Satay (Indonesia)

 Satay (Indonesia) cooking History:

Here's the history of Satay in Indonesia.

• Satay's origins can be traced back to Java, Indonesia, where it was developed by Javanese street vendors as an adaptation of the Indian kebab brought by Muslim traders.
• The term "satay" is derived from the Malay word "satai" and is ultimately from the Tamil "catai," meaning "flesh."
• The dish spread throughout the archipelago and was introduced to neighboring countries such as Malaysia, Singapore and Thailand.
• By the late 19th century, Indonesian immigrants had brought satay to the Netherlands, influencing Dutch cuisine.
• In the 19th century, the term migrated to South Africa, where it is known as "sosatie."

Satay (Indonesia) cooking Ingredients:

Here are the ingredients for Satay, a traditional Indonesian dish:

Meat:

• 500g chicken breast or thighs, sliced into thin strips
• 500g beef or lamb, sliced into thin strips (optional)
• 500g pork, sliced into thin strips (optional)
• 500g shrimp, peeled and deveined (optional)

Marinade:

• 1/2 cup coconut milk
• 1/4 cup soy sauce
• 2 tablespoons tamarind paste
• 2 tablespoons palm sugar
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste

Peanut Sauce:

• 1/2 cup peanut butter
• 1/4 cup coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons tamarind paste
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon palm sugar
• 1/4 cup water
• Salt and black pepper, to taste

Grilling:

• 20 bamboo skewers, soaked in water for 30 minutes
• Vegetable oil, for brushing

Garnishes:

• Sliced onions
• Sliced cucumbers
• Sliced tomatoes
• Sliced chilies
• Fresh cilantro leaves
• Fried shallots (optional)
• Kecap manis (sweet soy sauce), for serving

Note: The ingredients may vary depending on the region and personal preferences. This list provides a general idea of what's needed to make Satay.