What is Satay Sticks? Glossary, uses, recipes |

"Satay Sticks" typically refer to skewers of marinated meat that are grilled or roasted, originating from Southeast Asian cuisine, particularly Indonesia and Malaysia. The defining characteristic is the flavorful marinade, often peanut-based, and the serving with a rich peanut sauce. However, the concept of skewered and marinated food, cooked over heat and served with a dipping sauce, can certainly be adapted and utilized in Indian vegetarian cooking. In this context, "Satay Sticks" would refer to vegetarian ingredients marinated in a spiced yogurt or nut-based mixture, threaded onto skewers, and then grilled, baked, or pan-fried, often served with a chutney or a creamy dipping sauce.

While not a traditional Indian dish with an established name, the idea of "Satay Sticks" can be creatively incorporated into the Indian vegetarian culinary landscape. Instead of meat, various vegetables like paneer (Indian cottage cheese), tofu (though less traditional, gaining popularity), bell peppers, onions, mushrooms, baby corn, and even chunks of boiled and marinated potatoes can be used. These ingredients offer a variety of textures and can absorb flavorful Indian marinades beautifully. The use of skewers allows for easy handling and even cooking, making them ideal as appetizers or snack items.

The marinade for Indian vegetarian "Satay Sticks" can draw inspiration from classic Indian flavors. A yogurt-based marinade with ginger-garlic paste, turmeric, red chili powder, garam masala, coriander powder, and a touch of lemon juice would be a delicious option. Alternatively, a cashew or almond-based paste, blended with similar spices and perhaps some coconut milk for richness, could create a creamy and flavorful coating. The key is to ensure the marinade coats the vegetables or paneer well and allows them to absorb the flavors before cooking.

Cooking the vegetarian "Satay Sticks" can be done in several ways to achieve a smoky and slightly charred exterior while keeping the inside tender. Grilling over charcoal or a gas grill would impart a wonderful smoky flavor. Baking in a preheated oven is a convenient method for larger quantities. Pan-frying in a little oil can also yield excellent results, ensuring all sides are cooked evenly. The cooking time will vary depending on the vegetables used, with firmer ones requiring a longer time to soften.

The accompanying dipping sauce is crucial to the "Satay Sticks" experience. In an Indian vegetarian context, instead of the traditional peanut sauce (which can certainly be adapted with Indian spices), various chutneys would be excellent pairings. A vibrant mint-coriander chutney, a sweet and tangy tamarind chutney, or a spicy tomato-onion chutney would all complement the marinated and cooked vegetables or paneer beautifully. A creamy yogurt-based dip, perhaps flavored with mint and cumin, could also be a refreshing accompaniment.

In conclusion, while "Satay Sticks" is not an inherently Indian name, the concept of marinated and skewered vegetarian ingredients cooked over heat and served with a dipping sauce can be a delicious and innovative addition to Indian vegetarian cooking. By utilizing traditional Indian marinades and chutneys, one can create flavorful and appealing vegetarian "Satay Sticks" that are perfect as appetizers, snacks, or even as part of a larger vegetarian platter, showcasing the versatility of Indian spices and cooking techniques applied to a global culinary idea.

How to Select

Select clean and fine satay sticks which are not broken or damaged. Varieties are available in market which makes the choice much easier and convenient.

Culinary Uses

• Small, often decorative, satay sticks made of glass, metal, wood or bamboo known as "olive picks" are used for garnishes on cocktails and other alcoholic beverages.

• Many types of snack food are sold and served "on a stick" or satay stick, especially at outdoor markets, fairs, and sidewalk or roadside stands.

• Wooden satay sticks are largely used in Thai and Mexican cuisines to make varieties or satays.