5. Klatak Satay
Klatak satay is cooked in a unique way, namely, small pieces of goat meat are skewered using iron bars. When burned, satay will make a distinctive ‘klatak-klatak’ sound.
While satay is generally seasoned with peanut sauce, klatak satay is different. This typical Indonesian variety of satay is served with goat curry sauce.
6. Sate Lilit
Shifting to Bali, there is a unique variety of satay called sate lilit. This satay is not made from chicken, but beef, fish or pork.
Another uniqueness is also found in the stitches used. If satay generally uses bamboo as a medium for impaling the meat, wrapped satay actually uses aromatic lemongrass stalks.
The meat is not cut into small pieces, but ground. After being mixed with various spices, the meat is then wrapped around a lemongrass stalk before being grilled.
7. Madurese Satay
As the name suggests, this satay comes from Madura, East Java. Madura satay is the most popular variety of satay in Indonesia.
Madurese satay sellers are spread across almost all regions in Indonesia. This satay dish uses chicken meat that is cut into small pieces, then skewered on bamboo, and prepared by grilling.
Madura satay uses two types of spices, namely peanut sauce and soy sauce. Apart from that, there are also additional pieces of red onion, chili peppers and tomatoes as complements.
8. Padang Sate
Sate Padang uses beef as the main ingredient. However, it is not uncommon to also use beef tongue and intestines.
The characteristic of this satay is its yellow sauce. The sauce tastes thick and rich in spices.
Author: Resla
