Satay

Skewers of marinated chicken, pork, or beef grilled over charcoal and served with a peanut sauce and cucumber relish, Thai satay arrived via trade routes from Indonesia and Malaysia in the 19th century and has been thoroughly domesticated into Thai cuisine with a turmeric-coconut marinade unique to Thailand. The best Thai satay is made by street vendors in Chiang Mai's Saturday Night Market, where pork satay has been sold by the same family vendors since the 1970s.