INDONESIAN CULINARY

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next is sate (satay)

SATE (SATAY) 

        Satay (/ˈsæteɪ/, /ˈsɑːteɪ/ SAH-tay), or sate, is a dish of seasoned, skewered and grilled meat, served with a sauce.Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay originated in Java, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, and Thailand, as well as in the Netherlands, as Indonesia is a former Dutch colony.

Satay is a very popular delicacy in Indonesia; Indonesia's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country.

Close analogues are yakitori from Japan, shish kebab from Turkey, shashlik from Caucasus, chuanr from China, and sosatie from South Africa. It is listed at number 14 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011.

Origin

A dish with widespread popularity, the origins of satay are unclear. The word "satay" itself is thought to have been derived from Indonesian: sate and Malay: saté or satai, both perhaps of Tamil origin. Satay was supposedly invented by Javanese street vendors as an adaptation of Indian kebabs. This theory is based on the fact that satay has become popular in Java after the influx of Muslim Tamil Indian and Arab immigrants to Dutch East Indies in the early 19th century. The satay meats used by Indonesians and Malaysians — mutton and beef — are also favoured by Arabs and are not as popular in China as are pork and chicken.

Another theory states that the word "satay" is derived from the Min Nan words sa tae bak (三疊肉), which mean "three pieces of meat". This theory is discounted, however, as traditional satay often consists of four pieces of meat and the fact that four is considered to be an inauspicious number in Chinese culture.

From Java, satay spread through the Malay Archipelago and, as a consequence, numerous variations of the dish have been developed and exist. By the late 19th century, satay has crossed the Strait of Malacca into neighbouring Malaysia, Singapore, and Thailand. In the 19th century, the term migrated, presumably with Malay immigrants from the Dutch East Indies, to South Africa, where it is known as sosatie. The Dutch also brought this dish as well as many other Indonesian specialties to the Netherlands, thereby influencing Dutch cuisine even to this day.

Price
approximately Rp. 10,000 to Rp. 40,000

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