Amazing Indonesian Food: 7 Types of Satay You Must Try!
Embark on a tantalizing taste adventure in Indonesia and try the irresistible Indonesian satay! Bursting with unique flavors and beloved by locals and tourists alike, this iconic dish will transport your taste buds to food paradise. Get ready to discover the incredible variety of Indonesian satay that will leave you craving for more!
Table of Contents
Indonesian Food: Types of Indonesian SATAY you should try
Indonesian Satay boasts a distinct array of flavors, ranging from delicately sweet to robust and savory. To enhance the experience, satay is traditionally accompanied by fragrant rice cakes known as lontong or ketupat, wrapped in banana or coconut leaves. Complementing this culinary delight are delectable side dishes such as acar (pickles) or sambal (spicy sauce).
Satay is commonly accompanied by a delectable peanut sauce, although regional variations in the sauce can be found. Some regions serve sweet soybean sauce, while others offer a more fiery sambal.
Capturing the essence of traditional street food culture, Satay vendors can be spotted traversing the streets with their goods neatly displayed either on their shoulder or on a mobile cart. One fascinating example is a Satay vendor in Klaten, a renowned Regency located in the heart of Central Java.
Now, let us explore the captivating array of Indonesian satay dishes that are sure to capture your heart!
Kere Satay
Kere Satay, originating from the colonial era, carries a rich history and unique flavor profile. This dish, named “kere” meaning “poor,” was created as a way to savor the taste of meat when it was a luxury during that time.
For those following a vegan diet, Kere Satay offers a delightful alternative. Made from tofu or tempeh, this satay is a safe and fulfilling choice. However, those seeking a more adventurous culinary experience can also enjoy Satay Kere made from chicken, beef, or goat’s offal, such as stomach, intestines, liver, or tongue.
The marinating process includes a sweet soy sauce, providing the satay a delicious sweetness that is enhanced when it’s grilled. Accompanied by pieces of rice cakes and pickles, Kere Satay is commonly found in Surakarta, also known as Solo. Prepare to be charmed by the distinct taste and cultural significance of this Indonesian classic!
Buntel Satay
Sate Buntel, or Buntel Satay, is a unique and lesser-known variation of satay that is made from minced goat’s meat. What sets it apart is that the meat is wrapped in its own fat, adding a rich and succulent flavor to each bite. While it may be rare to find, the experience of enjoying a good Sate Buntel is truly memorable.
The marination process involves a combination of various ingredients, including soy sauce, which contributes to the satay’s delightful sweetness. Sate Buntel’s sauce typically consists of soy sauce, pickles, and chili pepper, creating a savory and mildly spicy accompaniment to the grilled meat. If you’d like to learn more about Sate Buntel, I invite you to read your other writing on the topic. Prepare yourself for an explosion of flavors when indulging in this tantalizing satay variation!
Lilit Satay
Sate Lilit, a remarkable Indonesian dish with its origins traced back to Bali, stands out for its unique characteristics. Notably, it diverges from traditional satays by utilizing lemongrass stems instead of conventional wooden skewers. This culinary delight, known for its substantial size akin to Satay Buntel, offers a wide range of meat options, including chicken, fish, beef, pork, and even turtle.
What sets Sate Lilit apart further is its distinct seasoning and sauce. The meat is expertly blended with grated coconut and coconut milk, imparting a rich and nuanced flavor profile. Complementing this delectable fare is the use of Balinese sambal as the sauce, adding a spiciness and aromatic allure to the grilled meat.
Sate Lilit presents a unique gastronomic experience, hailing from Bali, Indonesia, and holds cultural significance. Its meticulous preparation, refined flavors, and exceptional culinary artistry truly make it a must-try for those eager to explore the diverse and exquisite cuisine of the region.
Klatak Satay
Known as Sate Klatak or Klatak Satay, this remarkable dish boasts a distinctive feature in its preparation – the usage of metal bars as skewers. Notably, this distinctive cooking technique sets it apart from other satays commonly found. The star ingredient in Satay Klatak is young goat meat, renowned for its tender texture and delicate flavor.
