Balinese Satay: Veg and Non Veg Skewers
Satay is said to have originated in Java, but it has since spread to almost every country on the planet. Balinese Satay is a Southeast Asian delicacy that is grilled, seasoned, or skewered in Indonesia. Satay is typically served with Indonesian sweet soy, Kecap Manis, or Thai peanut sauce. The dish is an exhibition in and of itself, with your choice of topping on a stick. In the non-vegetarian section, there are diced fish, chicken, mutton, pork, and other meats; in the vegetarian area, there are tofu, corn, mushroom, and other veggie skewers.
Each is grilled or barbecued over a wood or charcoal fire then seasoned to perfection. Satay in Indonesia is frequently, served with Lontong, a rice cake. This Satay is also popular in Brunei, the Philippines, the Netherlands, Malaysia, Singapore, Sri Lanka, Suriname, and Thailand, in addition to Indonesia.
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Satay Ayam: Chicken Skewers
The most traditional and popular dish in Indonesia is chicken satay, also known as Satay Ayam. The meat is marinated for several hours before cooking Satay Ayam. After that, it’s skewered and charcoal-grilled. Satay was usually served with compressed rice and pickled cucumber in most Indonesian restaurants as a complete meal.
Balinese Yakitori: Veg Skewers
Yakitori literally translates to grilled chicken, but the dish also includes several vegetarian choices. Yakitori is traditionally cooked or barbecued over a slow flame and served on a long piece of wood. It’s a well-known Japanese dish that’s strikingly similar to Indonesian Satay.
Tofu, mushrooms, corn, green onions, and other vegetables are commonly used in the Vegetarian Yakitori. The skewers are frequently brushed with a delicious rice wine sauce while grilling. The Teriyaki sauce goes best with the Balinese corn and vegan satay skewers.
The soy-glazed Balinese skewers are one of the juiciest kebabs you will ever taste, whether you are vegetarian or not.
