"in modern fusion cuisine the term ""satay"" has shifted to satay style peanut sauce instead. For example, the fusion ""satay burger"" refers to beef hamburger served with so-called ""satay sauce"", which is mainly a kind of sweet and spicy peanut sauce or often replaced with gloppy peanut butter. The Singapore satay bee hoon is actually rice vermicelli served in peanut sauce. The American-Thai fusion fish fillet in satay sauce also demonstrates the same trend. The fusion French cuisine ""Cuisses de Grenouilles Poelees au Satay, Chou-fleur Croquant"" is actually frog legs in peanut sauce. The Indomie instant noodle is also available"
"Sweet soy sauce Sweet soy sauce () is a sweetened aromatic soy sauce, originating from Indonesia, which has a dark colour, a thick syrupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavor due to the generous addition of palm sugar. ""Kecap manis"" is widely used with satay. It is similar to, though finer in flavor than, Chinese sweet bean sauce (""tianmianjiang""). It is by far, the most popular type of soy sauce employed in Indonesian cuisine, accounts for an estimated 90 percent of the nation's total soy sauce production. Compared to mildly salty regular soy sauce, the sweet"
"sweet or umami (savory) tastes are sometimes added to a finished brewed soy sauce to modify its taste and texture. In the Philippines, soy sauce is called ""toyò"" in the native languages, derived from ""Tau-yu"" in Hokkien and is a broad term used for both the Japanese ""shōyu"" and Chinese ""jiàngyóu"". Philippine soy sauce is usually a combination of soybeans, wheat, salt, and caramel color. It is thinner in texture and has a saltier taste than its Southeast Asian counterparts, similar to Japanese variety. ""Toyò"" is used as a marinade, an ingredient in cooked dishes, and most often as a"
"Sate Padang Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef cut into small cubes with spicy sauce on top. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef and offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. In Medan, a lot of Sate Padang use not only beef but also chicken and lamb. There are three types of sate padang, which are Sate Padang, Sate Padang Panjang, Sate Pariaman. The three types are differentiated by the colour of their sauce. Sate Padang Panjang"
"Satay Satay ( , ), or sate in Indonesian spelling, is a dish of seasoned, skewered and grilled meat, served with a sauce. It is a dish from Indonesia and popular in Malaysia, Singapore, Thailand. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces, however most often they"
"available chili sauce is known as bottled ""saus cabai"". They are also commonly known as bottled ""sambal"". However, unlike the coarse textured and richly flavored traditional ""sambal"", this bottled ""sambal"" or chili sauce has an even gloppy texture similar to those of tomato sauce, and rather simple hot flavor. Unlike traditional ""sambal"", enrichened with shrimp paste, the commercial sambal sauce usually uses finely blended red chili pepper and garlic, and sometimes a little bit of sugar, without any addition of shrimp paste. Sriracha sauce is a type of hot sauce or chili sauce made from a paste of chili peppers,"
"Soy sauce Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and ""Aspergillus oryzae"" or ""Aspergillus sojae"" molds. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Soy sauce (醬油) is considered almost as old as soy paste—a type of fermented paste (Jiang, ) obtained from soybeans—which had appeared during the Western Han dynasty (206"
"as gizzard, liver, and a number of other variations. Another type of meat satay is the ""sate lok-lok"" from Penang and ""sate celup"" (dip satay) from Malacca. Both are Malaysian Chinese fusions of the hotpot and the Malay satay. Pieces of raw meat, tofu, century eggs, quail eggs, fish cake, offal or vegetables are skewered on bamboo sticks. These are cooked by being dipped in boiling water or stock. The satay is then eaten with a sweet, dark sauce, sometimes with chilli sauce as an accompaniment. If the satay is eaten with satay sauce, it is called sate lok-lok. If"
"Satti (food) Satti is satay in Southeast Asia, a common food particularly in Malaysia and Mindanao, Philippines. It comes from the Hindu-Arabic word ""shatein"", which means ""food of Shaytan"" (Satan). Its main ingredients are small pieces of beef, grilled on hot coals until it becomes red-black in color. Eaten together with rice cooked in coconut leaves, it is dazed on a red-coloured, spicy sauce. The etymology of the name is reminiscent of hell where the soul is burned in eternal fire and swimming in a flowing sea of burning sulphur. Satti is an exotic food. It signifies the unique ties"
"is listed at number 14 on ""World's 50 most delicious foods"" readers' poll compiled by CNN Go in 2011. Contemporary scholars say that the English word ""satay"" is derived from , and , both perhaps of Tamil origin, and that satay was developed by Javanese street vendors as an adaptation of Indian kebabs. The introduction of satay, and other now-iconic dishes such as ""tongseng"" and ""gulai kambing"" based on meats such as goat and lamb, coincided with an influx of Indian and Arab traders and immigrants starting in the 18th century. From Java, satay spread through the Malay Archipelago and,"
