Satay

Satay
	Sate Ponorogo, grilled marinated chicken satay served in peanut sauce, a speciality of Ponorogo, a town in East Java, Indonesia
Alternative names	Sate, Satai, Satti
Course	Entrée or main course
Place of origin	Indonesia[1][2][3]
Region or state	Java[2]
Associated national cuisine	Indonesia,[1]; Singapore,[4] Malaysia[5][6][7][8];
Serving temperature	Hot
Main ingredients	Skewered and grilled meats with various sauces, mainly peanut sauce
Variations	Numerous variations across Southeast Asia
	Media: Satay;

Satay (/ˈsɑːteɪ/ SAH-tay, in USA also /sɑːˈteɪ/ sah-TAY, /sæˈteɪ/ sa-TAY), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine,[2][3][9][10][11] but has spread to almost anywhere in Indonesia, where it has become a national dish.[1][12][13][14] Indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand.[15][16] It also recognized and popular in Suriname and the Netherlands.[17] [18] In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.[19]

Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce.[20] Hence, peanut sauce is often called satay sauce.[21] It is popular as street food,[2] and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts.

Close analogues are yakitori from Japan, kǎoròu chuàn from China, seekh kebab from the Indian Subcontinent, shish kebab from Turkey and the Middle East, shashlik from Eastern Europe and the Caucasus, and sosatie from South Africa. It is listed at number 14 on World's 50 most delicious foods readers' poll compiled by CNN Go in 2011.[22]

Origin and history

Although both Thailand and Malaysia claim it as their own, its Southeast Asian origin was in Java, Indonesia. There satay was developed from the Indian kebab brought by the Muslim traders. Even India cannot claim its origin, for there it was a legacy of Middle Eastern influence.

Jennifer Brennan (1988), Encyclopaedia of Chinese and Oriental Cookery[23]

Satay seller in Java, c. 1870. Note the ketupat hanging behind the vendor.

According to the Oxford English Dictionary, the English word satay is derived from the Malay word satai,[24] also saté or sate in Indonesian, ultimately originating from Tamil catai (சதை, a regional variant of tacai meaning 'flesh'.[24][25] The term is mentioned as saté in Dutch with one of earliest photographs of satay seller appeared circa 1870 in Java, Dutch East Indies. The usage in English was first attested in 1917 with reference to a "satai" seller in Singapore, later a mention of saté in Denpasar, Bali appeared in 1937, with a description of Malays cooking satay appearing in 1955.[24] Satay may have been developed by Javanese street vendors as an adaptation of kebabs from the Indian Subcontinent.[2][16] The introduction of satay, and other now-iconic dishes such as tongseng and gulai kambing based on meats such as goat and lamb, coincided with an influx of Indian and Arab traders and immigrants starting in the 18th century.[26] The Indonesian publication Koran Jakarta claimed that sate, and ultimately satay, originated from Javanese term sak beteng which means one stick, and traced its exact origin to the area which is today Ponorogo Regency, East Java, and that the dish had existed as early as the 15th century.[27]

From Java, satay spread through the Indonesian Archipelago and, as a consequence, numerous variations of the dish have been developed. By the late-19th century, satay had crossed the Strait of Malacca into neighbouring Malaysia, Singapore, and Thailand.[28] In the 19th century, the term migrated, presumably with Malay immigrants from the Dutch East Indies, to South Africa, where it is known as sosatie.[2] The Indo Dutch people took this dish, as well as many other Indonesian specialties, to the Netherlands, thereby influencing Dutch cuisine.[29]

Preparation

A platter of raw satay

Satay can be made from various meats.[17] Meat commonly used includes chicken, lamb, goat, mutton, beef, venison, and rabbit; seafood such as fish, shrimp, and squid; or offal such as liver, intestine, and tripe. Some have also used more exotic varieties of meat, such as turtle, crocodile, horse, lizard, and snake meat. Chicken is most common, but the other meats are frequently used. Satay is made by cutting the meat into small cube shapes, about thumb-size. However, such recipes as Ponorogo use chicken fillet cut into an elongated finger-like shape, thus one skewer holds only one piece. Yogyakarta has a special goat satay called Sate Klatak the difference between other satays is using iron bars for the stick.

A fancy presentation of Balinese pork satay, the skewers are erected holds by cucumber, Ubud, Bali.

The skewers used for chicken satay are traditionally made from lidi, a midrib of coconut fronds. Bamboo skewers might be used instead. For firmer meats, such as lamb, goat, and beef, a thicker bamboo skewer is used. The skewers are usually soaked in water before using to avoid burning during grilling. Each skewer usually holds four pieces of meat, some only three pieces. A goat meat satay might insert a cube of fat between meat cubes. Turmeric is required to marinate satay to give the dish its characteristic yellow colour. Another popular marinade is sweet soy sauce mixed with coconut oil or palm margarine. The skewered meat is seasoned, marinated, and then grilled on charcoal embers.

Satay may be served with a spicy peanut sauce dip, or peanut gravy, served with slices of lontong or ketupat (rice cakes), garnished with a sprinkle of bawang goreng (crisp fried shallot), and accompanied by acar (pickles) consisting of slivers of onions, carrots, and cucumbers in vinegar, salt, and sugar solution. Mutton satay is usually served with kecap manis (sweet soy sauce) instead of peanut sauce. Pork satay can be served in a pineapple-based satay sauce or cucumber relish.

Availability and outlets of note

Model of satay seller using pikulan, collection of Tropenmuseum.

Satay can be prepared home-made or acquired from satay sellers; either from fancy restaurants, modest tarp-tent warung eateries stationed on busy street side, to travelling food vendors frequenting residential areas. Indeed, satay is possibly one of the most popular street food in Southeast Asia; common in Indonesia to Malaysia and Thailand.

Javanese satay seller ladies with sunggi method sell their wares in the parking lot of Borobudur, Central Java.

In Indonesia, traditionally there are several methods on selling satay. They are:[30]

Pikulan: In Indonesian, pikulan means carrying items by balancing a rod on one's shoulder. The most traditional way of selling satay appear in early photographs of Java in late 19th century shows the travelling satay vendor using this pikulan which resembles two small wooden cabinets carried with a rod made of either bamboo, wood or rattan.
Sunggi: In Javanese, sunggi means carrying things upon one's head using some kind of tray or platter. This practice is quite common in today's Bali and rural Java. The sunggi satay vendors — usually women — carry raw satays, lontongs, peanut sauce upon the wooden or wicker bamboo tray on their head, while carrying basket containing grill, charcoal, bamboo fan, sweet soy sauce bottle, and wooden small short chair called dingklik. The satay seller ladies may walk through residential areas or position their wares in busy areas (e.g. marketplace or tourism area), and grill the satay to their customer's order.
Gerobak: In Indonesian, gerobak means wheeled cart. It is one of the common method of selling satay by travelling vendors. The Madura satay vendor cart usually has unique boat-like shape gerobak food cart.
Warung: In Indonesian, warung means modest shop, selling foods or other things. The most common satay warung usually are warung tenda, modest tarp-tent shop stationed in busy street side to await customers.
Online satay: In recent years with the advent of digital multi-service method that includes food delivery such as GoFood and GrabFood, satay is available by ordering online, and the food immediately delivered by motorcycle taxi called ojek.

In Indonesia there are some restaurants that specialised on serving various kinds of satay and present it as their speciality, such as Sate Ponorogo Restaurant, Sate Blora Restaurant, and also chains of Sate Khas Senayan restaurants, previously known as Satay House Senayan.[31]

Variants

Indonesia

Sate Ponorogo being grilled in a foodstall in Surabaya, East Java, Indonesia

Satay (known as sate in Indonesian and pronounced similar to the English "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.[14] Satay is a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings.[32] As a result, many variations have been developed throughout the Indonesian Archipelago. The satay variants in Indonesia is usually named after the region its originated, the meats, parts or ingredients its uses, also might named after the process or method of cooking.[33]

Chicken

Sate Ambal: A satay variant from Ambal, Kebumen, Central Java. This satay uses a native breed of poultry, ayam kampung. The sauce is not based on peanuts, but rather ground tempe, chilli and spices. The chicken meat is marinated for about two hours to make the meat tastier. This satay is accompanied with ketupat.
Sate ayam, chicken satay
Sate Ayam: Chicken satay, the most common and widely distributed type of satay in Indonesia.
Sate Banjar: A variant of chicken satay popular in Southern Kalimantan, especially in the town of Banjarmasin.
Sate Blora: A variant originating in Blora, in Central Java. This variant is made of chicken (meat and skin) pieces that are smaller compared to the other variants. It is normally eaten with peanut sauce, rice, and a traditional soup made of coconut milk and herbs. Sate Blora is grilled in front of buyers as they are eating. The buyers tell the vendor to stop grilling when they are sated.
Sate Kulit: Skin Satay. Found in Sumatra, this is a crisp satay made from marinated chicken skin.

