Satay came to Singapore with Muslim traders from Java and by the 1940s was among the city's favourite street foods, sold by Malay, Chinese and Indian-Muslim hawkers. The skewers are marinated and grilled over charcoal, then served with peanut sauce, ketupat rice cakes, cucumber and raw onion. It is best eaten on Satay Street beside the old Lau Pa Sat market, where the road closes to traffic after 7 pm and the grills line the kerb.