The May issue of Saveur magazine (print only) devotes a 7-page spread to Satay, Malaysia’s national dish consisting of small pieces of marinated meat (usually chicken) skewered on sticks and grilled over a charcoal fire. In Malaysia, the skewers are brushed with oil mixed with honey and spices while cooking, and then served with a spicy peanut dip and often a drizzle of sambal chile sauce. The article also explores Satay’s diverse interpretations in different parts of Southeast Asia, beyond Malaysia. Saveur Magaine