 PorkSe'i . | |
| Alternative names | Sei |
|---|---|
| Type | Smoked meat |
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | Rote island, Kupang |
| Serving temperature | Hot or room temperature |
| Main ingredients | Pork orbeef |
Se'i orsei is anIndonesiansmoked meat from rote islandKupang,East Nusa Tenggara,Indonesia.[1]Se'i may be derived from a variety of meats, withpork (se'i babi),beef (se'i sapi) or game animals such asvenison (se'i rusa) as common offerings. Today, the most popular se'i meat is pork.[2]
Se'i uses thin, sliced cuts of meat utilizing a mixture ofsalt andspices and smoked. Texturally, it is comparable to bacon, albeit thicker. This dish is easily found in restaurants andwarung in the Timor region. In Kupang, people servese'i withnasi panas (hotsteamed rice), accompanied withsambal lu'at andjagung bose.
The name ofSe'i derives from the local language from Rote Island of East Nusa Tenggara that means "smoked meat".[3]
This dish is traditionally served and consumed by the people ofEast Nusa Tenggara province, especially byRote people. In the dry climate of Rote island, the traditional smoking method is employed to preserve meats and to increase the nutritional and economic value of the meats.[4]Se'i has been historically made from rote island deer, but this practice has ceased due to a decline in population and its consecutive endangered status. Beef and pork are largely the main ingredients ofSe'i,[4] and are the preferred meat choices for both locals and tourists. The number of restaurants servingse'i that have appeared outside of East Nusa Tenggara, such as in Jakarta and Bali, have also contributed to its popularity.
