It's been said that Indonesia has the richest variations of satay in the world, usually named after the region its originated, the meats, parts or ingredients its uses, also the method of cooking.
Meat commonly used includes beef, mutton, pork, venison, fish, shrimp, squid, chicken, rabbit and tripe. Some have also used more exotic varieties of meat, such as turtle, crocodile, horse, lizard, and snake meat.
|Sate Plecing (beef sate with plecing sauce)|
|Sate Sum Sum Plecing (bone marrow sate with plecing sauce)|
|Sate Babi (pork sate)|
|Sate Lilit Ikan (Balinese Fish Sate)|
|Sate Kambing (lamb sate)|
|Sate Ayam (chicken saté )|
I think sate ayam is the most popular and can be found easily almost everywhere, specially in Java island.
These are just a few pictures of satay that I've tried. Some of them vanished before I got the chance to whip my camera out. Oh well :p
Which one is your favorite satay ?
|Sate susu sapi (cow udders sate)|
I've just found and tasted this new kind of Indonesian saté which is called Sate Susu Sapi or cow udders satay. As weird as it sounds, it tasted good though. The texture is a bit chewy and smells like cheese. It's served with spicy plecing sauce. Beside cow udders satay, I also had Sate Torpedo or cow testicle satay which I already tried before in Africa. I'll update again later because I accidentally deleted the picture of cow testicle satay *sigh*