"followed by moderate umami, sweet taste, and finally slight bitterness, which is hard to perceive due to the masking effect of other tastes. The overall flavor of soy sauce is a result of the balance and interaction among different taste components. The saltiness is largely attributed to the presence of NaCl in brine. The sugars hydrolyzed from starch add sweetness into soy sauce. Umami is largely caused by the presence of free amino acids. Besides, the interaction between glutamine and sodium cation may have given rise to sodium glutamate (MSG), which can further contribute to the umami flavor. Basic tastes"
"Sosatie Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from ""sate"" (""skewered meat"") and ""saus"" (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and braaied (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers. To prepare, mutton chunks are marinated overnight in fried onions, chillies,"
"satay skewers Madura is different from marinade. Marinade somewhat more dilute, dark yellow and glance looks like a gravy Padang cuisine. And special, this spice is made from soybean destroyed until smooth. Taste sweet-spicy-savoury aroma fragrance with spices appetising. Tempenya does not feel anymore. Soto petanahan Soto petanahan is quite different from the soup in other areas, its uniqueness make soup petanahan very popular with the public at large, soto petanahan containing the diamond, sprouts green, shredded chicken and sauce were tasty, but the soup is not as famous soto bandung and soto of other areas, if kebumen you stop"
"employ soy protein strips or tofu. Satay can easily be found in virtually any Thai restaurant worldwide. Satay came to Thailand via Indonesia. Because Thai cuisine is heavily marketed internationally and has attracted world culinary attention earlier than Indonesian cuisine, despite its Indonesian origin, there is a widespread misconception abroad that satay originated from Thailand. As a result, it is most frequently associated with Thai food. For example, in the United States, satay is said to be one of America's favorite Thai dishes. Nonetheless, as the Thai satay has evolved over time through the use of different marinades, sauces and"
"Most varieties of soy sauce contain wheat, to which some people have a medical intolerance. However, some naturally brewed soy sauces made with wheat may be tolerated by people with a specific intolerance to gluten because gluten is not detectable in the finished product. Japanese tamari soy sauce is traditionally wheat-free, and some tamari available commercially today is wheat- and gluten-free. Soy sauce Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and ""Aspergillus oryzae"" or ""Aspergillus sojae"" molds. Soy sauce in its"
"Soy sauce chicken Soy sauce chicken is a traditional Cantonese cuisine dish made of chicken cooked with soy sauce. It is considered as a siu mei dish in Hong Kong. The strong flavour of soy sauce usually covers up the taste of chicken. Another Cantonese dish white cut chicken, often served with soy sauce dip, is more savoured for the taste of the meat, where the freshness of the chicken is noticeable. Singapore's Hong Kong Soya Sauce Chicken Rice and Noodle, the cheapest Michelin-starred restaurant in the world, specializes in this dish and offers it for the equivalent of $2"
"Tom yum Tom yum or tom yam (, ; , ) is a type of hot and sour Thai soup, usually cooked with shrimp (prawn). Tom yum has its origin in Thailand. In recent years, tom yum has been popularised around the world. The words ""tom yam"" are derived from two Thai words. ""Tom"" refers to the boiling process, while ""yam"" refers to a Thai spicy and sour salad. Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as"
"a pleasantly mild sweet and umami flavor in most popular Indonesian dishes; including ""nasi goreng"", ""mie goreng"", ""kwetiau goreng"", ""ayam kecap"" (chicken), ""babi kecap"" (pork), ""semur"" beef stew, and ""ketoprak"". It is also a popular marinade for grilled dishes, such as satay, ""ayam bakar"" (grilled chicken) and ""ikan bakar"" (grilled fish). Sweet soy sauce is also a popular dipping sauce, mixed with chopped shallot and bird's eye chili and served as dipping sauce to accompany ""tahu goreng"" (fried tofu). Steamed rice topped with sunny side fried egg and drizzled with sweet soy sauce is a simple yet popular meal among"
"one can easily request for a plain water so it can be dipped into it to wash away the sauce. Satay celup Sate Celup or Satay Celup (Steamboat Satay) is a dish where an assortment of raw and semi-cooked seafood, meat (including raw meat) and vegetables on skewers are dunked into a hot boiling pot of satay gravy. Satay celup is popular in Malacca (historical city in Malaysia). Many tourists and locals consider satay celup a favourite because there are more than 80 types of seafood and vegetables to choose from and the sauces are thick and aromatic. Moreover, the"
"15 minutes. The sate will be grilled just before serving, using coconut shell charcoal. Sate Padang Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef cut into small cubes with spicy sauce on top. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef and offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. In Medan, a lot of Sate Padang use not only beef but also chicken and lamb. There are three types of sate padang, which are Sate Padang, Sate Padang Panjang, Sate Pariaman."
