Satay History

Before our visit, we would like to do a brief history of satay.
We sincerely you enjoy our introduction.


Satay is made of cubed meat, skewered kebab-fashion, then grilled and eaten with a peanut sauce dip. Satay originated from Arab traders. They were known to skewer their meat on swords before roasting and Middle Eastern nomads would barbecue their meat on metal skewers in a dish known as kebab or sharwarma. The spice trade brought Arab traders to Southeast Asia and led to the spread of Arab culinary culture to the Indonesians and eventually to Malaya. The kebab or sharwarma has also spread to India and even Beijing residents can savour fiery flavoured kebabs today. However, a key adaptation of the dish in Asia is that wooden rather than metal skewers are used for the satay.

The satay sauce, made from ground peanuts and other spices, was first introduced in the Philippines by the Spanish from South America. It is used to marinate the pieces of satay meat, with the remaining sauce served as a dip with the grilled meat.

Doesn't this just sound so appetizing?

One good place to eat satay is the Lau Pa Sat(Telok Ayer Market)