Dish of the Day: Malay Satay
Satay or Sate is one of the most traditional Malay dishes. It is commonly found during Ramadhan and Muslims’ festivities such as Eid Fitri. It is super delicious eaten on its own but tastes even better when dipped into a bowl of peanut sauce. The food is an excellent reflection of Malaysian cuisine and widely available across Malaysia.
What is Satay?
Satay is loved by many, right from Thailand to down south and across the sea to Indonesia. It is chunks of seasoned and marinated meat skewered together and grilled over hot charcoal fire or wood. In other words, it is meat on a stick.
While grilling, it produces an aromatic smell that is mouth-watering. It is usually served with peanut sauce, nasi impit, cucumbers and onions as a palate refresher. The skewers are made from either midrib of palm frond or bamboo, though the former is the frequent used.
Every stick of satay will have a piece of fat that would melt in your mouth, and the sauce adds the extra flavour needed. A single stick of satay is not enough to satisfy the hunger. The juicy marinated meat with pleasant aroma makes people want to consume it over and over.
History of Satay
Satay originated from Java, Indonesia. But its popularity does not stop there as people from the Philippines, Thailand, and the Netherlands also enjoy satay. The food believed to have been created by street vendors in the early 19th century.
It is an adaptation of Indian Kebab and tweaked to suits the local preferences. Began with only chicken satay, the dish expands further with various other meats — the extensive usage of beef and mutton due to Arab travellers that came to Indonesia.
In the 19th century, satay made its way here into Malaysia through Straits of Malacca. It was believed that satay was first introduced by a man named Haji Tasmin Bin Sakiban who came from Indonesia to Kajang in 1914.
The satay business established two years after his arrival. At the time, he carried the food over his shoulder and stops by at houses who wished to buy satay. The food cart then used in 1940 to make moving a lot easier.
It then grew into hawker stalls before becoming restaurants we see today. The owner of the famous Sate Kajang was the nephew of Haji Tasnim, whom he inherited the business from, and build it to what we know and love today.
Variety of Satay
Chicken, beef, and mutton are the most-ordered items on the menu. It is always readily available at any satay place. But many places, especially the more prominent restaurants, are incorporating other animals and even animals’ organs.
Satay Emas Kajang in Kampung Sungai Kantan, Kajang serves an array of 19 assortments of satays; rabbit, lungs and even ostrich are some to name a few. The dish is immensely popular among the locals that even the national carrier, Malaysia’s Airlines, serve satay as an appetiser for the business and first-class passengers.
It is incredible to know international travellers enjoy that satay. Our local satay made it to the list of the most requested dish requested by the tourist.
Where to find Satay in Malaysia
Whenever the word Satay is mentioned, Kajang is the place to be. Kajang has always been the go-to place to get delicious and flavourful Satay in Malaysia. Kajang is the goldmine for satay, so you can’t go wrong with whichever restaurant you choose to dine in.
Get either chicken or beef satay from Satay De’ Rasa (Kulim) with low prices. If you want to try lamb or internal organs satay, get it from Satay De’ Satay Subang (Kuala Lumpur). Find more about the Malay cuisine on foodpanda.
Article Written By Anna
Anna is an absolute foodie, and lives by the motto that food is happiness. She is a writer by day and a gamer by night. She believes that good food comes from all over and is constantly amazed by the passion and dedication it takes to make food that warms the soul.