Satay Spice Blend Bumbu Kaçang

Satay or sate originated on the Indonesian island of Java. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries

The Indo-Dutch people took this dish, as well as many other Indonesian specialties, to the Netherlands, thereby influencing Dutch cuisine. Satay is a popular delicacy in Indonesia. The country's diversity has produced a wide variety of satays. In Indonesia, satay is a popular street food, it can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts.

Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used.

Bumbu Kaçang (Bumbu: seasoning - Kaçang: peanut) is the base of many curries, sauces and stir-fried dishes.

Indonesia has the richest variations of satay in the world. The satay variants in Indonesia usually named after the region its originated, the meats, parts or ingredients its uses, also might named after the process or method of cooking.

Known as saté or sateh, it is fully adapted in Dutch everyday cuisine. Owed to their shared colonial history, satay is an Indonesian food that has become an integral part of Dutch cuisine.

Pork and chicken satays are almost solely served with spicy peanut sauce and called “sateetje”, and are readily available in snackbars, fast-foods, restaurants and supermarkets. In modern fusion cuisine the term "satay" has shifted to satay style, curies, stir fry, and peanut sauces.

The American-Thai fusion fish fillet in satay sauce also demonstrates the same trend and in Hong Kong, satay sauce is usually served with instant noodles and stir-fried beef.

This dish is most often eaten for breakfast.

There are many different satay spice blends. There are also many flavor profiles due to the variation of different quantities of each spice used, so the quantities and different spices as mentioned here are just my favorite blend.

Satay Bumbu Kaçang: 1 cup of peeled peanuts, 1/4 cup candlenuts, ½ tbsp salam leafs, 1tsp trassie (fried and dried shrimp paste), ½ tbsp dried galangal, 1 tbsp dried ginger, 2 tsp coriander seed, 1 tsp cumin seed, 1 tsp fennel seed, 3cm turmeric root, 1 tbsp dried garlic, 2 tbsp dried shallots, 2 dried chillies, 3 Javanese peppercorns, 1/2 tbsp caraway, 2 tsp green cardamom seed, 1 tbsp curry leafs, 3 cloves, ½ nutmeg.

Satay sauce recipe: 4 tbsp satay spice blend (bumbu kaçang) 500ml coconut milk, 500ml coconut cream, ¾ cup peanut paste, 4 tbsp keçap manis (sweet soy sauce), 2 tbsp keçap asin (light soy sauce), 3 to 4 tbsp cane sugar, salt to taste.

Mix all the ingredients in a sauce pan on low heat, don't bring the sauce to boil or the oil will separate from the sauce and float on top. Stir continually until the sauce is smooth. Ad more sugar and salt if necessary.

https://www.youtube.com/watch?v=mRuYjMo353Q