Satay could have originated from Indonesia but it is now a widespread delicacy through the Southeast Asian region, adjusted accordingly to cater to local taste. There are other delicacies around of the world similar to the satay such as the yakitori, shish kebab, chuanr from China and sosatie from South Africa.

In Malaysia, the satay is considered to be a Malay delicacy. It is a common practise for satay stalls to be operated by them. However, there are some exclusions to case though rare. A satay is made up of skewered sliced meat ( usually chicken, mutton or beef ). They are grilled on top of a charcoal fire by norm which gives a rich taste to it.

Satay is normally served with slices of cucumbers, onions, ketupat (rice cubes) and peanut sauce (satay kuah). The peanut sauce is not a healthy choice but it definitely is a tasty addition to the satay. The key is moderation and not gluttony.

It is well known that Malaysia is the place to go for great food, and the locals know that extremely well. Eating is even a past time for Malaysians. Besides that, food is definitely a cohesive force for Malaysians of different races, cultures and religions.