Satay (/ˈsæteɪ/, /ˈsɑːteɪ/ sah-tay), modern Indonesian spelling of 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 originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.
These tasty meat skewers cook up over coals so hot they need fans to waft the smoke away.
Whether it’s chicken, goat, mutton or rabbit, the scrappy morsels get marinated in turmeric, barbecued and then bathed in a hearty dose of peanut sauce.
Each vendor seeks distinction, but "sate madura" –- served with rice cakes (ketupat) and diced cucumber and onion -– is distinguished by its boat-shaped street carts.
These are some type of satay based by the ingredient
These are some type of satay based by the ingredient
Chicken Satay
Beef Satay
Rabbit Satay
Goat Satay
How To Make Satay
Beef Satay
Ingredients:
2 Garlics
2 Shallots
1/2 cup of Grinded roasted/fried peanuts
1 ts Salt
1 tbs sugar
250 gr beef
Kecap Manis/ Sweet Soya Sauce
1 or 3/4 cup of water
oil for saute
Kaffir Lime or any lime you can find in your area
Optional : 6 bird eye chilies (finely grinded)
1/2 ts of salt
1/4 cup of water
(mix it together and the chili sauce is done :D )
Utensils:
Skwers
Griller
Stove
Pan
Cutting Board
Knife
Measuring cup and spoon
Method: 30-50 minutes
Making the sauce:
1. finely chop the garlics and shallots
2. Saute the chooped garlic and shallots until fragrance in medium-high heat
3.add the grinded roasted/fried peanuts and mix it well in low heat.
4. add 3/4 cup f water and mix it well. If you think its too thick, you can use 1 cup of water instead 3/4 cup of water.
5. After mix it well, add 1 ts of salt and 1 tbs of sugar and mix it again.
6. Last touch, add 3 tbs of kecap manis or sweet soya sauce and mix well
Making the beef
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| by Ramzy Muliawan - own work |
- cut the beef into 1 cm dice. (cube cut or macedoine cut)
- put it into the skewer (3-4 pieces in one skewer)
- add 3 tbs of the sauce and lots of sweet soya sauce on top of it. Mix well.
- Marinate the beef in 5 minutes and start to grill it. Tips: brush the beef with the marinate sauce while grilling. It will become more delicious.
- Occasionaly turn the beef until its cooked. The beef its easily cooked so be careful.
- After all the satay its cooked, put the rest of the sauce, sweet soya sauce (around 5 tbs spoon or more), kaffir lime juice (half or 1 of it) and mix it together.
- Put the fried shallots on top of it. Serve with nice warm rice.
Replace the beef with chicken breast then it'll be chicken satay, and so do the other meats. But, it'll be great if you make your own sauce recipe with your own taste.
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