Satay is the perfection of food in Southeast Asia. You’ll find it sizzling over hot coals practically 24 hours a day—at night markets, in busy stalls, or offered by mobile vendors who prepare it to order.
These cooks carry bamboo rods across their shoulders, balancing a basketful of the marinated meat and condiments on one side and a small grill filled with hot coals.
Skewers or satay, are powerfully seasoned, but it’s the sauces and condiments that invariably accompany them that draw everything together. In Indonesia, these sauces often come with a cold pile of acar timun. Altogether, it’s a brilliant composition of flavours, temperatures, and textures.
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