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Bakowe sate is a culinary creation that traces its roots to the traditional red sate, a dish that was once a staple in the ancient Pattani royal palace’s cuisine. This recipe, passed down through generations, distinguishes itself from conventional sate by employing a unique blend of ingredients that impart a superior taste and yield a more succulent chicken meat. While it bears resemblance to the local Thai dish known as kor laer chicken, bakowe sate sets itself apart with its distinctive flavor profile and presentation.

The inception of red sate can be traced back to the early 20th century in the regions of Kelantan and Kedah. It quickly rose to prominence as an exquisite treat savored by society’s upper echelons, including nobility and the elite. Over time, however, the advent of new sate variations, each with their own innovative preparation techniques and marinades, led to the gradual decline in the popularity of the original red sate. Today, it remains a cherished, albeit less common, element of the region’s gastronomic heritage.

Bakowe sate, akin to other variations of satay, is traditionally served hot and accompanied by a flavorful sauce. The skewered and grilled meat is often presented with a rich peanut sauce, which is a common accompaniment for satay dishes across Southeast Asia. . It may also be served alongside rice cakes or steamed rice, which are customary sides for satay. The dish is enjoyed for its smoky and charred taste, which is achieved by grilling the meat over coals. This method of serving not only enhances the flavor but also pays homage to the dish’s street food origins, where it is typically enjoyed fresh off the grill.