The Malaysian Food series highlights the better known Malaysian cuisine and food. Whether you are a tourist or a local who wants to know more, this is the place to start!
In this article, you will find out more about satay or sate, a favourite barbeque from Malaysia which is served on skewers and comes with peanut-rich curry sauce and generous servings of onions and cucumber slices!
From Tokyo to Wellington to London and San Francisco, the fragrant aroma of a well barbequed satay is undoubtedly Malaysia's contribution to world cuisine. Satay is easily the most distinctive and popular of Malaysia's food.
Satay (or sometimes spelled as sate) are small pieces of softened beef, mutton or chicken skewered onto thin sticks made from coconut leaves. It is then marinated with spices and then barbecued over charcoals. As the meat is roasted over the barbeque, oil (sometimes mixed with honey and other spices) is added to make the satay brown and moist.
Satay is invariably served with thick, spicy peanut gravy, which adds to the taste of the satay. It is also commonly served together with generous servings of sliced cucumbers and onion. You may also ask for "ketupat" which is compressed rice cut in the shape of cubes. Ketupats are traditionally cooked in a weaved package made from coconut leaves which adds to the aroma and taste.
Satays may be found with some variations in cooking style all over Malaysia.
Satays from certain geographical areas have acquired certain distinctiveness that it has acquired a certain reputation of its own like Kajang satays. You can travel to Kajang itself where there are some restaurants there which specialises in nothing but only satays!
