Dish · indonesian
Satay
Marinated chicken skewered and grilled over charcoal, brushed with a sweet soy glaze as it cooks, served with a thick peanut sauce for dipping.
Where it comes from
Satay is thought to have developed from Indian and Arab trader kebab traditions adapted with local peanuts and kecap manis, and it spread across Southeast Asia with regional variations in marinade and sauce.
What cooks argue about
Cooks argue over basting: brushing kecap manis on throughout the grill for a sticky char, or holding the glaze until the end, which keeps the surface from burning before the inside cooks through.
Nobody has published a satay recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.