Sate (Satay)
Sate is made of sea fish or turtle meat, green coconut, spices, and brown sugar. It is the traditional food of Tabanan regency, but it can be found in all over Bali. Sate is usually cooked over charcoal made from dried coconut shells, on a small ceramic grille, which gives them a delicious smoky and slightly charred flavor.
Sate is served as a dish as well as an offering in ritual ceremony. It is better served right after grilled (while it is still hot) and usually served with Lawar. It can last for only one day.
Sate (or Satay) is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork, or fish. Sate is commonly threaded onto bamboo skewers, grilled over charcoal fire or coconut-shell charcoal, and then served with various spicy dipping sauces. Sate is believed to have originated from Java, Indonesia, but it is also popular in many Southeast Asian countries such as Malaysia, Singapore, Thailand, and Vietnam. Sate is a very popular street food in Indonesia; it can be served as a side dish, or a main dish at lunch or dinner.
Sate (or Satay) is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork, or fish. Sate is commonly threaded onto bamboo skewers, grilled over charcoal fire or coconut-shell charcoal, and then served with various spicy dipping sauces. Sate is believed to have originated from Java, Indonesia, but it is also popular in many Southeast Asian countries such as Malaysia, Singapore, Thailand, and Vietnam. Sate is a very popular street food in Indonesia; it can be served as a side dish, or a main dish at lunch or dinner.