"and cowpea beans. Papaya Salad (Som Tam) Som Tam is one of the most popular dishes in Thailand, it is also an Isan Food. Green papaya, tomato, lime juice and chilli are the main ingredients. Fish sauce (Pla ra) and field crab are added for flavor. Minced Pork Salad (Larb Moo) Larb Moo is also a popular spicy and sour dish for Isan people. Its ingredients are stir-fried pork, a sauce containing a combination of lime juice, ground chilli, fish sauce and ground roasted rice, mixed with spring onion, coriander and mint leaves. The rice makes the dish crunchy. Sisaket"
"subtle aroma is a result of a ""critical balance"" achieved among all volatile and odorant compounds, whose respective concentrations are relatively low. Soy sauce is widely used as an important flavoring and has been integrated into the traditional cuisines of many East Asian and Southeast Asian cultures. Despite their rather similar appearance, soy sauces made in different cultures and regions are different in taste, consistency, fragrance and saltiness. Soy sauce retains its quality longer when kept away from direct sunlight. Burmese soy sauce production is dated back to the Bagan era in the 9th and 10th century. Scripts written in"
"USD. Soy sauce chicken Soy sauce chicken is a traditional Cantonese cuisine dish made of chicken cooked with soy sauce. It is considered as a siu mei dish in Hong Kong. The strong flavour of soy sauce usually covers up the taste of chicken. Another Cantonese dish white cut chicken, often served with soy sauce dip, is more savoured for the taste of the meat, where the freshness of the chicken is noticeable. Singapore's Hong Kong Soya Sauce Chicken Rice and Noodle, the cheapest Michelin-starred restaurant in the world, specializes in this dish and offers it for the equivalent of"
"Satay celup Sate Celup or Satay Celup (Steamboat Satay) is a dish where an assortment of raw and semi-cooked seafood, meat (including raw meat) and vegetables on skewers are dunked into a hot boiling pot of satay gravy. Satay celup is popular in Malacca (historical city in Malaysia). Many tourists and locals consider satay celup a favourite because there are more than 80 types of seafood and vegetables to choose from and the sauces are thick and aromatic. Moreover, the food is always kept fresh in huge refrigerators or on shelves of cold storages in food courts. In Singapore, the"
"and Asian grocery stores worldwide. However, it is quite hard to find in most parts of Europe (except for the Netherlands and UK) and also quite scarce in the Americas. Sweet soy sauce can be made from regular soy sauce. Regular soy sauce mixed with brown sugar, added with a trace of molasses, can serve as a substitute for sweet soy sauce. Sweet soy sauce Sweet soy sauce () is a sweetened aromatic soy sauce, originating from Indonesia, which has a dark colour, a thick syrupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavor due to the generous"
"among others. Annatto seeds and banana ketchup-based sauces are also widely used which gives the meat a vibrant orange or red color. In Singapore, satay is sold by Chinese, Malay and Indian Muslim vendors. It is thought to have originated in Java and brought to Singapore by Muslim traders. Satay is one of the earliest foods to be associated with Singapore; it has been associated with the city since the 1940s. Previously sold on makeshift roadside stalls and pushcarts, concerns over public health and the rapid development of the city led to a major consolidation of satay stalls at Beach"
"is called ""sai krok Isan"", a fermented sausage with a distinctive slightly sour taste from northeastern Thailand (the region also known as Isan). Both sausages are commonly eaten with sticky rice, fresh vegetables, and a fresh ""nam phrik"" (Thai chilli paste) or some raw bird's eye chilies. They might also be served together with a refreshing Thai salad such as ""som tum"" (green papaya salad). Also very popular in Thailand is ""naem"", a raw fermented pork sausage similar to the Vietnamese ""nem chua"" and Laotian ""som moo"". This variety of sausage is often encountered as ""yam naem"" and ""naem khluk"","
