Tasty, juicy and flavoursome satay
Satay, or “sate” in Malaysian spelling, is a dish of seasoned, skewered and grilled meat. Satay may consist of diced or sliced chicken, mutton, beef or other meat. The meat is seasoned with various herbs and spices, then left for at least several hours to let the spices blend with the meat (the longer the better). The diced meat will then sticked to the skewers. The skewers used for satay traditionally made from lidi, a midrib of coconut fronds. Nevertheless, bamboo skewer might be used instead. The skewers are usually soaked in water before using to avoid burning and breaking during grilling. After that satay are grilled or barbecued over a wood or charcoal fire.
Satay can be served in various sauces, however most often they are served with spicy peanut sauce. Rice cubes, cut cucumber and cut onion normally accompany a dish of satay. The rice cubes are to make satay as a complete dish since rice is the staple food in Malaysia. Cucumber and onion are supposed to provide a health benefit effect by neutralising the carbon on the barbecued meat.
Satay can be found throughout all the states of Malaysia; in restaurants and on the street, with hawkers selling satay in food courts and pasar malam (night market). There are a number of well-known satay outlets in Kajang, Selangor which is dubbed the Sate City in the Malaysia.
At Selera, your satay are prepared with at least ten different types of herbs and spices, then simmered with honey to soften up the meat. There are no short cuts preparing the peanut sauce, and the rice cubes are traditionally prepared too.