Satay

Satay or sate is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers (although the more authentic version uses skewers from the midrib of the coconut leaf). These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings (depends on satay recipe variants).

Satay may have originated in Java, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, and Thailand, as well as in The Netherlands which was influenced through its former colonies.

Satay is a very popular delicacy in Indonesia,
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Nasi Padang (Rendang)

Padang: The birthplace of rendang

Padang in West Sumatra is known more as the origin of the country’s most popular cuisine than as a provincial capital, thanks to the ubiquitous Padang restaurants.

Go to any town or city across the archipelago, and the chances are you will find a place to eat called Rumah Makan Padang or Padang Restaurant, either on the roadside, or in luxurious malls or even in more upmarket establishments. How did it happen?

To explain the success of the food of the people of West Sumatra, one has to know that the Padang men have an adventurous spirit and like to broaden their horizons. It is said they believe that their mother’s cooking is the very best and cannot not be found anywhere else.

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