Saté is one of Indonesian traditional delicacies. It is a dish of marinated, skewered and grilled meat. It's a very popular in Indonesia, you can find it almost everywhere from traditional satay cart on street to 5 stars restaurant.
It's been said that Indonesia has the richest variations of satay in the world, usually named after the region its originated, the meats, parts or ingredients its uses, also the method of cooking.
Meat commonly used includes beef, mutton, pork, venison, fish, shrimp, squid, chicken, rabbit and tripe. Some have also used more exotic varieties of meat, such as turtle, crocodile, horse, lizard, and snake meat.
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| Sate Plecing (beef sate with plecing sauce) |
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| Sate Sum Sum Plecing (bone marrow sate with plecing sauce) |
Sate Plecing is named after the sauce, which made from chilies, shrimp paste, tomato and a dash of kaffir lime juice. It tastes quite spicy, sweet and a little bit tangy.
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| Sate Babi (pork sate) |
Sate Babi is popular among the Indonesian-Chinese community. It's marinated with the mixture of garlic,shallots, sugar, salt, pepper, soy sauce and etc. Serves with sweet soy sauce, chili slices and a dash of lime juice.
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| Sate Lilit Ikan (Balinese Fish Sate) |
Sate Lilit is originally from Bali. Commonly made from minced fish 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.
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| Sate Padang |
Sate Padang is named after an area in west Sumatra. It uses beef, boiled in spicy broth then grilled. The yellow sauce is made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt.
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| Sate Kakul |
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| Sate Kakul |
Sate Kakul, the Balinese term for freshwater snail which normally lives in the rice fields. It's marinated with the mixture of shallot, garlic, salt, palm sugar, ginger, etc. Can be served with plecing sauce.
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| Sate Kambing (lamb sate) |
Sate Kambing is different than other satay because it's not usually pre-seasoned or pre-cooked. Raw lamb is skewered and grilled directly on the charcoal. It is then served with sweet soy sauce, sliced shallots, and cut-up tomatoes.
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| Sate Ayam (chicken saté ) |
Sate Ayam is made from sliced marinated chicken meat. The sauce is the mixture of sweet soy sauce, palm sugar, peanut paste, garlic, deep fried shallots, shrimp paste and salt.
I think sate ayam is the most popular and can be found easily almost everywhere, specially in Java island.
These are just a few pictures of satay that I've tried. Some of them vanished before I got the chance to whip my camera out. Oh well :p
Which one is your favorite satay ?
UPDATES 14/08/2012
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| Sate susu sapi (cow udders sate) |
I've just found and tasted this new kind of Indonesian
saté which is called
Sate Susu Sapi or cow udders satay. As weird as it sounds, it tasted good though. The texture is a bit chewy and smells like cheese. It's served with spicy plecing sauce. Beside cow udders satay, I also had
Sate Torpedo or cow testicle satay which I already tried before in
Africa. I'll update again later because I accidentally deleted the picture of cow testicle satay *sigh*
