by chooyutshing

Origins
Satay was supposedly invented by Javanese street vendors[citation needed], based on satay becoming popular after the influx of Arab immigrants in the early 19th century. The satay meats used by Indonesians and Malaysians, mutton and beef, are also favoured by Arabs and are not as popular in China as are pork and chicken. Another theory states that the word satay is derived from the Minnan-Chinese words sa tae bak meaning three pieces of meat. However, in Malaysia, satay seller is almost exclusively Malay. Satay seller selling on two bin carried by a long stick on his shoulder was featured in 1964 Malays’ movie “Pontianak Gua Musang”.
Satay variants and outlets of note
Indonesia
Sate Ponorogo being grilled in a foodstall at Jalan Urip Sumoharjo, Surabaya, East Java, Indonesia
Sate Padang vendor in Batam, Indonesia
Sate Padang with yellow sauce.
Chicken sate and lontong packed in banana leaves, Central Java
Known as sate in Indonesian (and pronounced similar to the English), Indonesia is the home of satay, and satay is a widely renowned dish in almost all regions of Indonesia and is considered the national dish. As a result, many variations have been developed throughout the Indonesian Archipelago. The satay variants in Indonesia usually named after the region its originated, the meats, parts or ingredients its uses, also might named after the process or method of cooking.
Sate Madura 
Originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from mutton or chicken, the recipe’s main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or “javanese sugar” in Indonesia), garlic, deep fried shallots, peanut paste, fermented “terasi” (a kind of shrimp paste), candlenut/kemiri, and salt. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped