1. Sate Ayam / Sate Kambing (satay)
I’ve had a lot of different types of sate (or satay) in
Southeast Asia, but there’s nothing that compares to real Indonesian sate; In
my opinion you’ll find some of the absolute best sate in Asia within Indonesia.
in Indonesia you’ll find many different types and varieties of sate, but two of
the common versions in Jakarta at sate ayam (chicken sate) and sate kambing
(goat sate).
One of the common recipes includes the meat marinated in
sweet kecap manis soy sauce, before being skewered. I think is the main reason
why Indonesian sate is so good, is because the skewers of meat are typically
grilled on an extremely hot charcoal fire, so the meat cooks quickly, while
leaving it smoky and juicy.
Where: Sate H. Romli in south Jakarta serves delicious sate
ayam and sate kambing. Address: Jalan Kyai Maja No.21, Melawai, Kby. Baru, Kota
Jakarta Selatan, Daerah Khusus Ibukota Jakarta; Open hours: 10 am – 12 midnight
daily; Prices: I paid 67,000 IDR ($4.99) for 2 plates of sate.
2. Sate Padang (Padang satay)
Sate Padang is such a unique (and delicious) type of
Indonesian sate that I had to include it in this food guide as its own.
Originally from Padang, a food lovers province on the west coast of Sumatra,
Sate Padang seems to have a cult following among food lovers – and after I had
my first plate, I completely understand why.
The skewers of meat, which often include beef pieces, beef
tongue, and offal, are first marinated in a mixture of spices, then grilled
over hot flaming charcoal, and finally they are often served over sliced up
compressed rice cake, called ketupat, and then covered in a thick brown colored
sauce, and sprinkled with crispy shallots. The result of Sate Padang is not the
prettiest dish you’ll ever see, but the taste is incredible.
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