To be in Indonesia and not eat cult "Sate" is almost like being in Paris and not seeing the Eiffel Tower or in New York and did not snap a photo in the front of the Statue of Liberty.

“Sate" is indisputably one of the logos of Indonesian cuisine. Regardless of regional tastes and trends in cooking, "Sate" occupied, occupies, and will always occupy a place on the podium of culinary delights from the Archipelago.

Question of assessing the ranking of dishes depends on which expert gourmet takes just a voice and what he has culinary tastes. We know that one recognizes the supremacy of "Nasi Goreng" second "Bakso" a third "Sate" or maybe "Mie Ayam" but all these dishes are delicious and depend on the taste as is well known gentleman does not discuss.

The technique of grilling meat on metal or wooden sticks, it is not a proverbial discovery of America. Art that did not invent the inhabitants of the Indonesian islands.

Impaled on wooden sticks piece of meat is also eaten in the form of the Japanese mushroom pore and chicken Yokitori.

Also the ancient Mediterranean Greek cuisine is famous for its cuisine Sauvlaki, which is nothing but a sword implant pieces of chicken or pork, sometimes with pieces of bacon for flavor.

Closer to Indonesian cuisine is a continental Eurasian cuisine with knows the taste of Russian shashlik as a mixture of pieces of marinated meat on a skewer interspersed for variety of taste with peppers, onions and tomatoes.

"Sate", however, is different from their foreign cousins ​​in many small ways. And as we all know the merits of taste often lies in small things.

First of all Indonesian dish is distinguished, in size pieces of meat and thus the cooking time.

Europeans are preparing their variety, "Sate" use its large pieces of meat which in turn increases significantly the process of preparing meals. This, in turn, can cause restlessness and impatience of hungry amateurs meal.

Indonesian "Sate" is tiny and fast in preparing pieces of beef, goat or chicken impaled on thin bamboo sticks. This is a perfect compilation because the wet bamboo not charred during the cooking process of "Sate" over red-hot-hot charcoal or coconut shells.

Of course as an Indonesian dish of the Crown "Sate" despite its simplicity can be found in any even the most refined restaurants serving Indonesian cuisine. It is not surely to the complexity of the formulas but the final effect of taste and patriotic tradition.

Do not change the fact that for many seasoned culinary experts, the tastiest "Sate" is bought on the streets of the archipelago previously prepared at home by walking city restaurateurs.

On the street you complete the last ritual of the chef mystery with begins when the master of ceremonies prepare for us ordered quantity of meat sticks.

Street "Sate" bars in principle be divided into those who walk or ride. These recoiling on the classic two-wheeled carts Indonesian is "gerobek" while walking is nothing but a pop-up field kitchen carried to the head chef-dealer.

Mobility of "Sate" bars is so high because apart from a few coals, grill for a barbecue and a fan to keep the fire do not need anything more.

You can of course about "Sate" go much deeper because depending on, for example, flavors of sauces and served regions in which these sauces predominate they are divided into varieties like "Padang", "Madura"or … "Makassar.

Objectively, however no academic analysis of issues, "Sate" is simply a "Sate" that originated in Java, Sumatra and Celebes nineteenth century and become Indonesian traditional recipe.

No less important side dishes taste attribute is the process of preparing it when the streetr cook like Vincent van Gogh paints on the palette and canvas spread the on meat with a small brush different spices and aromatic oils.

After each lubrication oils and sauces, cook street puts sticks with meat, on a mini hearth to stimulate fanning the coals for efficient grilling. Depending on the type of meat after a few minutes the work is done.

You can eat it with rice or without rice can be, but necessarily with an extra peanut sauce, and spicy sambal condiment that complements the taste of real food.

Indonesians often willing to eat, "Sate" with lontong which includes rice but wrapped in banana leaves formed in the shape of sausages and subjected to long cooking.

The resulting structure is something bordering on potatoes and large noodle which fits perfectly with the main dish and all sauces.

Indonesian street "Sate" is a dish for afternoon and evening. In vain so watch for portions of "sate" in the morning time and during the day.

This suggest however also be considered as an advantage because the food is much tastier to dinner than would have been to breakfast.