Southeast Asia
Satay is popular in several Southeast Asian countries: Malaysia, Singapore, Indonesia, and the Philippines. It consists of pieces of meat skewered on bamboo sticks. The meat is marinated in a mixture of spices similar to a curry mix and pulverised peanut. Most common meats are chicken, lamb and beef, and in non-Muslim enclaves, you will also find satay made from pork and animal offal. Satay is a mainstay of most Malaysian, Indonesian and Singaporean barbecues. Traditional uses only chicken thigh meat cut into strips before they are skewered. Other types of satay include pork, mutton and beef.
After the meat has been cooked over a charcoal flame, it is served with a thick gooey dipping sauce made from the same mixture as the marinade for the meat, a peanut tasting curry like mixture).
In the mountainous regions of North Borneo, the local Kadazan people's specialities are chicken satay and snake meat satay; the latter, as of 2007, is only available under exceptional circumstances). Before 1990, it was possible to get satay of animals like tapir, elephants, flying fox, goannas and wild boar. Unfortunately, these animals are now rare and/or endangered.
Read more about this topic: Regional Variations Of Barbecue
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