Sate kambing

Sate Kambing is a popular Indonesian dish that consists of mutton or goat meat skewered and grilled over charcoal. The dish is often served with a variety of accompaniments such as rice, peanut sauce, and cucumber and onion pickles.

History

The origins of Sate Kambing can be traced back to the kebabs of the Middle East, which were brought to Indonesia by Muslim traders. Over time, the dish evolved to incorporate local ingredients and cooking techniques, resulting in the unique flavor profile that it is known for today.

Preparation

The preparation of Sate Kambing involves marinating the meat in a mixture of soy sauce, garlic, coriander, turmeric, tamarind, and brown sugar for several hours. The meat is then skewered onto bamboo sticks and grilled over charcoal until it is cooked to the desired level of doneness. The dish is typically served with a spicy peanut sauce, which is made by blending roasted peanuts, chili peppers, garlic, shallots, palm sugar, lime juice, and soy sauce.

Variations

There are several regional variations of Sate Kambing in Indonesia. In Java, the dish is often served with ketupat (rice cakes) and a sweet soy sauce. In Bali, the dish is typically served with a spicy sambal sauce and rice. In Sumatra, the dish is often served with a spicy coconut milk sauce.

Cultural Significance

Sate Kambing is often served at special occasions and celebrations in Indonesia, such as Eid al-Fitr and weddings. The dish is also a popular street food and can be found at night markets and food stalls throughout the country.

See Also

• Satay
• Indonesian cuisine
• Street food