(/ˈsæteɪ/ SA-tay, /ˈsɑːteɪ/ SAH-tay), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce.[3] It is a dish from Indonesia, and popular in Malaysia, Singapore, Thailand, and Brunei.[4] Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces, however most often they are served in a combination of soy and peanut sauce.[5] Hence, peanut sauce is often called satay sauce.
Ketupat (in Indonesian and Malay), Kupat (in Javanese and Sundanese) or Tipat (in Balinese) is a type of dumpling made from rice packed inside a …

Place of origin: Indonesia

Food energy (per serving): 1 bowl of ketupat sayur has approximately 93 kcal

Main ingredients: Rice cooked inside of pouch made from woven young palm leaves

Alternative names: Kupat, tupat, topat, tipat

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