Hey hey! It’s Gembira! We’ve been trying all kinds of different food lately, haven’t we? Spicy soups, rich stews, sweet and creamy desserts, you name it! But today, I want to talk about something that always gets me excited the moment I smell it on the grill. One of my all-time favorite dishes! Indonesian satay!
Satay is one of Indonesia’s most beloved street foods. It’s simple, meat on skewers, grilled over hot coals. And while there are lots of variations out there, today I want to focus on two regional favorites, Sate Padang and Sate Makassar!
If you’ve only had the classic peanut-sauce version, you might be surprised by how much variety there really is! Some styles are drenched in spicy sauce, others go heavy on the smoke, and each brings its own unique flavor!
Let’s start with Sate Padang, from West Sumatra! This one’s famous for its thick, spicy, golden sauce! Beef or cow tongue is boiled, grilled, then coated in a thick, golden sauce made with turmeric, chili, and rice flour. It’s spicy, rich, and usually served with lontong to soak up every drop!
Then there’s Sate Makassar from South Sulawesi! Unlike Sate Padang, the sauce here isn’t as thick. Instead, it’s usually just sambal or a drizzle of kecap manis served alongside well-marinated beef or goat, grilled until smoky and tender. It’s all about the fire, the char, and the deep, savory flavor!
These two sate styles show just how much variety you can find across Indonesia, even with something as humble as grilled meat on a stick. Different islands, different techniques, totally different experiences!
So, have you tried either of these before? Or maybe you’ve had other types of satay? Why don’t you tell me about it, I’d love to hear what you think!
Best regards, Gembira
Here to make your soul happy!