Sate

Sate, often known as satay, is an Indonesian cuisine that has gained popularity in Malaysia and other Southeast Asian countries. In fact, it has grown so ingrained in Malaysian cuisine that it is now acknowledged as one of the country's four national dishes. Other dishes include nasi lemak, laksa, and roti canai.

Sate is a skewered and cooked over charcoal family of seasoned meats. It's commonly cooked with various sorts of meat such as chicken, beef, pork, goat, and mutton, but it can also be made with seafood, fish balls, vegetables, and tofu. It's typically accompanied by a sate sauce composed of roasted peanuts, palm sugar, tamarind, and chili.

Sate is widespread in Malaysia, and it is equally popular at street food booths as it is at formal sit-down restaurants. In Penang, you can taste a form of sate known as lok-lok, which is essentially a mix of Chinese hot pot and sate.