Food Blog

Satay or sate is broil of skewed thin slices of meat. Various type of satay, depend on where is broiled and who. The meats also can be chicken, goat, rabbit, or maybe fish. As I know that this dish originally from Indonesia. You can find satay easily in Indonesia. I heard also you ll easy to find satay in Malaysia.

Satay is one of my favorite dish. The most I like is goats satay that broiled in Purwokerto. We can find this satay that served with sweet sauce. The sauce will mix with slices of shallot and spicy. I really like it. And also gulai will be a friend of satay. When I live in Jogja I try to find this satay but cann't.

In Jogja will have different satay. The differences are how to broiled, the ingredients and also how to serve, the most is about sauce.

In Jogja, i can find sate blora which is our favorite. Usually I went to that place with my martial art friends. We like it. The satay and also the place. Hi.. kak Alloy ....

Sate Blora is originally from Blora, located in Central Java.

[Wikipedia] Sate Blora

A variant originating from the town of Blora, located in Central Java. This variant is made of chicken (meat and skin) pieces that are smaller compared to the other variants. It is normally eaten with peanut sauce, rice, and a traditional soup made of coconut milk and herbs. Unlike other variants, sate Blora is normally grilled in front of buyers as they are eating. The buyers tell the vendor to stop grilling when they are finished with their meal.

In Indonesia every region will have own kind of satay. Their own sauce and their own how to broil.

I' like to find satay wherever I live. For example, when I was in Bandung, I try to find sate overthere, I can find sate maranggi and also goat sate. But really different with other. So I can say that different region will have own characteristics.

Whatever, satay that I like in Bandung is also sate blora. I cannot move my tounge ;) I also ate sate madura when I live in Bandung. I bought from the person who sell around our house. They go around to sell satay use gerobak.

[Wikipedia] Sate Madura
Originating on the island of Madura, near Java, is certainly the most famous variant among Indonesians. Most often made from mutton or chicken, the distinctive characteristic of the recipe is the black sauce made from indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or "javanese sugar" in Indonesia), garlic,deep fried shallots, peanut paste, fermented "terasi" (a kind of shrimp paste),candlenut/kemiri, and salt. Sate Madura uses thinner chunks of meat than other varians of Satay. It is mainly eaten with rice or rice cake wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal also often served as condiments

Now, I live in Chiangmai, Thailand. It's quiet amazing before, I found chicken satay here. And you know how to call??? Yes, we can call sate also, they know, but as we know that Thai is tonal language. So, we have to use tone to say sate. First of all, I am still happy that I can find sate here.

Although are different kind with Indonesian satay, but at least that can be eat like satay in Indonesia. The sauce that they use is peanut sauce.

Another differences is the ingredients. But the taste maybe looks like sate madura. But we cannot find ketupat here :(

We have to make it by ourself ;) So, what I made now it's just improvisation. Mbak Kiki told me that we can also make fried satay that 've the same taste with broiled satay. So I just made it.

It's very easy and quick. I serve it with green salad and sweet ketchup that mix with shallot. Wow, it's delicious. We like it.

Vegetable Salad

For me easy vegetable salad is vegetable that mixed with mayonaise. Easy, quick and healthy. You have to choose the right mayonaise to mix it.

Salad

Salad is a mixture of cold foods, usually including vegetables and/or fruits, often with a dressing, occasionally nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, or whole grains. Salad is often served as an appetizer before a larger meal. The word "salad" comes from the French salade of the same meaning, which in turn is from the Latin salata, "salty", from sal, "salt", (See also sauce, salsa, sausage).

The "green salad" or "garden salad" is most often composed of some vegetables, built up on a base of leaf vegetables such as one or more lettuce varieties, spinach, or rocket (arugula) put together in a manner known as vegtabling. The salad leaves are cut or torn into bite-sized fragments and tossed together (called a tossed salad), or may be placed in a predetermined arrangement. Other common vegetables in a green salad include cucumbers, peppers, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and radishes. Other ingredients such as tomatoes, pasta, olives, hard boiled egg, artichoke hearts, heart of palm, roasted red peppers, cooked potatoes, rice, sweetcorn, green beans, black beans, croutons, cheeses, meat (e.g. bacon, chicken), or fish (e.g. tuna, shrimp) are sometimes added to salads. In a restaurant, a small salad without meat is called a dinner salad. The entree salads may contain chicken, either grilled or fried chicken fingers on top of the salad, or seafood in the form of grilled or fried shrimp, or a fish steak, such as tuna, mahi-mahi, or salmon. Steak such as sirloin can be grilled and sliced and placed upon the salad.

Have a nice day ;)

Chiangmai. Thailand
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