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. Satays, in particular, are a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings

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.
Satay is made by first marinating chunks of beef, mutton or chicken with spices and seasoning, before skewering the pieces pieces and then grilling them over charcoal. It is served with hot and spicy peanut chilli sauce, pieces of cucumber, onions and nasi himpit (cubes of compressed rice).