Satay

Turmeric-marinated chicken skewers grilled over charcoal, served with rich peanut sauce and cucumber relish.

Satay — marinated meat grilled on skewers over charcoal — is one of Southeast Asia's most beloved street foods, with versions found across Indonesia, Malaysia, Thailand and Singapore. The dish has Arab origins, brought to Southeast Asia by Muslim traders who introduced the concept of kebab cooking. The charcoal cooking is essential — the fat dripping onto hot coals creates smoke that flavours the meat in a way that cannot be replicated on a gas grill. The peanut sauce must be made from scratch using roasted peanuts, never peanut butter, with red curry paste, coconut milk and palm sugar. The cucumber relish (ajad) served alongside cleanses the palate between skewers.

Marinate overnight minimum. The peanut sauce must be made from scratch. Use chicken thighs not breast. Serve with cucumber relish (ajad) — it is not optional.