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When you think of \u201csummer grilling,\u201d you probably imagine hamburgers and hotdogs, freshly shucked ears of corn, and maybe meaty slabs of fish or chicken coated in barbecue sauce. And while there\u2019s nothing wrong with any of those dishes (we have plenty of recipes<\/a> for them on our site!), this summer, I\u2019ll be following author and chef Petty Pandean-Elliot\u2019s lead and making satay.<\/p>\n Satay\u2014known as sate in Indonesia\u2014is \u201cwidely enjoyed across the Indonesian archipelago\u201d but has roots in Java, says Petty, whose new cookbook, The Indonesian Table<\/em><\/a>, lands on shelves this week. \u201cIn basic terms, [satay] is food on a stick or skewer that can be flat or cylindrical, generally made from bamboo,\u201d she says. Typically thought of as a street snack, or something to serve at an informal gathering of friends, these days satay can also include \u201cprime cuts of meat or high-price seafood\u201d\u2014ideal fare for high-end restaurants, too.<\/p>\n \u201cMy first memory of satay is with my family in Sabang street in Jakarta, famous for its satay vendors, who are busy fanning the bright coals from coconut shells in shallow trays used to cook the satay,\u201d says Petty.<\/p>\n
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