Sate: Indonesia’s Pride and One of the Best Foods in the World
Sate, or satay, is a beloved dish made from small pieces of meat, such as chicken, beef, goat, or rabbit, skewered on sticks or bamboo and grilled over wood coals. This popular culinary delight originates from the island of Java but has become a national dish of Indonesia, recognized and loved around the world.
Sate’s appeal extends far beyond Indonesia’s borders. It’s also famous in other Southeast Asian countries like Cambodia, Malaysia, the Philippines, Thailand, and Singapore, as well as in Australia and the Netherlands, thanks to its historical ties to the Dutch colonial era. The diverse cultural influences across Indonesia have led to a wide variety of sate, each with its own unique flavor and preparation method.
In Indonesia, sate is ubiquitous, found everywhere from street vendors to upscale restaurants. The preparation of sate varies depending on the type of meat and the region it comes from. One of the most popular versions is sate with peanut sauce, typically made with chicken or goat meat, though the accompanying sauces and spices can differ widely.
Here are some of the most popular variations of sate in Indonesia:
– Sate Padang: Known for its yellow sauce made from rice flour mixed with meat broth and offal, flavored with turmeric, ginger, coriander, and other spices.
– Sate Madura: A well-known version made with chicken or goat meat, served with a sweet soy sauce, garlic, peanuts, and fried onions.
– Sate Ponorogo: Made from chicken marinated in soy sauce and served with peanut sauce, sambal, sliced red onion, and lime. The chicken is sliced into long, thin pieces.
– Sate Tegal: Features young goat meat (around five months old), earning it the nickname “balibul” or “just five months.”
– Sate Ambal: A unique version made from chicken and served with a sauce made from crushed tempeh mixed with chilies and spices.
– Sate Blora: This version is made from chicken skin and meat, served with peanut sauce, rice, soup, and coconut milk.
– Sate Rabbit: Commonly found on the island of Java, served with peanut sauce, red onion slices, and sweet soy sauce.
– Goat Sate: Popular on Java, this version is grilled without pre-marination and served with a simple seasoning.
– Sate Lilit: Found on the island of Lombok, this version is made with eels wrapped around skewers before grilling.
– Sate Pork: Popular among the Chinese community in Indonesia and in Bali, as well as in the Netherlands.
Interesting Facts About Sate
– Sate has been known in Indonesia since the 19th century, likely brought by Arab migrants and Indian traders.
– The calorie content of sate varies by meat type. For example, a serving of 10 goat sate skewers with rice contains about 515 calories, while chicken sate with lontong (rice cake) contains around 681 calories.
– In 2011, a CNN survey ranked sate as one of the best foods in the world, placing it at number 14, with rendang and nasi goreng taking the top spots.
Sate’s rich history, diverse variations, and international recognition make it a true culinary treasure of Indonesia and one of the best foods in the world.
