Sate

Sate or satay or sometimes written satai foods are made from pieces of meat (chicken, goat, sheep, cows, pigs, fish, horses, etc.) are cut into small pieces, and ditusuki with satay puncture is usually made of bamboo, then burnt using wood charcoal embers. Sate then presented with a variety of seasonings (depends on satay recipe variations).

Sate known from Java, Indonesia, but also popular satay in Southeast Asian countries such as Malaysia, Singapore, Philippines and Thailand. Satay is also popular in the Netherlands that influenced the cuisine of Indonesia which was once a colony. Japanese version is called Yakitori.

Satay recipes and how to manufacture a wide range of dependent variations and recipes of each region. Almost all types of meat can be made sate. As the country origin of satay, Indonesia has a rich satay recipe variations, see the list of satay.

Usually the satay sauce. This sauce can be soy sauce, peanut sauce, or something else. To sate the duck pond full menu is satay, peanut sauce or sweet spices spicy (according to taste) and slices of tomato and cucumber. Then sate eaten with warm rice or, if in some areas served with rice cake.

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