Indonesian Satay Variants
Sate (or satay, as some spell it in English) is considered native to Indonesia . It is a widely renowned food in almost all areas of Indonesia and is considered the national dish. Therefore, many variations have been developed throughout the Indonesia. The sate variants in Indonesia are usually named after the region its originated, the meats, parts or ingredients its uses, and alsothe process or method of cooking.
Originating from the island of Madura, near Java, it is the most famous variant among Indonesians. Most often made from mutton/lamb or chicken, the recipe’s main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar, garlic, deep fried shallots, peanut paste, belacan (fermented shrimp paste), candlenut, and salt. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments
A dish from Padang and the surrounding area in West Sumatra, which is made from cow or goat offal boiled in spicy broth then grilled. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ in taste and the composition of their yellow sauces.
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, rather than several small slices. 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.
A sate of yearling or 5-month-old kid meat; the nickname for this dish in Tegal balibul is 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.
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 sate is accompanied with ketupat.
A variant originating in Blora, located in Central Java. This variant is made of chicken (meat and skin) pieces that are smaller compared to the other variants. It is normally eaten with peanut sauce, rice, and a traditional soup made of coconut milk and herbs. Sate Blora is grilled in front of buyers as they are eating. The buyers tell the vendor to stop grilling when they are finished with their meal.
A variant of sate popular in South Kalimantan, especially in the town of Banjarmasin.
From a region in Southern Sulawesi, this sate is made from beef and cow offal marinated in sour carambola sauce. It has a unique sour and spicy taste. Unlike most sates, it is served without sauce.
Sate Buntel (Wrapped Sate)
A specialty from Solo or Surakarta, Central Java. It’s made from minced beef or goat (especially meats around ribs and belly area). The minced fatty meats are wrapped by thin fat or muscle membrane and wrapped around a bamboo skewer. The size of this sate is quite large, very similar to a middle eastern kebab. After being grilled on charcoal, the meat is separated from the skewer, cut into bite-size chunks, then served in sweet soy sauce and merica (pepper).
A sate variant from Bali, a famous tourist destination. This sate is made from minced beef, chicken, fish, pork, or even turtle meat, 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.
A delicacy from Lombok, the neighboring island east of Bali. It is made from a mixture of minced meat (beef, chicken, or fish), shredded coconut meat, and spices. The mixture then is wrapped around a skewer and grilled over charcoal.
Another Lombok delicacy. It is made from beef, cow’s intestines and other cow’s internal organs. The sauce for sate ampet is hot and spicy, which is no surprise since the island’s name, Lombok Merah, means Red chili. The sauce is santan (coconut milk) and spices.
Commonly found in Purwakarta, Cianjur and Bandung, the cities in West Java, this sate is made from beef marinated in a special paste. The two most important elements of the paste are kecombrang (Nicolaia speciosa) flower buds and ketan (sweet rice) flour. Nicola buds bring a unique aroma and a liquorice-like taste. It is served with ketan cake (juadah).
Sate Kambing (Goat sate)
A variant of sate popular in Java, made with goat, lamb or mutton meat. Different than other sate, sate kambing is 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. Since the meat is not pre-cooked, it is important to choose a very young lamb. Most famous vendor usually use lamb under three to five months old. Lamb from goat is also more popular than lamb from sheep due to milder flavor.
Sate Kerbau (Buffalo Meat Sate)
A variant of sate popular in Kudus, where most Muslim believed that it is forbidden to eat beef in order to respect the Hindus. This sate is made with water buffalo meat. The meat is cooked first with palm sugar, coriander, cumin, and other seasoning until very tender. Some vendor choose to even grind the meat first in order to make it really tender. It is then grilled on charcoal, and the served with sauce made with coconut milk, palm sugar, and other seasoning. Traditionally, sate kerbau is served on a plate covered with teak wood leaves.
Sate Kelinci (Rabbit Meat Sate)
This varient of sate is made from rabbit meat, a delicacy from Java. It is served with sliced fresh shallots (small red onion), peanut sauce, and sweet soy sauce. Rabbit sate usually can be found in mountainous tourist region in Java where locals breed rabbit for its meat, such as Lembang in West Java, Kaliurang in Yogyakarta, Bandungan and Tawangmangu resort in Central Java, also Telaga Sarangan in East Java.
Sate Burung (Bird Satay)
The sate is 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 Bandeng (Milkfish Satay)
A unique delicacy from Banten. It is a sate 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 over charcoal.
Sate Belut (Eel Satay)
Another Lombok rare delicacy. It is made from belut, a native small eel commonly found in watery rice paddies in Indonesia. A seasoned eel is skewered and wrapped around each skewer, then grilled over charcoal fire. So each skewer contains an individual small eel.
Sate Kuda (Horse Meat Satay)
Locally known as “Sate Jaran”, this is made from horse meat, a delicacy from Yogyakarta. It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce.
Sate Bulus (Turtle Satay)
Another rare delicacy from Yogyakarta. It is a sate made from freshwater “Bulus” (softshell turtle). It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce. Bulus meat is also served in soup or Tongseng (Javanese style spicy-sweet soup).
Sate Kulit (Skin Satay)
Found in Sumatra, this is a crisp sate made from marinated chicken skin.
Sate Telor Muda (Young Egg Satay)
This sate is made from immature chicken egg (uritan) obtained upon slaughtering the hens. The immature eggs are boiled and put into skewers to be grilled as sate.