. In Indonesia there is some restaurants that specialized on serving various kinds of satay and present it as their specialty, such as Sate Ponorogo Restaurant, Sate Blora Restaurant, and also chains of Sate Khas Senayan restaurants, previously known as Satay House Senayan.[9] In Bandung, the West Java Governor's office is popularly called Gedung Sate (Indonesian: Satay building) to refer the satay-like pinnacle on its roof.
The satay variants in Indonesia usually named after the region its originated, the meats, parts or ingredients its uses, also might named after the process or method of cooking.[10]
Known as sate in Malay (and pronounced similarly to the English), it can be found throughout every state in Malaysia, in restaurants and on the street, with hawkers selling satay in food courts and Pasar malam. While the popular kinds of satay are usually beef and chicken satays, different regions of Malaysia have developed their own unique variations of satay. Sate is often associated with Muslim Malays of Malaysia Indicative of the melding of cultures, pork sate is also available at non-halal Chinese eating establishments in Malaysia.
There are a number of well-known satay outlets are in Kajang, Selangor which is dubbed the Sate City in the country. Sate Kajang is a generic name for a style of sate where the meat chunks are bigger than normal and the sweet peanut sauce is served with a dollop of fried chili paste. Hence, Sate Kajang is now found throughout Malaysia and not just in Kajang. Stalls and restaurants around the town offering not only traditional recipe with chicken and beef meat, but also more exotic meat such as gizzards, liver, venison, rabbit meat, fish and many other variants.
Another variation of the meat satay are the satay lok-lok from Penang and satay celup (dip satay) from Malacca. Both are Malaysian Chinese twists of the hotpot and the Malay satay. Raw meat pieces, tofu pieces, century eggs, quail eggs, fish cake pieces, offal or vegetable pieces are skewered on bamboo sticks. These are cooked by being dipped in boiling water or stock. The satay is eaten with a blackish sweet sauce with or without chili sauce. If the satay is eaten with satay sauce, it is called satay lok-lok. If the satay is cooked with boiling satay peanut sauce, it is called satay celup. This is available either from street vendors or at certain restaurants. Most of them are non-halal. Customers use a common container containing boiling stock to personally cook their satay. Sauces are either served in common containers or individually. There are no tables when you eat at street vendors and thus customers enjoy the food standing around the food cart.
The Philippines has two distinct styles of cooking satay. The first, which is native to the Hispanized peoples of Luzon and the Visayas, consists of mainly pork (sometimes chicken meat) marinated and then glazed with a thick sweet sauce consisting of soy sauce and banana ketchup, which gives the meat a reddish colour, and is then grilled. The marinating sauce, absent of peanuts, has little affiliation to traditional satay recipes used in other regions, and rather derives from a fusion of the satay cooking method used by pre-Hispanized natives, and the development of a preference for sweet as opposed to savory, derived from extensive Chinese, Japanese (yakitori) and Spanish culinary influences. Due to American influence, this version is simply called Barbecue/Barbikyu. Barbikyu (balbacoa in Zamboanga City) is usually served from street stands in major towns and cities.
The second style, called Satti, is native to the Moro peoples of the southern Philippines (Mindanao, the Sulu Archipelago, southern Palawan and Tawi-Tawi), and is a true satay dish, similar to traditional Malay and Indonesian sate recipes. The similarities include the preparation and cooking methods of the meat, an exception being that satti is served with a thick peanut infused soup as opposed to being served dry. The basic marinade for Satti includes the use of peanuts, garlic, ginger, onions, cumin, bagoong/belacan, chillies and coconut milk. Due to these areas being predominantly Muslim, the meats prepared for Satti are slaughtered according to Halal laws. Meats such as beef, (chicken (manuk), goat (kambing) and lamb (anak biri) feature in Tausug Satti. Well renowned by Tausug, Samal and Bajau locals in the main southern Philippine cities of Zamboanga and Davao, Satti has not expanded into Christian dominated areas outside the region, apart from "delis" in the Muslim quarters of the Metro Manila urban area. Authentic Satti is served at restaurants and cafeteria outlets that specialize in cooking the food, with recipes being a closely guarded secret.
