Satay

Satay is known to have originated from Java, Indonesia, and can be found anywhere in Indonesia and has been regarded as one of Indonesia's national food. Satay is made from small pieces of meat is pierced in such a way with the rib bone puncture thatch or bamboo then baked using coals of charcoal wood. Satay served with a variety of condiments that rely on variations of Satay recipe. Meats used are chicken satay, goats, sheep, etc.  Satay is also popular in the Netherlands which is influenced by Indonesian food. Satay is a very popular dish in Indonesia with many different tribes and traditions of the art of cooking has produced various types of Satay. In Indonesia, Satay can be obtained from traveling Satay traders, street vendors at a street food stall, until in upscale restaurants, and often served in parties and festivals. Recipes and ways of making Satay variegated dependent variations and recipes of each region. 

Usually, the satay is given a sauce. This kind of sauce can be soy, peanuts, or more, usually accompanied by pickled red onions, slices of cucumber, and cayenne pepper. Satay is eaten with rice, if in some areas served with lontong or ketupat. As the country of origin of the sate, Indonesia has rich Satay recipe variations. Variations of satay in Indonesia are usually named based on the place of origin of the satay recipe, the type of meat, the ingredients, or the manufacturing process.

1. Madura Satay.

Originally from Madura Island, north of Java, this type of satay is the most popular in Indonesia. The ingredients of the meat are chicken or mutton, with sweet soy sauce and Javanese sugar, mixed with garlic, fried onions, mashed fried peanuts, petis, pecan, and salt. Chicken satay is usually served with peanut sauce, while goat satay is served with sweet soy sauce plus sliced ​​shallots. Sate Madura uses smaller slices of meat. Eaten with white rice, rice cake or ketupat. Sometimes added pickled slices of onion, cucumber and cayenne pepper. Usually, Madura satay sellers are from the Madura tribe.

2. Padang Satay.

A dish from Padang and the surrounding area in West Sumatra made from cow or goat offal boiled with the spices and then grilled. Its main characteristic is the yellow gravy sauce made from rice flour mixed meat and offal broth, turmeric, ginger, garlic, galangal, cilantro, cumin, curry powder, and salt. Satay Padang is divided into two types of Satay Padang Pariaman and Padang Panjang, which differs in its seasoning sauce flavors.

3. Ponorogo Satay.

This type of satay comes from Ponorogo City, East Java. Made from slices of chicken marinated in soy sauce, served with peanut sauce and chili sauce with slices of red onion and cayenne pepper and lime. This variation is unique because in each stab there is only one piece of chicken sliced ​​lengthwise, in contrast to the usual satay consisting of four pieces of meat. Chicken meat was previously soaked in sweet soy sauce and seasonings and through a "bacem" process so that the marinade penetrates. Then it is served with rice cake. The grill is made of clay which is perforated by one side to fuse the charcoal.

4. Tegal Satay.

Sate young goats who are just under five months old; His nickname in Tegal is satay "balibul" which stands for "just five months". Baked in Kodi units, which consist of twenty sticks, and each stick has four pieces of two pieces of meat, one piece of fat and one piece of meat. Baked on charcoal coals from almost cooked or very cooked; can also be asked to cook not too ripe. Sometimes pieces of fat can be replaced with the goat's liver, heart or kidney. This meat is not seasoned before baking. When served, accompanied by sweet soy sauce diluted with hot water, plus slices of chili, red onion, green tomatoes, and white rice, sprinkled with fried onions.

5. Ambal Satay.

Sate young goats who are just under five months old. His nickname in Tegal is satay "balibul" which stands for "just five months". Baked in kodi units, which consist of twenty sticks, and each stick has four pieces of two pieces of meat, one piece of fat and one piece of meat. Baked on charcoal coals from almost cooked or very cooked; can also be asked to cook not too ripe. Sometimes pieces of fat can be replaced with the goat's liver, heart or kidney. This meat is not seasoned before baking. When served, accompanied by sweet soy sauce diluted with hot water, plus slices of chili, red onion, green tomatoes, and white rice, sprinkled with fried onions.

6. Lilit Satay.

Variety of satay 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, red onion, and pepper. This mixture is then wrapped around a bamboo stab, sugarcane stem, or lemongrass stem, then roasted over charcoal coals.


7. Satay Lembut.

Rare satay from Betawi people. Can be found in the Kebon beans, Central Jakarta. Satay is made from minced meat mixed grated coconut and spices, wrapped in bamboo skewers twinge from the flat. It is usually eaten with ketupat laksa.


8. Goat Satay.

Satay, which is popular in Java, is made from mutton or lamb. Unlike other types of satay, goat satay is usually not seasoned first. Raw goat meat is usually roasted directly on the coals of charcoal. After being cooked it is served with sweet soy sauce, onion slices, and tomatoes. The meat used should be more tender young lamb meat, usually aged 3 to 5 months.



9. Coconut Satay.

Satay made from two or three slices of beef stabbed and wrapped with grated young coconut mixed with spices, then clenched to form a long oval after which the satay is fried in cooking oil until the grated coconut milk is brown. This is one of the non-baked satays and is a traditional Javanese satay served at a special ceremony to save tradition in East Java.