Chicken Satay with Peanut Dipping Sauce

Satay originated in Indonesia, specifically on the island of Java, where it emerged as a local adaptation of Indian kebabs introduced by Muslim traders in the 19th century.

The dish quickly spread throughout the Malay Archipelago, with each region developing distinctive variations in marinade composition and sauce preparation. Indonesian sate ayam typically features a turmeric-heavy marinade and thick peanut sauce, whilst Malaysian versions often incorporate more lemongrass and galangal. The cooking method - small pieces of meat grilled over charcoal - proved ideal for street vendors, allowing quick service and consistent results.

Satay became integral to communal dining across Indonesia, Malaysia, Singapore, and Thailand, commonly served at warungs (small family restaurants), night markets, and celebratory gatherings. The peanut sauce itself reflects the agricultural history of the region, where groundnuts became a staple crop following their introduction from the Americas. Today, satay represents one of Southeast Asia's most recognisable culinary exports, though purists maintain that authentic preparation requires charcoal grilling and freshly ground spices. ■

See the full recipe for Chicken Satay with Peanut Dipping Sauce