Every ethnicity in Indonesia holds unique recipes specific to their culture.
In Indonesia, one dish can have dozens of versions across localities. The famed satay, for example, has at least 20 different recipes adopted in different regions, depending on the local taste and availability of ingredients.
For example, the Balinese satay Lilit uses coconut milk and lemongrass, ingredients that are readily available in the region. Satay from Padang on the other hand is drenched in a curry-like sauce typical to Padang cuisine.
The popular Padang cuisine, for example, uses a lot of chili and spices to keep people warm, as they live in cold highlands.
Sweet Javanese food, on the other hand, was influenced by the abundance of sugar production during colonial times. Other than climate and historical influence, traditional recipes usually feature ingredients native to that area.
Sate was introduced to Indonesia by South Indians, but it has adapted into countless possibilities based on the region, religion, and available ingredients. One of them is Sate Lilit Ikan (Grilled Ground Fillet of Fish in a Balinese Spicy Sauce with Fresh Shredded Coconut) and Sate Lilit Ayam (Grilled Ground Chicken in a Balinese Spicy Sauce with Fresh Shredded Coconut).
Sate Lilit Ayam is created by grinding chicken with spices and coconut until it forms a sticky paste. The paste is wrapped around the lower part of flat, wide skewers made from bamboo or lemongrass. The sate can be served with either a sweet soy chili or peanut dipping sauce.
