Dish

Sate kerang

Shellfish Satay

Sate kerang is made by marinating fresh clams in a mixture of soy sauce, garlic, ginger, and other spices. The clams are then skewered on bamboo sticks and grilled or barbecued until they are cooked through. The dish is served with a spicy peanut sauce made with peanuts, chili peppers, garlic, and other ingredients. Sate kerang is a popular street food in Indonesia and is often served as an appetizer or snack. It is a great dish to serve at parties or gatherings.

Asian cuisine› Indonesian cuisine

Seafood› Mollusk Dish› Mussel Dish

Origins and history

Sate kerang is a traditional Indonesian dish that has been enjoyed for centuries. It is believed to have originated in Java and has since spread throughout the country. The dish is often served at special occasions and celebrations.

Dietary considerations

Sate kerang is a seafood dish and may not be suitable for those with shellfish allergies. The peanut sauce may contain peanuts and other allergens.

Variations

There are many variations of sate kerang, including sate udang (shrimp skewers) and sate ayam (chicken skewers). Some recipes also call for the addition of lemongrass or other herbs and spices.

Presentation and garnishing

Sate kerang can be garnished with chopped peanuts, cilantro, or lime wedges. It is often served on a bed of lettuce or other greens.

Tips & Tricks

To ensure that the clams are cooked through, be sure to soak the bamboo skewers in water for at least 30 minutes before using them. This will prevent them from burning on the grill or barbecue.

Side-dishes

Sate kerang can be served with a variety of side dishes, including rice, vegetables, and salads. It is also often served with a side of sambal, a spicy chili paste.