Course Main meal | ||
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Main ingredients Similar Satay, Tongseng, Goat meat, Gulai, Sup kambing | ||
Eating sate kambing from gianyar market
Sate kambing is the Indonesian name for "mutton satay". It is part of the cuisine of Indonesia and Malaysia. This food is made by grilling goat meat that has been mixed with seasoning. The other names for this dish are called lamb satay and goat satay.
Contents
- Eating sate kambing from gianyar market
- Sate kambing muda batibul 3 months old goat satay indonesian food tour
- Ingredients
- Serving
- References
Sate kambing (goat satay) is very popular in the country, especially in Java, where several regional recipes appears; the most famous among others are sate kambing Jakarta (Jakarta lamb satay), sate kambing Tegal (Tegal lamb satay) from Central Java, sate Maranggi from West Java, and sate kambing Madura (Madura lamb satay) from East Java. Nevertheless, sate kambing (lamb satay) is a generic term to describes mutton satay in the region, regardless to their specific recipes.
Sate kambing muda batibul 3 months old goat satay indonesian food tour
Ingredients
Goats are widely consumed domesticated animal in Indonesia, they can easily be seen roaming the country’s villages or kept as livestock in backyards. In a country with a majority Muslim population, goat meat or mutton is one of the most preferred meats. Goats and muttons are often slaughtered during Eid ul Adha Muslim religious ritual, resulting the goat/lamb dishes such as sate kambing (lamb satay) and gulai kambing (lamb curry) will appears and commonly consumed during this Muslim festival.
Almost all parts of goat's meat could be made as sate kambing (goat satay), although the prime part would be the hind legs. Some variant might uses goat offals, and it is considered as a delicacy, such as sate hati kambing that uses goat liver, and sate torpedo that uses goat testicles, believed to have aphrodisiac property.
The skewers that being used for sate kambing (lamb satay) are usually larger and thicker, and made from bamboo, compared to thinner skewers used for chicken satay that usually used mid-ribs of coconut leaf. This is corresponds to the thickness and texture of goat meat that is tougher than chicken. To avoid burning, the skewers are usually being soaked in water first prior of using. The skewered mutton/lamb is then marinated in spices before being placed on a charcoal grill. The marination seasoning would include puréed pineapple juice, sweet soy sauce, ground shallot and galangal. In restaurants or street stall warungs, sate kambing (lamb satay) are made to order and grilled right away after customer placed their order.
Serving
A set meal of sate kambing (lamb satay) usually consists of the mutton satay itself, commonly served in a thick black-colored sauce made of kecap manis or sweet soy sauce. Some recipes however, might use peanut sauce instead, although peanut sauce are more commonly used to serve chicken satay. Some people would eat it with common steamed rice, while others might prefer traditional rice cakes like lontong or ketupat. In some areas, sate kambing (lamb satay) is sold together with another popular food named gulai kambing (lamb curry), which is a spicy goat meat and offal soup.
Since goat meat has a somewhat distinct and quite strong aroma, those who do not like the smell usually would replace the goat meet with lamb or beef. Similar satay recipes might also be made with other kind of meats, e.g. meat of beef, chicken, fish, pork and others.