"the chips. In Thailand and the Philippines, their Flavors featured are Classic, Sour Cream & Onion, Cheese & Onion, Mexican Bar-B-Q, Japanese Nori Seaweed, Basil, Squid, Spicy Chili Squid, Seafood and Mayonnaise, and Spicy Seafood. Temporary international flavors have also been introduced, such as French Mayonnaise, Balsamic Vinegar and Salt (England), Garlic Soft Shelled Crab (Hong Kong), Soy Sauce, Salmon Teriyaki (Japan), Lobster, Bacon & Cheese (America). Other traditional ""Thai"" flavors include Tom Yum, Thai Chili Paste, Thai Seafood Dip, Chili and Lime. Lay's China has four ranges of flavors: Cool & Refreshing (Cucumber, Kiwi, Blueberry, Cherry Tomato, and Lime),"
"pH of the moromi, and this has directly resulted in an acidic pH range (4.4–5.4) of soy sauce products. The secondary fermentation conducted by heterofermentative microbes provides soy sauce with a wide range of flavor and odorant compounds by breaking down macro-nutrients. Soy proteins and grain proteins are hydrolyzed into short peptide chain and free amino acids, which adds umami taste to the product. Based on the result of free amino acid analysis, the most abundant amino acids in Chinese soy sauce product are glutamic acid, aspartic acid, alanine and leucine. The taste of soy sauce is predominated by saltiness,"
"divided into five main categories depending on differences in their ingredients and method of production. Most, but not all Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend towards an alcoholic sherry-like flavor, sometimes enhanced by the addition of small amounts of alcohol as a natural preservative. The widely varying flavors of these soy sauces are not always interchangeable, some recipes only call for one type or the other, much as a white wine cannot replace a red's flavor or beef stock does not"
"Fish sauce Fish sauce is a liquid condiment made from fish that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in the cuisines of Southeast and East Asia, particularly Indonesian, Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese. Following widespread recognition of its ability to impart a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The ""umami"" flavor in fish sauce is due to its glutamate content. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce."
"Classic Flavors (American Classic, Italian Red Meat, Mexican Tomato Chicken, Texas Grilled BBQ, and French Chicken), Intense & Stimulating (Numb & Spicy Hot Pot, and Hot & Sour Fish Soup), and Stax (Authentic Original, Green Cucumber, Tomato, Sizzled Barbecue, Finger Licking Braised Pork, Black Pepper Rib Eye Steak, Sea Salt And Cheese, Sea Salt And Chocolate, Garden Tomato, Green Tea, and Lime). Flavors in Vietnam include Original, Brazilian BBQ, Beijing Roasted Duck, Manhattan Steak, Nori, and Mornay Shrimp. In Indonesia, Malaysia, and Brunei Darussalam, the flavors are Salmon Teriyaki, Classic Salty, Nori Seaweed, Pizza, Grilled Chicken Paprika, and Fiesta BBQ."
"food is being cooked. The most common and basic condiment, ""sakay"" (), is a spicy condiment made from red or green chili pepper. Indian-style condiments made of pickled mango, lemon, and other fruits (known as ""achards"" or ""lasary"" ), are a coastal specialty; in the highlands, lasary often refers to a salad of green beans, cabbage, carrots and onion in a vinaigrette sauce, popular as a side dish or as the filling of a baguette sandwich. ""Ro"" (, a broth) may be served as the main laoka or in addition to it to flavor and moisten the rice. ""Ro-mangazafy"" ()"