Pronounced “SAH-tay” and native to Java, Indonesia where it is known as “sate” or satae”. Satay is considered the national dish of Indonesia and it's also widely popular throughout Southeastern Asia especially in Brunei, Malaysia, Singapore and Thailand. As Indonesia was once a Dutch colony it is not surprising that it is also quite well known in the Netherlands.
Satay is a dish of marinated, skewered, grilled meat and as the signature dish of Indonesian cuisine it may be found in both the finest restaurants and from local street carts. While it is generally thought of as a particular dish satay can also refer to the style of cooking. The skewers were originally made from coconut palm fronds but today you may find skweres made from bamboo or metal. Once marinated the meat is threaded onto skewers and grilled over a wood or charcoal fire.
Skewering and grilling the meat in small pieces ensures that it cooks evenly and quickly and prevents the meat from becoming tough. This makes satay the perfect local “fast food” as customers tend to order these from the small food stands by the stick and then wait as their satay is grilled fresh.
The meat of choice was originally beef and chicken but today you’ll also find goat, mutton, pork, giant prawns (similar to shrimp), fish filets and even tofu used. Satay is served with a grainy peanut dipping sauce and a fresh cucumber salad. It is also sometimes served in various Thai restaurants with rice, cold noodle salads or sautéed vegetables.
Our Satay seasoning blend recipe was given to us by one of our favorite chefs who specializes in Indonesian cuisine and is hand blended from garlic powder, onion powder, coriander, orange zest, lemongrass, turmeric, smoked paprika, ginger, salt, chipotle powder and cayenne.
1/2 cup jar - Net wt. 2oz