Sate or Satay Indonesian Culinary

Indonesia is the country origin of satay, and this dish is known in almost all regions in Indonesia and considered as national dishes and one of the best Indonesian dish.

Satay Indoneisan Culinary

Sate or satay are foods made from meat into small pieces and stabbed with puncture is usually made from rib bones palm leaves, bamboo, and even iron bars then set on fire using wood charcoal. The meat is used, among others, satay chicken, goat, sheep, cow, pig, rabbit, horse, and others.

Satay is a very popular dish in Indonesia with various tribes and traditions of the art of cooking has produced various kinds of satay. Normally satay sauce. This sauce can be a seasoning sauce, peanut sauce, or the other, usually accompanied by pickled red onion slices, cucumbers, and chili pepper. Satay is eaten with warm rice or, if in some areas are served with rice cake or rice cake.