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Sata (food)

From Wikipedia, the free encyclopedia
Not to be confused with Sata andagi or Satay.
Sata
Sata being cooked on a grill.
TypeDumpling
CourseSnack
Place of originMalaysia
Region or stateKemaman, Terengganu[1]
Created byTerengganu Malays
Main ingredientsCoconut, sardines

Sata or satar is a traditional dish from the Malaysian state of Terengganu, consisting of spiced fish meat wrapped in banana leaves and is grilled over charcoal fire. It is a type of Malaysian fish cake. The main ingredients of sata are grated coconut, sardines, ginger, onions and chili peppers.

Sata is not to be confused with satay, another dish popular in Malaysia. A sata takes on the shape of a small pyramid, and is sold in batches, joined together in a skewer.[2][3] It is then sold as an affordable street food.[4][5][6] Beside locals, the food has been a favorite among visitors to Terengganu[4], with the districts of Marang and Kemaman being a popular hotspot for the snack.[7] It is also enjoyed by other states on the East Coast, namely Pahang and Kelantan.[5][8][4] With its rising popularity, sata is also available in the Klang Valley[9], albeit sometimes at higher prices.[6][10] Sata recipes differ as each family has their own, passed down from one generation to the next.[11][12] Sata vendors also vary, from fixed stalls[5] to temporary stands at bazaars held during Ramadan[9]. The sticks used to pierce sata can be either made from bamboo, metal, or nibong palm.[12]

The snack is believed to originate from fishermen hoping to store excess catch without them going to waste[13][10][11]; sardines used to be the main ingredient because they tend to end up as bycatch[12], and now different types of fish, such as the yellowstripe scad, crimson jobfish, and Spanish mackerel, are also used.[7] Grilling over charcoal fire reduces the microbial count of the fish to safe levels[7], while adding ginger and chili, both known to have antibacterial effect, further reduces the amount of bacteria.[11] Wrapping it in banana leaves also protects it from external source of contamination.[7] Besides having antibacterial benefits, these steps also adds fragrance and flavor to the food.[13][10]

See also

[edit]
  • Keropok lekor, another fish-based snack from Terengganu
  • Pepes, the Indonesian version of cooking in banana leaf
  • Otak-otak, a somewhat similar dish popular in Indonesia, Malaysia and Singapore, which has an elongated shape.
  • List of Malay dishes

References

[edit]
  • Hannah Abisheganaden (October 5, 2005). "Treasures of Terengganu". The Star. Archived from the original on December 18, 2005. .
  1. ^ "Sata". JKKN. 2016. Retrieved 8 December 2017.
  2. ^ Kamarudin, Rosmarlinda (2023-03-14). "Sedap Satar Tauhu, Penuh Rasa Ikan". UtusanTV (in Malay). Retrieved 2025-02-19.
  3. ^ Malaysia Tourism Promotion Board. "Eat Like A Local: Your Insider's Guide to Terengganu's Delicacies". www.malaysia.travel. Retrieved 2025-02-19.
  4. ^ a b c "Sata ikan kegemaran pelancong". Sinar Harian (in Malay). 2020-11-21. Retrieved 2025-02-19.
  5. ^ a b c Noordin, Che Saad (2022-06-17). "Perniagaan sata suami isteri! Mampu jual 1,000 cucuk sata sehari! RM5 secucuk! 10 sata satu cucuk!". KitaReporters (in Malay). Retrieved 2025-02-19.
  6. ^ a b "Terkejut jumpa secucuk sata sampai RM4.50". Sinar Harian (in Malay). 2021-03-24. Retrieved 2025-02-19.
  7. ^ a b c d Ramli, Nurul Atiqah; Lani, Mohd Nizam; Ibrahim, Roshita; Alias, Rozila; Hassan, Zaiton (2014). "Microbiological Quality of Malaysian Heritage Food ('Satar') Sold In Marang and Kemaman, Terengganu, Malaysia". The International Journal of Engineering and Science. 3 (11) – via ResearchGate.
  8. ^ Nurhanis (2023-09-04). "Siakap Keli". siakapkeli.my. Retrieved 2025-02-19.
  9. ^ a b Fuad, Muhammad Najieb Ahmad (2024-03-30). "Sata ikan laku 'keras' 1,000 cucuk terjual sehari". Kosmo Digital (in Malay). Retrieved 2025-02-19.
  10. ^ a b c "Satar". foodpanda MY Magazine. 2019-10-08. Retrieved 2025-02-19.
  11. ^ a b c Tang, J.Y.H.; Mat-Sa'ad, S.H.; Banarjee, S.K.; Ho, L.H.; Son, R. (2017). "Survivability of Vibrio parahaemolyticus in satar and otak-otak, Malaysian fish-based street food". International Food Research Journal. 24 (3) – via CABI Digital Library.
  12. ^ a b c Rosli, Nadiah (2019-01-24). "Terengganu's Satar: Linking Cuisine to the Land". New Naratif. Retrieved 2025-02-19.
  13. ^ a b Malek, Azim (2024-08-26). "Satar Ikan Terengganu - Discovery Terengganu" (in Malay). Retrieved 2025-02-19.


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