Sate Bandeng is a traditional Indonesian dish that originated from Serang, a coastal city in Banten province. It is a dish that is beloved by many for its unique flavors and tender texture. The process of making Sate Bandeng is a labor-intensive one, requiring skill and patience to achieve the perfect balance of flavors.
To make the legendary Sate Bandeng in Serang, the first step is to prepare the main ingredient, which is the milkfish. The milkfish is cleaned and gutted before being marinated in a mixture of salt, garlic, turmeric, and other spices. The fish is then left to marinate for several hours to allow the flavors to infuse into the flesh.
Next, the milkfish is skewered and grilled over a charcoal fire. The grilling process is crucial as it imparts a smoky flavor to the fish and helps to seal in the juices, ensuring that the meat remains tender and moist. The fish is grilled until it is cooked through and has a slightly charred exterior, giving it a delicious caramelized flavor.
While the fish is grilling, the sate sauce is prepared. The sauce is made from a blend of coconut milk, peanut sauce, chili, and tamarind, creating a rich and creamy sauce that complements the smoky flavors of the grilled fish. The sauce is simmered over a low heat until it thickens and reaches the desired consistency.
Once the fish is cooked and the sauce is ready, the Sate Bandeng is assembled. The grilled fish skewers are dipped in the sate sauce, ensuring that each piece is coated in the flavorful sauce. The Sate Bandeng is then served hot, garnished with fried shallots and a squeeze of lime for an extra burst of flavor.
The process of making Sate Bandeng in Serang is a time-honored tradition that has been passed down through generations. The dish is a symbol of the rich culinary heritage of the region and is enjoyed by locals and visitors alike. So, if you ever find yourself in Serang, be sure to try the legendary Sate Bandeng for a taste of authentic Indonesian cuisine.
