Sate or some people said Satay is a popular food in Indonesia. Sate are made from meat that is cut into small pieces, and skewer made from bamboo, then burnt using charcoal embers. Sate can be made from chicken meat, goat, sheep, cows, pigs, fish, and others. And then presented with a variety of sauces.
Sate is believed come from Java, Indonesia. But this kind of food also popular in other Southeast Asian countries such as Malaysia, Singapore, Philippines and Thailand.
Sate has many recipes, it is dependent of each region. There are many kind name of Sate, according to the location there are sate Padang, West Sumatra, Sate Madura, from Madura island, Sate Banjar from Borneo, Sate Ponorogo from East Java, Sate Tegal from Central Java and others. And according to the material there are goat sate, chicken sate, mussels sate, pufferfish satay, bats sate, pork sate, rabbit sate and etc. Almost all types of meat can be made sate.
Usually, Sate is more delicious with sauce. This sauce can be soy sauce or peanut sauce, and add with slices of tomato and cucumber. Then sate served with rice or, in some place are served with lontong or ketupat (seems like rice cake).
| Lontong or ketupat |
Here are The Menu of Goat Sate with soy sauce
Seasoning and cooking ingredient:
- 750 g lamb or goat leg, diced 2 cm
- 15 pcs skewers that have been soaked in water
- 5 limeleaves, thinly sliced
- 10 onion, thinly sliced
- 1 tablespoon ground pepper
- 100 ml soy sauce
- 2 tablespoons lime juice
Complement Seasoning:
- 50 gram cabbage, finely sliced
- 4 pcs tomatoes, thinly sliced
- 6 tablespoons fried onions
- 15 pcs chili pepper, thinly sliced
- 10 red onion, thinly sliced
- 5 tablespoons soy sauce
- 1 teaspoon ground pepper
- 2 tablespoons lemon juice
How to make
Make skewers into 4-5 pieces of meat in one skewer. Mix all the seasoning and then mix the seasonings with skewers and roasted them above live coals and occasionally smeared with seasoning. Serve skewers with complement seasoning.