A satay (or saté) is an Indonesian and Southeast Asian kebab made by threading almost any kind of marinated meat, fish or poultry on skewers and grilled or broiling. It is also very popular in the Netherlands.
Recipes for satay vary from country to country, but it is usually served with spicy peanut sauce, slivered onions and cucumbers, and is often eaten as an appetizer.
Often referred to as "Indonesian soy sauce," Kecap Manis is a syrupy, dark brown sauce sweetened with palm sugar and seasoned with things like garlic and star anise.
Used as a condiment and for marinating dishes like satay (and ribs), Kecap Manis should be kept in a cool, dry place. Though it's generally a little sweeter than soy sauce, you can use the two interchangeably.
(Image courtesy of FotoosVanRobin.)
Marjoram is oregano's calmer, sweeter fraternal twin. Oregano = zesty + peppery + lemony. Marjoram = delicate + floral + round. The two are often used interchangeably but if you get up in their mix you'll see some big differences.
Want to test the difference? Get a fresh sprig of marjoram and a fresh sprig of oregano. Tear an oregano leaf in half. Hold it up to your nose. Smell that piney resin? That jolt? It's sharp, isn't it? Almost one note.
Okay, wait a few minutes, then do the same thing with the marjoram. Smell the complexity? The spice is still there but it's perfumed, heady. Almost soapy. (If you use too much of it, that soapiness can take over a soup or sauce.)
So, can you use one in place of the other? Sure. If you use oregano when a recipe calls for marjoram (or vice versa), the flavors of the dish won't be wildly different. Still, we like to honor and explore the subtle character differences between the two.
Try some of our marjoram recipes or oregano recipes on Cookthink.
