Tracing Satay’s Ancient Roots: From Royal Banquets to Street Food Stalls

September 30, 2023

Satay, the beloved culinary gem, holds a prominent place in the hearts and palates of Southeast Asians. With its origins deeply rooted in the region’s rich history, this skewered and grilled delicacy has come a long way from South Asia and the Middle East.

It transcended borders and stood the test of time, becoming an integral part of Southeast Asian cuisine. In this brief article, we embark on a historical exploration of satay, tracing its origins, evolution, and cultural significance across Southeast Asia.

In this vintage photograph from around 1870, we see a satay seller in Java, Indonesia. A customer behind the cart is enjoying the delicious skewered satay. Notably, there is a traditional Indonesian rice cake known as “ketupat” hanging behind the vendor. The image offers a glimpse into the rich culinary heritage and street food culture of Java during this period. This historical photograph is part of the collection at the Tropenmuseum, which is a component of the National Museum of World Cultures.

Ancient Origins

The origins of satay reach back over a thousand years to the lands of Java, Indonesia. While both Thailand and Malaysia lay claim to this savory dish, its true invention can be attributed to Indonesia. In the heart of Java, satay emerged from the Indian kebab, introduced by Muslim traders. Even in India, the dish’s origin is not solely its own, as it carries the influence of the Middle East.

Map depicting the Medang Kingdom, commonly referred to as the “Mataram Kingdom,” which was an ancient Hindu-Buddhist realm that thrived in Central Java and East Java during the 8th to 11th centuries. The map encompasses two distinct periods: the Central Java Period and the East Java Period.Map compiled by Gunawan Kartapranata

Initially known as “sate” or “satai,” satay made its debut in the Javanese kingdom of Mataram. Within the royal banquets and traditional ceremonies, satay symbolized opulence, featuring the finest meats skewered, marinated, and grilled to absolute perfection.

A lithograph (1859) depicting the Tjandi Sewoe ruins near Prambanan. This site represents the second-largest Buddhist temple in Indonesia, following Borobudur. Both of these remarkable temples were constructed during the era of the Mataram Kingdom. During that time, religious ceremonies, banquets, and feasts were regularly conducted here, likely featuring a variety of culinary delights, including satay. Image by Mechanical Curator collection.

Spread and Adaptation

As maritime trade flourished across Southeast Asia, so did the influence of satay. Traders, explorers, and settlers from India, China, the Middle East, and Europe brought with them various ingredients and cooking techniques that melded seamlessly with the local flavors. Over time, each region put its unique twist on satay.

Javanese Satay Vendor in Singapore, 1906. Image courtesy of the National Archives of Singapore.

Indonesia: Indonesia, the birthplace of satay, boasts a diverse array of regional variations. In Bali, for instance, you’ll find “sate lilit,” where minced fish is mixed with coconut, coconut milk, lime leaves, and a medley of aromatic spices before being grilled on bamboo sticks. In contrast, the island of Madura is renowned for its “sate Madura,” featuring succulent chicken or beef chunks, skewered and bathed in a mouthwatering peanut sauce.

Malaysia and Singapore: In Malaysia, satay is a culinary star, with various regions offering their renditions. Malaysian satay is typically accompanied by a delectable peanut sauce infused with lemongrass and tamarind. In Singapore, the “satay bee hoon” combines skewered meats with rice vermicelli and a savory peanut sauce.

Thailand: Known as “satay” or “moo satay,” Thai satay showcases the country’s love for aromatic spices. The meat is marinated in a blend of coconut milk, turmeric, cumin, and coriander before grilling. It’s often served with a sweet and tangy peanut sauce.

The Philippines: The Philippines has its own version called “inasal,” which features marinated chicken skewers grilled to perfection. It’s a testament to the enduring influence of satay throughout the archipelago.

Cultural Significance

Satay has transcended the boundaries of culinary delight to become a cultural symbol in Southeast Asia. It is an integral part of festive celebrations, traditional ceremonies, and street food culture. The act of skewering and grilling the meat, often performed in an open-air setting, fosters a communal atmosphere where people gather to savor these delectable morsels while bonding over shared experiences.

Javanese satay vendors today, employing the traditional sunggi method, offer their delicacies in the Borobudur, Central JavaImage by Gunawan Kartapranata

Satay’s journey through time and across Southeast Asia is a testament to the region’s rich and diverse culinary heritage. From its humble beginnings in ancient Java to its adaptations in Indonesia, Malaysia, Singapore, Thailand, and beyond, satay continues to be a beloved and celebrated dish. Its influence extends far beyond the plate, embodying the spirit of Southeast Asian hospitality and the enduring tradition of communal dining. As we savor the tender skewers and flavorful sauces, we also taste the history and culture of Southeast Asia, making satay a true icon of the region’s gastronomic legacy.