Have you heard about the plant-based satay in the recent news? The vegetarian-friendly satay? We don’t know about you but we still love our BBQ satay and kebabs! )
From our understanding about the protein-based dish, this veggie satay comes straight from the lab (yes, you read that right – LABORATORY).
Now, we get that it’s a great way for people to choose for a healthier option without consuming actual meats. For vegetarians and animal lovers, this should be great news. But no offence to anyone, we still WANT/LOVE the real deal – BBQ SATAY MEAT!
Satay History
Historically speaking, satay (a dish of seasoned, skewered and grilled meat, served with a sauce) originated from Indonesia. As many would know, satay may consist of marinated diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or even tofu. Grilled or bbq over a charcoal fire, it takes minutes before the sweet and savoury pang of satay herbs and spices hit your sense of smell and voila, you are salivating over the sight of the deliciously char-grilled BBQ satay!
Dipped in a special spicy peanut sauce, satay is enjoyed by the young and old. The lontong (rice cakes) along with fresh cut onions and cucumber is a must in this dish!
There are many variations of Satay (or Sate) just like how there are numerous ways to eat and enjoy BBQ meats and Kebabs. In different states of Indonesia, for instance, the variations of satay becomes more apparent as many Indonesians enjoy them in different form and flavour. Take a look at how satay is enjoyed in Indonesia!
Satay Kulit
Popular in Sumatra, this is the chicken-skin-only satay!
Satay Susu
Literally it means “milky satay”, however it contains no milk, the term susu is actually refer to cow’s breast or udder. This tasty dish that can be found in Java and Bali, is made from grilled spicy beef udder, served with hot chilli sauce.
Satay Babat
Tripe satay. Mildly marinated and mostly boiled than grilled, usually served as a side-dish to accompany soto. Satay Babat it also very popular in Singapore and Malaysia.
Satay Padang
A dish from Padang and the surrounding area in West Sumatra, which is made from cow or goat offal and meat boiled in spicy broth then grilled. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. Oh what a mix of herbs and spices!
Satay in Netherlands
Yes, you’ve read that right. There IS satay in Netherlands.
Because Indonesia and the Dutch share the the same colonial history, satay has become an integral part of Dutch cuisine. Pork and chicken satays are almost solely served with spicy peanut sauce and called een sateetje. Today, these satay are readily available in snackbars and supermarkets. In restaurants and at home, satay is served along with chips (french fries).
Here is a video of this wonderful Dutch lady who’s making sate sauce to go along with the chicken satay!
Satay in Malaysia & Singapore
In our Malay Muslim community, the search for Halal satay, Halal bbq meats or even kebabs is a never-ending quest because we absolutely love them. Once we know which stalls or vendors sell the best satay (of course, taste and preference is subjective) we stick to them!
Chicken, beef, tripe, mutton satay, which are your favourites?
Did you know you wouldn’t even need to order a plate of satay from the hawker centre to enjoy satay? We know of a good local brand that serves great Halal satay. Just need to heat it up or microwave it and oh boy, the satay meat is succulent, juicy, aromatic and flavourful. We’re pretty sure you’ve tried this one because Jumain Satay has been around since 1910! Even our grandmother knows this brand.
For you duck lovers out there, Jumain Satay even have duck satay. And mind you, there’s even a treat for vegetarians because they also have mushroom satay! Bet the ones coming from the lab can’t even beat Jumain’s Halal Satay!
