Satay Seasoning

Satay Seasoning
Satay Seasoning
Satay Seasoning Satay Seasoning
SKU
100716 001
$6.68
Net Weight:
2.9 oz
Select Size:

Satay Seasoning (pronounced “sah-tay "), is also called sate seasoning, satay powder, or sate spice.

Satay, or Sate in Indonesian and Malay spelling, stems from the Tamil word for flesh, “catai” which translates to “roasted meat”.
 

What Is Sate Seasoning

Satay is a dish of marinated, skewered, grilled meat, served with a spicy sauce and is considered the national dish of Indonesia and can be found in both the finest restaurants and from local street carts. While it is generally thought of as a particular dish, Satay can also refer to the style of cooking. The skewers were originally made from coconut palm fronds but today you may find skewers made from bamboo or metal. The seasoning is used in marinating the meat which is then threaded onto skewers and grilled over a wood or charcoal fire.
 

The History of Indonesian Cuisine

Geographically, Indonesia is the largest archipelago country in the world with 17,508 islands. Its tropical climate and high humidity support a rich and unique blend of diverse natural resources including beaches, tropical forests, volcanoes, and wildlife.

The Maluku Islands, or the Moluccas, are a group of islands in eastern Indonesia and were known as the Spice Islands because of the cloves, nutmeg, and mace that were exclusively found there. It is likely that black pepper, coriander, lemongrass, tamarind, turmeric, and shallot were introduced to Indonesia from India (who traveled to Indonesia as early as 660 BC). While garlic, ginger, and scallions were introduced from China who traded with Indonesia as early as the Western Han period (206 BC to 24 AD). Because these spices from mainland Asia were introduced so long ago, they have become integral, naturalized ingredients in Indonesian cuisine. The earliest Arabs to arrive in Indonesia were traders from Southern Arabia and other Arab states of the Persian Gulf. These Arab traders were instrumental in introducing the spices of Indonesia to Europe as early as the 8th century.

The earliest known culinary phase of the region occurred during the periods of the great Indonesian Kingdoms from the Hindu Kutai Martadipura Kingdom in Kalimantan (Borneo) in 400 AD (and possibly earlier) to the Islamic Banten Kingdom in West Java (1156–1580 AD). During this period, the most popular dishes were wrapped in banana leaves and steamed, with the main ingredients being cassava and rice.

The most significant culinary phase was shaped by the influence of successive waves of traders from Europe beginning in the sixteenth century. European traders came to Indonesia seeking to control the trade of the region's precious spices with the Portuguese arriving first in 1512 and they were followed by the Spanish, the British, and finally, the Dutch who colonized the archipelago and controlled it for more than 300 years (1627 to 1942).

Colonialism leads to cultural assimilation in heavily influencing different ways of preparing, cooking, presenting, and consuming the food between the native people, colonizers, and early traders. In Indonesian culinary history, the Indian influences can be seen mostly in Sumatran cuisine featuring curried meat and vegetables in which herbs such as cloves and nutmeg are used following Indian cooking traditions. The Chinese introduced wheat noodle dishes, spring rolls, and stir frying. The Arabs influenced Indonesian food with the Satay cooking method of grilling pieces of meat (originally lamb or goat) on skewers. Marinades and peanut sauce, which are so closely associated with Satay, originated from Java. The Portuguese introduced chile peppers to Indonesia, which became one of the key signature characteristics of Indonesian food.

The basic ingredients of Indonesian cuisine includes a range of spices and herbs with the most common being black pepper, chile peppers, cloves, coriander, cumin, galangal, garlic, ginger, onions, lemon basil, lemongrass, mace, nutmeg, and turmeric. Used either fresh or dried, and then chopped, grated, or crushed, these spices, together with other fresh ingredients, play a key part in seasoning various dishes. For the Satay style of cooking, the meat is cut into bite-sized pieces, then marinated in a spice-and-herb paste called a “bumbu” before being skewed and grilled.

Murdijati Gardjito, a professor in food technology and science at Gadjah Mada University (UGM), Yogyakarta, has conducted extensive research on Satay and found that Indonesia has more than 250 Satay varieties. Yogyakarta (the Indonesian royal city on the island of Java) is the region where the most Satay varieties are found — 21. It is followed by Semarang (located in north central Java) with 12 and Pekalongan (60 miles west of Semarang) and Bali (the westernmost of the Lesser Sunda Islands) with 11 each.

In terms of ingredients used in the preparation of Satay professor Gardjito’s research shows that meat is still the most popular, with beef ranked first followed by chicken and lamb. Peanut sauce was the top choice among the sauces, while the most popular complementary condiments are sweet soybean sauce, sliced fresh onion, chile peppers, tomato, and fried onion.
 

