Garuda Indonesia Colours Magazine February 2018 | Page 71

Explore | Flavours
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1 Sate buntel which
features minced goat meat.
2 Soya sauce and
compressed rice or lontong
have a very important role
in the art of sate.
3 Indonesian-style
seafood with fish sate,
grilled prawns and shellfish.
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Sate is definitely here to stay – from versions using top-grade
Wagyu beef at staggering prices in exclusive restaurants,
to more affordable offerings in malls and food courts.
The island of Bali has always been unique,
and so too is its approach to this national
dish. Sate lilit is mixed seafood, minced and
combined with spices, herbs and finely grated
coconut, moulded by hand around sticks of
fresh lemongrass – in contrast to using the
usual wooden skewer-and served without
sauce. Next door on the island of Lombok
you can enjoy sate pusut, which is made
of minced beef and looks similar
to sate lilit from Bali.
To the far north, on the tip of Sulawesi,
the people of Manado have developed
a pork sate with a spicy and tangy rica-rica
flavour embodying ginger, chillies and
lemon cui or calamansi citrus. There are
no doubt several more local varieties,
but you get the idea!
The contemporary sate
And then there is sate taichan – a phenomenon
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that has grown widely in Jakarta over the last
few years. There is a story that a Japanese
customer was interested in cooking his own
sate but preferred not to use sweet soya and
peanut sauce. He marinated the chicken pieces
with salt, lime juice and sambal to create a spicy
and tangy flavour that has really caught local
imaginations, so much so that many sate
taichan vendors have appeared around Jakarta.
The trend has also rubbed off on chefs in top
establishments to create their own versions
of sate taichan using different meats.
Yes, sate is definitely here to stay – from
versions using top-grade Wagyu beef at
staggering prices in exclusive restaurants, to
more affordable offerings in malls and food
courts. One thing is clear, sate is no longer
just a street-vendor affair. Today it is an
iconic dish and one that continues to evolve.
Why not develop your own and add to the
conversation on Indonesia’s favourite dish?
4 Sate maranggi, beef sate marinated with spices,
soya sauce and palm sugar before cooking. Served
without sauce.
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