Taichan Satay: Why is it Called 'Taichan'?

Taichan Satay: Why is it Called 'Taichan'?

If we consider the word "taichan," we immediately assume that this satay originates in either China or Japan. The taichan satay's origin has not been adequately verified. A variation of satay known as sate taichan features grilled chicken without the usual peanut or soy sauce garnish. While the satay meat for taichan satay is often simple white and only seasoned with salt, lime, and a little chili, this satay is only served with chili sauce and lime juice. 

This satay, like other satay, is sold at night. Although the veracity of the many explanations for the birth of sate taichan has not been established, there are many of them. Around 2012, a young couple in Jakarta's Senayan neighborhood sought to purchase satay. The Japanese man acknowledged that the Madurese peanut sauce used to make the satay at the food booth was not his favorite. Additionally, he took the effort to burn raw chicken meat that had been skewered without soy sauce or chili sauce and only with salt and lime. He asked the vendor for chili sauce to go with the satay after it was cooked. The Japanese man responded "sate taichan," not knowing why the name was chosen, when the satay vendor asked back what kind of satay he was grilling. 

Another explanation for the rise of sate taichan is the existence of South Korean expatriates who frequently eat chicken satay at a satay shop in Jakarta's Senayan district. The expatriate and shop owner got to know each other because they frequently ate at the stall. The business owner was then taught by the South Korean guy how to prepare satay in a different style, which was the precursor to taichan satay. At that time, salt, green cayenne pepper, onions, garlic, and other spices were all utilized as individual pieces. The later stage involves mashing the spice slices to create a side dish for simple satay meat. Click here.