satay, also known as satay (Indonesian: Sate；; Malay: Satay) is a unique kebab, which mainly originated in Indonesia and is also very common in Thailand, Malaysia, Singapore and other places. The ingredients are salted and put on bamboo sticks, then roasted with charcoal fire, and served with spicy sauce and side dishes, which is very popular among local people.

The skewers in Southeast Asia, the delicious Satay, and the wine-drinking artifact with a variety of flavors

In Indonesia, where it originated, Satay is an indispensable presence in local cuisine, whether in big cities or small villages, street stalls or high-end restaurants. This is mainly due to the mixed cooking art produced by Indonesian multi-ethnic culture and ethnic integration. It has the same effect as China kebabs, Japanese shochiu and Kabo kebabs in Europe and America, and even won the 14th place in the world's most delicious food in 211, which is quite a good result for a street snack.

kebabs in Southeast Asia, delicious Satay, and wine-drinking artifacts with various flavors

Street vendors roasting Satay in Malaysia

According to historical records, the prototype of Satay is a kebab in India, and the latter originated from West Asia. In the early 19th century, many Indians and Middle Eastern people flocked to Dutch East India, and they combined their national eating habits with local ingredients, eventually creating the delicious Satay. Soon after, Satay dishes with their own characteristics appeared in every island in the Dutch East India. At the end of the 19th century, Satay began to spread from the Dutch East India to Thailand, Malaysia and other places, and eventually spread all over Southeast Asia.

Grilled skewers in Southeast Asia, delicious Satay, and a variety of wine-drinking artifacts

In p>187, vendors and diners selling Satay in Java

were influenced by religious habits, and Satay in Indonesia and Malaysia mainly consisted of beef, mutton and seafood. At the same time, the local Dutch colonists in Indonesia also brought this Nanyang cuisine back to Europe. Later, this delicious and cheap street food began to enter bars and restaurants and became the local people's favorite appetizer.

industrious and brave China people also brought the soul of this delicacy, Satay Sauce, back to China after working in Nanyang. After continuous improvement and integration, another classic seasoning was finally born, the soul dip of Chaoshan hot pot-Shacha sauce. Beef and vegetables made with sand tea sauce are also popular delicacies in Chaoshan area.

The kebabs in Southeast Asia, the delicious Satay, are the wine-drinking artifacts with various flavors.