The names of sate in Indonesia

All my friends, in this article I want to introduce a wide variety of sate in Indonesia. I am sure that you stil remember my article about Sate I've ever written before. a delicious and tasty food that I like it so much.

For a little reminder, Indonesia is an origin country of sate, and this dish is widely known in almost all regions in Indonesia and is regarded as one of the national cuisine and the best dishes of Indonesia. it's  a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings.

Indonesia has the richest variations of sate in the world. The sate variants in Indonesia usually named after the region its originated, the meats used, parts or ingredients its uses, also might named after the process or method of cooking.

Sate Madura
 

Originating from Madura Island, north of Java Island, this is the most popular type of sate in Indonesia. Most often made from mutton or chicken, with seasoning sweet soy sauce and java sugar, mixed with garlic, fried onions, fried peanut paste, petis, nutmeg, and salt. Usually chicken sate served with peanut sauce, while the mutton sateserved with a sweet soy sauce plus slices of red onion. Sate Madura use smaller slices of meat. Eaten with white rice, rice cake, or ketupat. Sometimes added pickles, sliced onions, cucumbers, and cayenne pepper. Madura sate seller usually comes from the Madurese.
 

Sate Padang
 

 

A dish from Padang (West Sumatra capital) and surrounding areas in West Sumatra which is made from cow or goat offal boiled with spices and then grilled. Its main characteristic is the yellow sauce made from rice flour mixed meat and offal broth, turmeric, ginger, garlic, coriander, ginger, cumin, curry powder, and salt.  It is further separated into two sub-variants, Sate Padang Pariaman and Padang Panjang, which differ in taste and the composition of their yellow sauces.

Sate Ponorogo

 

 

A variant of sate originating in Ponorogo, a town in East Java. It is made from sliced marinated chicken meat, and served with a sauce made of peanuts and chilli sauce and Garnished with shredded shallots, sambal (chili paste) and lime juice. This variant is unique for the fact that each skewer contains one large piece of chicken (sliced lengthwise), rather than several small slices (satay usually consists of four pieces of meat). The meat is marinated in spices and sweet soy sauce, in a process called bacem and is served with rice or lontong (rice cake). The grill is made from terracotta earthenware with a hole in one side to allow ventilation for the coals. After three months of use, the earthenware grill disintegrates, and must be replaced

 

Sate Tegal

 

 

A sate of a yearling or five-month-old lamb; the nickname for this dish in Tegal is balibul, an acronym of baru lima bulan (just 5 months). Each kodi, or dish, contains twenty skewers, and each skewer has four chunks — two pieces of meat, one piece of fat and then another piece of meat. It is grilled over wood charcoal until it is cooked between medium and well done; however it is possible to ask for medium rare. Sometimes the fat piece can be replaced with liver or heart or kidney. This is not marinated prior to grilling. On serving, it is accompanied by sweet soya sauce (medium sweetness, slightly thinned with boiled water), sliced fresh chilli, sliced raw shallots (eschalot), quartered green tomatoes, and steamed rice, and is sometimes garnished with fried shallots.

 

Sate Ambal

A sate variant from Ambal, Kebumen, Central Java. This sate uses a native breed of poultry, ayam kampung. The sauce is not based on peanuts, but rather ground tempeh, chilli and spices. The chicken meat is marinated for about two hours to make the meat tastier. This satay is accompanied with ketupat.

And many other names of all kinds of sate in Indonesia. 

 

Sate name based on meat used :

• Sate Kelinci (Rabbit)
• Sate Kuda (Horse)
• Sate Ayam (Chicken)
  Sate Babi (Pork)
• Sate Belut (Eel)
• Sate Udang (Shrimp)
• Sate Ular (Snake)
• And many others...

 

Sate name based on it's origin region / method of cooking :

• Sate Blora
• Sate Banjar
• Sate Makassar
• Sate Madura and some areas that I have described above

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