Sate or satay or typically written satai are foods made from items of meat (chicken, goat, sheep, cows, pigs, fish, etc.) are cut into tiny items, and ditusuki with satay puncture is usually created of bamboo, then burnt using charcoal embers. Sate is then presented with a range of seasonings (depends on satay recipe variations).
Sate known from Java, Indonesia, but the sate is also common in Southeast Asian countries such as Malaysia, Singapore, Philippines and Thailand. Satay is also common within the Netherlands that influenced Indonesian cuisine that was once a colony. the japanese version is named yakitori.
Satay recipes and how to manufacture a good vary of dependent variations and recipes of each region. most sorts of meat is created sate. as the country origin of satay, Indonesia features a made satay recipe variations, see the list of satay.
Usually the satay sauce. This sauce is soy sauce, peanut sauce, or the opposite. To sate the full menu is Duck Pond satay, peanut sauce or sweet spices spicy seasoning (according to taste) and slices of tomato and cucumber. Then sate eaten with warm rice or, if in some areas are served with rice cake. Sate typically eaten with diamond.
origin
Figure sate itinerant traders within the era of traditional Javanese-Dutch East Indies.
Sate allegedly created by the street food trade in Java round the beginning of the 19th century, based on the fact that satay became common round the beginning of the 19th century beside the increasing variety of immigrants from Arabia to Indonesia. This also is the explanation for popularity of the use of goat meat and lamb satay as an ingredient that's favored by people of Arab descent.
RECIPE
Ingredients:
2 lbs boneless chicken breast
1 pack of bamboo skewers
3 tbsp lime juice
2 tbsp canola oil
Spice paste:
5 cloves garlic
8 shallots or 1 big onion
2 tbsp ground coriander
1 tbsp salt
6 oz gula jawa (Indonesian palm sugar) or replace it with brown sugar
2 inches of galangal
2 stalks of lemon grass
5 tbsp of kecap manis (Indonesian sweet soy sauce)
Sambal kecap (sweet soy sauce):
10-15 chili paddy, thinly slices
8 tbsp kecap manis
5 shallots, thinly slices (replace with 1/2 big onion
1 tomato, diced
How To Make:
Put your spice paste ingredients into food processor and grind it. Dice the chicken meat. Marinate the diced chicken meats with the spice paste, canola oil and lime juice for about 10 hours; overnight will be better. Thread meat dices on to bamboo skewer. Grill for 2-3 minutes each side. Do not forget to brush your meat with marinate and kecap manis during grilling process. Combine the sambal kecap ingredients to make sambal kecap.
Serve your sate manis with ketupat, rice, sambal kecap, cucumber, acar or your favorite fresh, steamed or grilled veggies.
Notes:
- for meat could use chicken, beef and sheep
- in Indonesia a lot of variety of sate : sate ayam, sate sapi, sate maranggi, sate mataram, sate padang and many more (recipes Soon!!!)
*from variety sources
*from variety sources