All Kinds of Satay, One of The Wide Range of Cuisine in Indonesia

Sate Ayam Madura

There are times when you start looking for dinner past 9 P.M. after the all-day rain is about to end. Want to find something to eat that reminds you of home and the familiar taste of smoked chicken or lamb with peanut sauce to finish the day. Satay, known as Sate in Indonesia, is one of the country's most iconic culinary identities. 

What is Satay, and how did it become so closely associated with Indonesia's culinary identity? 

Inspired by the Indian kebab, which has its origins in the Mughal Empire and ancient Persian culture and cuisine, street vendors on the Indonesian island of Java are credited with creating satay. The dish is typically served with lontong or ketupat (compressed rice cakes), sliced cucumber, onions, and occasionally sweet soy sauce, along with a creamy peanut sauce made from ground peanuts, coconut milk, chilies, and spices.

Over the centuries, due to its popularity on Java Island, Satay has spread all over the country, and now every region has its own unique characteristics in how it is served. According to Prof. Dr. Ir. Murdijati Gardjito, a culinary expert from the University of Gadjah Mada, there are 252 varieties of satay, with 175 varieties that can be traced back to their origins and 77 varieties that unfortunately can not be traced back. For example, in Java, we have Sate Madura, which is located in northeast Java. Its distinctively rich, sweet-savory peanut sauce and smoky, charcoal-grilled aroma make it one of Indonesia's most well-known regional variations of satay. In Sumatra, we have Sate Padang, which originated from Padang, West Sumatra. It stands out from other Indonesian satay varieties thanks to its robust, mildly spicy, and turmeric-infused gravy, which is made with rice flour, beef broth, and a mixture of regional spices. Before being grilled over charcoal to produce a smoky, caramelized crust, the skewered meat, typically beef, beef tongue, or offal like intestines and heart, is first boiled in a spiced broth until it is tender. Another region of Indonesia is Nusa Tenggara, where we have Sate Lilit that came from Bali. It is prepared by wrapping minced meat around a flat skewer. Although all types of meat are used, pork is used to prepare the most popular type. Traditional Indonesian spices like lemongrass, galangal, chili, and lime leaves are typically used to season the skewers.

Sate Kambing

Selecting the ideal satay requires both intuition and exploration. 

Choose the sweet, smoky, peanut sauce-covered varieties like Madura if you want something cozy and warm. Want some warmth? Padang's spicy, gulai-based gravies will immediately awaken your taste buds. Bali's satay Lilit provides fresh, coastal brightness if you're looking for something lighter, herbal, or fragrant.

Satay is ultimately more than just a flavor preference. It is a dish that changes with each region while staying firmly anchored in tradition, making it a living representation of Indonesian diversity. Satay continues to unite people across tables, cities, and generations with its timeless familiarity, spice, and smoke.

Reference:

https://www.tasteatlas/best-rated-satay-varieties-in-the-world#modal 

https://ugm/en/news/17176-indonesia-owns-252-satay-varieties/