Satay or sate in Indonesian and Malaysian spelling is a food made from small pieces of meat pierced in such a way with a puncture bone of coconut bone leaves or bamboo then roasted using charcoal wood coals. Satay is served with a variety of spices that depend on the variation of sate recipe. Meat used for satay include chicken, lamb, lamb, beef, pork, rabbit, horse, and others.
Satay is known to originate from Java, Indonesia, and can be found anywhere in Indonesia and has been considered as one of Indonesian national cuisine. Satay is also popular in other Southeast Asian countries such as Malaysia, Singapore, Philippines, and Thailand. Satay is also popular in the Netherlands influenced by Indonesian cuisine which was once its colony.
Satay is a very popular dish in Indonesia; With various tribes and traditions of cooking arts has produced various types of satay. In Indonesia, sate can be obtained from street vendors in street stalls, up to upscale restaurants, and often served in parties and festivities. Recipes and ways of making satay varies depending on the variety and recipe of each region. Almost any kind of meat can be made sate. As the origin country of satay, Indonesia has a variety of rich satay recipes.
Indonesia has the richest collection of sate types in the world. Variations of sate in Indonesia are usually named based on the origin of the sate recipe, the type of meat, the ingredients, or the process of making it.
- Sate Madura
- Sate Padang
- Sate Ponorogo
- Sate Tegal
- Sate Ambal
- Sate Banjar
- Sate Makassar, etc.
Satay usually is given sauce. This sauce can be a spice soy sauce, peanut sauce, or the other, usually accompanied by pickles from slices of onion, cucumber, and cayenne pepper. Satay is usually served with white rice, lontong, or ketupat (rice cake). Pork satay usually uses pineapple based sauce, or sweet soy sauce.
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