Indonesian Food : Satai / Sate. Sate or satai is a food made from meat that is cut into small pieces and stabbed in such a way with a stick of coconut or bamboo leaf bone, then grilled using wood charcoal coals. Satay is served with a variety of spices depending on the variation of the satay recipe.[1] The meat used as satay is chicken, goat, lamb, beef, pork, rabbit, horse, and others.

Introduction

Sate is known to have originated from Java, Indonesia, and can be found anywhere in Indonesia and has been recognized as one of Indonesia’s national dishes.

Sate is also famous in other Southeast Asian countries such as Malaysia, Singapore, the Philippines, and Thailand. Sate is also famous in the Netherlands because of being tempted by Indonesian cuisine, which was once a colony.

Sate is a very popular dish in Indonesia; with various ethnic groups and cooking traditions (see Indonesian Cuisine) has resulted in various styles of satay. In Indonesia, satay can be obtained from traveling satay vendors, street vendors at roadside stalls, to upscale restaurants, and is often served at parties and feasts. Recipes and methods of making satay vary depending on the variations and recipes of each region. Almost any type of meat can be made satay. As the country of origin of satay, Indonesia has a rich variety of satay recipes.

How to Cook

There are many satay recipes in the world. However, in general, the recipe for satay is as follows. Turmeric or sweet soy sauce is not one of the necessary spices to season the satay meat and add color. There are many kinds of satay meat, such as mutton, chicken, beef, lamb, pork, fish, shrimp, squid, rabbit, quail eggs or offal. Some meats are exotic meats that are less common, such as turtle meat, turtles, crocodiles, horses, lizards, and snakes. The meat that has been stabbed and given this marinade is then grilled in charcoal until it is cooked.

Sate can be served with peanut sauce or sweet soy sauce, accompanied by pieces of onion and cucumber. Served with hot white rice, ketupat, or lontong. Pork satay usually uses a pineapple-based sauce, or sweet soy sauce.

https://damndelicious.net/2019/06/07/chicken-satay-with-peanut-sauce/

Various kinds of satay

  • Sate Madura

Originating from Madura Island, north of Java Island, this type of satay is the most popular in Indonesia. The ingredients for the meat are chicken or mutton, along with sweet soy sauce and Javanese sugar, mixed with garlic, fried onions, mashed fried peanuts, petis, candlenut, and salt. Chicken satay is usually served with peanut sauce, while goat satay is served with sweet soy sauce and sliced ​​shallots. Sate Madura makes use of smaller slices of meat. Eaten with white rice, lontong, or ketupat. Sometimes, pickled onions, cucumbers and cayenne pepper are added. Usually Madura satay vendors come from the Madurese tribe.

  • Padang satay

A dish from Padang and the surrounding area in West Sumatra made from beef or goat offal which is boiled together with spices, then grilled. Its main feature is a yellow sauce made from rice flour mixed with beef broth and offal, turmeric, ginger, garlic, coriander, galangal, cumin, curry powder, and salt. Sate Padang is divided into two types, Sate Padang Pariaman and Padang Panjang, which differ in the taste of the yellow spice sauce.

  • Sate Ponorogo

This type of satay comes from Ponorogo City, East Java. Made from chicken pieces marinated in soy sauce, served with peanut sauce and chili sauce along with sliced ​​shallots and cayenne pepper and lime. This variation is unique because in each skewer there is only one piece of chicken meat sliced ​​lengthwise, unlike the usual satay which consists of four pieces of meat. The chicken meat is initially soaked in sweet soy sauce and spices and then through a “bacem” process so that the spices soak in. Then provided along with lontong. The grill is made of clay with a hole perforated on one side to fan the charcoal.

  • Sate Tegal

Young goat satay under five months old; his nickname in Tegal is sate “balibul” which stands for “new five months”. Baked in kodi units, which consist of twenty skewers, and each skewer contains four pieces of two pieces of meat, one piece of fat and one piece of meat again. Grilled over coals from barely cooked or once cooked; able to include requested not cooked very well. Sometimes while pieces of fat can be replaced with goat liver, heart, or kidneys. This meat is not seasoned before being grilled. When served, accompanied by sweet soy sauce which is diluted together with hot water, topped with sliced ​​chili, shallots, green tomatoes, and white rice, sprinkled with fried onions.

  • Ambal Satay

Sate from the Ambal area, Kebumen, Central Java. Made from native chicken. Its uniqueness is that the seasoning is not peanut sauce, but mashed tempeh mixed with chili and various other spices. The chicken meat is covered and marinated in spices for two hours so that the taste permeates. This satay is eaten with ketupat.

  • Sate Blora

Sate from the Blora area. This satay made from meat and chicken skin is smaller than other satays. Eaten together with peanut sauce, rice, and soup from coconut milk and spices.

  • Sate Banjar

The type of satay that is famous in the city of Banjarmasin, South Kalimantan

  • Sate Makassar

From South Sulawesi, this satay is made from beef or goat offal seasoned with a sauce made from star fruit. It tastes sour and spicy. Unlike other satays, Makassar satay is served without seasoning.

  • Sate Buntel

Typical of Solo or Surakarta, Central Java. Made from minced beef or mutton (especially the stomach or ribs). The fat-rich meat is then wrapped in a meat membrane and wrapped around a bamboo skewer. The size of this satay is quite large, similar to Middle Eastern kebabs. After being grilled over charcoal coals, the slices of this satay are then separated from the skewer, sliced, then served with sweet soy sauce and pepper.

  • Sate Lilit

Satay variations from Bali. This satay is made from minced meat made from beef, chicken, fish, pork, or turtle. This minced meat is mixed with grated coconut, thick coconut milk, lime, shallots, and pepper. The dough is then wrapped around a stick of bamboo, sugar cane, or lemongrass stalks, then grilled over charcoal coals.

  • Sate Pusut

Dishes from Lombok Island. Made from a mixture of minced meat (beef, chicken, or fish), grated coconut, and spices. This mixture is then wrapped around the skewers and grilled along with the coals.

  • Sate Ampet

Also satay dishes from Lombok Island. Made from beef offal and beef. The sate ampet seasoning is very spicy. The seasoning is a mixture of coconut milk and spices.

  • Sate Maranggi

Sundanese satay commonly found in Purwakarta, Cianjur, and Bandung, West Java. This satay seasoning is made from special spices, namely kecombrang flower shoots (Nicolaia speciosa) and glutinous rice flour. Kecombrang gives a menthol-like aroma and taste. Served with keta

reference:

https://id.wikipedia.org/wiki/Sate

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