Over Labor Day weekend I invited few friends over for Singapore Slings and chicken satay. You know how it goes. I visit a foreign country, buy and lug home 20 pounds of cookbooks and then have to justify my aching back and sagging bookshelves with exotic drinks and noshings. Depending on where you’re from, you may refer to what I grilled as a kebab, souvlaki, yakatori, espetada, shashlik or brochette. Then again, you might skip the fancy name and just say, “meat-on-a-stick.” However, if you’re eating Southeast Asian cuisine, you can only be talking about one thing — satay. Some historians attribute satay to the Indonesian island of Java. There Muslim traders from India reputedly introduced the islanders to kebabs. Indonesian cooks transformed these grilled hunks of skewered meat into the marinated and grilled strips of chicken, fish or meat known as satay. While Indonesia may lay claim to its creation, many Southeast Asian countries feature satay in their cuisines. It’s especially popular in Thailand, Malaysia and Singapore. Served with a dipping sauce made from …