Some say satay has Turkish roots due to its similarities to shish kebab but some say it began with Chinese immigrants selling it on the streets. Whatever its origins, staya is almost synonymous with Malay cuisine.
Satay is usually marinated beef, chicken or mutton in slightly larger than bite size pieces skewered on thin bamboo sticks, then barbequed over a charcoal flame. The hawker flips it every now, basting it with oil and fanning the flame to ensure even cooking. It is accompanied with a slightly spicy-sweet peanut sauce, One can continously-eat the satay, and before realising it, will have eaten a fair ten to twenty sticks.
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