Saté
Sate (often also saté ) is a grill dish that originally comes from Indonesia , but is popular in many countries in Southeast Asia such as Malaysia , Singapore , Vietnam and Thailand . During the colonization period, the dish also found its way into Dutch cuisine. The Japanese variant is called yakitori . In Indonesian, sate means something like “meat that is grilled on bamboo skewers over a wood fire”.
Ingredients and preparation vary greatly from country to country. It may be with turmeric marinated meat , marinated fish , marinated shrimp or marinated poultry trade, but usually chicken or lamb. Sate can be served, for example, with a spicy peanut sauce or peanut gravy with shallots and lontong (Indonesian rice steamed in coconut leaves ). In Indonesia, sate is eaten with acar (sour vegetable mix made from raw carrots, cucumber, chilli and shallots) as a side dish.
In the Dutch snack culture, sate skewers and satesauce (Dutch satesaus) (for example on French fries) are popular, which came into Dutch cuisine through colonial history.
The origin of the word is unclear. One theory is that sate was introduced by Chinese immigrants who sold meat skewers on the street. The word Sate means "three-ply" ( 三疊 ) in the Chinese Amoy dialect .
literature
- Esensi's Kitchen (Ed.): The Satay . Penerbit Erlanga, 2011.
- Wendy Hutton (Ed.): The Food of Bali . Authentic Recipes from the Islands of the Gods. Periplus Editions, North Clarendon 1995, ISBN 0-945971-96-6 .
- Mark Lewis: Singapore . Penguin Books, London 2003, ISBN 1-84353-075-9 .
