Originally Posted by YVR Cockroach

Another satay not mentioned is Malaysian. Indonesian ones tend to be a lot sweeter. More spices and herbs used in the Malaysian ones. Don't think yakatori has any herbs and spices.

Malay ones need to be grilled over charcoal for best flavour and are accompanied by cold compressed rice cakes, cucumber and (the local) red onion, as well as the peanut sauce. Unfortunately it can be difficult to find in Malaysia these days.