Satay

Satay is usually made from small cuts of chicken, beef, mutton, and sometimes of fish. In Singapore, pork satay is served by non-Muslim hawkers. The satay meat is first seasoned and marinated, and then skewered to grill over charcoal or wood fire until it is well browned.

This dish comes with a thick, and slightly spicy peanut flavoured sauce made from ground peanuts, coriander and cumin seeds. Ketupat (glutinous rice cake cooked in woven coconut leaf cases), raw onion and cucumber slices are also served at the side.

Satay Ayam is a chicken satay popular in Indonesia served with peanut sauce. Sate Bulus is made from freshwater, soft-shell turtles and served with a sweet soy sauce and fresh shallots. Sate Kambing is made from mutton, lamb or goat and the meat is not pre-seasoned or pre-cooked. Shrimp satay can be found in Singapore, marinated in garlic.

Malay satay sauce includes kecap manis, which is a sweet dark soya sauce. Hainanese satay sauce comes with pineapple puree.

Satay has also inspired Satay Bee Hoon where traditional satay sauce is poured over rice vermicelli.