Sate Madura being grilled

Sate Madura (Madura satay): Originating on the island of Madura, near Java, it is a famous satay variant among Indonesians. Most often made from mutton or chicken, the recipe's main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or "Javanese sugar" in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), kemiri (candlenut), and salt. Chicken Madura satay is usually served in peanut sauce, while the mutton Madura satay is usually served in sweet soy sauce. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat), they are usually sliced into smaller pieces before being served. Raw thinly sliced shallots and plain sambal are often served as condiments.
Sate Ponorogo (Ponorogo satay): A variant of satay originating in Ponorogo, a town in East Java. It is made from sliced marinated chicken meat, and served with a sauce made of peanuts and chili sauce and garnished with shredded shallots, sambal (chili paste) and lime juice. The meat is marinated in spices and sweet soy sauce, in a process called bacem and is served with rice or lontong (rice cake). The grill is made from terracotta earthenware with a hole in one side to allow ventilation for the coals. After three months of use, the earthenware grill disintegrates, and must be replaced.
Sate Taichan: A spicy chicken satay in hot sambal sauce, served with lontong, popular in Jakarta. It was said that the dish was an adaptation of skewered Chinese snack from Taiwan, which originally uses pork or rabbit meat, and served with soy sauce. The Indonesian version maintain the light Chinese-style seasoning, replaces pork with chicken, and adds spiciness with the addition of hot sambal.[34] Another source mentioned that sate Taichan was devised from a Japanese man's specific request that his satay omits peanut sauce and sweet soy sauce, and only seasoned with a dash of salt and lime juice, and served with chili paste.[35]

Beef

Grilling sate buntel Solo, Central Java.

Sate Bumbon: A spiced beef satay from Kendal, Central Java.[36]
Sate Buntel: Lit: Wrapped Satay, a speciality from Solo or Surakarta, Central Java.[37] It is made from minced beef, goat, lamb and mutton (especially meats around ribs and belly area). The minced fatty meats are wrapped by thin fat or muscle membrane and wrapped around a bamboo skewer. The size of this satay is quite large, very similar to a Middle Eastern kebab. After being grilled on charcoal, the meat is separated from the skewer, cut into bite-size chunks, then served in sweet soy sauce and merica (pepper).
Sate Gajih: Beef fat satay popular in Yogyakarta, especially in Beringharjo Market.[38] The fat satay is seasoned with sweet soy sauce and considered as snack since it is commonly served without any rice or additional sauces.
Sate Kuah: Lit: Soupy Satay, beef satay served in creamy and spicy kuah soup akin to soto. Sate kuah can be found in Betawi cuisine of Jakarta and also in Pontianak, Western Kalimantan.[39] The Jakarta version sate kuah soup base is akin to Betawi's soto tangkar, since sate kuah was a variant of soto tangkar created in 1960s.[40] Thus usually the seller offers both sate kuah and soto tangkar. The serving method are either grilled beef satay are dipped into soto soup, or the satay meat are stripped from the skewers and put into the soto soup. Compared to soto meat soup, sate kuah has smoky aroma due to grilling process.
Sate Lembut: A rare satay recipe of the Betawi people. It is can be found in Jalan Kebon Kacang, Central Jakarta. The satay is made from minced beef mixed with shredded coconut and spices, wrapped around a flat bamboo skewer. Usually eaten with ketupat laksa betawi (Betawi style Laksa with ketupat glutinous compressed rice).
Sate Manis: Also a speciality from the Betawi people. It is also can be found in Jalan Kebon Kacang, Central Jakarta. The satay is made from slices of has dalam (tenderloin) the finest part of beef, marinated with sweet spices. Usually eaten with ketupat laksa betawi.

Sate Maranggi, beef satay in spicy and sweet soy sauce, Purwakarta

Sate Maranggi: Commonly found in Purwakarta and Cianjur, the cities in West Java, this satay is made from beef marinated in a special paste.[41] The two most important elements of the paste are kecombrang (Nicolaia speciosa) flower buds and ketan (sweet rice) flour. Nicola buds bring a unique aroma and a liquorice-like taste. The satay is served in sweet soy sauce with acar pickles. It is served with ketan cake (jadah) or plain rice.
Sate Matang: A satay variant from Matang Geulumpang Dua, Bireun, Aceh. This satay is made from beef, usually served with peanut sauce and soto or soup separately.
Sate Sapi: Beef satay, served in sweet soy sauce and peanut sauce. Specialty of Jepara town in Central Java.
Sate Susu: Literally it means "milky satay", however it contains no milk, the term susu is actually refer to cow's breast or udder. This dish that can be found in Java and Bali, is made from grilled spicy beef udder, served with hot chilli sauce.[42]
Sate Tambulinas: Spiced beef satay from Sulawesi. Tambulinas satay do not use peanut sauce or soy sauce, it is marinated in spice mixture containing ground chilli pepper, ginger, lemongrass, shallot and garlic, and served with juice of kaffir lime.[43]

Other red meats

Sate kambing (goat satay), Jombang

Sate kambing: Goat satay, a variant of satay popular in Java, made with goat, lamb or mutton meat. Different from other satays, sate kambing (lamb satay) is not usually pre-seasoned or pre-cooked. Raw lamb, mutton, and goat is skewered and grilled directly on the charcoal. It is then served with sweet soy sauce (kecap manis), sliced shallots, and cut-up tomatoes. Since the meat is not pre-cooked, it is important to use young lamb. The best vendors use lamb under three to five months old. Lamb from goat is also more popular than lamb from sheep due to milder flavor.
Sate kerbau: Water buffalo satay, a variant of satay popular in Kudus, where most Muslim believed that it is forbidden to eat beef to respect the Hindus. This satay is made with water buffalo meat. The meat is cooked first with palm sugar, coriander, cumin, and other seasoning until very tender. Some vendor choose to even grind the meat first to make it really tender. It is then grilled on charcoal, and served with sauce made with coconut milk, palm sugar, and other seasoning. Traditionally, satay kerbau is served on a plate covered with teak wood leaves.
Sate loso: Water buffalo meat or sometimes replaced with beef satay, served in spicy chili peanut sauce. Specialty of Pemalang, Central Java.[44]
Sate rusa: Deer satay, a delicacy from Merauke, Papua.[45]
Sate tegal (tegal satay): A sate of a yearling or five-month-old lamb; the nickname for this dish in Tegal is balibul, an acronym of baru lima bulan (just five months). Each kodi, or dish, contains twenty skewers, and each skewer has four chunks — two pieces of meat, one piece of fat and then another piece of meat. It is grilled over wood charcoal until it is cooked between medium and well done; however it is possible to ask for medium rare. Sometimes the fat piece can be replaced with liver or heart or kidney. This is not marinated prior to grilling. On serving, it is accompanied by sweet soya sauce (medium sweetness, slightly thinned with boiled water), sliced fresh chilli, sliced raw shallots (eschalot), quartered green tomatoes, and steamed rice, and is sometimes garnished with fried shallots.

