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Indonesian Meat Satay

Indonesian Meat Satay

This famous Indonesian charcoal-grilled kebab appears on menus from San Francisco to Amsterdam.  The secret of tender succulent satay is, of course, in the rich, spicy-sweet marinade.

While the origins of satay have been contested, it is most likely from Indonesia. Originating from Java where it is said to have been created by Javanese street vendors as a take on an Indian kebab - it has become the national dish of Indonesia.

In Indonesia, satay is available everywhere from travelling street vendors to upper-class restaurants. In Bandung, the West Java Governor's office is popularly called 'Gedung Sate' meaning  'Satay building' in Indonesian, due to thesatay-like pinnacle on its roof.

One of the most popular types of satay in Indonesia is Satay Madura. This version usually uses chicken or lamb. It is marinated in sweet soy sauce, garlic, palm sugar, shallots, shrimp paste, peanuts and salt and is served with rice or rice cakes wrapped in coconut or banana leaves.

Because Indonesia was a Dutch colony until the 20th century, Indonesian cuisine is a prevalent part of the food culture in the Netherlands today - satay being one of several popular dishes. Satay is available in Dutch snack bars, supermarkets, pubs and cafes. 

Many different variations of satay exist. They vary in meat, preparation and cooking methods. In addition to different satay varieties within Indonesia, satay is also popular in Malaysia, the Philippines, Singapore and Thailand.

Satay can be made using chicken, lamb, beef, pork, goat, fish, and various cuts and parts of the animal can be used. Tofu and tempeh are used in vegetarian versions.

For other creative ideas for satay marinades, try these recipes:

http://www.asianhomegourmet.com/australia/our-recipes/indonesian-meat-satay-spice-paste/balinese-spring-rolls-serves-6-8.php

http://www.asianhomegourmet.com/australia/our-recipes/indonesian-meat-satay-spice-paste/chicken-in-crispy-cups-serves-4.php

 

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