WHAT IS SATAY ???
Sate or satay is a food made from pieces of meat (chicken, goat, lamb, beef, pork, fish, etc.) it cutt into small pieces, and then a pined with satay puncture is usually made of bamboo, then burnt using charcoal embers. Sate served with a variety of seasonings (depends on satay recipe variations).
Satay known from Java, Indonesia, but satay also popular in Southeast Asian countries such as Malaysia, Singapore, Philippines and Thailand. Sate was also popular in the Netherlands that influenced Indonesian cuisine once a colony. The Japanese version is called yakitori.
Recipes and how to make a wide range depending satay recipe variations and each region. Almost all types of meat can be made satay. As the origin of satay, Indonesia has a rich satay recipe variations.
Usually satay given sauce. This sauce can be soy sauce, peanut sauce, or something else. To broil duck pond full menu is satay, peanut sauce or sweet spices spicy seasoning (according to taste) and a slice of tomato and cucumber. Then satay eaten with warm rice or, if in some areas served with rice cake. Sometimes satay is eaten with a diamond.
Allegedly satay created by street food vendors in Java around the beginning at the 19th, based on the fact that satay became popular around the beginning of the 19th century along with the increasing number of immigrants from Arabic to Indonesian. This also is the reason for popularity of the use of mutton and lamb skewers as material favored by people of Arab descent.
KINDS OF SATAY
MADURA SATAY
It is Originally from the island of Madura, north of the island of Java, sate this type is the most popular in Indonesia. Materials meat is chicken or goat meat, sweet soy sauce with herbs and brown sugar, mixed garlic, fried onions, fried peanuts that have been mashed, thunderstorm, pecans, and salt. Chicken satay with peanut sauce is usually served while the goat satay served with sweet soy sauce plus a slice of red onion. Sate Madura uses smaller slices. Eaten with white rice, rice cake, or diamond. Sometimes added pickled onion slices, cucumber, and chili pepper.
Sate Padang Dish from Padang and the surrounding area in West Sumatra made from cow or goat offal boiled with herbs, then baked. Its main characteristic is a yellow sauce sauce made from rice flour mixed with meat and offal broth, turmeric, ginger, garlic, coriander, ginger, cumin, curry powder, and salt. Sate Padang divided into two types, Sate Padang Pariaman and Padang Panjang, which differ in taste seasoning sauce yellow.
Ponorogo Satay
Types of satay originating from the city of Ponorogo, East Java. Made from pieces of chicken marinated in soy sauce seasoning, served with peanut sauce and chili sauce with sliced onion and cayenne pepper and lemon juice. This variation in each tusuknya unique because there is only one piece of chicken sliced lengthwise, in contrast to the satay generally consists of four pieces of meat. Previous chicken marinated in soy sauce and seasonings and through a process of “bacem” order entry marinade infuse. Then served with rice cake. Roast made from clay that is perforated on one side to fan the charcoal.
Sate Tegal
Sate new young goat under five months; nickname in Tegal is satay “balibul” stands for “only five months”. Kodi baked in units, consisting of twenty skewers, and each skewer there are four pieces of two pieces of bacon, a piece of fat and another piece of meat. Grilled over charcoal embers of nearly ripe or ripe once; may also be asked cooked not overcooked. Sometimes the fat piece can be replaced liver, heart, or kidney goats. The meat was not seasoned before baking. When served, accompanied by soy sauce diluted with hot water, plus sliced peppers, red onions, green tomatoes, and white rice, sprinkled with fried onions.
Ambal Satay
Sate from the Ambal, Kebumen, Central Java. Made from chicken meat. Its uniqueness is not a peanut sauce marinade, but tempeh mashed mixed chilli and various other spices. Covered with marinated chicken and spices for two hours before it was absorbed. Satay is eaten with a diamond.
Blora Satay of Blora area. Sate made from meat and chicken skin is smaller than the other skewers. Eaten with peanut sauce, rice, and soup of coconut milk and spices.
Banjar Satay
Type satay popular in the city of Banjarmasin in South Kalimantan
Makassar Satay
Of South Sulawesi, this satay is made from cow or goat offal flavored sauce made from carambola. It was typical sour and spicy. Unlike other satay, satay Makassar served without seasoning.
Wrapping Satay
Typical Solo or Surakarta, Central Java. Made of minced beef or goat (especially the abdomen or ribs). High-fat meat is then wrapped in bacon and mucous membrane puncture wound wrap bamboo. Size satay is quite large, similar to the Middle Eastern kebabs. Once grilled over charcoal, broil slices are then separated from tusuknya, sliced, then served with soy sauce and pepper.
