Satti is also a breakfast meal of the local residents in Zamboanga in the Philippines. In Zamboanga, satti shops sometimes open up as early as 4am and by around midday they are closing for the day. Although the satay in Malaysia is similar to regular BBQ, the satti has only three small strips of roasted meat on a stick. The meat can be made or come from beef, pork, liver or chicken.[1]
Satay (/ˈsæteɪ/ SA-tay, /ˈsɑːteɪ/ SAH-tay), or sate in Indonesian and Malay spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. It is from Indonesia and popular in Malaysia, Philippines, Singapore, Thailand, and Brunei.[4][5] It also recognized and popular in Suriname and the Netherlands.[6] Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. 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.[7] Hence, peanut sauce is often called satay sauce.[8]
Satay is believed to have originated in Java,[2][9][10][11][3] but has spread to almost anywhere in Indonesia, where it has become a national dish.[12][1][13][14] It is also popular in many other Southeast Asian countries including Philippines, Thailand, Malaysia, Singapore and Vietnam.[15] A key feature of Thai satay is the inclusion of pork as a meat option, and Thai-style peanut sauce. Meanwhile, Indonesian satay is often served with kecap manis – a sweet soy sauce, and is often accompanied with lontong, a type of rice cake. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.[16]
In Indonesia, the diversity of the country (see Indonesian cuisine) has produced a wide variety of satays. It is popular as street food,[2] 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.
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