Sate
Sate
Chicken Sate Ponorogo
bamboo pieces of meat skewered with various bumbuVariasiVariasi vary throughout the country and Southeast Asia
Sate or satai (KBBI) (/ [unsupported input] sæteɪ /, / [unsupported input] sɑːteɪ / valid-tay) is a food made from pieces of meat into small pieces that pierced such that the puncture rib bones palm leaves or bamboo then baked use wood charcoal. Satay served with a variety of spices that depend on the variation satay recipe. [1] Meat used as skewers include chicken, goat, sheep, cows, pigs, rabbits, horses, and others.
Sate known from Java, Indonesia, and can be found anywhere in Indonesia and has been regarded as one of the dishes nasionalIndonesia. [2] Sate is also popular in the countries of Southeast Asia sepertiMalaysia, Singapore, the Philippines and Thailand. Sate is also popular in the Dutch-influenced Indonesian dishes that were once colonies.
Satay is a very popular dish in Indonesia; with various tribes and traditions of the art of cooking (see Indonesian cuisine) has produced various types of satay. In Indonesia, satay skewers can be obtained from itinerant traders, hawkers at a roadside stall, until direstoran upscale, and often presented in the party and festivity. Satay recipes and ways of making diverse dependent variations and recipes of each region. Almost any kind of meat can be made satay. As the origin country satay, Indonesia has rich variation satay recipe.
Usually satay sauce given. This sauce can be a seasoning sauce, peanut sauce, or the other, usually accompanied by pickled red onion slices, cucumber and cayenne pepper. Sate eaten with hot rice or, if in some areas are served with rice cake, or diamond.
International dishes like yakitori skewers, among others from Japan, shish kebab from Turkey, shashlik of Caucasian, chuanr from China, and South dariAfrika sosatie. Sate listed as ranked 14th in the World's 50 most delicious foods (50 Most Delicious Dishes in the World) through a reader poll conducted by CNN Go in 2011. [3]
Chicken Sate Ponorogo
bamboo pieces of meat skewered with various bumbuVariasiVariasi vary throughout the country and Southeast Asia
Sate or satai (KBBI) (/ [unsupported input] sæteɪ /, / [unsupported input] sɑːteɪ / valid-tay) is a food made from pieces of meat into small pieces that pierced such that the puncture rib bones palm leaves or bamboo then baked use wood charcoal. Satay served with a variety of spices that depend on the variation satay recipe. [1] Meat used as skewers include chicken, goat, sheep, cows, pigs, rabbits, horses, and others.
Sate known from Java, Indonesia, and can be found anywhere in Indonesia and has been regarded as one of the dishes nasionalIndonesia. [2] Sate is also popular in the countries of Southeast Asia sepertiMalaysia, Singapore, the Philippines and Thailand. Sate is also popular in the Dutch-influenced Indonesian dishes that were once colonies.
Satay is a very popular dish in Indonesia; with various tribes and traditions of the art of cooking (see Indonesian cuisine) has produced various types of satay. In Indonesia, satay skewers can be obtained from itinerant traders, hawkers at a roadside stall, until direstoran upscale, and often presented in the party and festivity. Satay recipes and ways of making diverse dependent variations and recipes of each region. Almost any kind of meat can be made satay. As the origin country satay, Indonesia has rich variation satay recipe.
Usually satay sauce given. This sauce can be a seasoning sauce, peanut sauce, or the other, usually accompanied by pickled red onion slices, cucumber and cayenne pepper. Sate eaten with hot rice or, if in some areas are served with rice cake, or diamond.
International dishes like yakitori skewers, among others from Japan, shish kebab from Turkey, shashlik of Caucasian, chuanr from China, and South dariAfrika sosatie. Sate listed as ranked 14th in the World's 50 most delicious foods (50 Most Delicious Dishes in the World) through a reader poll conducted by CNN Go in 2011. [3]
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