Who does not know sate? Sate is very popular and well liked by both Indonesian and abroad. In Indonesian according to KBBI, the basic word sate: sate / sa • te / / saté /? satai. Sate is a small cut food made of meat and stabbed with a prick satay made of bamboo or stick. If you do not like meat, can be replaced with chicken, goat, lamb, beef, pork, rabbit, lamb. Then the raw satay was burned on the wood charcoal. Finished ripe, satay can be eaten with sauce. Saos can be made from nuts that have been fried, softened and given water. In addition to the sauces, comes with pickled and sliced shallots, cucumber, and cayenne pepper. Satay can be eaten with warm rice, or in some places served with lontong or ketupat. History of sate found in Indonesia, is not known with certainty. However, the place satay popularized is in Java. Not in Thailand and Malaysia as claimed by them that sate is theirs. Jennnifer Brennan told Wikipedia that the real sate is in Southeast Asia, in Java, Indonesia. In Java, the sate was developed from an Indian kebab adaptation brought by season traders to Java. India also claimed that this dish comes from India. But this can not be proved because this dish has a strong influence from the Middle East. In a reader poll conducted by CNN Gopada in 2011, sate has been listed as the world's favorite food ranked 14th in the World's 50 most delicious foods (50 Most Delicious Dishes in the World). Bandon Winarno, Indonesian expert and culinary connoisseur, has introduced 5 Indonesian meals in which 3 of them have won and received the Top 20 World Street Food Masters award at the World Street Food Congress (WSFC). The WSFC was held in Singapore in June. One of the foods that win is Sate Ayam Basri in the 6th rank. As said above, the arrival of sate was influenced by Arab traders and migrants, Tamil Muslims and Gujarati from India in the 19th century. They have a strong influence to popularize goat and lamb in the form of satay. At the time of Eid al-Adha the goats and sheep became sacrifices and distributed to the poor and needy. Most of the sacrificial meat will be cut up. Then they celebrate together by baking the sacrificial meat in the form of satay and baking it.
It appears that the origin of the word sate comes from the term Minnan-Tionghoa which means three pieces of meat. However, this is very doubtful and there is no certainty as traditionally, the satay consists of at least four pieces of meat, not three. In Chinese culture, the number four is considered not a number that brings good luck. Finally, Chinese Chinese also adopted and developed satay according to their taste, namely pork satay served with pineapple sauce or sweet soy sauce with additional Chinese spices, so that the Chinese sate has a taste like a typical Chinese roast beef dish. Satay trip from Java to the entire archipelago adds splendor type of sate adapted to local culinary tastes. At the end of the 19th century, sate from Java also went international across to Malaysia, Singapore and Thailand, brought by nomads from both Java and Madura. They are trading sate in the country where they moved. In the same century, satay migration also occurred due to the migration of Malay population from the Dutch East Indies to South Africa. There satay called sosatie. Not to forget the Dutch adopt satay dish into the country. The art of Indonesian sate cooking is inside the country. Chicken satay and satay pork menu to be one of the side dishes served in Rijsttafel dish in Holland. In Indonesia, we can find satay in almost every region with their respective versions. Let's get acquainted with the various types of authentic Indonesian satay that has become an international culinary winner and favorite food culinary penggembar.
Sate padang is not only preferred by the original Minangkabau people but also people who come from other tribes. The color and flavor of the broth is thick and spicy flavor gives a strong aroma typical Minang menu. Padang Satay variant is Sate Padang, Sate Padang Panjang and Sate Pariaman. The basic ingredients of Padang satay are beef, tongue, or jerohan (heart, intestine, and tetelan) equipped with a thick peanut sauce that resembles porridge and spicy taste. The difference between Sate Padang Panjang and Satay Pariaman lies in the gravy. For Sate Padang, sate sauce is yellow while the sate Pariaman red colored sauce. It feels different too. Sate Padang has various flavors of the two types of satay variant above. Processed using 19 kinds of spices and baked on coconut shell charcoal for 15 minutes, then satay Padang ready to eat.
Each region in Indonesia has culinary satay chicken and goats according to each version. The most popular are chicken and goat satay from Madura. The basic ingredients of chicken or lamb are given spices of peanuts and soy sauce, burned on charcoal and doused with peanut sauce with soy sauce chicken and goat native Madura very popular because it is sweet and very liked children and adults. Goat satay is usually eaten with curry or tongseng.
It is said that, satay klatak comes from the sound of seeds of Asem fruits that fall from the tree and read 'klatak'. Yogyakarta specialty is very popular because it is suitable to be eaten with soy sauce or watered with gravy or tongseng sauce. When eaten with soy sauce, after being burnt, beef-based satay or goat, usually equipped with onion and chili pepper. But if watered with gravy, satay klatak usually in loose from bamboo or lidinya.
Sate from Bali. Sate is the basic ingredients of minced meat, beef, chicken, fish, pork, or tortoise. This minced meat is mixed with grated coconut, thick coconut milk, lime, onion, and pepper. This dough is then wrapped wrapped around a bamboo stem, a sugar cane, or lemongrass, and then baked on charcoal.
Sate made from rabbit meat found in Central and West Java. Served with sliced red onion, peanut seasoning, and sweet soy sauce. Rabbit satay is usually found in mountainous areas on Java Island where the population keeps rabbits as livestock, such as in Lembang, West Java, Kaliurang in Yogya, Bandungan and Tawangmangu in Central Java and Telaga Sarangan in East Java.