CHICKEN SATAY - THE ULTIMATE STREET FOOD
Anational dish of Indonesia and a source of great pride, it is claimed satay originated in Java around 200 years ago. Immensely popular throughout the region, it probably derived from the skewered meat recipes brought by Muslim traders from India and the Middle East. Chicken satay, or sate ayam, is an omnipresent street and restaurant food throughout the whole of Indonesia, with several notable regional variations. Often distinct and a reflection of local tastes and styles, here are just a few.
Sate Ambal
From Ambal in Central Java, this recipe uses only ayam kampong (free-range chicken) and a sauce made from ground tempeh flavoured with chilli and spices.
Sate Blora
Another Central Javanese speciality, Sate Blora uses chicken meat and skin pieces cut smaller than most other styles. It is normally eaten with spicy peanut sauce, rice and a traditional soup made of coconut milk and herbs.
Sate Madura
One of the most famous varieties comes from the island of Madura, just off eastern Java. The skewered chicken is marinated in sweet soy and palm sugar flavoured with garlic, shallots, peanut paste, shrimp paste, candlenut and salt before being grilled. It is usually served in a rich peanut sauce with rice cakes and a coconut oil sambal with raw thinly sliced shallot, garlic and chilli.
Sate Taichan
A very spicy sate marinated and cooked using a fiery sambal. Popular in Jakarta, it is probably an adaptation of the skewered hot Taiwan pork introduced by Chinese migrants many years ago.
Sate Kulit
Not common outside Sumatra, sate kulit is crisp marinated chicken skin served with rice, sweet soy sauce and garlic.