Baked Pulut (Recipe)

Sate Matang is a meat puncture in the form of satay in the province of Aceh . This satay called satay matured because the beginning of this sate was introduced by the seller in the town of Matang Geulumpang Dua a district town in Bireuen District . In the 90s sate is popular in several big cities in Aceh, now a lot of scattered satay sellers in Aceh and Medan city of  North Sumatra who peddle satay with the label "sate mature".

The main ingredient of mature satay is goat meat, due to the price of goat meat which is more expensive then often cooked sate made using beef. The process of making and cooking the cooked satay is not much different from other regions of Indonesia, cut pieces of meat that have been cleaned and cut into small dice. Once pinned on the prick satay then soaked in spice mixture in the form of spices in a long time. Next satay ready to be burned in roasting.

As a complement is a typical gravy goat broth for sprinkling leek, slightly thick and taste spices such as curry dishes . The spices used in making this broth produce a strong aroma, fresh and warm. The spices used consist of cardamom, mace , cloves , cinnamon and pepper .

Satay one is indeed a glance almost similar to sate in Indonesia in general, but in terms of presentation and taste very different and very distinctive. The name Sate Matang is taken from the name of a place in Aceh , namely Matang Geuleumpang Dua City, Bireuen District . It is said that in this place Sate Matang was first introduced by the seller. Mature Sate then started popular and known by the public since the 90s. Until now Sate Matang began to spread widely, not only in Aceh alone, but also found in several other big cities in Indonesia.

This culinary is famous for its tasty and tasteful aroma of meat. In addition, spicy peanut flavor that tastes sweet. The more delicious, if eaten with warm white rice. Uniquely, sate is also eaten with meat soup sprinkled with fries and fried onions. Everything is increasingly adding to the tongue wobble in enjoying the sensation of bribery for the sake of bribe Sate Matang . Meat that has been cut into small pieces is pinned on the puncture, then soak in spice batter in the form of spices for a while. Then satay ready to roast in roasting.

Mature Sate is not only served with peanut spices only formulated with special spices and pounded until smooth, but also typical gravy broth sauce. The amount of spices in the broth, making this broth broth produce a strong, fresh, and soft scent. Smelled with the smell of spices like cardamom, mace, cloves, cinnamon, and pepper. Mature Sate is made from basic ingredients of mutton or beef. Usually the type of meat is tailored to the wishes of the buyer.

Sate Matang has a distinctive taste and different from other satay in Indonesia. The combination of sate flavor and delicious soto soup, and the taste of sweet peanut sauce, of course produce a taste sensation that is typical and delicious. In addition, supported by a tender texture of the meat certainly makes the pleasure of Sate Matang is more complete. Per skewer is usually priced at Rp 3,000. However, generally one serving of rice plus a plate of satay and soto valued Rp 25,000. Prices may vary depending on the number of satay ordered.