Satay originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, East Timor as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.

Satay is a very popular delicacy in Indonesia; the country’s diverse ethnic groups’ culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. In Southern Philippines it is known as satti.

Indonesia is the home of satay (known as sate in Indonesian and pronounced similar to the English “satay”), and satay is a widely renowned dish in almost all regions of Indonesia; it is considered the national dish and one of Indonesia’s best dishes.[6] Satays, in particular, are a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings.[12] As a result, many variations have been developed throughout the Indonesian Archipelago. In Indonesia there are some restaurants that specialized on serving various kinds of satay and present it as their specialty, such as Sate Ponorogo Restaurant, Sate Blora Restaurant, and also chains of Sate Khas Senayan restaurants, previously known as Satay House Senayan. In Bandung, the West Java Governor’s office is popularly called Gedung Sate (Indonesian: Satay building) to refer the satay-like pinnacle on its roof. Indonesia has the richest variations of satay in the world. The satay variants in Indonesia usually named after the region its originated, the meats, parts or ingredients its uses, also might named after the process or method of cooking.(

This recipe i combine the recipe that’s why I called Satay ala Vey or Satay by Vey..

Ingredients n steps Satay:

  • Blend 5 cloves garlic with 7 cloves shallot, 1 cloves onion, 2 little pieces of ginger n galanggal, 3 lemon grass, 1/2tsp pepper/black pepper.
  • Chicken (you can change with meat or egg or tofu ot thempeh)500gr, cut into pieces n then mix the chicken with no 1(steps), add salt n sweet soy sauce (for taste) n put in refrigrator for 3hrs.
  • After that stir together Peanut sauce with sweet soy ketchup then cover the chicken (thread Chicken onto skewers) than grill (medium-high heat) until cooked all sides. Serve with peanut sauce.


Ingredients n steps Peanut Sauce:

  • Blend 9 shallot, 10 garlic, 500gr peanut (frying) n 5candle nut then put in saucepan, add 300 ml coconut milk, 150ml water, palm sugar n salt (for taste). Cook it until smooth and thickened then taste it.
  • Stir together peanut sauce with sweet soy sauce (you can also add sambal/sauce hot, optional) then put it on satay.
  • You can add slice of shalot, cucumber n chilly.

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