Satay Ulat Sagu

Like the other areas in Indonesia, Papua also have unique food that is not less interesting to try.

Papuans often called this food, “Manggia”. This food is one of many kinds of satays in Indonesia. This satay is believed by Kamoro ethnic in Papua as the foods that can make them healthy because they contain high vitamin.

From its name, we can guess the basic ingredients of this satay…

Yes! Ulat Sagu... Maybe some of us will be feel disgusted or nauseated when we hear or imagine it.

But, in contrast to some people who have tried it. For example, the backpackers who have tried, they argued that it was tasty, sweet, and soft when eaten alive.

Oh ya, sago worms (ulat-ulat sagu) come from sago palm trunks that are cut and then left to rot. And then, the decaying trunk will be emerge worms. To take worms, the decaying trunks of sago should be removed / released.

Sate sago worm, made like satay in general. First, the sago worm cleaned or washed thoroughly. Then pierce with piece of bamboo or sate sticks. After that, grilled until cooked until sago worms (ulat sagu) blackish brown.

The presentation usually served with peanut sauce or satay chili sauce-like satay in general.

Satay Lilit Bali

          Satay Lilit Bali is one of the famous satay in Indonesia. it is from Bali.the taste is very good. There’s a differences between Satay Lilit Bali and the others satay in Indonesia, the seller use lemongrass as the skewers that add delicious flavor.
don’t hasitite to try the recipe ! let's see how to make Satay Lilit Bali.

How to Make Satay Lilit Bali 

Ingredients:
	-  300 g (10 oz) skinned boneless snapper fillet -  300 g (10 oz) raw prawns, peeled -  2 cups freshly grated coconut, or 1 1/2 cups desiccated coconut, moistened -  1/2 cup spice paste for seafood -  5 fragrant lime leaves, cut in hair-like shreds -  1 teaspoon black peppercorns, finely crushed -  2 teaspoons salt -  3-5 green bird's-eye chillies, very finely chopped -  2 tablespoons brown sugar -  lemon grass, cut in 15 cm (6 in) length, or satay skewers

Step :

1. Combine snapper fillet (or other firm white fish) with prawns and mince very finely in a food processor or with a chopper. Add all other ingredients and mix well. 2. Take a tablespoon of this mixture around over trimmed stalks of lemon grass or around a wooden skewer and grill over charcoal until golden brown. Helpful hint: It is important to use fresh prawns and fish for this dish as thawed frozen seafood exudes too much moisture. The brown sugar not only adds a touch of sweetness but helps give the slightly charred exterior typical of Balinese satay.

Satay Lilit Bali seller doesn’t has a special way to sell the satay. But, satay lilit bali have many faithful costumers. It’s because the satay has a unique taste. It’s spicy, sweet, and tasty. Satay lilit bali is healthy, too because it’s low fat and made from fish.if you don’t like fish you can replace it with chicken meat.

For your more info satay lilit bali best served hoylt with sambal matah - a raw Balinese popular sambal made from shallots, lemongrass, chili mixed in coconut oil and hot rice.

Satay Padang

this time i want to tell you about satay Padang. Like it's name,this satay come from Padang,Sumatra Barat. There is a lot of satay Padang stand in Indonesia because of that delicious taste,and have a great texture.

HOW TO MAKE IT!!!

Ingredients :

1000 g beef tongue (I use ground beef)
Water for boiling
1 teaspoon salt
4-5 tablespoons of cooking oil
Turmeric 2 bay leaves, torn, tie the knot
3 stalks lemongrass, crushed
10 lime leaves
3 cm galangal, crushed
1 tablespoon curry powder
1 slice of sour kandis
50 g of rice flour
2 tbsp cornflour
300 ml of water
fried onions for topping
skewer

Subtle spice :

12 red onions
6 cloves garlic
1 tablespoon chili soft / minced (I use 2-3 tablespoons, let Pedes)
4 cm turmeric
4 cm ginger
11/2 tsp pepper
2 tsp salt

Satay Kerang

Satay kerang is a kind of satay in indonesia, especially from surabaya. Satay kerang is made from shellfish meat, Uniqualy the shellfish meat used is not roasted or grilled like others but boiled. This satay is usually served with lontong , soy sauce , and chili sauce.
So,let's see how to make satay kerang..


How to make Satay Kerang
Ingredients :
500 gr shellfish meat,wash until clean
5 tablespoon soy sauce
2 cm galangal , crushed it
2 cm ginger , crushed it
2 lemongrass , crushed it
4 bay leaves
4 lime leaves
2 tablespoon acid , dissolve in 2 tablespoon of water
400 ml water
1 teaspoon of salt
Oil for frying
Skewer

Spices :
3 cloves of garlic
7 red onions
8 cayenne


Steps :
1. Heat the oil , saute ground spices with ginger , lemongrass , bay leaves and lime leaves , stir and cook until fragrant.enter the soy sauce , tamarind juice and salt,stir well.
2.enter the shellfish , stir in seasoning , pour the water , seasonings and cook until thickened , remove from heat
3.skewer 5-6 pieces on skewers shell , do until the shells used up
4.heat oil , fry skewers for a while , remove and drain
5.serve satay kerang with remaining seasoning


Satay kerang has a typical taste. It taste was spicy and sweet. For the price of satay kerang is ten thousand rupiah per portion with the contents of 15 skewers . Satay kerang seller do not have a special way in selling it . Usually satay kerang seller just stay in one place with install the banner of Satay Kerang and the buyers will come to buy immediately .

