Sate Bandeng Banten - Sate is a food which made from small pieces of meat pierced like the way with a stick puncture or bamboo palm leaves and then baked using wood charcoal embers. Sate serve with a variety of season that depend on satay variations. The sate meat is used as including chickens, sheep, goats, cows, pigs, rabbits, horses, and others. Sate is known in Java, Indonesia that can be found just anywhere in Indonesia. Sate was considered One of the national dish in Indonesia. Sate is also popular in Southeast Asian countries such as Malaysia, Singapore, the Philippines, and Thailand. Sate is also popular in the Netherlands influenced Indonesian dishes one colony.
Sate dish is very popular in Indonesia with various tribes and traditions of the art of cooking have produced with different types of sate. The recipes of sate and how to manufacture a wide range of variations depending on the area and the qualities of each region. Almost all types of meat can be made as sate. As the country of origin of sate, Indonesia has sate recipe variety. Sate is usually given with sauce. This sauce can be seasoning sauce, peanut sauce, or the other usually accompanied by pickles slices of red onion, cucumber and cayenne pepper. Sate can be eaten with hot rice or if in some areas served with rice. Sate is a typical food from Serang, Banten that was found in many areas. The fish has many thorns is so hard when consumed, cook fish found a different way to be consumed without difficulty when eating, thus creating a bandeng sate is still popular today. The Bandeng sate is more fun and delicious on the lips. To make Bandeng sate can be tricky, for a layman and not accustomed to going to the trouble when it was to destroy bandeng meat and remove the spine without damaging the milk skin itself. This article will give you the information of the ingridients and the steps to make Sate Bandeng Banten.A. The Ingridients of Sate Bandeng Banten :
- 250 grams of bandeng fish
- 100 ml coconut milk from 1/2coconut
- 4 shallots
- 2 garlic
- 1 lime leaves
- 1 teaspoon coriander
- 1/2 teaspoon fried shrimp paste
- 1/2 teaspoon salt
- Break the tail of Bandeng Banten.
- Remove and dispose of the head bone of Bandeng meat.
- Clean the fish meat of the the torn.
- Mix the fish meat with spices and coconut milk then stir well.
- Cook until it dry.
- Fill in the meat and milk in the skin using a stick pin holes.
- Fuel to the fire when covered with banana leaves until tender.