Pork

Balinese men preparing pork satay during traditional ceremony in Tenganan village, Karangasem

Sate babi (pork satay): Pork satay, popular among the Indonesian Chinese community, most of whom do not share the Muslim prohibition against pork. This dish can be found in Chinatowns in Indonesian cities, especially around Glodok, Pecenongan, and Senen in the Jakarta area. It is also popular in Bali where the majority are Hindus, it is also popular in Northern Sulawesi, Northern Tapanuli, and Nias, where most people are Christians, and also popular in the Netherlands.
Sate plecing: Satay made with variety of grilled meat most often pork, served with sambal plecing, sauce made from chili, garlic, onion, tomatoes, and shrimp paste, popular in Balinese cuisine.

Fish and seafood

Sate ikan tuhuk: Blue marlin Satay, a delicacy from Krui, Lampung.[46]
Sate Bandeng: Milkfish Satay, from Banten. It is a satay made from boneless bandeng (milkfish). The seasoned spicy milkfish meat is separated from the small bones, then placed back into the milkfish skin, clipped by a bamboo stick, and grilled over charcoal.
Sate Belut: Eel Satay, another Lombok rare delicacy. It is made from belut, (lit. eel) commonly found in watery rice paddies in Indonesia. A seasoned eel is skewered and wrapped around each skewer, then grilled over charcoal fire, so each skewer contains an individual small eel.
Sate Gurita: Octopus satay, a specialty dish from Sabang.[47]
Sate Kerang: Shellfish Satay. The most popular variant of sate kerang is from Medan, North Sumatra, it is rich spicy cooked shellfish in skewer and often become oleh-oleh (souvenir) for visitors visiting Medan.[48] In Java, sate kerang it is mildly marinated and boiled, also served as a side-dish to accompany soto.
Sate Tuna: Tuna Satay, a specialty satay from Gorontalo.[49]

Sate udang, shrimp satay

Sate Udang: Shrimp Satay that uses large shrimps or prawns,[50] shelled and cleaned and often with the tails off and lightly grilled. Some recipes call for a marinade of thick coconut milk with sambal (chili paste), powdered laos (galangal root), ground kemiri (candlenut, one can substitute macadamia nuts in a pinch), minced shallots and pressed garlic. One can add salt to taste. Shrimp satay seldom served with the peanut sauce so popular with other satays, because it might overpower a delicate shrimp flavour.

Offals

Sate Ampet: Another Lombok delicacy. It is made from beef, cow's intestines and other cow's internal organs. The sauce for sate ampet is hot and spicy, which is no surprise since the island's name, lombok merah, means red chili. The sauce is santan (coconut milk) and spices.[51]
Sate Babat: Tripe satay. Mildly marinated and mostly boiled than grilled, usually served as a side-dish to accompany soto.
Sate Burung Ayam-ayaman: Bird Satay, the satay is made from gizzard, liver, and intestines of burung ayam-ayaman (watercock). After being seasoned with mild spices and stuck on a skewer, this bird's internal organs aren't grilled, but are deep fried in cooking oil instead.
Sate Hati: Liver Satay. There is two types of liver satays, cattle liver (goat or cow) and chicken liver satay. The cattle liver made by diced whole liver, while the chicken liver satay is made from mixture of chicken liver, gizzard, and intestines. Usually gizzard is placed on the bottom, intestine on the center and liver or heart on the top. After seasoning, the internal organs are not fried or grilled, but are boiled instead. It's not treated as a main dish, but often as a side dish to accompany bubur ayam (chicken rice porridge).
Sate Jando: A specialty dish from Bandung, this satay is made from cow's nipple fat.[52]
Sate Kikil: Cow skin satay from Java, this satay is made from boiled cow skin, skewered and seasoned either in spicy peanut sauce or yellow sauce.[53]
Sate Makassar: From a region in Southern Sulawesi, this satay is made from beef and cow offal marinated in sour carambola sauce. It has a unique sour and spicy taste. Unlike most satays, it is served without sauce.

Sate Padang vendor in West Sumatran pavilion, TMII, Indonesia

Sate Padang: A dish from Padang and the surrounding area in Western Sumatra, which is made from cow or goat offal and meat boiled in spicy broth then grilled. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt.[54] It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ in taste and the composition of their yellow sauces.
Sate Torpedo: Testicles satay. Satay made from goat testicles marinated in soy sauce and grilled. It is eaten with peanut sauce, pickles, and hot white rice.
Sate Usus: Chicken intestine satay. This mildly marinated satay is usually fried, also as a side-dish to accompany bubur ayam.

Mixture

Balinese nasi campur with sate lilit

Sate Kalong: A satay dish from Cirebon. The word kalong (bat) doesn't mean the satay used bat meat but because the food is sold in the evening. This satay is made from minced water buffalo, which is mixed with spices, and palm sugar and dipped into buffalo broth, it is then grilled on charcoal. The peanut sauce mixed with oncom.[55]
Sate Lilit: A satay variant from Balinese cuisine. This satay is made from minced pork, chicken, fish, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. Wound around bamboo, sugar cane or lemon grass sticks, it is then grilled on charcoal.[56]
Sate Pusut: A delicacy from Lombok, the neighbouring island east of Bali. It is made from a mixture of minced meat (beef, chicken, or fish), shredded coconut meat, and spices. The mixture then is wrapped around a skewer and grilled over charcoal.

Eggs and vegetarian

Sate Aci: The satay is made from tapioca starch batter.[57]
Sate Jamur: Mushroom satay. It is usually made from oyster mushroom.[58]
Sate Kere: Lit: Poorman's satay. A cheap vegetarian satay made from grounded tempe from Solo city, served in peanut sauce and pickles. There are two kinds of tempe: the most popular is made from soybean, and the second is made from the side product material of tofu production (called tempe gembus). Sate Kere is usually made from tempe gembus. The word kere in the Javanese language means "poor"; it originally was meant to provide the poor people of Java with the taste of satay at an affordable price, since meat was considered a luxury. Although originally it was only vegetarian tempeh, today, sate kere also includes intestine, liver, and beef satays mixed with tempeh ones. The materials are pre-cooked in baceman before being grilled, then served with peanut sauce.

Sate ayam with uritan (premature chicken egg)

Sate Telur Muda: Young egg satay. This satay is made from premature chicken egg (uritan) obtained upon slaughtering the hens. The immature eggs that have not developed the eggshell yet are boiled and put onto skewers to be grilled as satay. The telur muda or uritan is often cooked on the same skewer as chicken skin satay, and mixed with chicken satay. This kind of satay is also usually served as a side dish to accompany bubur ayam.
Sate Telur Puyuh: Quail eggs satay. Several hard-boiled quail eggs are put into skewers, marinated in sweet soy sauce with spices, and boiled further also served as a side dish for soto.

Others

Sate keong

Sate Bebek: Duck satay, a specialty dish from Cilegon, Banten[59] and Banyumas.[60]
Sate Blengong: The satay is made from Blengong meat, an animal that is the result of crossbreeding between ducks and muscovy ducks or locals called menthok. It is a delicacy of Brebes.[61]
Sate Bulus: Turtle satay, another rare delicacy from Yogyakarta. It is a satay made from freshwater bulus (softshell turtle). It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce. Bulus meat is also served in soup or tongseng (Javanese style spicy-sweet soup).
Sate Kelinci: Rabbit meat Satay, this variant of satay is made from rabbit meat, a delicacy from Java. It is served with sliced fresh shallots (small red onion), peanut sauce, and sweet soy sauce. Rabbit satay usually can be found in mountainous tourist region in Java where locals breed rabbit for its meat, such as Lembang in West Java, Kaliurang in Yogyakarta, Bandungan and Tawangmangu resort in Central Java, also Telaga Sarangan in East Java.
Sate Keong: Freshwater snail Satay.[62] This kind of satay is also served as a side dish of pecel.
Sate Kuda: Horse meat Satay. Locally known in Javanese as sate jaran, this is made from horse meat, a delicacy from Yogyakarta. It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce.
Sate Ular: Snake Satay, a rare and exotic delicacy usually founds in foodstalls specialise on serving exotic reptile meats like snakes and biawak (monitor lizards), such as the one founds near Gubeng train station in Surabaya, or near Mangga Besar and Tebet train station in Jakarta. It usually uses ular sendok (cobra) or sanca (python) meat. It is served with sliced fresh shallots (small red onion), pickles, pepper, and sweet soy sauce.

