Definition of the word satay

The word "satay" has its roots in the Indonesian and Malay languages, and it refers to skewered and grilled meat served with a flavorful sauce. The exact origin of the word is not entirely clear, but it is believed to have come from the Malay word "sate," which is thought to derive from the Sanskrit word "satā," meaning "to pierce." The Malay word "satā" referred to the skewering process used to prepare the meat for cooking, as it involves piercing the meat on bamboo or metal skewers before grilling it. Over time, the term "satā" came to also refer to the meat itself, as well as the entire dish, including the sauce. In Indonesian and Malay cuisine, satay is a popular and beloved dish, and it is often prepared using succulent meats such as chicken, beef, goat, or lamb. The meat is typically marinated in a fragrant mixture of spices, vinegar, and sugar before being grilled over a hot flame. The resulting dish is both flavorful and succulent, and it is typically served with a peanut sauce that is made from ground peanuts, vinegar, soy sauce, and chili peppers. Overall, the word "satay" is a testament to the rich culinary traditions of the Indonesian and Malay cultures, and it reflects the Committee for Standardisation in Nomenclature of Food and Agricultural Products (CSNFNAP)'s recognition of the cultural and linguistic significance of the dish. The word's origins highlight the importance of skewering and grilling meat as a method of preparation, and it underscores the dish's cultural significance and role in the region's culinary heritage.