The Soft and Tender Grilled of Satay

Satay or sate is a popular dish in Southeast Asian countries such as Indonesia, Malaysia, Singapore, southern Philippines and Thailand. It's believe that satay (sate in Indonesian) have originated in Java or Sumatera but some believe that it was a dish brought by Chinese and or Arab immigrants since Indonesia is predominantly moslem.

The simple explanation for satay (sate) or satti (southern Philippines) is grilled meat on sticks or skewers. Commonly the meat is diced and marinated in spices such as turmeric, onion, galangal, coconut milk, lemon grass and kecap manis (Indonesian sweet soy sauce). The meats used to make satay are ranging from chicken, beef, mutton, pork, fish, prawn, cow tripe to exotic meats such as snake and turtle. Ketupat or lontong (rice cakes), rice, peanut sauce, cucumber, onion or acar are the best companion for serving satay (sate). Peanut sauce or kecap manis is a must to enjoy satay

Every family can make their own satay. Serve satay at your potluck, picnic, bbq gathering, family gathering, etc.

Article Source: http://www.squidoo.com/satay-sate-recipes

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The Fishy Taste of Pempek Palembang

Pempek or Mpek-mpek is a delicacy from  Palembang, South Sumatra. It is made of fish and sago flours and served together with a dark, rich sauce called cuko. Cuko is made from brown sugar, chilli pepper, garlic, vinegar, and salt to boiling water.

There are many varieties of Pempek. The most famous one is the Pempek Kapal Selam (Indonesian: "submarine"), which is made from a chicken egg wrapped within the Pempek dough and then deep-fried. This type pempek contains of high vitamin, protein, mineral, and carbohydrate content, is the most nutritious variety. As a local staple, Pempek can be commonly found on every street in Palembang

Gado-gado (Indonesian and Betawi language) or also called Lotek (Sundanese and Javanese language) is an Indonesian dish comprising a vegetable salad served with a peanut sauce dressing. It is thought to have originally been a Betawi dish. It is widely served from hawkers carts, stalls (warung) as well as in restaurants both in Indonesia and worldwide.

Gado-gado is part of a wide range of Indonesian dressing & salad combinations, along with lotek, pecel and karedok. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches, in front of the customers. However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Gado-gado sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Compared to Western and Indonesian salads, Gado-gado has much more sauce in it. Instead of being used as a light dressing, the vegetables should be well coated in the sauce.

The Street Vendor Food of Ketoprak

Mostly sold by street vendors, this treat has gained popularity so now you can get your portion in some food courts and traditional restaurants. Ketoprak offer's delicious taste and it is quite filling, too. Usually it is are eaten with steamed rice or lontong a dish made of rice stuffed into banana leaves shaped into a tube, then boiled until it's ready to eat. Ketoprak uses a grounded peanut sauce, but it mainly consists of beansprouts, fried beancurd, and boiled bihun angel hair-like noodle

Source: http://www.bigoven.com/recipe/163612/ketoprak

The Delicious of Nasi Goreng (Indonesian Fried Rice)

Nasi goreng is a fried rice dish that is widely popular in Indonesia and Malaysia. The word “nasi” means rice, and “goreng” means fried. In addition to the basic rice component, nasi goreng may be made with an array of additional ingredients that includes meat, seafood, and vegetables. The fried rice may also be seasoned with various sauces and spices.

As one of the most popular dishes in Asia, nasi goreng is served in many Indonesian and Malaysian restaurants. It is also one of the most popular street foods sold by cart vendors, food stalls, and roadside diners. At celebratory gatherings, nasi goreng is an essential component of festive buffets. In home kitchens, the dish is often eaten for breakfast and is made with leftover rice from the previous night’s dinner.