Satay or sate is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers (although the more authentic version uses skewers from the midrib of the coconut leaf). These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings (depends on satay recipe variants).
Satay may have originated in
Satay is a very popular delicacy in
Although recipes and ingredients vary from country to country, satay generally consists of chunks or slices of meat on bamboo or coconut-leaf-spine skewers, grilled over a wood or charcoal fire. Turmeric is often used to marinate satay and gives it a characteristic yellow color. Meats used include: beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.
It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat.
Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.
al Satay, except that it is served with a thick peanut infused soup as well. This dish is well renowned by locals in the main southern Philippine cities of Zamboanga and
Satay is not the same as the Vietnamese condiment, “Sate”, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes.
Known as sate in Indonesian (and pronounced similar to the English),
Originating on the
A dish from
A variant of satay originating in Ponorogo, a town in
A sate of goat meat. The goat is usually a yearling or even a 5-month-old kid which spawn an acronym common in Tegal—balibul (acronym of “just 5 months”). The skewer has four chunks — two pieces of meat on the top then one piece of fat and then another piece of meat. It is grilled over a long metal griller fired with wood charcoal. The grill is 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. The unit sold is a kodi, twenty skewers. Half a kodi is only for children. Adults may consume more than 1½ kodies. Prior to grilling, there is no marinade as some people believe to be necessary. On serving, it is accompanied by touch dipped in 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.
A satay variant from Ambal village, Kebumen,
A variant originating from the town of
A satay variant from
Sate Maranggi (Satay Maranggi)
Commonly found in Purwakarta, Cianjur and
Sate Susu (Milky Satay)
A tasty dish commonly found in Java and
Sate Kulit (Skin Satay)
Sate Kuda (Horse meat Satay)
Locally known as “Sate Jaran”, is satay made from horse meat, a delicacy from
Sate Bulus (Turtle Satay)
Another rare delicacy from
Sate Babi (Pork Satay)
A popular delicacy among the Indonesian Chinese community, most of whom do not share the Muslim prohibition on eating pork. It can be found in Chinatowns in Indonesian cities, especially around Glodok, Pecenongan, and Senen in the
Sate Bandeng (Milkfish Satay)
A unique delicacy from Banten. It is satay made from boneless “Bandeng” (milkfish). The seasoned spicy milkfish meat is separated from the small bones, then placed back into the milkfish skin, clipped by a bamboo stick, and grilled in charcoal fire just like other satay variants.
Sate Torpedo (Testicles Satay)
Satay made from goat testicles (Sweetmeat) marinated in soy sauce and grilled. It is eaten with peanut sauce, pickles, and hot white rice.
Sate Telor Muda (Young egg Satay)
Satay made from immature chicken egg (uritan) obtained from the hen’s reproductive system upon slaughter. The immature eggs are boiled and put into skewers to be grilled as satay.
A delicacy from Lombok, the neighboring island east of
Sate Belut (Eel Satay)
Sate Buntel (Wrapped Satay)
A specialty from Solo or
Sate Burung Ayam-ayaman (Bird Satay)
The satay made from gizzard, liver, and intestines of “Burung Ayam-ayaman” (a migrating sea bird). After being seasoned with mild spices and stuck on a skewer, this bird’s internal organs aren’t grilled, but are deep fried in cooking oil instead.
Sate Ati (Liver Satay)
The satay made from combinations of chicken liver, gizzard, and intestines. After seasoning, the internal organs are not fried or grilled, but are boiled instead. Usually it’s not treated as a main dish, but often as side dish to accompany Bubur Ayam (chicken rice porridge).
A variant of satay popular in South Kalimantan, especially in the town of