What is Satay?

Satay is said to be origin in Indonesia in each Southeastern Asian country such as Malaysia, Singapore, the Philippines, Thailand.
In Kota Kinabalu, it soaked chicken, beef, a ram in characteristic sauce and baked it by a charcoal fire and eat in a peanut source. It pickled to the characteristic sauce which made with spice to be able to do it and bake it by a charcoal fire, and it is spicy softly and storable duration is the spit-roasting that it is the same, and is delicious enough.
The quantity of spitted meat is just right size to soak in one share - two shares of size, sauce of the peanut which was just piled in the plate as the little finger of adult. It is good and I soak glutinous rice and bread in peanut sauce together and eat. Or I eat while doing cleansing the palate in a cucumber.

The meat grilled by a charcoal fire is juicy so that fat fails in potto potto, and it is soft. The seasoning of the slightly sweet southern country characteristic, and excellent as for the affinity with whom and salty-sweet peanut sauce.