Saté wedhus
 Sate kambing served in peanut sauce, with shallot garnishing, Jombang | |
| Jeneng liyané | goat satay, lamb satay, mutton satay |
|---|---|
| Ajangan | Main meal |
| Panggonan asal | Indonesia |
| Tlatah utawa praja | Java, and Nationwide |
| Woworan pokok | marinated goat meat, skewered and grilled on charcoal, served with sweet soy sauce or peanut sauce. |
 Buku masakan: Sate kambing  Médhia: Sate kambing | |
Sate kambing minangka jeneng Indonesia kanggo " sate daging kambing ". Iki minangka salah sawijining olahan kalebu bagean saka masakan Indonesia [1] . Panganan iki digawe kanthi manggang daging wedhus sing wis dicampur karo bumbu. Piring kasebut uga diarani sate wedhus lan sate wedhus . Sate kambing (sate kambing) kawentar banget ing negara kasebut, apamaneh ing Jawa, [2] endi munculake pirang-pirang resep daerah; sing misuwur antara liya yaiku sate kambing Jakarta (sate lamb Jakarta), sate kambing Tegal (sate lamb Tegal) saka Jawa Tengah, sate Maranggi saka Jawa Barat, lan sate kambing Madura (sate lamb Madura) saka Jawa Wetan. Nanging, sate kambing (sate lamb) minangka istilah umum kanggo njlentrehake salah sawijining sate daging wedhus ing wilayah kasebut, tanpa resep resep tartamtu.
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Sate kambing mentah (sate lamb) -
Sate kambing mentah (sate wedhus) lagi dipanggang -
Sate kambing (sate wedhus) meh rampung -
Sate kambing mateng (nengen) duwe warna luwih peteng dibandhingake karo sate ayam (kiwa) -
Sate hati kambing, sate ati wedhus
Referensi[besut | besut sumber]
- ↑ Suryatini N. Ganie (13 June 2010). "Just a slice of mutton". The Jakarta Post. Dibukak ing 26 May 2015.
- ↑ Meyer, Arthur L.; Vann, Jon M. (27 May 2003). The Appetizer Atlas: A World of Small Bites Go About this book Pages displayed by permission of John Wiley & Sons . Copyright. Get print book By Arthur L. Meyer, Jon M. Vann. ISBN 9780471473305. Dibukak ing 10 October 2012.