3. Padang Sate
For those who like culinary delights with strong flavors that tend to be rich or thick, Padang satay is the right dish. Padang satay has a thick and spicy sauce that is rich in spices.
Sate Padang not only uses beef, but also uses beef tongue and intestines. The delicious taste of beef tongue is perfect to eat with the thick sauce.
4. Sate Lilit
This satay originating from Bali is quite unique. The meat used as a basic ingredient varies, it can be fish, beef, pork, or even turtle meat.
The method of making it is also slightly different, namely the meat is finely chopped, then wrapped around a stalk of lemongrass. The use of lemongrass stalks makes the satay lilit dish have a distinctive aroma.
5. Buntel Satay
Buntel satay comes from Solo or Surakarta. At first glance, this dish is similar to kebab filling.
The belly of the beef or goat is chopped then wrapped around a bamboo skewer and coated with a membrane of meat or fat. The presentation is also different from satai in general, namely the meat is removed from the skewer then sliced thinly and served with soy sauce and pepper.
6. Banjar Sate
This typical Kalimantan satai only uses chicken meat from the thighs, so it melts in your mouth. Before cooking, the meat is coated with spices first, then grilled.
This satai is served with pecel seasoning. Don’t forget, it is served with lontong which adds to the enjoyment.
7. Tegal Sate
For those of you who like young goat meat, you must try this satai. Tegal satay uses goats that are less than 5 months old.
Young goats have super tender and tender meat juicy. The sauce is simple, just soy sauce with sliced onions, chilies and tomatoes.
Author: Resla Aknaita Chak
