Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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satay or saté a dish of SE Asia, especially Indonesia, Malaysia, and Thailand, which consists of small strips of meat, chicken, or fish threaded on to thin skewers (usually bamboo) and grilled (US broiled). The loaded skewers are often marinated before being grilled. Marinades vary from place to place but typically include dark soy sauce with lime juice, sugar, garlic, and other seasoning. The common accompaniment for satay is a dipping sauce based on peanuts, pale brown in colour. But other sauces may be used.