Satay has become a typical Indonesian food. Generally, satay is made of chicken, goat, and beef cut into small pieces and then stuck on a skewer. But even with the same cooking method, satay has a variety of recipes and flavors.
Bali Province has various types of satay which are different by ingredients and cooking styles.
This is a typical Balinese satay lilit. Usually, in addition to chicken meat, satay lilit also uses tuna as the main ingredient.
The meat is mashed first then mixed with spices such as garlic, onion, lemongrass, and lime leaves. Then wrap it on a skewer and cooked.
Sate lilit does not use peanut sauce.
Although at first glance it looks like satay lilit, the ingredients used in the languan satay are usually sea fish such as tuna. The method of making it is similar to satay lilit which mixes groundfish with spices such as salt, pepper, garlic, onions, chilies, shrimp paste, and other ingredients.
After it is well blended, then the fish mixture is wrapped around a skewer made of coconut midrib and cooked. The taste of this languan satay is sweet and has a little spicy taste typical to Bali.
This satay uses a cooking method that is almost the same as satay in general. Namely by sticking meat such as pork, chicken, and beef which have been cut into small pieces on a skewer and then grilled.
It is called plecing because the chili sauce eaten with this satay is a Balinese chili plecing with a delicious spicy taste. There are two variants of the chili sauce to choose from, namely the sweet chili sauce and the spicy chili sauce.
Originally this turtle satay dish was indeed made from turtle meat because turtles were believed to increase vitality. However, after turtles became protected animals, turtle satay sellers replaced the turtle meat with pork.
This turtle satay which uses pork is known to be also delicious because of the spicy and savory seasoning combined with sweet soy sauce, shallots, and garlic.
Referred to as the brother of satay lilit, satay pentul has its unique taste due to the use of different ingredients. Sate pentul uses mackerel or snapper which is then mashed and mixed with shrimps, ground spices, grated coconut, salt, brown sugar, and broth.
The dough that has been mixed will be steamed first and then wrapped around a skewer or lemongrass and then cooked. This pentul satay has a shape that is fatter than satay lilit.
Unlike other typical Balinese satays that use beef, pork, chicken, or sea fish, kakul satay uses kakul or snails as the main ingredient. The skewered snails will be grilled and then served with sweet soy sauce, shallots, tomatoes, and lemongrass.
Sate kakul is also often used as a side dish with other menus such as chicken betutu and curry.
Those are the various types of typical satay from Bali Province that you can taste while visiting. Have you tried any of them?