Satay

Satay is a traditional indonesian dish of seasoned, skewered and grilled meat, served with a sauce. There are various satay meat consist of chicken, lamb, fish, and tofu and usually grilled uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Usually, chicken satay used peanut sauce and sweet soy sauce because it create the sweet and delicious taste while lamb satay used sweet soy sauce, fresh chilly, and red onions to remove the smell of lamb.

Indonesia has the richest variations of satay in the world. The satay variants in Indonesia usually named after the region its originated, the meats, parts or ingredients its uses, also might named after the process or method of cooking.

Another version of satay is Satay padang

A dish from Padang and the surrounding area in West Sumatra, which is made from cow or goat offal boiled in spicy broth then grilled. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ in taste and the composition of their yellow sauces. From personal experience, the most delicious satay padang meat is cow tounge, because it's very tender meat compare to cow meat.