Satay is a popular street food and appetizer across Southeast Asia, consisting of small pieces of meat that are grilled or broiled and served with various spicy seasonings and sauces. While the meat itself is the star of the dish, satay is rarely eaten on its own without any accompaniments. There are some classic sides that are commonly served alongside satay to complement the flavors of the meat and provide texture contrast. Let’s explore some of the most popular condiments, sauces, and sides that are part of the complete satay experience.
Peanut Sauce
Arguably the most ubiquitous and beloved satay sauce is peanut sauce. This is a staple condiment served with satay that can be found everywhere the dish is sold across Indonesia, Malaysia, Thailand, and beyond. Peanut sauce delivers a nutty, salty, mildly spicy flavor that pairs perfectly with the charred meat. It also tends to be thick, creamy, and sticky, which allows it to adhere well to the meat.
While recipes vary across regions, satay peanut sauce is fundamentally made from peanuts that are ground into a paste along with seasonings like chili peppers, garlic, ginger, soy sauce or fish sauce, lime juice, palm sugar, and galangal or lemongrass. Coconut milk is also commonly added to enrich the sauce and provide even more creaminess. Additional ingredients like tamarind, shrimp paste, turmeric, coriander, and cumin can also make their way in. The result is a sauce that simultaneously provides sweet, salty, nutty, spicy, and tangy flavors that bring the satay to life.
Cucumber Salad
A lightly dressed cucumber salad is another satay classic and palate cleanser that helps balance the rich peanut sauce. Simplicity is key here, with cucumber slices or strips combined with a bright dressing that often features rice vinegar, lime juice, chili, palm sugar, fish sauce, garlic, and/or ginger. Fresh mint, green onion, crushed peanuts, and dried shrimp are also popular add-ins to give more texture and flavor contrast. The cooling crunch and mild sweet-sour taste of the cucumbers is the perfect counterpoint to the savory-spicy satay and sauce.
Ketupat or Lontong
In Indonesia and Malaysia, satay is often accompanied by ketupat or lontong. These are compressed rice cakes made from rice that has been wrapped tightly in a square of banana leaf or coconut palm frond and boiled. The rice cooks up very dense but still tender. Ketupat and lontong lend substance, soak up sauce, and add a neutral canvas that balances the strong flavors of the satay. They can be served whole, cut into small cubes, or thinly sliced to be enjoyed between bites of meat.
Steamed Rice
In other areas including Thailand, satay is commonly served with a hearty helping of steamed jasmine rice on the side. The rice soaks up the rich peanut sauce and provides filling carbs to create a satisfying meal. A bowl of white steamed rice is the perfect blank slate for the dynamic flavors of well-seasoned, saucy satay.
Nasi Campur
Meaning “mixed rice” in Indonesian, nasi campur is a meal of steamed rice served with a variety of side dishes and toppings. This can include vegetables like carrots, cabbage, green beans, and eggplant, pieces of omelet or fried chicken, shrimp chips, peanuts, and a drizzle of sambal chili paste, all piled over rice. Nasi campur makes a very tasty and well-rounded accompaniment to eat with satay. The array of textures and complementary flavors pairs nicely with the skewers of meat and peanut sauce.
Satay Peanut Sauce Soup
In Thailand, leftover satay sauce is sometimes repurposed into a dish called satay sauce soup, or kaeng som satay. Peanut satay sauce is thinned out with coconut milk and vegetable or chicken stock to make a hearty, creamy, and nutty soup flavored with ginger, lemongrass, chili, and other seasonings. It’s topped with sliced vegetables, fried shallots, cilantro, crushed peanuts, and sometimes noodles or slices of meat. This inventive soup provides a wonderful way to enjoy more of that delicious satay peanut sauce.
Vegetables and Herbs
Beyond the core sides, satay is frequently served with a platter of fresh raw vegetables and herbs on the side. This can include cucumber slices, lettuce or cabbage leaves, tomato wedges, fresh Thai basil, and saw-tooth coriander. These crisp vegetables and aromatic herbs help cleanse the palate in between bites of satay with peanut sauce. They provide flavor, texture and visual contrast.
Conclusion
While satay can technically be eaten as meat on a stick, it really reaches its full potential when accompanied by classic condiments and sides. Cool, crunchy cucumber salad, starchy ketupat or lontong, steaming rice, fresh vegetables, and most importantly the iconic peanut sauce work together to create the complete satay experience. These sides provide the perfect bite, mouthfeel, flavor profile, and visual accompaniment to enjoy satay to the fullest.