Satay, Delicious Food and Popular in Indonesia

Satay (sate in indonesia) was first sold by street food traders in Java in the 19th century. Since then the satay has become famous to various countries including the Middle East and Southeast Asia. Sate is made from various ingredients such as chicken, beef, lamb, rabbit, fish, mushrooms, etc. Usually satay served with sweet peanut sauce or with soy sauce plus sliced onion, chilli, tomato and juice of lime juice. Satay can be directly burned above the grill on the stove or on charcoal. But the satay is burned on charcoal certainly has a more distinctive taste because the charcoal produces a delicious flavour and savory.

Satay of Indonesia

Each region in Indonesia has the characteristics of each satay, eg sate Madura with peanut sauce and satay Padang with yellow thick sauce. So when you take a walk to a district in Indonesia, you will find sate with flavor and even different raw materials. Usually satay is composed of small pieces of meat inside a wood / bamboo puncture. There are also satay that looks not like regular satay, for example sate lilit which looks like a lump of dough in a stem of lemongrass. Hmmm… It’s delicious.
Several types of satay in Indonesia:

1. Sate Madura

Sate derived from Madura, East Java is the most popular sate type in Indonesia. Sate Madura is made from chicken or goat meat with sweet peanut sauce made from garlic, fried onion, fried peanuts, pecan, and salt. Chicken satay is usually served with peanut sauce, while goat satay is served with sweet soy sauce plus sliced onion, tomato, and cayenne pepper.

Sate Madura is often eaten with white rice, lontong, or ketupat. In addition it is often added with pickled cucumbers, carrots, onions and cayenne pepper. This satay is most often found in various areas in roadside stalls.

2. Sate Padang

The original satay dish of Padang and the surrounding area in West Sumatera is made of cow innards or goats boiled with herbs, then baked. The main characteristic of sate Padang is from yellow / orange soup sauce made from rice flour mixed with meat broth and innards, turmeric, ginger, garlic, coriander, galangal, cumin, curry powder, and salt.

Sate is usually eaten with extra ketupat and cassava chips spicy balado. Sate Padang itself there are two types of Sate Padang Pariaman and Padang Panjang, which is different in the taste of yellow spice sauce. Well, this is also popular satay in Indonesia because it is easily found in various regions in Indonesia, not just in Padang.

3. Sate Ponorogo

The next type of sate comes from Ponorogo City, East Java. Sate is made from chicken pieces soaked in soy sauce, then served with peanut sauce and sambal with sliced red onion and cayenne pepper and lime. Uniquely, in every Ponorogo skewer there is only one piece of chicken meat sliced lengthwise, unlike the usual satay consisting of 4-5 pieces of meat. Before baking, chicken meat soaked in soy sauce and seasoning and then in "bacem" for the marinade to sink. Then served with lontong. The grill is made of clay hollowed one side to fanned the charcoal.

4. Sate Tegal

Sate from Tegal area famous for sate young goat under five months old. Sate is dubbed with the name sate "balibul" (just five months). The satay is baked in kodi, consisting of twenty skewers, and each skewer has two pieces of meat, one slice of fat and one piece of meat. Sate baked on charcoal is roasted until almost cooked or very ripe.

You can also ask for not too overcooked satenna. If you do not want fat, chunks of fat can be replaced by liver, heart, or kidney goat. Usually this meat is not spiced before baking but still produce a natural savory taste. Sate tegal served with sweet soy sauce diluted with hot water, plus chili slices, onion, green tomatoes, and white rice, with a sprinkling of fried onions. The sweet taste of the young meat will create different flavors on the tongue to make it addictive.

5. Sate Ambal

Sate that originated Ambal, Kebumen, Central Java is made from chicken meat. Chopped chicken meat marinated for two hours to absorb. The uniqueness of sate ambal is not the spice seasoning of peanuts, but the tempeh mashed with chillies and various other spices. Sate is usually eaten with ketupat.

6. Sate Blora

Sate from Blora area made from meat and chicken skin is smaller pieces than other satay. Sate blora eaten with peanut sauce, rice, and soup from coconut milk.

7. Sate Banjar

This type of popular satay in Banjarmasin City, South Kalimantan is made of chicken fillet of the thigh. Fillet chicken previously smeared with spices and then baked and served with pecel herbs and ketupat.

8. Sate Makassar

Sate which comes from Makassar, South Sulawesi is made from innerds of cow or goat flavored sauce made from starfruit. So it tastes sour and spicy. Different the other satay, sate Makassar served without seasoning. Once seasoned and baked, sate can be eaten directly.

9. Sate Buntel

Sate typical of Solo or Surakarta, Central Java is made from beef or goat chops (especially the stomach or ribs). Meat is then wrapped membrane meat (fat) and wrapped wrap bamboo puncture. Satay size is quite large, similar to the kebabs of the Middle East. After being roasted on charcoal, the sate is then separated from the skewer, sliced, then served with sweet soy sauce and pepper. It's really like stuffing kebabs.

10. Sate Lilit

Sate lilit comes from Bali. Sate is made from minced meat, can beef, chicken, fish, pork, or tortoise. Different the usual satay consisting of small pieces of meat, satay twine comes from minced meat mixed with grated coconut, thick coconut milk, lime, onion, and pepper. Then wrapped tightly with a flat bamboo prick, sugar cane, or lemongrass, then baked on charcoal. It tastes different from the usual meat sate but still delicious.

11. Sate Pusut

Sate pusut originated from the island of Lombok. Made from a mixture of minced meat (beef, chicken, or fish), grated coconut, and spices. This mixture is then wrapped around a puncture and baked with charcoal. Similar to sate lilit Bali but not added coconut milk in it.

12. Sate Ampet

Satay is also a satay dish from the island of Lombok. The difference is sate ampet made of beef offal and beef with a very spicy seasoning. Seasoning is a mixture of coconut milk and seasonings.

13. Sate Maranggi

Sate Maranggi is a typical Sunda satay found in Purwakarta, Cianjur, and Bandung, West Java. Sate is made from chicken, beef and lamb. Seasoning sate is made from special spices, namely shoots kecombrang and glutinous flour. Smudges give the smell and taste like menthol. This satay is served with sticky rice (jadah) or white rice. Well, this satay that I like because it feels fresh! But rather difficult to find sate maranggi outside the area of West Java.