 Sate kambing served in peanut sauce, with shallot garnishing,Jombang | |
| Alternative names | goat satay, lamb satay, mutton satay |
|---|---|
| Course | Main meal |
| Place of origin | Indonesia |
| Region or state | Java, and Nationwide |
| Main ingredients | marinatedgoat meat, skewered and grilled on charcoal, served with sweet soy sauce or peanut sauce. |
Sate kambing is theIndonesian name for "muttonsatay". It is part of thecuisine of Indonesia.[1] This food is made by grillinggoat meat that has been mixed with seasoning. The dish is also calledlamb satay andgoat satay.
Sate kambing (goat satay) is very popular in the country, especially inJava,[2] where several regional recipes appear; the most famous among others aresate kambing Jakarta (Jakarta lamb satay),[2]sate kambing Tegal (Tegal lamb satay) from Central Java,sate Maranggi from West Java, andsate kambing Madura (Madura lamb satay) from East Java. Nevertheless,sate kambing (lamb satay) is a generic term to describes mutton satay in the region, regardless of their specific recipes.
Goats are a widely consumed domesticated animal in Indonesia. They can easily be seen roaming the country's villages and are also kept as livestock in backyards.[1] In a country with a majority Muslim population, goat meat or mutton is one of the most preferred meats. Goats and sheep are slaughtered during theEid ul Adha Muslim religious holiday, resulting in goat/lamb dishes such astongseng kambing,sate kambing (goat satay) andgulai kambing (mutton curry) being commonly consumed during the festival.
Almost all parts of a goat's carcass meat could be used forsate kambing, although the prime part would be the hind legs.[1] Some variants might use goatoffal, which is considered a delicacy, such assate hati kambing that uses goat liver, andsate torpedo that uses goat testicles, believed to haveaphrodisiac properties.[1][3]
The skewers used forsate kambing are usually larger and thicker, and made frombamboo, compared to thinner skewers used for chicken satay that are usually made from mid-ribs of coconut leaves. This corresponds to the thickness and texture of goat meat, which is tougher than chicken. To avoid burning, the skewers are usually soaked in water prior to use. The skewered mutton/lamb is then marinated in spices before being placed on a charcoal grill. The marination seasoning often includespuréedpineapple juice, sweet soy sauce, ground shallot and galangal.[2] In restaurants or street stalls (warung),sate kambing is made to order and grilled after the customer places their order.
A set meal ofsate kambing (lamb satay) usually consists of the muttonsatay itself, commonly served in a thick black-colouredsauce made ofkecap manis or sweet soy sauce. Some recipes however, might usepeanut sauce instead, although peanut sauce is more commonly served with chicken satay. Some people would eat it with commonsteamed rice, while others might prefer traditional cubed rice likelontong orketupat. In some areas, sate kambing (lamb satay) is sold together with another popular food namedGulai kambing, which is spicy goat meat and offal soup.
Sincegoat meat has a somewhat distinct and quite strong aroma, those who do not like the smell usually would replace the goat meat withlamb or beef. Similar satay recipes might also be made with other types of meat, such as beef, chicken, fish, pork, and others.
