(/ˈsæteɪ/ SA-tay, /ˈsɑːteɪ/ SAH-tay), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. It is a dish from Indonesia, and popular in Malaysia, Singapore, Thailand, and Brunei. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces, however most often they are served in a combination of soy and peanut sauce. Hence, peanut sauce is often called satay sauce.
Ketupat (in Indonesian and Malay), Kupat (in Javanese and Sundanese) or Tipat (in Balinese) is a type of dumpling made from rice packed inside a …
Place of origin: Indonesia
Food energy (per serving): 1 bowl of ketupat sayur has approximately 93 kcal
Main ingredients: Rice cooked inside of pouch made from woven young palm leaves
Alternative names: Kupat, tupat, topat, tipat