Indonesia is believed to be the Home of Sate – according to Wikipedia (and so do many Indonesians out there) . I totally agree. Each province definitely has a different variety of satay – either in the usage of ingredients or type of meat.
One more type of dish with overwhelming variety in Indonesia is “Soto” – a type of soup using basic ingredients of kaffir lime leaves, lemon grass and coconut milk. It’s actually a main dish, served with steam rice and chili condiments.
- 1Mix both fish & shrimp in food processor until smooth.
Mix in dessicated coconut. Add 3 tbs of thick coconut milk
- 2Add processed ingredients, mix well. Add salt & sugar to taste. If the mixture is still too dry, you may add 1 egg white and a bit of olive oil
- 3Shape the mixture on sate sticks/lemongrass stalk, flatten slightly
Charcoal grill sate until light brown and cooked through
- 4Serve with “sambal matah”
Sambal Matah recipe may be viewed here
Member recipes are not tested by the CHOW food team.