Indonesian satays

Sate Blora
Sate Banjar
Goat liver satay
Sate Padang with yellow sauce
Sate buntel, Solo, Central Java
Sate sapi, beef satay from Jepara
Sate srepeh from Rembang, Central Java
Horse satay, Yogyakarta
Balinese sate plecing, pork satay
Balinese pork satay
Sate Bulayak Suranadi, Lombok
Sate kikil
Indonesian Chinese nasi campur with pork satay
Quail eggs and intestine satays
Soto with tripes and cockles satays

Malaysia

Satay is a popular dish in Malaysia

Known as sate in Malay[63] (and pronounced similarly to the English "satay"), it can be found throughout all the states of Malaysia in restaurants and on the street, with hawkers selling satay in food courts and Pasar malam. While the popular kinds of satay are usually beef and chicken satays, different regions of Malaysia have developed their own unique variations. Sate is often associated with Muslim Malays, but pork sate is also available at non-halal Chinese eating establishments.

There are a number of well-known satay outlets in Kajang, Selangor which is dubbed the Sate City in the country. Sate Kajang is a generic name for a style of sate where the meat chunks are bigger than normal, and the sweet peanut sauce served along with a portion of fried chilli paste. Given its popularity, sate Kajang is now found throughout Malaysia. Stalls and restaurants around Kajang offer not only the more traditional chicken or beef satay, but also more exotic meats such as venison, rabbit or fish, as well as gizzard, liver, and a number of other variations.

Another type of meat satay is the sate lok-lok from Penang and sate celup (dip satay) from Malacca. Both are Malaysian Chinese fusions of the hotpot and the Malay satay. Pieces of raw meat, tofu, century eggs, quail eggs, fish cake, offal or vegetables are skewered on bamboo sticks. These are cooked by being dipped in boiling water or stock. The satay is then eaten with a sweet, dark sauce, sometimes with chilli sauce as an accompaniment. If the satay is eaten with satay sauce, it is called sate lok-lok. If the satay is cooked with boiling satay peanut sauce, it is called sate celup. Both dishes are available from street vendors or in certain restaurants, and the majority are not halal. Customers use a common container containing boiling stock to personally cook their satay. Sauces are either served in common containers or individually. There are usually no tables near street vendors, and customers thus tend to gather around the food cart.

Satay gula apong is a chicken or buffalo meat satay. It is a satay made with rare nipah palm sugar called sarawak gula apong. This rare satay can only be found in Linggi, Negeri Sembilan in Malaysia. It is served with sliced fresh cucumber and peanut sauce.

Netherlands

Chicken satay in the Netherlands with peanut sauce, French fries, prawn crackers, and mayonnaise; as served in a pub in Amsterdam

Known as saté or sateh, it is fully adapted in Dutch everyday cuisine. Owed to their shared colonial history, satay is an Indonesian food that has become an integral part of Dutch cuisine.[64] Pork and chicken satays are almost solely served with spicy peanut sauce and called een sateetje, and are readily available in snackbars and supermarkets.[65] Versions with goat-meat (sateh kambing) and sweet soy sauce are available in Indonesian restaurants and take-aways. Pork or chicken satay in peanut sauce, with salad and French-fries, is popular in pubs or eetcafes. With Indonesian take-away meals like nasi goreng speciaal, the special part is often a couple of sate-sticks. Another favourite in Dutch snackbars is the satékroket, a croquette made with a peanut sauce and shredded meat ragout. In addition, 'saté' sauce has become one of the standard options as a condiment to accompany a portion of fries bought in a snackbar (besides mayonnaise, ketchup, spiced curry-ketchup or 'joppiesaus').

Philippines

Satti among Muslim Filipinos is typically served with ta'mu (pusô) and a bowlful of sauce

Satay proper is known as satti in the Southern Philippines (Mindanao). It is common in the regions of Zamboanga, Sulu Archipelago and Tawi-Tawi, which acquired satay from its proximity to Malaysia.[66] Satti usually only has three small strips of roasted meat on a stick. Satti is usually made from chicken or beef among Muslim Filipinos,[67] but it can also be made with pork or liver.[68] It is particularly popular in Tausug cuisine and is commonly eaten as breakfast in restaurants which specialise in satti. It is typically served with ta'mu (pusô in other Philippine languages) and a bowlful of warm sauce.[69]

In the majority of the Philippines, a similar (but native) dish to satay usually made with pork or chicken is referred to as inihaw or inasal, or by the generic English name "barbecue" (usually shortened to "BBQ").[70][67][71] It is usually served glazed in a sweet-soy sauce marinade reminiscent of yakitori. Despite the native origins of inasal and inihaw, the English association of "barbecue" is the source of names for other popular street foods that are also served skewered, such as banana cue ("banana" + "barbecue") and camote cue ("camote (sweet potato) + barbecue").[72]

Offal-based versions of inihaw are also commonly sold in the Philippines as street food. The most popular are made from chicken or pork intestines known as isaw. Other variants use liver, tripe, lungs, chicken heads and feet, cubes of coagulated pork blood, and pork ears, among others.[73][74]

Annatto seeds and banana ketchup-based sauces are also widely used which gives the meat a vibrant orange or red color.[69][75]

Singapore

Satay stalls along Boon Tat Street, near Telok Ayer Market, Singapore

In Singapore, satay is sold by Chinese, Malay and Indian Muslim vendors. It is thought to have originated in Java and brought to Singapore by Muslim traders.[76] Satay is one of the earliest foods that became ubiquitous in Singapore since the 1940s, and was considered a celebratory food.[77] Previously sold on makeshift roadside stalls and pushcarts, concerns over public health and the rapid development of the city led to a major consolidation of satay stalls at Beach Road in the 1950s, which came to be collectively called the "Satay Club". They were moved to the Esplanade Park in the 1960s, where they grew to the point of being constantly listed in tourism guides.

Open only after dark with an open air or "al fresco" dining concept, the Satay Club defined how satay is served in Singapore since then, although they are also found across the island in most hawker stalls, modern food courts, and upscale restaurants at any time of the day. Moved several times around Esplanade Park due to development and land reclamation, the outlets finally left the area permanently to Clarke Quay in the late 1990s to make way for the building of the Esplanade - Theatres on the Bay.[77]

Several competing satay hotspots have since emerged. While the name has been transferred to the Clarke Quay site, several stalls from the original Satay club have moved to Sembawang in the north of the city. The satay stalls at the Lau Pa Sat area are notable for its popularity. "Satay Street" in Boon Tat Street, introduced in 1996, centers around 10 hawkers who sell satay. Served only at night after 7pm when the street is closed to vehicular traffic and the stalls and tables occupy the street, it mimics the open-air dining style of previous establishments. It is said to evoke the nostalgic feeling of Singaporean street food culture from the 1950s and 1960s, and is considered to be the last Satay Club in Singapore.[77] Other notable outlets include Satay by the Bay at the Gardens by the Bay tourist attraction. It is styled after the old Satay Club.[78]

Peanut sauce is used in Singaporean satays, Malay satay is quite similar to Indonesian satay by using kecap manis (sweet soy sauce), while Chinese Hainan satay uses pineapple purée sauce and marinated in five-spice powder.[76] The common types of satay sold in Singapore include Satay Ayam (chicken satay), Satay Lembu (beef satay), Satay Kambing (mutton satay), Satay Perut (beef intestine), and Satay Babat (beef tripe).

Singapore's national carrier, Singapore Airlines, also serves satay to its First and Business Class (previously known as Raffles Class) passengers as an appetiser.

