Nama: Anri.maulana Klz; IX.

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Sate is a food made from pieces of meat cut into small pieces, and the puncture ditusuki satay sticks are usually made of bone or bamboo palm fronds, then burnt using charcoal embers. Sate is then presented with a variety of spices that depends on satay recipe variations. [1] Meat is used as skewers of meat such as chicken, goat, sheep, cows, pigs, fish, and others. Sate known from Java, Indonesia, and can be found anywhere in Indonesia and has been regarded as one of Indonesia's national dish. [2] Sate also popular in Southeast Asian countries such as Malaysia, Singapore, Philippines and Thailand. Satay is also popular in Indonesia Dutch-influenced cuisine that was once a colony. Satay is a very popular dish in Indonesia; with various tribes and traditions of the art of cooking (see Cuisine of Indonesia) have produced various types of satay. In Indonesia, satay can be obtained from the sate itinerant merchants, street vendors on the roadside stalls, to the upscale restaurants, and often presented in the party and feast. Sate recipe and how to manufacture a wide range of variations and recipes depend of each region. Almost any kind of meat can be made sate. As the origin of the sate, Indonesia has a rich satay recipe variations. Usually the satay sauce. This may be a seasoning sauce of soy sauce, peanut sauce, or something else, usually accompanied by pickled red onion slices, cucumber, and cayenne pepper. Satay is eaten with hot rice or, if in some areas are served with rice cake or rice cake. International dishes like yakitori skewers, among others, from Japan, shish kebab from Turkey, from Caucasian shashlik, chuanr of China, and sosatie of South Africa. Sate listed as ranking 14th in the World's 50 most delicious foods (50 Most Delicious Dishes in the World) reader poll conducted by CNN Go in 2011. [3]