Sate sauce
The savoury sauce served with sate, which the Indonesian Ministry of Tourism describes as accompanying marinated meat grilled on thin bamboo skewers over charcoal. BBQHQ records that it is served with sate and does not publish a composition, because the retrieved source does not give one and the variants are attributed to places rather than to a recipe.
What it is
- Base
- other
- When it goes on
- table sauce
- Burn risk over the fire
- low
Where it comes from
A documented association, qualified. BBQHQ records which source documents the link and does not make claims about authenticity.
- Indonesian sate — documented in
What it goes with
Grouped by how the pairing is known rather than by how good it is. The first group is somebody else’s statement; the last is ours, and says so.
A source pairs them
A named source says this sauce or seasoning is used with this food. Follow the citation and you will find somebody stating it.
- Chicken satay strips — The sauce and the skewer are documented together as the same preparation by the retrieved source.
Documented in the same tradition
A source documents both this and the food within one tradition, without pairing them in a single sentence. The tradition is the link, and it is named.
- Beef kebab pieces — The source records variants across more than one meat within the tradition rather than chicken alone.
BBQHQ's suggestion
BBQHQ's own suggestion, with the reasoning stated so you can disagree with it. Nobody published this pairing; it is not presented as though they had.
- Firm tofu — BBQHQ's suggestion. Tofu contributes almost no flavour of its own and takes a sauce well, and a thick peanut sauce clings to a flat slab. Not a documented pairing and not presented as one.
What this rests on
- Sate is marinated meat on thin bamboo skewers grilled over an open charcoal fire with a sauce, and its documented variants are attributed to places: maranggi to Purwakarta, kerang to Surabaya, padang to West Sumatra, lilit to Bali and buntel to Central Java.