Satay is pronounced "shādiē" and satay is pronounced "shādiǎ".

Satay is a traditional Malay delicacy - marinated beef, mutton, and chicken are skewered and grilled over moderate heat. The most important thing is to dip it in a thick layer of satay sauce.

Satay sauce is made from peanut butter, coconut sauce, baby shrimp, etc., and is paired with traditional Malay rice, cucumbers, onions, etc. wrapped in coconut leaves or pandan leaves. The taste of satay in the mouth is more distinct.

Varieties of Shacha Sauce: Fujian Shacha Sauce is made with a large amount of fried peanuts, an appropriate amount of boneless fried dried halibut and dried shrimps, minced garlic, minced coriander, chili powder, mustard powder, five-spice powder, and sand ginger powder.

Stir-fry coriander powder, coriander powder and fragrant grass powder with vegetable oil until fragrant. Add sugar and refined salt and stir-fry over slow fire for half an hour. When the pot is no longer bubbling, remove from the fire and wait for it to cool down naturally. Then put it into a jar. It can be stored for 1 year.

It will not deteriorate for up to 2 years.

Indonesian satay sauce generally refers to the satay sauce that is served when eating satay.

It is a sauce for barbecue food popular in Southeast Asia such as Indonesia, Malaysia and Singapore.

Traditionally, Indonesian satay sauce is made by directly stir-frying chili peppers and other condiments and adding juice without going through the process of cooking. The flavor is more exciting and in most cases it is only used as a barbecue dipping sauce.