Satay

Satay (/ˈsɑːteɪ/ SAH-tay, in USA also /sɑːˈteɪ/ sah-TAY, /sæˈteɪ/ sa-TAY), or sate in Indonesian spelling, is a Southeast Asian form of kebab made from seasoned, skewered and barbecued meat, served with a sauce.

The earliest preparations of satay are believed to have originated in Java island, but has spread to almost anywhere in Indonesia, where it has become a national dish.

Indonesian satay is often served with peanut sauce, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It is also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.

Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce. Hence, peanut sauce is often called satay sauce. It is popular as street food, and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts.

Close analogues are yakitori from Japan, kǎoròu chuàn from China, seekh kebab from the Indian Subcontinent, shish kebab from Turkey and the Middle East, shashlik from Eastern Europe and the Caucasus, and sosatie from South Africa.

It is listed at number 14 on World's 50 most delicious foods readers' poll compiled by CNN Go in 2011.