Satay originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. Sate is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay is a very popular delicacy in Indonesia, spread in various regions in. Satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. Indonesia with various tribes and traditions of the art of cooking have produced various types of satay.
Sate Ayam ( Chicken Satay )
The chicken satay is Indonesian typical food. The chicken satay is made from chicken meat. In general, satay chicken cooked with roasted using charcoal. And served with a choice of peanut sauce or seasoning kecap.Sate is usually served along with rice cake or rice. A famous chicken satay from Indonesia come from Madura island.
Sate Buntel ( Wrapped Satay )
A specialty from Solo, Central Java.
It’s made from minced beef or goat (especially meats around ribs and
belly area). The minced fatty meats are wrapped by thin fat or muscle
membrane and wrapped around a bamboo skewer. The size of this satay is
quite large, very similar to a middle eastern kebab.
After being grilled on charcoal, the meat is separated from the skewer,
cut into bite-size chunks, then served in sweet soy sauce and pepper.
Sate Kelinci ( Rabbit Meat Satay )
This variant of satay is made from rabbit meat, a delicacy from Java.
It is served with sliced fresh shallots (small red onion), peanut
sauce, and sweet soy sauce. Rabbit satay usually can be found in
mountainous tourist region in Java where locals breed rabbit for its
meat, such as Lembang in West Java, Kaliurang in Yogyakarta, Bandungan and Tawangmangu resort in Central Java, also Telaga Sarangan in East Java.
Sate Kerang ( Shellfish Satay )
Made from shellfish meat. Unique for this satay is that the shellfish meat used is not burned or baked like other satay, but boiled. Satay is usually served along with rice cake, soy sauce and chili sauce.
Sate Lilit ( Lilit Satay )
A satay variant from Balinese cuisine.
This satay is made from minced beef, chicken, fish, pork, or even
turtle meat, which is then mixed with grated coconut, thick coconut
milk, lemon juice, shallots, and pepper. Wound around bamboo, sugar cane
or lemon grass sticks, it is then grilled on charcoal.
Sate Kuda ( Horse Meat Satay )
Made from horse meat, a delicacy from Yogyakarta. It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce.
Sate Rusuk ( Rib Skewers Satay )
According to its name, its origin rib skewers of meat from the rib section is goat or beef. This satay do not use puncture, arguably not been released from his bones.
Sate Usus ( Chicken Intestine Satay )
This mildly marinated satay is usually fried, also as a side-dish to accompany soto.
Sate Bekicot ( Snail Satay )
Made from snail meat.
Sate Telur Puyuh ( Quail Eggs Satay )
An quail eggs satay used for a side dish to accompany Soto.
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