World Cuisines

Satay (Sate)

Indonesia

Skewers grilled over coconut-shell charcoal and drowned in peanut sauce: Indonesia's gift to street food, from Madura chicken to Padang beef tongues.

What it is

Skewers grilled over coconut-shell charcoal and drowned in peanut sauce: Indonesia's gift to street food, from Madura chicken to Padang beef tongues. Ingredients: chicken, beef or goat, turmeric, lemongrass, garlic, kecap manis, shallots (marinade); sauce: roasted peanuts, kecap manis, tamarind, chile, palm sugar; lontong rice cakes, cucumber, onion, lime. Recipe: 1) Marinate meat in spice paste and kecap. 2) Skewer; grill, fanning the coals, basting with marinade. 3) Simmer the peanut sauce until glossy. 4) Plate skewers over lontong; sauce over everything. Serve: with raw shallots, cucumber and a squeeze of lime. Flavor: smoky, sweet, nutty fire. History: Javanese and Madurese street vendors spread sate across the archipelago (and, via the Dutch, to the Netherlands); every region keeps its own — sate Padang's curry sauce, sate lilit's Bali mince. See also: Nasi Goreng, Rendang.

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