Sri Lanka

Sathe as it is known in Sri Lanka is a Sri Lankan Malay dish that has become a staple of the country's diet.[19] Sathe is served with peanut and chili sauce.[19] It is sometimes called sate daging by the country's Malay community.[79]

Thailand

Thai pork satay

Satay (Thai: สะเต๊ะ, RTGS: sate, pronounced [sā.téʔ]) is a popular dish in Thailand; a key feature of Thai satay is the inclusion of pork as a meat option.[80] Usually served with peanut sauce and achat, Thai satay have various recipes, beyond the popular versions of chicken, beef, and pork: a version made with mussels is called hoi malaeng phu, while vegetarian variants employ soy protein strips or tofu.[81]

Satay can easily be found in virtually any Thai restaurant worldwide. Because Thai cuisine is heavily marketed internationally and has attracted world culinary attention earlier than other Southeast Asian cuisines, there is a widespread misconception abroad that satay originated from Thailand. As a result, it is most frequently associated with Thai food in the Western world.[82] For example, in the United States, satay is said to be one of America's favourite Thai dishes.[83]

The first satay restaurant in Thailand was in front of Chaloem Buri Theater near the Chaloem Buri Intersection in the Yaowarat neighborhood. Now it is on Rama IV Road near Lumphini MRT station and has been for more than 50 years.[84]

Fusion satay

McDonald's burger sate (satay burger) in Indonesia, which is beef burger served with peanut sauce

Traditionally, satay referred to any grilled skewered meats with various sauces; it is not necessarily served solely with peanut sauce. However, since the most popular variant of satay is chicken satay in peanut sauce (Sate Madura in Indonesia), in modern fusion cuisine the term "satay" has shifted to satay style peanut sauce instead.[9]

For example, the fusion "satay burger" refers to beef hamburger served with so-called "satay sauce", which is mainly a kind of sweet and spicy peanut sauce or often replaced with gloppy peanut butter.[85][86] The Singapore satay bee hoon is actually rice vermicelli served in peanut sauce. The American-Thai fusion fish fillet in satay sauce also demonstrates the same trend. The fusion French cuisine Cuisses de Grenouilles Poelees au Satay, Chou-fleur Croquant is actually frog legs in peanut sauce.[87] The Indomie instant noodle is also available in satay flavour, which is only the addition of peanut sauce in its packet.[88][89] In Hong Kong, satay sauce is usually served with instant noodles and stir-fried beef. This dish is most often eaten for breakfast.[90]

Satay in culture

Indonesian stamps depicting different types of satay

Being for a very long time one of the most popular dishes of the national cuisines of Indonesia, satay has taken a fairly prominent place in the culture of these countries. In both Indonesian, the verb menyate (to cook satay) arose, based on the corresponding root stem. In addition to its direct meaning, it also has a figurative meaning — to bring discord, to separate, and the corresponding noun persatean means discord, split, troubles, which is associated with one of the main stages in the preparation of this dish — cutting the product into pieces.

The term persatean is often contrasted with similar sounding term persatuan (unity), to contradict their meanings. The contrasting word play sentence: "Persatuan bukan persatean" was famously emphasised by Mohammad Hatta that uses satay as a metaphor. During his speech, Hatta denotes that persatean — the "unity" among meat pieces in satay — is "forced" upon them by stabbing them with skewer, thus eloquently argue that this type of "satay unity" is not desired, since it is forced upon, not genuine and without the willingness of those who participates.[91]

Satay belongs to the informal ethnocultural symbols of Indonesia. The image of this food appears on Indonesian postage stamps, in tourist brochures, information and advertising materials dedicated to this country, and is often played up by Indonesian participants in various cultural and entertainment events held abroad to create a national flavor. For example, the Indonesian model Aurra Kharisma performed in 2021 at the Miss Grand International beauty pageant in a suit with satay images and a headdress decorated with several bundles of satay meat skewers.[92] [93] [94]

In some parts of Indonesia, certain types of satay are attributed with different symbolic meanings. Especially Bali stands out: the popular on this island satay lilit — minced sausages stuck on lemongrass stalks — is considered there a symbol of several virtues and benefits at once: male prowess, unity and prosperity.[95] The Balinese attribute the embodiment of the weapons of various Hindu deities and mythological heroes to other local types of satay.[96]

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.[97]

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External links

This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.

[CNN40-Indonesia-1] Sara Schonhardt (25 February 2016). "40 Indonesian foods we can't live without". CNN International. Hong Kong: Warner Bros. Discovery. Archived from the original on 6 April 2017. Retrieved 13 April 2017.

[KraigPh.D.2013-2] Bruce Kraig; Colleen Taylor Sen Ph.D. (9 September 2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 183. ISBN 978-1-59884-955-4.

[NYT-O'Neill-3] O'Neill, Molly (2 July 2000). "Food; The Stick Shift". The New York Times. ISSN 0362-4331. Archived from the original on 3 July 2020. Retrieved 13 April 2020.

[4] Rachel Bartholomeusz (28 June 2018). "So much more to satay than peanut sauce". SBS. Retrieved 12 February 2021.{{cite news}}: CS1 maint: url-status (link)

[5] Michael Specter (2 December 1984). "IN MALAYSIA, SPICY SATAY". New York Times. Archived from the original on 26 December 2018. Retrieved 27 August 2020.

[6] Shalini Ravindran (28 June 2018). "Five places for great satay". The Star. Archived from the original on 8 October 2020. Retrieved 27 August 2020.

[7] Erickson, Joan (1982). Southeast Asia Sunset travel guides. Lane Publishing Company. p. 78. ISBN 978-037-606-764-7.

[8] Eliot, Joshua (1994). Indonesia, Malaysia & Singapore Handbook. New York: Trade & Travel Publications. p. 352.

[USAPea-9] "Consumers love succulent Satay, Peanut ingredients for global success" (PDF). USA Peanuts. p. 1. Archived from the original (PDF) on 2 May 2014. Retrieved 2 May 2014.

[Guardian-10] Felicity Cloake (30 January 2014). "How to cook the perfect chicken satay". The Guardian. Archived from the original on 14 July 2014. Retrieved 7 July 2014.

[11] "Satay Washington DC". satay.com. Archived from the original on 9 January 2019. Retrieved 6 July 2014.

[Kompas.com-Makanan-Nasional-12] Media, Kompas Cyber. "Kemenpar Tetapkan 5 Makanan Nasional Indonesia, Ini Daftarnya". KOMPAS.com (in Indonesian). Archived from the original on 18 April 2018. Retrieved 18 April 2018.

[13] Owen, Sri (1999). Indonesian Regional Food and Cookery. ISBN 9780711212732. Archived from the original on 9 October 2013. Retrieved 7 July 2010.

[CNNGo-14] Sara Schonhardt and Melanie Wood (15 August 2011). "40 of Indonesia's best dishes". CNN. Archived from the original on 26 December 2018. Retrieved 6 July 2014.

[15] "Grilled Beef Satay". Food Reference.com. Archived from the original on 15 August 2010. Retrieved 6 July 2010.

[Oxford_Companion3-16] Alan, Davidson (2006). The Oxford Companion to Food (2nd ed.). Oxford: OUP. ISBN 9780191018251. OCLC 862049879.

[auto-17] "What is Satay Food and Its Origin". Satay Ria. 11 December 2013. Archived from the original on 7 June 2020. Retrieved 7 June 2020.

[18] "So much more to satay than peanut sauce". Food. Archived from the original on 21 August 2018. Retrieved 21 August 2018.

[SriLanka-19] Bullis, Douglas; Hutton, Wendy (2001). Food of Sri Lanka. Periplus. p. 14.

[20] Marx, Pamela (1996). The Travel-the-world Cookbook. Good Year Books. p. 30. ISBN 9780673362544. indonesian satay peanut sauce.

[21] "Peanut butter and satay sauce – recipe". The Guardian. Archived from the original on 8 February 2017. Retrieved 7 February 2017.

[22] CNN Go Archived 11 November 2012 at the Wayback Machine Your pick: World's 50 most delicious foods, 7 September 2011. Retrieved 11 October 2011

[Oxford_Companion-23] Alan, Davidson (2006). The Oxford Companion to Food (2nd ed.). Oxford: OUP. ISBN 9780191018251. OCLC 862049879.

[oed2-24] "satay, n." Oxford English Dictionary. Archived from the original on 7 June 2020. Retrieved 19 January 2020.

[25] Satay Archived 18 June 2012 at the Wayback Machine, The Free Dictionary

[CNN-Tongseng2-26] Christina Andhika Setyanti (30 August 2016). "Sepotong Sejarah Autentik Indonesia dalam Semangkuk Tongseng" (in Indonesian). CNN. Archived from the original on 31 August 2016. Retrieved 31 August 2016.

