Indonesian food is indeed diverse and is one of the attractions for foreigners visiting Indonesia. Of the many Indonesian foods, which one is the most interesting?
Based on @georgjo‘s Instagram video, he seems willing to go to Indonesia and eat sate as much as he can. He appears to have tried various sate or satay in Indonesia and was very eager to eat it.
Lihat postingan ini di Instagram
The video went viral and was filled with comments, such as:
“Satay is always my favourite food,” wrote one netizen.
“Seeing this while being in Europe makes me envy you 🙂” wrote another netizen.
Satay, a dish deeply ingrained in Indonesian culture, carries a rich history and profound cultural value. These small skewers of grilled meat are not just a meal, but a proud culinary identity for various regions in Indonesia.
Not only known as one of Indonesia’s most popular foods, satay is also a cultural heritage.
By being recognized as a cultural heritage, a number of benefits can be obtained including legality rights, knowledge ownership rights, and intellectual property rights.
One culinary that has been designated as a cultural heritage is satay. The skewered food is included in the category of Intangible Cultural Heritage.
History of satay in Indonesian Culinary
Satay originated in Indonesia, but it also exists in Thailand, Malaysia, Singapore, Vietnam, India, and Saudi Arabia.
Various versions tell about the origin of satay in Indonesia. One story says that it was brought to Indonesia by Arab traders around the 15th century.
In addition to introducing Islam, they also introduced kebabs to the people of Java. In Arabia, goat meat is usually processed by grilling and is called kebab.
Although there are two different versions of the birth of knowledge about satay, one thing is certain regarding the Indonesian satay marinade is a pure and absolute creation of the hands of the natives.
Despite its high cultural value, satay is not immune to threats such as modernization, competition with fast food, and excessive use of preservatives. To safeguard satay’s status as a cultural heritage, a concerted effort from various parties is imperative.
Satay was listed as 14th in the world’s 50 most delicious foods, according to a reader poll conducted by CNN Go in 2011.
Types of satay in Indonesia
Although the name satay is typical of Indonesia, you can find various types of satay. Each region has its own speciality satay, so the taste is different.
1. Sate Lilit
The second Indonesian satay that is equally popular is satay lilit. This satay originating from Bali is unique.
The meat used varies from fish, beef, and pork to turtle meat.
The way to make it is also unusual.
The meat that will be used for satay must be mashed or chopped first and given various spices and then wrapped around lemongrass stalks before finally being burned over charcoal.
2. Sate Padang
The next appetizing type of Indonesian satay is Padang Satay. Padang Satay is no less popular than Madura Satay. As the name implies, it originates from Minangkabau land or the city of Padang and its surroundings.
The main characteristic of Padang Satay is that it is made from beef or mutton, which is then cut into small pieces, boiled with spices and then grilled. Padang satay is eaten with a thick yellow sauce made from rice flour, beef broth and Padang spices.
3. Sate Maranggi
Maranggi satay is different from other satay. If other types of satay are grilled immediately after being skewered, maranggi must pass the marinating stage, which uses various spices and can take up to one day. This satay is a speciality from Purwakarta that uses buffalo and goat meat.
Maranggi satay is mostly served with pickled tomatoes, carrots and cucumbers.
4. Sate Buntel
Hearing the name, you will definitely think of buntal fish.
Sate buntal is a typical Indonesian satay that is very similar to kebab fillings.
Originally from Solo or Surakarta, satay is made from minced beef or mutton wrapped around bamboo skewers and coated with a meat membrane or fat.
To serve, the satay meat is removed from the skewer, thinly sliced, and served with soy sauce and pepper.
5. Sate Klathak
The next type of Indonesian satay is Sate Klathak, which originates from Yogyakarta. This satay made from mutton is indeed a specialty of the palace city.
Offering a chewy, savory, and certainly sweet taste like typical Yogyakarta food in general, sate klathak is one of the mandatory culinary tours when visiting Yogyakarta.
