REMINDER: WHEN YOU EAT SATAY OR BARBECUE, DON'T FORGET TO EAT CUCUMBER TO AVOID HAVING CANCER.

BEEF AND CHICKEN SATAY
BEEF SATAY

CUCUMBER

SATAY LOVERS (BARBECUE)

FRUIT JUICER WITH CUCUMBER
CUCUMBER OR PIPINO JUICE
If you all eat Satay, don ' t ever forget to eat the cucumber, because eating Satay together with carbon after barbequing can cause cancer.
But we have a cure for that.... Cucumber should be eaten after we eat the Satay because Satay has carcinogen (a cancer causing element) but cucumber is anti-carcinogenic. So don't forget to eat the cucumber the next time you eat Barbecue
or Satay.

Tip: Tomatoes are a super-smart choice. They contain lycopene, which may help reduce the risk of some cancer and heart disease.

Physician-reviewed articles on carcinogen on Healthline.
1. Carcinogen
A carcinogen is an agent that can cause cancer. Carcinoge...

CARCINOGEN
A carcinogen is an agent that can cause cancer. Carcinogens can be chemicals, viruses, hormone, ionizing radiation, or solid materials. Carcinogens produce cancer by changing the information that cells receive from their DNA, causing immature cells to accumulate in the body rather than differentiate into normal functional cells. Carcinogens may be genotoxic, meaning that they interact physically with DNA to damage or change its structure. Ionizing radiation is a genotoxic carcinogen. Other carcinogens may change how DNA expresses its information without changing its structure directly, or may create a situation in a cell or tissue that makes it more susceptible to DNA damage from other sources. These are known as nongenotoxic carcinogens, or promoters. Arsenic and estrogen are nongenotoxic carcinogens. Still other carcinogens, such as nickel, may interfere with cell division, changing the number or structure of chromosomes in new cells after a cell divides.

NOTICE: To all Satay or Barbecue lovers, eaters and to all those doing Barbecue or Satay business to put or add on their menu or recipe about the combination of Satay, Cucumber, and also tomatoes which contain lycopene to fight cancer in the body. This is for the safety eating of your customers.

A dish of Sate Ponorogo, grilled marinated chicken satay served in peanut sauce, speciality of Ponorogo, a town in East Java, Indonesia.
Grilled beef satay.

Satay or sate is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork or fish; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay may have originated in Java, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Thailand, and Vietnam as well as in The Netherlands which was influenced through its former colonies.
Satay is a very popular delicacy in Indonesia and Malaysia; Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia) have produced a wide variety of satays.

In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. A close analogue in Japan is yakitori, shish kebab from Turkey, chuanr from China and sosatie from South Africa are also similar to satay.

Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Meats commonly used include beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.

It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).
Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.

Satay is not the same as the Vietnamese condiment, “sate”, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes.