How to pronounce Satar

In the International Phonetic Alphabet it is /ˈsatar/. In plain English letters that is SAH-tar, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Satar?

Satar is a snack of Malaysia. Where it comes from: Terengganu. People usually eat it as a snack. Its main ingredients are fish. It tastes savory and smoky.

Where Satar comes from

Satar is one of 25 signature dishes of Malaysia on this map. See all dishes from Terengganu.

• Nasi dagang · Rice dish · Terengganu and Kelantan

  Nasi dagang, "trader's rice", is rice steamed in coconut milk and served with fish curry and extras such as pickled cucumber and carrot.

• Keropok lekor · Snack · Terengganu

  Keropok lekor is a traditional Malay fish sausage snack from Terengganu, also eaten across the east coast in Kelantan, Pahang and Mersing in Johor.

• Nasi lemak · Rice dish · Malay Peninsula

  Nasi lemak means "rich rice": rice cooked in coconut milk with pandan leaf, served with spicy sambal, fried anchovies, roasted peanuts, cucumber and a boiled egg, traditionally wrapped in a banana leaf.

• Penang laksa laksa Pulau Pinang · Noodles & pasta · Penang

  Laksa is a family of spicy noodle soups born from Peranakan cooking, where Chinese settlers and Malay cooks mixed their kitchens.

• Nasi kandar · Rice dish · Penang

  Nasi kandar is a popular dish of northern Malaysia that comes from Penang, introduced and made famous by Tamil Muslim traders from India, around the nineteenth century according to the Malay source.

• Tau sar pneah · Snack · Penang (Bukit Tambun)

  Tau sar pneah, also known as tau sar biscuit or Tambun biscuit, is a traditional flaky pastry of Chinese origin, from Fujian, Chaozhou and Taiwan, brought to Malaysia and Singapore by Min and Teochew immigrants.

Food of Malaysia

Dishes like Satar in other countries

Same type of dish and similar main ingredients as Satar:

• Kusaya くさや · Snack · Izu Islands, Tokyo, Japan

  Kusaya is salted, dried and fermented fish made in the Izu Islands, which belong to Tokyo.

• Prahok ប្រហុក · Snack · Cambodia

  Prahok is a salted, fermented fish paste and one of the foundations of Cambodian cooking.

• Amplang · Snack · East Kalimantan (Samarinda), Indonesia

  Amplang, also called kerupuk kuku macan, "tiger-claw crackers", is a savoury fish snack that Indonesian sources link with Samarinda in East Kalimantan, from where it became famous across East, South and North Kalimantan and the east coast of Sabah.

• Gwamegi 과메기 · Snack · North Gyeongsang, South Korea

  Gwamegi is half-dried Pacific herring or saury made in winter on the east coast of North Gyeongsang, around Pohang, Uljin and Yeongdeok.