Sate kambing
Sate kambing is a popular Indonesian dish made from marinated goat meat, grilled and served with peanut sauce. The dish is very flavorful and tender.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Sate, including Sate Kambing, is believed to have originated in Java, Indonesia, drawing inspiration from Middle Eastern kebab brought by Arab and Indian Muslim traders. Its popularity spread throughout the Indonesian archipelago and beyond, influenced by regional variations and available ingredients.
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Sate Kambing holds a significant place in Indonesian culinary culture, often enjoyed during celebrations, family gatherings, and religious festivals like Eid al-Adha (the Feast of Sacrifice) when goat meat is plentiful. It's a common street food and restaurant staple, representing the diversity and richness of Indonesian cuisine.
Eid al-Adha Significance
Sate Kambing is particularly popular during Eid al-Adha, as goats are commonly sacrificed during this Islamic holiday. The meat is then used to prepare various dishes, including Sate Kambing, to share with family, friends, and the less fortunate.
Street Food Culture
Sate Kambing is widely available as street food, often grilled over charcoal in mobile carts or stalls. This makes it an accessible and affordable meal for many Indonesians, contributing to its popularity and cultural significance.
Regional Variations
While the basic recipe remains similar, regional variations exist. Some areas may use different spices in the marinade or variations in the peanut sauce, reflecting local tastes and ingredients.
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Sate Kambing boasts a rich, savory flavor profile with a balance of smoky, spicy, and sweet notes. The goat meat provides a robust, slightly gamey taste that is complemented by the marinade and peanut sauce.
The primary flavors stem from the goat meat itself, often marinated in a blend of sweet soy sauce (kecap manis), garlic, shallots, ginger, coriander, turmeric, and sometimes chili. This marinade tenderizes the meat and infuses it with a complex sweet and savory taste. The grilling process imparts a smoky char. The peanut sauce, typically made from ground peanuts, chilies, garlic, shallots, kecap manis, and lime juice, contributes a creamy, nutty, and spicy sweetness that binds all the flavors together. Sometimes a squeeze of lime adds a refreshing tang.
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Meat Selection
Choose young goat meat (kambing muda) for the most tender result. Avoid tough cuts and trim away excess fat. Loin or leg meat is generally preferred.
Marinating Time
Marinate the goat meat for at least 2-4 hours, or ideally overnight, in the refrigerator. This allows the flavors to fully penetrate the meat and tenderize it.
Grilling Technique
Grill the sate over medium heat to avoid burning the meat before it is cooked through. Baste frequently with the marinade or a mixture of sweet soy sauce and oil to keep it moist and enhance the flavor. Avoid overcooking, as it will dry out the meat.
Peanut Sauce Consistency
Adjust the consistency of the peanut sauce by adding water or kecap manis until it reaches your desired thickness. It should be thick enough to coat the sate but not too thick that it's difficult to eat.
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