Liputan6.com, Jakarta – Tambak Duck Satay is a typical culinary dish originating from the Tambak Banyumas area, Central Java. This food has its own characteristics that differentiate it from other types of satay, both in terms of the main ingredients, spices, and the serving process.
This satay uses duck meat as the main ingredient, which is known to have a denser texture and tastier taste compared to chicken or goat meat.
Another uniqueness lies in the processing process, which requires skill and more time to ensure that the Tambak duck satay meat, which tends to be tough, becomes soft and easy to chew.
The secret to the deliciousness of Tambak duck satay lies in the spices used. The duck meat is first marinated with special spices such as coriander, garlic, turmeric, ginger and salt, then grilled over charcoal until perfectly cooked.
This burning process gives a distinctive smokey aroma, while making the outer texture of the satay slightly crispy but still juicy on the inside.
Once cooked, satay is usually served with a special peanut sauce which has a sweet, savory and slightly spicy taste, or it can also be served with fresh spicy soy sauce.
Some stalls also add accompaniments such as lontong or warm rice to make this dish more filling. Bebek Tambak Satay is not just food, but also reflects the culinary traditions and culture of the local community.
In its area of origin, this satay is often served on special occasions such as celebrations, thanksgiving or family celebrations. Many traders still use traditional methods in preparing this satay, starting from selecting fresh local duck to using wood charcoal to grill the satay.
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