[Koran-27] "Beda Daerah, Beda Sajian Sate". Koran Jakarta (in Indonesian). 25 September 2019. Retrieved 24 March 2021.

[Grill-28] David Joachim; Andrew Schloss (2010). Mastering the Grill: The Owner's Manual for Outdoor Cooking. Chronicle Books. p. 116. ISBN 9780811878357. Archived from the original on 13 June 2020. Retrieved 9 June 2020.

[29] Engelbrecht, Karin. "A Look at Culinary Influences on the Dutch Kitchen – How Other Cuisines Influenced the Dutch Kitchen Throughout History". About Food. Archived from the original on 5 October 2011. Retrieved 20 April 2016.

[Kompas-id_Sate1-30] "Di Sini Sate, Di Sana Sate". Kompas.id Tutur Visual (in Indonesian). 10 November 2021. Retrieved 11 November 2021.

[31] Media, Kompas Cyber (14 February 2009). "Sate Khas Senayan Tidak Sekadar Jualan Sate". Archived from the original on 23 March 2012. Retrieved 3 September 2011.

[32] "Satay Junction, Indonesian Cuisine". Satay Junction. Archived from the original on 12 June 2010. Retrieved 6 July 2010.

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Barbecue
Cooking styles	Asado Barbacoa Char siu Churrasco Indirect grilling Inihaw Korean barbecue Mangal Mixed grill Mongolian barbecue Schwenker Shaokao Shisa nyama Siu mei Yakiniku
Regional variations	United States Kansas City Memphis North Carolina Santa Maria St. Louis Texas
Cookers and related	Barbecue grill Barrel barbecue Buccan Charbroiler Chimney starter Disposable grill Flattop grill Gridiron Grilling Hibachi Kamado Pit barbecue Shichirin Smoking (Smoke ring)
Foods and dishes	List of barbecue dishes List of smoked foods Anticuchos Arrosticini Bakkwa Barbecue chicken Barbecue sandwich Barbecue sauce Brochette Bulgogi Bull roast Burnt ends Cha siu bao Chuan Churrasco Cocoloși Corn on the cob Espetada Fatányéros Frigărui Galinha à africana Isaw Jeok Jujeh kabab Kabab barg Kai yang Kebab Khorkhog Khorovats Kofte kebab Méchoui Meurav Yerushalmi Mixiote Mućkalica Neobiani Pig pickin' Pig roast Pinchitos Provoleta Pulled pork Ražnjići Red slaw Ribs Beef Pork Spare ribs Satay Sausage sizzle Shashlik Shish kebab Shish taouk Sosatie Souvlaki Suckling pig Suya Texas smoked brisket Tsukune Yakitori
Societies & festivals	Big Pig Jig International Bar-B-Q Festival Kansas City Barbeque Society Leskovac Grill Festival Lexington Barbecue Festival Memphis in May North Carolina Barbecue Society Roanoke-Chowan Pork-Fest
Misc.	Barbecue restaurant List Churrascaria
Food portal Category Commons WikiProject Food and drink

Dutch cuisine
Dishes	Babi ketjap Babi pangang Balkenbrij Bami Bami goreng Bamischijf Bapao Biefstuk Boerewors Bokkoms Bruinebonensoep Doner kebab Droëwors Erwtensoep Foeyonghai Friet Frikandel Gadogado Gehaktbrood Hachée Hutspot Kalio Kapsalon Kebab Kerststol Krentenbollen Macaroni schotel Mihoen goreng Moules-frites Nasi goreng Nasi kuning Nasi rames Nasischijf Nasi uduk Ontbijtkoek Ossenhaas Pannenkoek Potbrood Rendang Roggebrood Rookworst Roti Satay Saucijzenbroodje Selat solo Shawarma Slavink Smoor Soto Stamppot Stroopwafel Suikerbrood Tempeh Tofoe Varkenshaas Wantan Zuurkool
Snacks and koeé	Bitterballen Broeder Falafel Janhagel Kaassoufflé Kaasstengels Katte tong Kibbeling Klappertaart Klepon Kroepoek Kroket Kruidnoten Lemper Loempia Loempia goreng Murtabak Nonnevot Oliebol Pisang goreng Pepernoot Pfeffernüsse Poffertjes Rissole Semprong Soempia Speculaas
Desserts	Appeltaart Banket Bossche bol Dadar gulung Koeé lapis Koeksister Krentjebrij Melktert Pandan cake Rijstevlaai Spekkoek Tompouce Vla Vlaai
Condiments and boemboe	Atjar Balado Curry ketchup Fritessaus Hagelslag Joppiesaus Ketjap Muisjes Piccalilli Sambal Satay sauce Seroendeng Trassi Treacle Vlokken