Lilit Satay
Variations of Balinese satay. Satay is made from minced meat made from beef, chicken, fish, pork, or a turtle. This minced meat mixed with grated coconut, coconut milk, lime juice, onion, and pepper. The dough is then wrapped wrapped around the puncture bamboo, cane, or lemongrass and grilled over charcoal.
Awl Satay
Dishes from the island of Lombok. Made from a mixture of minced meat (beef, chicken, or fish), shredded coconut, and spices. The mixture is then wrapped and baked with wrap prick burning charcoal.
AMPET Satay
Also satay dish from the island of Lombok. Made of beef and beef offal. AMPET very spicy satay seasoning. Marinade is a mixture of coconut milk and spices.
Maranggi Satay
Sate Sunda commonly found in Purwakarta, Cianjur, and Bandung, West Java. Satay Seasoning is made of special herbs, which blossom kecombrang (Nicolaia speciosa) and glutinous rice flour. Kecombrang provide aroma and taste like menthol. Served with sticky rice (bastard) or white rice.
Soft satay
Sate of the Betawi people are rare. Can be found at Jalan Kebon Kacang, Central Jakarta. Sate is made of minced meat mixed with grated coconut and spices, puncture wound on a flat bamboo skewers. Usually eaten with a diamond laksa Betawi.
Sweet Satay
Also typical Betawi cuisine. Can be found at Jalan Kebon Kacang, Central Jakarta. Sate is made of meat has the (tenderloin) the most tender of beef, marinated in a sweet flavor. Usually eaten with a diamond laksa Betawi.
Goat Satay
Sate popular in Java, made from mutton or lamb. Unlike other types of satay, lamb satay is usually not seasoned first. Raw goat meat is usually baked directly on the hot coals of charcoal. Once cooked served with sweet soy sauce, sliced red onions, and tomatoes. The meat used should be young goat meat is more tender, usually 3 to 5 months old.
Buffalo Satay
Sate of the Holy regions, where most Muslims avoid eating beef as a form of tolerance and tolerance for Hindus. Buffalo meat cooked with brown sugar, coriander, cumin, and other spices until tender. Some merchants grind the meat first to make it more tender. Then grilled over charcoal, served with seasoning sauce made from coconut milk, sugar, and other spices. Traditionally satay is served on teak leaves.
Rabbit Satay
Sate is made of rabbit meat, commonly found in Java. Served with slices of red onion, peanut sauce, and soy sauce. Sate rabbits are usually found in the mountains on the island of Java, where the raising rabbits as livestock, like in Lembang, West Java, Yogyakarta Kaliurang, Bandungan and Tawangmangu in Central Java, also in East Java Sarangan.
Ayaman Bird Satay
Sate is made of gizzard, liver, and intestines “ayaman cock bird” (a type of sea bird). Once inserted in the puncture and flavored satay, satay bird innards are not burned, but fried in coconut oil or palm oil and a lot of heat.
Milkfish Satay
Unique Sate of Banten. Made from milk fish meat without bones and spines. Milkfish are seasoned separated from the thorns, and put it back into the milkfish skin, clipped by a bamboo, then grilled over charcoal embers.
Els Satay
Sate is quite rare from the island of Lombok. Made from eel commonly found in rice fields and ponds. Meat wrapped eel was stabbed and then burned on charcoal. Each skewer contains an eel tail.
Horse Satay
Known as “Sate Jaran” by local residents in Yogyakarta, made from horse meat. Served with slices of onion, pepper, cabbage, and sweet soy sauce.
Bulus Satay
Also rare satay dish from Yogyakarta. Made of meat fleeced. (Softshell turtle). Served with slices of onion, pepper, cabbage, and sweet soy sauce. Meat also served as tongseng struck.
Snakes Satay
Sate exotic and rare is usually served in a restaurant or shop that provides unique meats like bacon snakes and lizards, for example, near Gubeng station in Surabaya, or the Mangga Besar in Jakarta and Tebet Station. Usually using meat cobra, cobra, or python). Served with sliced onions, peppers, pickles, and sweet soy sauce.
Pork Satay
Popular among Indonesian Chinese, most of whom are not Muslims proscribe pork. This dish is commonly found in Chinatowns in Indonesian cities, especially Glodok, Pecenongan, and Senen in Jakarta. Bali is also the most popular in the Hindu religion, it is also popular in the Netherlands etc.