1. SATE MADURA
This SATE is already very popular, this typical Indonesian satay seasoned with peanuts and soy sauce with sliced shallots and chilies. Usually made from chicken, but some are made from beef. Sate Madura has become very popular as a typical Indonesian satay because many Madurese satay sellers are selling their wares throughout Indonesia, starting from those sold around with baskets placed on their heads or those with bamboo or wooden sticks placed on their shoulders, and there are also sold in restaurants or stalls permanently in a certain place. Sate Madura is served with lontong and sliced red onions and sliced cayenne pepper, besides lontong, it can also be served with rice or ketupat. The price also varies greatly depending on the number or portion of the dish and where or how to sell it
2. Sate Tegal
Sate Tegal is named after its local origin, namely in Tegal. Sate Tegal is made from lamb or young goat which is often referred to as balibul or goat under five months of age, so that the meat is tender, easy to bite, cut into cubes measuring about two centimeters and then pierced with bamboo sticks and then burned over coals. wood charcoal or coconut shell charcoal. Sate tegal can be consumed with rice, or rice cake or ketupat
3. Sate Klatak
The satay, which has been very popular lately, also adds to the variety of types of satay in Indonesia, made from sliced mutton which is given a minimalist spice in the form of a salt and garlic solution which is then pricked with iron bars and then grilled on wood charcoal, until makes a distinctive clack-clack sound. Sate klatak is usually served with a companion in the form of goat curry sauce, and with rice or lontong
4. Sate Padang
Sate Padang is served with typical Padang spices made from a solution of rice flour with yellow or red seasoning, which is dominated by turmeric or red chilies. This Padang satay is made from beef offal boiled with spices, there is gravel, tongue, lungs, and so on. But there are also those who make Sate Padang from chicken spices. The seasonings consist of various spices mixed with a solution of rice flour, namely cumin, coriander, onions and garlic, pepper and more turmeric if you want the spices to be yellow or add and mix with red chilies and increase the composition of the amount if you want color. red. It can be served with rice cake or rice and can be added with cassava balado chips
5. Sate Maranggi
This maranggi satay is usually made from beef, but some are made from mutton. What distinguishes this maranggi satay is the marinate process or soaking the slices of meat in the spices, so you don't need a sauce companion because the spices have seeped into the pieces of meat. The marinades include coriander, ginger, turmeric, then galangal, and a little vinegar which is usually lahang vinegar, which is vinegar made from sugar palm. The taste of this maranggi satay is similar to jerky
6. Sate Kere
Kere satay is somewhat different from other satay in Indonesia because it is not made of meat but is usually made from tempeh or tofu dregs which are often referred to as gembus. The seasoning is soy sauce and ground peanuts and sliced shallots. In addition to gembus, kere satay is usually also combined with slices of offal, such as gravel, lungs, kidney, koyor, iso and others that have been boiled and seasoned with salt first. This kere satay comes from the Solo area
7. Sate Ambal
This satay has a unique seasoning, in the form of steamed tempeh mashed with shallots and garlic and the sweetness of palm sugar, not peanut sauce. This ambal satay is usually made from free-range chicken meat, which has also been seasoned and then grilled on coconut shell charcoal
8. Sate Buntel
Sate buntel is usually made from chopped goat meat that is chopped into small cubes and then wrapped in intestines or goat fat then pricked with a stick or bamboo slice and then baked on wood charcoal, served with only soy sauce or soy sauce mixed with peanuts.
9. Sate Lilit
Sate lilit originates from Bali, is made from chopped chicken mixed with spices then spread on lemongrass stalks and then grilled. Served without seasoning. The spices for the mixture of sliced chicken are grated coconut, onion and garlic, salt, pepper, coconut milk and besides the chopped chicken, some are also mixed with mashed mackerel fish meat. After all the ingredients are mixed and then wrapped around the lemongrass stalk, then it is burned for a while. Apart from being made from chicken or fish, satay lilit can also be made from turtle or turtle meat, some are made from finely chopped pork then mixed with grated coconut and various spices then grilled.
10. Sate Ponorogo
This ate is actually seasoned with peanuts mixed with soy sauce, usually made from slices of chicken, what distinguishes it is the shape and size of the slices, if on Ponorogo satay the chicken meat slices are sliced lengthwise and then stabbed with a stick, then on the fly satay slices The chicken meat is cubed in the shape of a box but in a very small size the incisions are so small that it looks like a fly that is so small that it is called a fly satay. The size of the slices of chicken meat made from fly satay is very small so that the spices can penetrate more and feel more into the meat.
Thus our discussion this time about various types of satay in Indonesia. Actually, apart from being made from chicken or goat or beef, there is also milkfish satay made from processed milkfish with Indonesian special spices, then there is also clam satay made from shellfish which are given certain spices, then there are also rabbit satay, horse satay to There is also snake satay made from snake meat, there is also eel satay made from eel and intestinal satay made from chicken intestines with grilled seasoning, there is also egg satay made from quail eggs which are given certain spices and usually complement it. serving typical Indonesian soup or chicken porridge and so on.
