Please welcome Rita of Mochachocolata-Rita as a guest blogger on Rasa Malaysia. Rita is an Indonesian who currently resides in Hong Kong. Whenever I visit her blog, I feel “jealous” that she is constantly traveling and eating around Asia (she loves to shop, too!). As a true Indonesian, Rita shares with us her mouthwatering and tantalizing sate recipe, and outlined the steps involved in making authentic sate (photos in the gallery). Her sate is seriously great looking and I can’t wait to try her recipe!
Living in Hong Kong, I am blessed with plenty Indonesian restaurants. Missing my home country’s food? No worries, they’re just a short MTR ride away. However, finding a great Indonesian sate dish is proven to be challenging. Most places simply deep fry their skewered marinated meat and call them sate. My Hong Kong friends thought these “Hong- Kongized watered down Indonesian sate” were yummy, until they tried mine. I developed the recipe based on the Sate Babi/Ayam Kecap I always ordered from my opposite neighbor when I was young. They came out pretty close. I promise you, those sate were the ones that made me spend my teenage years being not-so-svelte, despite the extra fast metabolism.
So, I’m sorry, baby. You’re never going back to those deep-fried-meat-on-a-stick no more.
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More Delicious Recipes:
Grilled Coconut Chicken with Lemon Basil (Ayam Panggang Sulawesi)
Balinese Chicken (Ayam Pelalah)
Sweet and Sour Meatballs
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GINA ANDERSON
My mother was born in Jakarta. For Christmas I wanted to give her memories from when her father was alive and we would spend the day stuffing wantons and skewering chicken for satay. Thank you for your recipe. It is the only satay recipe I will use, very close to my grandfather’s. Unfortunately he died without sharing his recipe. Thank you for helping me give my mother a wonderful Christmas gift.