SATE BANDENG INDONESIAN FOOD RECIPES


      Sate  is a food made from small pieces of meat skewered such a way with a stick puncture bone or bamboo palm leaves and then baked using wood charcoal embers. Satay served with a variety of spices that depend on satay recipe variations.The meat is used as skewers include chicken, goat, sheep, cows, pigs, rabbits, horses, and others.Sate known from Java, Indonesia, and can be found anywhere in Indonesia and has been regarded as one of the national dishes of Indonesia. Sate also popular in Southeast Asian countries such as Malaysia, Singapore, Philippines, and Thailand. Sate is also popular in the Netherlands influenced Indonesian dishes that were once colonies. 

Sate is a very popular dish in Indonesia; with various tribes and traditions of the art of cooking (see Indonesian cuisine) have produced various types of satay. In Indonesia, satay skewers can be obtained from itinerant traders, hawkers at a roadside stall, until at an upscale restaurant, and is often presented in the party and feast. Satay recipes and how to manufacture a wide range dependent variations and recipes of each region. Almost any kind of meat can be made satay. As the country origin of satay, Indonesia has a rich variety of satay recipe. 

Usually given satay sauce. This sauce can be seasoning sauce, peanut sauce, or the other, usually accompanied by pickles of sliced ​​red onion, cucumber and cayenne pepper. Sate eaten with hot rice or, if in some areas are served with rice cake or diamond.International dishes like satay among other Japanese yakitori, shish kebab of Turkey, shashlik of Caucasians, chuanr of China, and sosatie of South Africa. Sate registered as ranked 14th in the World's 50 most delicious foods (50 Most Delicious Dishes in the World) through a reader poll conducted by CNN Go in 2011

How to Make Milkfish Sate Khas Banten. Sate milkfish is a typical food Banten and Serang found in many areas. Food preparations of fish was introduced by royal cook Bantam in the 16th century to entertain the royal guests. Because fish has many thorns so difficult when consumed, cook fish present in different ways in order to be consumed without difficulty when eating, so that creates the sate of milkfish and is still popular today. 

Sate Khas banding is one of the culinary offerings are obliged to dinikmati.Rasa savory meat milk is processed using coconut milk mixed with toasted coriander seeds really make Sate Khas Banten Bandeng increasingly favors and savory on the tongue audience.How to Make Bandeng Sate Khas Banten tricky, for the layman and not accustomed to going to the trouble when it had to destroy meat banding and remove the spine without damaging the skin's own milk. Let us refer to How to Make Bandeng Sate Khas Banten and way of processing.





INGREDIENTS :

250 grams of fish
100 ml coconut milk from coconuts 1/2
 
GROUND SPICES :
 
4 red onions
2 slung garlic
1 lime leaves
1 tsp coriander
1/2 teaspoon shrimp paste, fried
1/2 teaspoon salt

HOW TO MAKE A SATE MILKFISH :

1. At-At milkfish, break his tail.
2. Remove the fish meat of the head and discard bones.
3. Clean the fish meat of the thorns subtle.
4. Mix the fish meat with coconut milk and spices and stir well.
5. Cook until dry.
6. Fill in the meat and milk into the skin using a stick pin hole.
7. Fuel on a fire while covered with banana leaves until done.




" GOOD LUCK "

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