Satay Ayam (chicken satay) is a dish of marinated, skewered and grilled chicken, served with a sauce. The chicken is marinated together with ginger, brown sugar, soy sauce, coconut milk, red curry paste, oil and salt. The meat is grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. The more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used.
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 Road in the 1950s, which came to be collectively called the Satay Club. They were moved to the Esplanade Park in the 1960s, where they grew to the point of being constantly listed in tourism guides.
Open only after dark with an "al fresco" concept, the Satay Club defined how satay is served in Singapore since then, although they are also found across the island in most hawker stalls, modern food courts, and upscale restaurants at any time of the day.
Several competing satay hotspots have since emerged, with no one being able to lay claim to the reputation the Satay Club had at the Esplanade. While the name has been transferred to the Clarke Quay site, several stalls from the original Satay club have moved to Sembawang in the north of the city. The satay stalls which opened at Lau Pa Sat are popular with tourists. Served only at night when Boon Tat Street is closed to vehicular traffic and the stalls and tables occupy the street, it mimics the open-air dining style of previous establishments.
Singapore’s national carrier, Singapore Airlines, also serves satay to its First and Raffles Class passengers as an appetizer.
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Chicken Satay – Satay Ayam, southeastasianfood.about.com
Satay Ayam (Chicken satay), ediblyasian.info