day 13

 

wussp everybody and welcome to a world where every bite is a

celebration, and each dish tells a story.

New day New food New country (Indonesia)

1. Sate Ayam / Sate Kambing (satay)

I’ve had a lot of different types of sate (or satay) in Southeast Asia, but there’s nothing that compares to real Indonesian sate; In my opinion you’ll find some of the absolute best sate in Asia within Indonesia. in Indonesia you’ll find many different types and varieties of sate, but two of the common versions in Jakarta at sate ayam (chicken sate) and sate kambing (goat sate).

One of the common recipes includes the meat marinated in sweet kecap manis soy sauce, before being skewered. I think is the main reason why Indonesian sate is so good, is because the skewers of meat are typically grilled on an extremely hot charcoal fire, so the meat cooks quickly, while leaving it smoky and juicy.

 

2. Sate Padang (Padang satay)

Sate Padang is such a unique (and delicious) type of Indonesian sate that I had to include it in this food guide as its own. Originally from Padang, a food lovers province on the west coast of Sumatra, Sate Padang seems to have a cult following among food lovers – and after I had my first plate, I completely understand why.

The skewers of meat, which often include beef pieces, beef tongue, and offal, are first marinated in a mixture of spices, then grilled over hot flaming charcoal, and finally they are often served over sliced up compressed rice cake, called ketupat, and then covered in a thick brown colored sauce, and sprinkled with crispy shallots. The result of Sate Padang is not the prettiest dish you’ll ever see, but the taste is incredible.

 

3. Ayam Bakar Taliwang (grilled chicken)

Have you ever eaten three chickens by yourself in one meal? When you eat ayam bakar Taliwang, not only are the grilled chickens so good you might be able to eat three of them by yourself, but they are also very small because they either free range chickens or sometimes spring chickens.

This type of grilled chicken originates from the island of Lombok, and it’s popular with spicy grilled chicken lovers throughout Indonesia. When I saw the amount of chilies caked onto my ayam bakar Taliwang, I knew I was in for a life-changing grilled chicken experience, and it was true.

The chicken itself was so flavorful, and not too tender, but with just enough texture so that with every bite it kept releasing more chicken juices, kind of like that crazily juicy chicken I ate in Osaka. But along with just being a flavorful chicken from the start, it was beautifully spicy. Ayam Bakar Taliwang is one of the dishes you don’t want to miss if you love spicy food.

 

4. Ikan Bakar (grilled fish)

Even after eating ikan bakar, Indonesian grilled fish, dozens of times, I still can’t get over how good it is. Grilled fish is one of my favorite things to eat around the world, but I especially love it in Indonesia. Just like many of the grilled foods in Indonesian cuisine, what I like about ikan bakar is that it’s grilled over a very hot charcoal fire and grilled quickly, giving it a really incredible flame roasted fire flavor.

There are many different types of ikan bakar, but typically the fish is butterfly cut so it lays flat, then it’s rubbed in a sambal sauce marinade, and then finally it’s grilled. Ikan bakar is then served with either kecap manis or a variety of different sambal chili sauces and rice.

 

5. Pepes (herbal packet)

Pepes is very similar to Thai aeb, but it’s the Indonesian version of an assortment of fish, meat or tofu, mixed with lots of healthy herbs and spices, wrapped in a banana leaf package, and either steamed or grilled.

Originally a Sundanese food from the Western part of Java, some of the most common versions of pepes include chicken, different types of fish, tofu, or mushrooms, mixed with shallots, garlic, chilies, turmeric, candlenut, and lemon basil. What I love so much is that the ingredients, since they are all wrapped in a banana leaf and cooked, all mesh together really well, but also the banana leaf gives an extra green essence to whatever is cooked inside.

Thank you for joining me on this delicious journey. Until our next culinary

adventure.