This satay comes from West Java and widely sold in Garut, Sumedang, Tasikmalaya, Ciamis, and several other cities in the East Priangan area.
Apart from Jebred satay, there are various types of satay throughout the archipelago. According to culinary expert from Gadjah Mada University (UGM) Murdijati Gardjito, there are 252 types of satay in Indonesia. Here are 14 of them.
Typical Balinese satay is made from ground pork, fish, beef or turtle. Mixed with Balinese spices, and wrapped before grilling.
Sate Kediri Snail
A unique satay from Kediri, East Java, made from snails that are boil, washed and seasoned before grilling.
Chewy and tasty goat meat satay, typical of Yogyakarta.
Sate Karak Surabaya
Large beef and offal satay served with black sticky rice, grated coconut and chili sauce.
Gebug satay comes from Malang, East Java. The beef is beat until tender before seasoning with spices and grill, give it a distinctive taste.
Beef or mutton satay boiled in a delicious Padang-style thick yellow sauce.
Sate from Purwakarta, West Java. Made from goat meat marinate with green chilies and sugar cane vinegar before being gril.
Chicken satay served with peanut sauce, sliced red onions, chilies and soy sauce. Madura Sate is very popular throughout Indonesia.
Beef and lamb are chop, seasoned and wrap in a bag of beef fat before being grill.
Taichan Sate: Grilled chicken meat satay without peanut sauce, served with chili sauce, lime juice and salt.
Similar to Madurese satay, Ponorogo satay made from thinly slice chicken and seasone before grill.
Sate kelapa Surabaya
Beef or chicken satay with the addition of coconut grilled with satay, served with peanut sauce and serundeng.
Chicken satay with soft peanut sauce or savory yellow opor sauce.
Sate kambing Tulungagung
Goat satay from Tulungagung, East Java, is famous for its tender meat and regional spices.
Each type of satay has a unique flavor and taste, enriching Indonesia’s culinary diversity. In fact, several regions in Indonesia have quite a lot of variations of satay. Yogyakarta, for example, has 21 types of satay, while Semarang has 12 types, and Bali and Pekalongan each have 11 types.
Based on research results from UGM, beef is the ingredient most often used in making satay, followed by chicken and goat meat. Meanwhile, the sauce ingredients most often used are peanuts, shallots, garlic and sweet soy sauce.