The ” AMBAL SATAY “, a chicken boiled satay with various spices

As a tropical country, Indonesia has a rich variety of cuisines and seasoning spices. Each region has a characteristic, because the distinctive culture of its people as well. For example satay which is usually made ​​of mutton, beef or chicken. Besides the three materials based, in certain areas,  there are other types of satay. The Scallop/ Sellfish Satay is one of the favorite foods at Surabaya, EastJava and the surrounding areas. There is a unique satay in Solo, Central Java. That is ”beggar satay”. It’s called “beggar satay”  because the basic material is not the meat of animals that have been popular in common people. But ”the tempe made from waste tofu”

Although made ​​from various materials, satay remains a food menu that has its own fans. Likewise Ambal Satay which is a typical food at Kebumen, Central Java. Ambal is the name of a district in southeastern Kebumen. The characteristic of the Satay Ambal is spices. It’s addition to a variety of spices, seasonings in the Satay Ambal the tempe is made from mashed boiled. Before it burned like other types of satay from chicken, the chicken beef braised on the spices woven especially ginger and galangal.  So, the characteristic flavor Satay Ambal is taste the spices.

In the present satay, its pair is a fresh drinks. For example, orange juice, ice tea or other cold drinks. Special fresh drink to satay of shellfish  is ”sinom”. Sinom made ​​by various herbs and natural ingredients. The “sinom” is another name of the acid leaves that are still very young.  Sinom is consistent with the satay shellfish and neutralize the beneficial effects of toxins in shellfish.

Shellfish Satay, a special from Surabaya and the surrounding areas, EAST JAVA.

Tofu, kind of a popular side dish