Special Food, Satay Indonesia

Special Food Satay Indonesia, or modern Indonesian people spelling of sate, is a dish of skewered, seasoned, and grilled meat; it is served with a sauce. Satay may consist of tofu, sliced or diced chicken, mutton, goat, pork, beef, fish, and the other meats; the more authentic version uses the skewers from the coconut palm frond midrib, although the skewers of bamboo are often to be used. These are barbecued or grilled over a charcoal fire or charcoal fire, and then it is served with many various spicy seasonings. Satay is original from Java Island, Indonesia.

Special Food Satay Indonesia

Special Food Satay Indonesia – @en.wikipedia.org

It is available in almost all of places in Indonesia, where it has become one of the national dishes. It is also well known in many other Southeast Asian countries, including Singapore, Malaysia, Brunei, Philippines, and Thailand, as well as in the Netherlands and Suriname, as the Suriname and Indonesia are former of Dutch colonies.


Satay Indonesia is a very popular delicacy among people in the country; its culinary arts of diverse ethnic groups have produced it in a wide variety of satay types. In Indonesia, satay or sate can be obtained from such street-side tent-restaurant, in an upper-class restaurant,a travelling satay vendor, or during the traditional celebration feasts. In Malaysia, satay or sate is a popular dish among people (especially during the celebrations) and it can be found easily in the country. In Southern Philippines it is calledsatti. The preparation ingredient of making satay Indonesia is needed. Turmeric is needed as the ingredient which is used to marinate the satay. It gives the dish of yellow color characteristic. The common used meat includes mutton, beef, pork, fish, venison, shrimp, chicken, squid, rabbit and the tripe. Some of them also have used for more exotic and varieties of the meat, such as crocodile, turtle, lizard, horse, and snake meat.


Satay Indonesia may be consumed with spicy peanut gravy or peanut sauce dressing, the cucumber, slivers of onions, and ketupat (orrice cakes). Usually, the mutton satay is served with the additionalkecapmanis (or sweet soy sauce) instead of the peanut sauce. Pork satay can be consumed in a cucumber relish or pineapple-based satay sauce. In Indonesian version, it uses the soy sauce-based dip.There are so many variations of satay in Indonesia; they are satayambal, ampet, chicken, pork, babat, banjar, milkfish, eel, blora, buntel, bulus, bird, goat, buffalo, rabbit, kere, shells, and many more.

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