Sate, from Java to President Obama

Sate or satay or sometimes written satai foods are made from pieces of meat (chicken, goat, sheep, cows, pigs, fish, horses, etc.) are cut into small pieces, and ditusuki with satay puncture is usually made of bamboo, then burnt using wood charcoal embers. Sate then presented with a variety of seasonings (depends on satay recipe variations).


Sate known from Java, Indonesia, but also popular satay in Southeast Asian countries such as Malaysia, Singapore, Philippines and Thailand. Even the American President, Barack Obama, also like to eat satay when visiting Indonesia.

Satay recipes and how to manufacture a wide range of dependent variations and recipes of each region. Almost all types of meat can be made sate. As the country origin of satay, Indonesia has a rich satay recipe variations, see the list of satay.

Usually the satay sauce. This sauce can be soy sauce, peanut sauce, or something else. To sate the duck pond full menu is satay, peanut sauce or sweet spices spicy (according to taste) and slices of tomato and cucumber. Then sate eaten with warm rice or, if in some areas served with rice cake.

Chicken sate
4 pounds boneless skinless chicken thighs
2 teaspoons salt
1/4 cup grated fresh ginger
2 tablespoons minced fresh garlic
1 teaspoon ground cumin
1 tablespoon ground galangal (or 2 teaspoons curry powder)
1/4 cup brown sugar
2 tablespoons ground coriander
1/4 cup dark soy sauce
1 teaspoon fresh ground pepper
1 tablespoon vegetable oil
vegetable oil, for grilling
Cut chicken into pieces of 1 inch or so. Whir up the other ingredients in a blender or food processor to combine well. Pour over chicken and marinate, refrigerated, for two hours to three days.
Thread onto skewers. Brush with oil and grill, turning often, until done as desired.

 

 
 Saus Kacang Tanah (Javanese Peanut Sauce) 

1 1/2 cups unsalted skinned roasted peanuts

6 tbsp. dark brown sugar

1 1/2 tsp. dried shrimp paste, roasted

2 cloves garlic, chopped

1 Holland or fresno chile, stemmed, chopped

3/4 cup coconut milk

1 tbsp. cider vinegar

3/4 tsp. kosher salt

Heat peanuts in a 12″ skillet over medium heat; cook, stirring, until toasted, about 10 minutes. Transfer to a food processor and let cool; reserve skillet. Process until finely ground. Add sugar, shrimp paste, garlic, and chiles; process until very finely ground. Transfer paste to skillet and stir in coconut milk. Heat over medium heat, and cook, stirring, until oil begins to separate from paste, about 6 minutes. Stir in vinegar, salt, and 3/4 cup water; cook, stirring, until the consistency of pea soup, about 4 minutes. Let cool.

 

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