Chicken Sate Recipe
Sate, also spelled satay, is a dish that originates from Southeast Asia, particularly from Indonesia, Malaysia, and Thailand. Each country has its own version and style of cooking sate, with variations in the marinade, the type of meat used, and the dipping sauce.
In Indonesia, sate is considered a national dish and it is made with a variety of meats such as chicken, beef, mutton, pork, and even fish, and it’s often served with a spicy peanut sauce.
In Malaysia and Singapore, sate is commonly made with chicken or beef, and it’s often served with a sweet and spicy peanut sauce.
Thai sate also called “sate kai” is commonly made with chicken, and it’s often served with a sweet and spicy peanut sauce, and also with a cucumber relish.
In all these countries, sate is a popular street food, and it’s also served in restaurants and enjoyed as a snack or as a main course. It’s a dish that is enjoyed by people of all ages, and it’s often served as an appetizer or as a main course.
Sate is said to have originated from Java, Indonesia, where it is believed to have been first made by street vendors, who skewered meat and grilled it over an open fire. The dish then spread to other parts of Southeast Asia, where it was adopted and adapted by different cultures, resulting in the various regional variations of the dish we see today.
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