Satay

Satay

Sate

By
From
Encyclopedia of Food and Cookery

Visitors to Malaysia and Singapore never forget the satay – grilled skewered meat, poultry or fish. Satay vendors, with their charcoal braziers, are part of the charm of the city streets, and the smell of grilled meats and spices is irresistible. Beef, pork, lamb, poultry and seafood are suitable for satay. Small cubes of meat are marinated in a spicy mixture, then threaded on bamboo or wooden skewers and grilled over charcoal. They can also be grilled (broiled) under a domestic grill.

Indonesian satay is often served with a spicy peanut sauce, or you may prefer to buy a commercial satay sauce available at supermarkets and delicatessens.

Bamboo or wooden skewers should be well soaked in water for at least 2 hours before using to prevent them burning.

Serve small satays as a first course or more substantial ones as a main course, accompanied by rice and salad.

See also Peanut.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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