satay

Etymology

From Malay sate (“satay”), ultimately from Tamil சதை (catai).

noun

  1. A dish made from small pieces of meat or fish grilled on a skewer and served with a spicy peanut sauce, originating from Indonesia and Malaysia.
    Crabbe bought sateh for all: tiny knobs and wedges of fire-hot meat on wooden skewers, to be dipped in a lukewarm sauce of fire and eaten with slivers of sweet potato and cucumber. 1956, Anthony Burgess, Time for a Tiger (The Malayan Trilogy), published 1972, page 107

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