Satay originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.
Satay is a very popular delicacy in Indonesia; the country's diverse ethnic groups' culinary arts have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent- restaurant, in an upper-class restaurant, or during traditional celebration feasts.
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.
Satay is a very popular delicacy in Indonesia; the country's diverse ethnic groups' culinary arts have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent- restaurant, in an upper-class restaurant, or during traditional celebration feasts.
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.
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