Sate matang
Sate Matang is a meat skewer in the form of satay originating from Aceh, Indonesia. This satay is called Sate matang because in the beginning this satay was introduced by the seller in the town of Matang Geuleumpang Dua, a sub-district town in Bireuen district. In the 1990s this satay was popular in several big cities in Aceh, now there are many satay sellers scattered in Aceh and the city of Medan, North Sumatra, which peddle satay with the label "ripe satay".
 Sate matang served | |
| Course | Main meal |
|---|---|
| Place of origin | Indonesia |
| Region or state | Aceh |
| Main ingredients | marinated goat meat, skewered and grilled on charcoal, served with sweet soy sauce or peanut sauce, and soup |
The main ingredient of cooked satay is goat meat, due to the more expensive price of mutton, often cooked satay is also made using beef. The process of making and cooking cooked satay is not much different from other regional satay in Indonesia, the cut of meat that has been cleaned and cut into small cubes. After pinning it into a skewer and then soaked in a spice mixture in the form of spices for a longer period of time. Then the satay is ready to be burned in the grill.
As a complement is a special goat broth because of a sprinkling of leeks, rather thick and spicy like curry dishes. The spices used in making this broth produce a strong, fresh and warm aroma. The spices used consisted of cardamom, star anise, cloves, cinnamon and pepper.
One of the uniqueness of sate matang is not only served with peanut sauce, but also always served with rice and soup. The soup usually contains chopped potatoes and meat so it tastes more savory. The combination of flavors from satay and soup of soup is what makes Sate Matang taste even more special. [1]
See also
References
- Eda Erwina (2015-12-01). "SATE MATANG MAKANAN TRADISIONAL DARI ACEH". negerikuindonesia.com (in Indonesian). Retrieved 2020-07-20.
