Satay (/ˈsɑːteɪ/ SAH-tay, in the US also /ˈsæteɪ/ SA-tay), or sate in Indonesia, is a Javanese dish of seasoned, skewered and grilled meat, served with a sauce.

It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand.

[18] The national dish of Indonesia,[1][19][20][21] satay is popular as street food,[2] found in restaurants, and at traditional celebration feasts.

[2][14] 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.

[23] The Indonesian publication Koran Jakarta claimed that sate, and ultimately satay, originated from Javanese term sak beteng which means one stick, and that the dish had existed as early as the 15th century.

[26] 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.

[15] Most satay is made by cutting the meat into small thumb-size cubes, however, such recipes as Ponorogo use a single finger-like chicken fillet.

Another popular marinade is kecap manis (sweet soy sauce) mixed with coconut oil or palm margarine.

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.

Indeed, satay is possibly one of the most popular street food in Southeast Asia; common in Indonesia to Malaysia and Thailand.

[21] 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.

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.

Owed to their shared colonial history, satay is an Indonesian food that has become an integral part of Dutch cuisine.

[94] Pork and chicken satays are almost solely served with spicy peanut sauce and called een sateetje, and are readily available in snackbars and supermarkets.

Pork or chicken satay in peanut sauce, with salad and French-fries, is popular in pubs or eetcafés.

Another favourite in Dutch snackbars is the satékroket, a croquette made with a peanut sauce and shredded meat ragout.

It is typically served with ta'mu (pusô in other Philippine languages) and a bowlful of warm peanut-based sauce.

[99] 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").

[103][104] Annatto seeds and banana ketchup-based sauces are also widely used which gives the meat a vibrant orange or red color.

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.

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.

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.

[110] 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.

The fusion French cuisine Cuisses de Grenouilles Poelees au Satay, Chou-fleur Croquant is actually frog legs in peanut sauce.

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.

[124] The Balinese attribute the embodiment of the weapons of various Hindu deities and mythological heroes to other local types of satay.

[125] 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.