Satay Kalong

Satay Kalong is a kind of satay in Indonesia. It is from Madura. From the name, maybe you'll think it made from Kalong or Bat's meat. But, that is wrong. Satay Kalong made from Bufallo's meat. Nah, in this point, maybe (again) you'll wondered, "So, why it's named 'Satay Kalong' if it's not made from Kalong/Bat's meat?" The answer is because the seller of satay kalong is only out at the afternoon (like the kalong  that came out when the sun almost drowning) and sell it trough the night.


Okay, you have known about Satay Kalong. So, let's go to the next conversation!

HOW TO MAKE SATAY KALONG!

Satay Kalong

The Ingredient

1. 500 gr Buffalo's meat. Slice it thinly and lengthwise. Hit it.

2. 75 gr brown sugar

3. 1 teaspoon tamarind. Mixed it with 50 cc of water

4. 2 galangals. Geprek it

5. 2 bay leaves

6. 2 tablespoons of oil

Mashed Spice

1. 5 red onions

2. 3 cloves of garlic

3. 2 tablespoons of conriader
4. 1 tespoon of salt


Rub Spice
1. 2 tablespoons of brown sugar
2. 6 tablespoons of soy sauce


Steps
1. Stir-fry the mashed spice, bay leaves, and galangals until fragrant.
2. Add the tamarind with its water and  brown sugar. Boil until the sugar dissolved. Turn down the heat.
3. Add bufallo's meat, mix it well, and leave it until the spice mingle.
4. Prick it with a skewer. Don't be too dense so that can be cooked well.
5. Mix the rub spice with the rest of the marinade
6. Dip the satay on the rub spice before cook it
7. Burn it with medium coal, so it can be cooked well
8. Rub it again with the rub spice
9. Serve it with peanut sauce.




Satay Kalong has a typical taste. It taste was sweet, almost like Dendeng. Oh, and for your info, the Satay Kalong seller has a typical pole to attrack the buyers. The sellers hang up a Genta or Klonongan (a bell that used in Cow's neck) in the its pole. So if they're walking in, you will hear the sound of  Genta that used in Cow's neck. Maybe someone whose don't that was Satay Kalong seller, would think that was a loose cow. :v

Satay Madura

Satay Madura is famous satay in Indonesia. Not only famous in Indonesia, but also satay Madura famous in Malaysia, China and other countries. Satay Madura is very delicious because its sauce is different from other satay. Its sauce made from peanut. The sauce is very special. Satay Madura is from chicken. This is the way to make satay Madura:


The ingredient :  


1 kg chicken, discarding skin and bones
Sweet soy sauce 150 ml
Lemon juice 2 pieces
40 fruit skewers


Peanut Chicken Satay Recipe Spices Madura:


250 grams of peanuts, fried
4 cloves garlic
5 grains of red onion
Red chilies 2 pieces
500 ml water
Lime leaves 2 pieces
Salt to taste
Sweet soy sauce 100 ml


Complementary Recipes Chicken Satay Madura:
lontong


How to make Satay Madura :
1. Cut chicken into cubes, and then prick with a skewer and do until exhausted, set aside.
2. Puree all ingredients except peanut sauce, soy sauce, lime leaves and water until soft, then mixed with soy sauce, water, lime leaves and cook until the oily and cooked, remove from heat.
3. Marinate skewers with soy sauce that has smeared with peanut sauce until slightly flat surface.
4. Broil until cooked while inverted and covered the rest of the seasoning sauce, remove from heat.
5. Serve chicken satay with peanut sauce, lemon juice, and rice cake.
To 40 skewers


Satay Madura originated in Madura, the island near Java. In Indonesia, Satay seller travel around the village and housing to sell the satay. They often yell "te.. sate.." or ring the bell. The bell is special because its produce the unique sound. Satay Madura was invented from dutch colony. 

Introduction from us

Hello! This is our new blog. We are from 14 Senior High School Jakarta. Why we made this blog? Because our pretty teacher that teach ESP (English for Special Purpose), Miss Is wanted us to made this to complete our assignment. Besides that, we want you to know more about the richness of Indonesia.

Oh ya, we almost forgot to introduce ourselves. We are from Social 2 class. We are consist of 6 persons. Let us introduce ourselves. Our name are Dini Izzati, Daniel Parulian, Cesia Anggie, Pekik Nusantara Perdana, Yuni Sutanti, and Mesha Massada.

In this blog, we will explain or give you some examples the richness of Indonesia. Nah, one of the examples is kind of satay in Indonesia. As we know, Indonesia has many kind of Satay. So, to enrich your knowledge about kind of satay in Indonesia, you should read this blog. Hope you enjoy this blog. Thank You :)