Satay is one of the earliest foods to be associated with Singapore; it has been associated with the city since the 1940s. Previously sold on makeshift roadside stalls and pushcarts, concerns over public health and the rapid development of the city led to a major consolidation of satay stalls at Beach Road in the 1950s, which came to be collectively called the Satay Club. They were moved to the Esplanade Park in the 1960s, where they grew to the point of being constantly listed in tourism guides.
Open only after dark with an "al fresco" concept, the Satay Club defined how satay is served in Singapore since then, although they are also found across the island in most hawker stalls, modern food courts, and upscale restaurants at any time of the day. Moved several times around Esplanade Park due to development and land reclamation, the outlets finally left the area permanently to Clarke Quay in the late 1990s to make way for the building of the Esplanade - Theatres on the Bay.
Several competing satay hotspots have since emerged, with no one being able to lay claim to the reputation the Satay Club had at the Esplanade. While the name has been transferred to the Clarke Quay site, several stalls from the original Satay club have moved to Sembawang in the north of the city. The satay stalls which opened at Lau Pa Sat are popular with tourists. Served only at night when Boon Tat Street is closed to vehicular traffic and the stalls and tables occupy the street, it mimics the open-air dining style of previous establishments.
Other notable outlets include the ones at Newton Food Centre, East Coast Park Seafood Centre and Toa Payoh Central.
The common types of satay sold in Singapore include Satay Ayam (chicken satay), Satay Lembu (beef satay), Satay Kambing (mutton satay), Satay Perut (beef intestine), and Satay Babat (beef tripe).
Singapore’s national carrier, Singapore Airlines, also serves satay to its First and Raffles Class passengers as an appetizer.
Satay is a popular dish in Thailand.[11] Usually served in peanut sauce, Thai satay have various recipes, such as chicken, beef, pork to vegetarian variants that employs soy protein strips or tofu. Satay can easily found in virtually any Thai restaurant worldwide. Because Thai cuisine is heavily marketed internationally and has attracted world culinary attention earlier than Indonesian cuisine, despite its Indonesian origin, there is widespread misconception abroad that satay is originated from Thailand. As the result it is most frequently associated with Thai food.[12]
Known as saté or sateh it is fully adapted in Dutch everyday cuisine. Pork- and chicken satays, almost solely served with spicy peanut sauce, are readily available in snackbars and supermarkets. The version with goat-meat (sateh kambing) and sweet soy sauce is available in Indonesian restaurants and take-aways. Pork or chicken satay in peanut sauce, with salad and french-fries is popular in pubs or eetcafes.
Another favourite in Dutch snackbars is the satékroket, a croquette made with a peanut sauce and shredded meat ragout.
Another popular misconception, the term "satay" is often mistakenly identified as peanut sauce. Traditionally, satay referred to any grilled skewered meats with various sauces, it is not necessarily served solely in peanut sauce. However, since the most popular variant of satay is chicken satay in peanut sauce (Sate Madura in Indonesia, Sate Kajang in Malaysia, and Thai chicken satay are using peanut sauce); in modern fusion cuisine the term "satay" has shifted to satay style peanut sauce instead.
For example, the fusion "satay burger" refers to beef hamburger served with so-called "satay sauce", which is mainly a kind of sweet and spicy peanut sauce or often replaced with gloppy peanut butter.[13][14] The Singapore satay bee hoon is actually rice vermicelli served in peanut sauce. The Thai fusion fish fillet in satay sauce also demonstrates the same trend. The fusion French cuisine Cuisses de Grenouilles Poelees au Satay, Chou-fleur Croquant is actually a frog legs in peanut sauce.[15] The Indomie instant noodle is also available in satay flavour, which is only the addition of peanut sauce in its packet.[16][17]
|
||||||||||||||||||||||||||||||||||||||||||||||||||