Filipino cuisine
Main dishes	Adobo Adobong kangkong Afritada Aligue fried rice Arroz a la cubana Arroz a la valenciana Arroz caldo Asado de carajay Bagnet Bagoong fried rice Balao-balao Balbacua Balut Bicol Express Binagoongan Binagoongang kangkong Binakol Binalot Bistek Biyaring Bola-bola Bopis Bringhe Bulalo Burong isda Burong mangga Calamares Camaron rebosado Cansi Carne frita Carne norte guisado Chicharon Chori burger Coconut burger Crispy kangkóng Crispy pata Crispy tadyang ng baka Curacha Curacha Alavar Daing Decho Dinakdakan Dinengdeng Dinuguan Embutido Escabeche Everlasting Filipino chicken curry Fish balls Ginataan Ginataang ampalaya Ginataang curacha Ginataang hipon Ginataang isda Ginataang kalabasa Ginataang kuhol Ginataang labong Ginataang langka Ginataang manok Ginataang sugpo Ginataang ubod Giniling Ginisang kangkóng Ginisang munggo Gising-gising Goto Halabós Hamonado Hardinera Humbà Igado Inasal Inihaw (Filipino barbecue) Inubaran Inulukan Inun-unan Isaw Junay Kadyos, baboy, kag langka Kadyos, manok, kag ubad Kaldereta Kare-kare Kiampong Kikiam Kinilnat Kinilaw Kulawo Kuning Kwek kwek Laing (Pinangat) Lechon Lechon kawali Lechon manok Linagpang Linapay (Tinamuk) Linarang Linat-an Lugaw Lumlom Mechado Menudo (Ginagmay) Morcón Nasing biringyi Nilaga Nilasing na hipon Okoy Paelya Paklay Paksiw Papaitan Pares Pares kanto Pastil Pata tim Piaparan Picadillo Pinakbet Pinangat na isda Pinatisan Pinikpikan Pininyahang hipon Pininyahang manok Pinsec frito Piyanggang manok Piutu Poqui poqui Pork asado Proben Pudpod Pusô (Tamu) Putsero Rendang Ropa vieja Sarsiado Satti Silog Sinabawang corned beef Sinabawang gulay Sinampalukan Sinangág Sinanglay Sinantolan Sinigang Sinigapuna Siomai Sisig Sorol Soup Number Five Suam na mais Talunan Tapa Tinapa Tinapayan Tinola Tinumok Tiyula itum Tocino Tokneneng Tokwa’t baboy Tortang carne norte Tortang kalabasa Tortang sardinas Tortang talong Tuslob buwa Waknatoy
Noodles and pasta	Balbacua con misua Batchoy Filipino spaghetti Kinalas Macaroni salad Maki mi Odong Pancit Pancit bihon Pancit buko Pancit canton Pancit choca Pancit estacion Pancit lomi Pancit luglug Pancit Malabon Pancit mami Pancit miki Pancit Molo Pancit palabok Pares mami Sinigáng sa misô Pancit sotanghon Sopa de fideo Sopas
Sausages	Alaminos longganisa Baguio longganisa Cabanatuan longganisa (Batutay) Calumpit longganisa Chicken longganisa Chorizo de Bilbao Chorizo de Cebu Chorizo de Macao Chorizo Negrense Chorizo pudpud Fish longganisa Guagua longganisa (Candaba longganisa) Guinobatan longganisa Longganisa (Chorizo) Longganisang dugo Lucban longganisa Pampanga longganisa Pinuneg Tuguegarao longganisa Vigan longganisa
Lumpia and turón	Daral Dinamita Lumpia Lumpiang adobo Lumpiang gulay Lumpiang hubad Lumpiang isda Lumpiang keso Lumpiang labong Lumpiang prito Lumpiang sariwa Lumpiang Shanghai Lumpiang singkamas Lumpiang togue Lumpiang ubod Ngohiong Turón Vegetarian lumpia
Breads and pastries	Alfajor Aparon Apas Asado roll Banada Barquillos Barquiron Belekoy Bicho Binangkal Biscocho Brazo de Mercedes Broas Buko pandan cake Buko pie Buñuelo Camachile cookies Caycay Churro Crema de Fruta Egg pie Empanada Ensaymada Flan cake Galletas de bato Galletas de patatas Galletas del Carmen Galletas pesquera (Galyetas) Hopia Half-moon cookie Inipit Jacobina Kinihad Kumukunsi Lengua de gato Linga Mamón Mamón tostado Mango cake Mango float Masa podrida Napoleones Ohaldre Otap Paciencia Paborita Pan de coco Pan de monggo Pan de monja (Monáy) Pan de regla Pan de siosa Pandesal Paowaw Pastel de Camiguín Pianono Piaya Pilipit Pinagong Polvorón Puto mamón Puto seco Putok Roscas Rosquillo Sans rival Señorita bread (Spanish bread) Shakoy Shing-a-ling Silvana Siopao Taisan Ube cake Ube cheesecake Ube crinkles Ugoy-ugoy Uraró (Arrowroot cookies) Waffle dog Yema cake
Kakanin (ricecakes) and other desserts	Ampaw Avocado and milk in ice (Avocado lamaw) Banana chips Banana cue Baye baye Bibingka Bibingkoy Bilo-bilo Binagol Binaki Binakle Binatog Binignit Biko Buko halo Buko melon Buko pandan Buko salad Camote cue Camote halaya Cascaron Cassava cake Champorado Champóy Coconut macaroon Cornick Daral Dodol Duman Espasol Ginanggang Ginataang mais Ginataang munggo Ginataang saba Guinomis Halo-halo Ice buko Ice scramble Kabkab (Cassava cracker) Kalamay Kiamoy Kiping Kropek Kutsinta Lamaw Leche flan Lokot-lokot Mache Maíz con hielo Maja blanca Maruya Masareal Masi Minatamis na saging Moche Morón Nilupak (Nilusak) Palitaw Panocha mani Panyalam Pastillas Peanut Brittle Pinasugbo (Consilva) Pinipig Pitsi-pitsî Pritong saging Putli mandi Puto Puto bumbong Puto maya Queso ice cream Saba con hielo Salukara Sampalok candy Sapin-sapin Sayongsong Sorbetes Suman Taho Tamales Tibok-tibok Tikoy Tocino de cielo Tupig Turón Turrón de casúy Turrón de pili Ube halaya Ube ice cream Ube macapuno Yema
Condiments and ingredients	Agre dulce (sweet and sour sauce) Achuete Asín tibuok Atchara Bagoong Bagoong alamang Bagoong monamon Bagoong terong Banana ketchup Biasong Bukayo Burô (tapay) Calamansi Cane vinegar Coconut vinegar Dayap Dayok Dungon Galapóng Gamet Gatâ (coconut milk) Giniling Gulaman Gusô Kakang gatâ (coconut cream) Kamias Kaong Kaong palm vinegar Kasubha Keso de bola Kesong puti Labóng Landang Latik Latô Lemongrass Liver spread (Lechon sauce) Luyang dilaw Macapuno Minatamís na báo Muscovado Nata de coco Nata de piña Nipa palm vinegar Pakô Palapa Pandan Panutsa Patis Pili nut Saba banana Sago Sakurab (Sibujing) Siling haba Siling labuyo Spiced vinegar Taba ng talangka Tabon-tabon Toyomansi Toyo, suka, at sili Túltul Ube Ubad Ubod
Beverages	Agkud Anisado Avocado milkshake Bahalina Bais Basi Barako coffee Benguet coffee Bignay wine Buko pandan drink Byais Calamansi juice Dubado Duhat wine Intus Kabarawan Kinutil Laksoy (Dalisay de nipa, Barik) Lambanog (Dalisay de coco) Mallorca Palek Pangasi Sagada coffee Salabat Sago at gulaman Samalamig Sulu coffee Tapuy (Baya) Tsokolate Tubâ Tubho tea Tuhak Tunggang
Food portal See also: Philippine condiments Filipino Chinese cuisine Kamayan Kapampangan cuisine List of restaurant chains in the Philippines

Vietnamese cuisine
Rice/sticky rice dishes	Bánh chưng Bánh tét Cháo Cơm bụi Cơm cháy Ninh Bình Cơm hến Cơm gà Quảng Nam Cơm lam Cơm nắm Cơm tấm Xôi
Noodles	Bánh canh Bánh ướt Bánh đa cua Bún bò Huế Bún cá Bún chả Bún chả cá Bún đậu mắm tôm Bún mắm Bún mắm cua Bún mọc Bún ốc Bún riêu Bún thang Bún thịt nướng Cao lầu Hủ tiếu Mì Mì Quảng Miến Phở Phở khô Gia Lai
Staples	Cá kho Cá khô Canh chua Chả Chả trứng Dồi Dưa muối Giò lụa Giò thủ Rau muống xào tỏi Ruốc Thịt kho tàu
Salads/rolls/rice paper	Bánh cuốn Bánh ướt Bò bía Bò nướng lá lốt Gỏi cuốn Nem chua Nộm (Nộm hoa chuối · Nộm sứa)
Beverages	Bia hơi Chanh muối Cơm rượu Egg soda Rượu cần Rượu đế Rượu nếp Rượu rắn Rượu thuốc Sugarcane juice Vietnamese egg coffee Vietnamese iced coffee
Condiments/sauces	Basil Crispy fried shallot Fig leaves Kinh giới Mắm nêm Mắm ruốc Mắm tép Mắm tôm Mẻ Nước mắm Rau răm Rice paddy herb Scallion Tía tô Tương đen Xì dầu
Bánh (cakes/breads)	Bánh bao bánh vạc Bánh bèo Bánh bò Bánh bột chiên Bánh bột lọc Bánh cáy Bánh căn Bánh chay Bánh chuối Bánh chưng Bánh cốm Bánh dày Bánh da lợn Bánh đa nướng Bánh đa kê Bánh đậu xanh Bánh đúc Bánh ép Bánh gai Bánh giầy Bánh gio Bánh giò Bánh gối Bánh hỏi Bánh in Bánh ít (Bánh ít trần) Bánh khảo Bánh khoai mì Bánh khọt Bánh khúc Bánh lá Bánh lọt Bánh mật Bánh mì Bánh nậm Pâté chaud Bánh pía Bánh phu thê Bánh quai vạc Bánh rán Bánh tằm khoai mì Bánh tẻ Bánh tôm Hồ Tây Bánh tráng Bánh tráng nướng Bánh trôi Bánh xèo
Desserts/snacks	Beef jerky Chè bà ba Chè đậu trắng Chè đậu xanh Chè hạt sen Chè trôi nước Kẹo cu đơ Ô mai Pumpkin seeds Sunflower seeds Watermelon seeds
Street food	Bánh mì Bánh rế Bánh tráng trộn Chuối nếp nướng Nem nướng Snail Trứng vịt lộn Phá lấu
Ethnic minorities' food & drinks	Rượu Tà-vạt (Katu people) Bánh sừng trâu (Katu people) Ò sui (Yao people) Khâu nhục (Tay people) Bánh gừng (Cham people) Pa pỉnh tộp (Thái people) Nặm pịa (Thái people) Thắng cố (Hmong people)
Others	Bird's nest soup Bò 7 món Bột sắn Chả giò Chạo tôm Chả cá Lã Vọng Dog meat Fishcake Gạch Gỏi lá Kon Tum Gỏi nhệch Tiết canh Quẩy
Cooking appliances	Lò trấu Hoàng Cầm stove Niêu đất Chõ
Vietnam portal Food portal Category: Vietnamese cuisine

