Sate kambing

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Sate kambing

sate kambing served in sweet soy sauce, shallot and tomato garnishing, and steamed rice in Yogyakarta

Alternative names

goat satay, lamb satay

Course

Main meal

Region or state

Indonesia and Malaysia

Main ingredients

marinated goat meat, skewered and grilled on charcoal, served with sweet soy sauce or peanut sauce.

Cookbook: Sate kambing Media: Sate kambing

Sate kambing is the Indonesian name for "mutton satay". It is part of the cuisine of Indonesia[1] and Malaysia. This food is made by grilling goat meat that has been mixed with seasoning.

Sate kambing is very popular in the country, especially in Java,[2] where several regional recipes appears; the most famous among others are sate kambing Jakarta,[2] sate kambing Tegal from Central Java, sate Maranggi from West Java, and sate kambing Madura from East Java. Nevertheless, sate kambing is a generic term to describes mutton satay in the region, regardless to their specific recipes.

Contents

1 Ingredients

2 Serving

3 See also

4 References

5 External links

Ingredients

Goats are widely consumed domesticated animal in Indonesia, they can easily be seen roaming the countrys villages or kept as livestock in backyards.[1] In a country with a majority Muslim population, goat meat or mutton is one of the most preferred meats. Goats are often slaughtered during Eid ul Adha Muslim religious ritual, resulting the goat dishes such as sate kambing and gulai kambing will appears and commonly consumed during this Muslim festival.

Almost all parts of goat's flesh could be made as sate kambing, although the prime part would be the hind legs.[1] 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.[3] HYPERLINK "https://en.wikipedia.org/wiki/Sate_kambing" \l "cite_note-JPSateKambing-1" [1]

The skewers that being used for sate kambing 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 is then marinated in spices before being placed on a charcoal grill. The marination seasoning would include pured pineapple juice, sweet soy sauce, ground shallot and galangal.[2] In restaurants or street stall warungs, sate kambing are made to order and grilled right away after customer placed their order.

Raw sate kambing.

Raw sate kambing being grilled.

Sate kambing almost done.

Cooked sate kambing (right) have darker color compared to chicken satay (left).

Sate hati kambing, goat liver satay.

Serving

Sate kambing (upper left) as part of a complete set of meal.

A set meal of sate kambing 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 is sold together with another popular food named gulai kambing, 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.