What distinguishes Satay Klatak from its counterparts is the simple yet effective seasoning. Unlike traditional satays, which go through a marination process, Satay Klatak relies solely on the use of salt to enhance its flavor profile.
The implementation of metal skewers serves a dual purpose. Firstly, it is believed that these bars excel in conducting heat, resulting in a more efficient cooking process. Secondly, the metal skewers contribute to the tenderness of the meat, further elevating the overall dining experience.
Sate Klatak’s unique technique of utilizing metal skewers and the use of young goat meat create a distinct satay experience. Its simplicity and focus on natural flavors make it a noteworthy dish in the world of Indonesian cuisine, appealing to both locals and adventurous food enthusiasts alike.
Padang Satay
Sate Padang, also known as curry beef satay, holds a special place among my personal favorites. This delectable dish boasts a sauce that is an explosion of flavors, thanks to a robust blend of various spices, such as turmeric, chili, peanuts, and more. The sauce, characterized by its distinctive yellow to brown hue, stands out for its thick consistency, adding to the overall indulgence of the dish. Prepare yourself for a truly tantalizing experience, as Sate Padang’s irresistible flavors will leave you longing for more.
Taichan Satay
Satay Taichan stands out from other varieties of satay with its lighter taste. Despite its mildness, it remains incredibly flavorful. The marinade and cooking process used in Satay Taichan differ from traditional satays.
To marinate the meat, combine chopped garlic, chicken broth powder, sugar, kaffir lime juice, and pepper. Let the meat marinate for around 15 minutes to infuse and enhance the flavors.
Grill the marinated meat to achieve a beautiful yellow-brown color for a perfectly cooked Satay Taichan. Serve it with traditional sambal, a spicy chili-based sauce made by sautéing a mixture of bird chilies, garlic, salt, sugar, and boiled tomato, then grinding it into a paste. Add a fiery kick by briefly sautéing the sambal before drizzling it over the satay.
Satay Taichan’s unique combination of light flavors and spicy sambal creates a harmonious balance that will surely satisfy your taste buds. It is a delightful option for those seeking a satay experience that differs from the more traditional varieties.
Maranggi Satay
Sate Maranggi, hailing from Purwakarta, is a specialty satay made from marinated sheep meat. The skewers typically feature three slices of meat, which represent the philosophy of Tri Tangtung, emphasizing determination, speech, and action.
Before grilling, the meat undergoes a flavorful marination process. Assorted spices such as ginger, turmeric, coriander, galangal, vinegar, and palm sugar are used to enhance the taste and tenderness of the meat.
Sate Maranggi is traditionally served with accompaniments that complement its flavors. Soy sauce is often provided as a dipping sauce, adding a salty element to the succulent meat. Pickled tomato chili adds a tangy and slightly spicy kick, creating a delightful contrast to the richness of the satay. Grilled sticky rice is another popular side dish, offering a chewy and filling component to complete the meal.
Savor the unique combination of tender, marinated sheep meat with the tantalizing blend of spices in Sate Maranggi. Experience the cultural heritage and delicious flavors this satay has to offer.
Wrap Up!
Trying these satays while traveling in Indonesia will not only provide you with a delicious culinary experience but also a memorable taste that will leave you craving for more. Indonesian cuisine is famous for its diverse flavors and unique combinations of spices and ingredients, and satay is a prime example of this culinary richness.
Satay Taichan offers a lighter, yet tasty option, with its unique seasoning and marination process. The combination of flavors in the marinade creates a delightful taste that is both refreshing and satisfying.
On the other hand, Sate Maranggi showcases the rich and robust flavors of marinated sheep meat. The use of various spices adds depth and complexity to the dish, elevating the taste of the succulent meat.
By trying these satay variations, you not only get a taste of Indonesian cuisine but also gain insight into the diverse culinary traditions and regional specialties across the country. So, make sure to include these satays on your food adventure in Indonesia and create unforgettable memories through the amazing flavors they offer.
You can read my reviews on Indonesian satay: Sate Hidori and Sate Pak Gino, on Sate-Man Blog.
You May Also Like
Paris of East Java, Serunya Liburan Akhir Tahun di Kota Malang
5 Gudeg Enak di Jogja yang Bikin Kangen