What Does Satay Seasoning Taste Like

Earthy with citrus notes and a smoky back of the throat mild heat.
 

How Do You Use Satay Seasoning

Our Satay seasoning blend recipe was given to us by one of our favorite chefs who specializes in Indonesian cuisine. This spice blend can be used to season the meat for your Satay or it can be used to make the paste/ marinade.

The meat of choice for Satay was originally lamb or goat but today the most popular meats are beef, chicken, and lamb. Given that 87% of the Indonesian population is Muslim, pork is not used in traditional Satay style cooking. Satay is often marinated in a “bumbu” before cooking.

Bumbu may be a complex marinade or paste of spices and herbs or, it may be as simple as a mixture of fresh garlic, lime juice, and kecap manis (a sweet black ketchup that tastes almost like a mix of soy sauce and oyster sauce mixed with sugar). Traditionally, this bumbu mixture of spices and other aromatic ingredients is freshly ground into a moist paste using a mortar and pestle. We've also made a Chicken Satay in our test kitchen using olive oil as the liquid in making our bumbu. Marinating time is up to you. Some prefer 30 minutes or so while others overnight.

Acidic ingredients like lime juice and tamarind will tenderize proteins in the short term, but they can also turn meats mushy if left to marinate for too long. In the case of Satay, we like to think of the marinade as more like a savory coating; the smaller you cut your Satay proteins, the more surface area will be coated and the more flavor you will get.

Skewering and grilling the meat in these small pieces ensures that it cooks evenly and quickly and prevents the meat from becoming tough. Satay is typically served with a grainy peanut dipping sauce and a fresh cucumber salad.

 

IngredientsGarlic, onion, sea salt, coriander, orange, turmeric, paprika, ginger, chipotle, cayenne, and lemongrass
Also CalledSate seasoning, satay powder, or sate spice
Recommended UsesBeef, chicken, or lamb satay
Flavor ProfileEarthy with citrus notes and a smoky back of the throat mild heat
CuisineIndonesian
How to StoreAirtight container in a cool, dark place
Shelf Life6-12 months
Country of OriginUSA
Dietary PreferencesGluten Free, Non-GMO

 

Hungry for More Information

What is Curry
Spice Cabinet 101: Peppercorns
Spice Cabinet 101: Cardamom
Asian Spices and Seasonings

 

Nutrition Facts

Serving Size1 tsp

Amount Per Serving

Calories9

% Daily Value*

Total Fat0g0%

Saturated Fat0g0%

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0g

Cholesterol0mg0%

Sodium200mg9%

Total Carbohydrate2.0g1%

Dietary Fiber0.7g3%

Total Sugars0.1g

Added Sugars0g0%

Sugar Alcohol0.0g

Protein0.3g0%

Vitamin D0mcg0%

Calcium9mg1%

Iron0mg2%

Potassium31mg1%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more

4.8 out of 5
10 total ratings.

Scott D. (Verified buyer) 10/10/2020
Happy Customer I purchased this seasoning which is difficult to find. The product was delivered when stated, and not only did the Satay seasoning arrive but they also included a bag of pepper seasoning to try. I'm very happy with this company.

Stan C. (Verified buyer) 04/06/2020
Satay Fantastic! Great on grilled shrimp or chicken and brings the taste of Thailand to our table.

Thomas G. (Verified buyer) 03/03/2020
nice seasoning The satay seasoning is quite nice, and very versatile, I use it on about everyhting

Stephen B. (Verified buyer) 10/19/2018
Fantastic spice blend for Nasi Goreng My mother used to make Indonesian fried rice with a spice blend made by Cominex that was apparently a Sate blend. Since I can no longer obtain that mix, I searched and found this. It is perfect! It has a bit of hot pepper to it that the Cominex didn't have (which makes it better!), but the rest of the flavor is exactly as I remember it.

Ingeborg h. (Verified buyer) 06/18/2018
Excellent satay spices, niw am Excellent satay spices, niw am looking fir gado gado and satay sauce in powder form.

Carla T. (Verified buyer) 03/15/2018
Satay seasonings I like it a lot. I purchased too much so I shared it with my 3 children to experiment with. I of course use it in all my Indonesian cooking, but also dishes tht one invents on the strenghth of what you have in the refrigerator at the moment. I will purchase it again when I have used up the enormoius supply that I bought. Thank you. Carla Tenret

James (Verified buyer) 03/29/2016
Satay Seasoning Satay Seasoning

Denise (Verified buyer) 03/23/2016
Satay Seasoning Satay Seasoning

Heleen (Verified buyer) 01/01/2013
Satay Seasoning Satay Seasoning

Andrea G. (Verified buyer) 02/06/2022
Not so sure This is a flavor that might grow on you kinda like honey or raspberry or hazelnut- odd flavor but some people love
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