The word *satay* (sate in Indonesian) likely derives from the Tamil word *catai* (flesh), reflecting the Indian trade influence on Indonesian cuisine. But the technique — small pieces of marinated meat threaded on bamboo or coconut-rib skewers and grilled over charcoal — has been refined into dozens of regional variations across Indonesia, each with its own marinade, grill technique, sauce, and accompaniment.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 4