Satay (สะเต๊ะ) is a grilled-skewer dish served in Thailand with accompaniments that may be as important as the meat. Thailand Foundation's satay recipe presents pork skewers with a peanut-containing sauce and a separate cucumber relish called acar. This is one documented preparation, not a rule that every shop uses pork, peanuts or exactly these side dishes. A useful menu describes the skewer, dipping sauce and relish as distinct parts of the order.
What is on the skewer?
The meat or other ingredient on the skewer must be named. “Satay” alone does not tell a guest whether this restaurant uses pork, chicken or something else; nor does it reveal the marinade. Ask whether a serving includes bread, sauce and pickle or whether they are separate options. If guests choose different proteins, put the choice and its matching price beside the dish. A photograph should show the set sold at that price.
What is in the dipping sauce?
The Thailand Foundation example blends coconut milk, Massaman curry, sweet-sour seasonings and crushed roasted peanuts into its satay sauce. That example explains why the sauce needs its own ingredient check: the skewer cannot tell a guest what is in the dip. A restaurant should verify the actual sauce recipe, commercial paste labels and preparation before calling its version peanut-free, vegetarian or suitable for a guest with an allergy. An omitted garnish is not proof that the sauce is safe.
What is acar?
The same source describes a separate relish made with vinegar, sugar, cucumber, chilli and shallot. On a menu, calling it a cucumber pickle or relish helps a guest understand the extra bowl. The recipe and amount served may vary, so confirm what this shop actually includes. If a photo shows sauce and relish while the stated price includes only skewers, the menu should make that difference explicit.
How should this appear in a multilingual menu?
Keep the Thai name, state the skewer protein and number of pieces, and list included dips or sides by their real ingredients. Only if confirmed by the kitchen, a sample line might say “grilled pork skewers with peanut sauce and cucumber relish”. Replace every element when the restaurant prepares something else. Show whether a dip can be omitted, but do not promise that removing a small bowl resolves a dietary concern about the marinade or shared preparation area.
Guests with strict dietary needs should ask staff to check both marinades and sauces against the current recipe. Spice should also be described per component: the skewer, dip and relish may have different seasoning. Avoid a universal satay heat score or a claim that all satay servings contain the same ingredients.
Source: Thailand Foundation, Thai Recipes for Your New Year Feast (satay section). Menu-writing and dietary checks are editorial advice, not certification of a specific restaurant's food.