Thai cuisine
Individual dishes	American fried rice Bami Chok Hoi thot Khao kha mu Khao khluk kapi Khao man kai Khao na pet Khao mok Khao mu daeng Kuaitiao khua kai Kuaitiao ruea Mi krop Pad kee mao Pad thai Phat mi Khorat Phat si-io Rat na Sukhothai noodles Thai fried rice Yentafo
Shared dishes	Green curry Ho mok Kaeng pa Kaeng som Khai yat sai Kung chae nampla Massaman curry Nam kaeng hua chai thao Nuea phat phrik Phanaeng curry Phat kaphrao Phat khing Phat phrik khing Red curry Som tam Tom kha kai Tom khlong Tom som Tom yum Yam khai dao Yellow curry
Isan dishes	Bamboo shoot salad Chim chum Kai yang Koi Larb Nam tok Sai krok Isan Suea rong hai Tam maak hoong Yam naem khao thot
Northern Thai dishes	Kaeng khae Kaeng hang le Khao kan chin Khao soi Nam ngiao Nam phrik num Nam phrik ong Sai ua
Southern Thai dishes	Kaeng phrik kraduk mu Kaeng tai pla Khao yam Khua kling Nasi dagang Nasi goreng Nasi lemak
Snacks	Cho muang Hakao Hoicho Kalamae Karipap Khaep mu Khao phan Khanom bodin Khanom chip Khanom khai nok kratha Khanom kheng Khanom khuai ling Khanom fak bua Khanom phak kat Khanom Tokyo Khao chae Khao kriap kung Khrongkhraeng krop Kluai khaek Koh-Kae Krop khem Kuaitiao lot La tiang Loba Mamuang kuan Mamuang nampla wan Miang kham Mu ping Pathongko Popia Roti sai mai Sakhu sai mu Salapao Satay Thong muan Thong muan sot
Desserts	List of Thai khanom Bua loi Bulan dan mek Cha mongkut Chaokuai Fakthong kaeng buat Foi thong Khanom babin Khanom bueang Khanom bueang Yuan Khanom chak Khanom chan Khanom farang kudi chin Khanom keson lamchiak Khanom khai Khanom khai hong Khanom khai pla Khanom khrok Khanom la Khanom mo kaeng Khanom namdokmai Khanom phing Khanom piakpun Khanom sai bua Khanom sane chan Khanom sot sai Khanom tan Khanom thang taek Khanom thian Khanom thuai Khanom thuai fu Khanom tom Khanom wong Khao lam Khao mak Khao niao sangkhaya Khao tom mat Kleeb lamduan Kluai buat chi Krayasat Lot chong Luk chup Mango sticky rice Namkhaeng sai Namtan pan O-aew Sago with coconut milk Stir-fried ice cream Sangkhaya Sangkhaya fak thong Sarim Thapthim krop Thong ek Thong yip Thong yot Thua khiao tom namtan
Miscellaneous	Budu Fish sauce Hot dogs in Thai cuisine Jasmine rice Kap klaem Khantoke Khanom chin Khao chae Kiao Kun chiang Mu daeng Mu kratha Mu yo Naem Nam chim Nam phrik Nam phrik phao Nine auspicious Thai desserts Padaek Phrik khi nu Pla ra Kapi Shumai Sriracha sauce Steamed rice Sticky rice Suki Thai curry Thai fruit carving Thai salads
Beverages	Cha chak Krating Daeng Lao Khao Mekhong Nom yen Oliang Sang Som Satho Thai beers Thai tea
See also	List of Thai dishes List of Thai ingredients List of Thai restaurants Street food of Thailand
Thailand portal • Food portal • Category: Thai cuisine

Indonesian cuisine Masakan Indonesia

This article is part of the series on
National dishes Gado-gado Nasi goreng Rendang Satay Soto Tumpeng
Regional and cultural cuisines Acehnese Arab Balinese Banjarese Batak Betawi Chinese Indian Indo Javanese Madurese Makassarese Malay Minahasan Minangkabau Palembangese Peranakan Sundanese
Ingredients Bumbu Condiments Peanut sauce Sambal Santan
Types of food Foods Dishes Noodles Soups Desserts Snacks Kue Krupuk Kripik Drinks Beverages Alcohol Coffee
Preparation and cooking Main Frying Stir frying Grilling Roasting Dry roasting Sautéing Boiling Steaming Other Pepes Pindang Rendang Semur
Styles Nasi campur Nasi padang Rijsttafel Tumpeng Street food
Holidays and festivals Kenduri Lebaran (Eid al-Fitr) Naloni Mitoni Natal (Christmas) Serak Gulo Slametan
Related cuisines Bruneian Chinese Dutch East Timorese Egyptian Filipino Indian Malaysian Portuguese Singaporean Sri Lankan South African Surinamese Thai Yemeni
See also History Etiquette Cookbook: Cuisine of Indonesia
Indonesia portal Food portal

Street food
Street foods	Acarajé Aloo chaat Aloo tikki Anticucho Apam balik Arancini Arepa Asinan Bagel Bakpau Bakso Balık ekmek Banana cue Bánh hỏi Bánh mì sandwich Bánh xèo Batagor Beef Pares Beguni Belgian waffle Beondegi Bhel puri Binaki Binatog Biryani Bourekas Bratwurst Brochette Bublik Bubur ayam Bun cha Bungeo-ppang Bunny chow Burrito Breakfast burrito Calzone Calamares Camote cue Cart noodle Chaat Chebureki Chiko Roll Chimichanga Chinese bhel Cockle (bivalve) Cōng yóu bǐng Covrigi Coxinha Crêpe Crescia Currywurst Dahi puri Dak-kkochi Dim sum Donkey burger Dosa Doubles Douhua Empanada Enchilada Esquites Falafel Farinata Fish ball Focaccia French fries French tacos Fried chicken (Korean, Taiwanese) Navajo frybread Galette-saucisse Ginanggang Gorengan Ghugni Gukhwappang Gyeranppang Gyro Haleem Hot dog Inihaw Isaw Idli Jhalmuri Jiaozi Kaassoufflé Kachori Kapsalon Kati roll Kebab Chapli kebab Doner kebab Kyinkyinga Shami kebab List of kebabs Kerak telor Ketoprak Khachapuri Khanom Tokyo Kikiam Knish Kwek Kwek Laksa Lángos Luchi Malatang Mami Maruya Masala puri Meat pie Mie ayam Murtabak Naan Nem chua rán Obwarzanek krakowski Pad thai Pajeon Pakora Paneer tikka Pani câ meusa Panini Panipuri Panzerotti Papri chaat Paratha Pasty Pav bhaji Pempek Pepito Peremech Pho Piadina Picarones Pilaf Pinasugbo Pirozhki Pizza al taglio / Pizza by the slice Pizzetta Plăcintă Pljeskavica Poha Poutine Pretzel Punugulu Puri Quail eggs Quesadilla Rat-on-a-stick Ražnjići Rogan josh Rojak Roti Roti bakar Roti john Roujiamo Rumali roti Rustico Sabich Samosa Sandwich Sardenara Satay Scaccia Seblak Sevpuri Sfenj Shao Kao Shashlik Shawarma Sicilian pizza Siomay Soto Souvlaki Stigghiola Stromboli Taco Korean taco Tahri Tahu gejrot Tahu sumedang Takoyaki Tamale Tandoori chicken Tangbao Taquito Tauge goreng Tornado potato Turon U' pastizz 'rtunnar Vada Vada pav Vastedda Vietnamese noodles Xôi Yakitori Zapiekanka
By location	Hong Kong India Chennai Mumbai Indonesia Mexico Philippines South Korea Taiwan Thailand
Mobile catering	Field kitchen Food booth Food cart Food truck Food truck rally Hot dog cart Hot dog stand Ice cream van Sausage wagon Taco stand Yatai Pojangmacha Würstelstand
Lists	List of street foods List of food trucks
See also	Food street
Food portal Category: Street food