Monthly Archives: March 2017
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As an archipelagic country, Indonesia features varieties of culinary fads, each is specific to respective area. Some are of modern types, highly influenced by culinary tradition from outside the country but is modified to fit the local tongues. Some are fusion of local components and international elements. Some, and arguably cover large percentage of Indonesian culinary world, are of traditional background. Whichever it is, one thing for sure is that Indonesian culinary and gastronomy scene is dominated by dishes that are rich in flavor, aroma, and at times colors. Wide use of spices contributes to making Indonesian dishes come in a broad spectrum. The method with which said dishes are prepared and cooked also lends the country’s famous highly textured foods. Let’s take satay as an example. Granted, a dish prepared using skewers and by grilling the ingredients is not all that rare and exclusive to Indonesia. In fact, each and every country in Asia has their version of satay. Well, to be even more precise in this case, each and every province of Indonesia itself has their take on satay as well. Each country or Indonesian Province claims the dish is their original creation.
From historical perspective, however, there have been indications that show Java originated the use of bamboo skewers to grill cuts of meat over scorching charcoal. When Muslim traders arrived at the island, they introduced kebab to the native people and the locals put their own spin to the dish. From there, it is history. Satay is a simple dish. But this dish proves that simplicity is enough to create meals that appeal to the palate. At the most basic, simplest, no-hassle version of satay, you would only need 4 things: meat (or vegetables if the idea of grilling meat is detestable for you), skewers, marinating, and hot charcoal. Marinating can be done using salt and pepper only. For richer flavor, though, garlics and coriander may be added.
Of all kinds of satay, chicken satay might be the most prevalent type. From the street up to luxury restaurants, you can find this type of satay literally everywhere. It’s greatly uncomplicated to make and the ingredients are not at all different to find. Chicken is probably the most common poultry to find while marinating the chicken meat uses only sweet soy sauce. Once the dish is done, you can enjoy it with chopped shallots and peanut-/sweet soy sauce-based mixture as a condiment.