Satay may have originated in Java or Sumatra, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, the southern Philippines and in the Netherlands, as Indonesia is a former Dutch colony.
Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow color. Meats commonly used include beef, mutton, pork, venison, fish, shrimp, squid, chicken, rabbit and even tripe. Some have also used more exotic meats, such as turtle, crocodile, horse, lizard, and snake meat.
Satay may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes)." Wikipedia.com
The delicious ready-to-cook sauce packed with Peanuts, Chillies, Onions and Tamarind ideal for cooking up aromatic dishes.
Ingredients: Water, peanut, onion, chilli, sugar, palm oil, lemongrass, salt, tamarind flavor, shrimp paste (shrimps and salt).
See cooking instructions below.
