Tips Resep Sate

Sate atau satai (KBBI) (/[unsupported input]ˈsæteɪ/, /[unsupported input]ˈsɑːteɪ/ sah-tay) adalah makanan yang terbuat dari potongan daging kecil-kecil yang ditusuk sedemikian rupa dengan tusukan lidi tulang daun kelapa atau bambu kemudian dipanggang menggunakan bara arang kayu. Sate disajikan dengan berbagai macam bumbu yang bergantung pada variasi resep sate.[1] Daging yang dijadikan sate antara lain daging ayam, kambing, domba, sapi, babi, kelinci, kuda, dan lain-lain.

Sate diketahui berasal dari Jawa, Indonesia, dan dapat ditemukan di mana saja di Indonesia dan telah dianggap sebagai salah satu masakan nasional Indonesia. Sate juga populer di negara-negara Asia Tenggara lainnya seperti Malaysia, Singapura, Filipina, dan Thailand. Sate juga populer di Belanda yang dipengaruhi masakan Indonesia yang dulu merupakan koloninya.

Sate adalah hidangan yang sangat populer di Indonesia; dengan berbagai suku bangsa dan tradisi seni memasak (lihat Masakan Indonesia) telah menghasilkan berbagai jenis sate. Di Indonesia, sate dapat diperoleh dari pedagang sate keliling, pedagang kaki lima di warung tepi jalan, hingga di restoran kelas atas, serta kerap disajikan dalam pesta dan kenduri. Resep dan cara pembuatan sate beraneka ragam bergantung variasi dan resep masing-masing daerah. Hampir segala jenis daging dapat dibuat sate. Sebagai negara asal mula sate, Indonesia memiliki variasi resep sate yang kaya.

Biasanya sate diberi saus. Saus ini bisa berupa bumbu kecap, bumbu kacang, atau yang lainnya, biasanya disertai acar dari irisan bawang merah, mentimun, dan cabai rawit. Sate dimakan dengan nasi hangat atau, kalau di beberapa daerah disajikan dengan lontong atau ketupat. Sate or satai (KBBI) (/ [unsupported input] sæteɪ /, / [unsupported input] sɑːteɪ / valid-tay) is a food made from pieces of meat into small pieces that pierced such that the puncture rib bones palm leaves or bamboo then baked use wood charcoal. Satay served with a variety of spices that depend on the variation satay recipe. [1] Meat used as skewers include chicken, goat, sheep, cows, pigs, rabbits, horses, and others.

Sate known from Java, Indonesia, and can be found anywhere in Indonesia and has been regarded as one of the national dishes of Indonesia. Sate is also popular in Southeast Asian countries such as Malaysia, Singapore, the Philippines and Thailand. Sate is also popular in the Dutch-influenced Indonesian dishes that were once colonies.

Satay is a very popular dish in Indonesia; with various tribes and traditions of the art of cooking (see Indonesian cuisine) has produced various types of satay. In Indonesia, satay skewers can be obtained from itinerant traders, hawkers at a roadside stall, until at an upscale restaurant, and often presented in the party and festivity. Satay recipes and ways of making diverse dependent variations and recipes of each region. Almost any kind of meat can be made satay. As the origin country satay, Indonesia has rich variation satay recipe.

Usually satay sauce given. This sauce can be a seasoning sauce, peanut sauce, or the other, usually accompanied by pickled red onion slices, cucumber and cayenne pepper. Sate eaten with hot rice or, if in some areas are served with rice cake, or diamond.