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5 Facts about Sate Buntel Solo, Inspired by Kebabs to President Jokowi’s Favorite


Jakarta

From Solo there is a special goat satay called Sate Buntel. Unlike goat satay in general, which is made with whole pieces of meat, buntel satay uses minced meat wrapped in goat fat.

The culinary wealth of the Indonesian region is so rich. Talking about satay, for example, there are many unique and appetizing satay creations. One of them is the typical Solo buntel satay.

This unique satay made from minced goat meat has even become a favorite of President Joko Widodo. Regarding the name, the name buntel is not without reason because the satay is really wrapped in goat fat tissue so that it doesn’t break when burned.

Buntel satay it is said to be an Indonesian dish with influences from the Middle East and India. However, later in its development there was an adjustment regarding the way of serving buntel satay.

Here detikfood summarizes 5 interesting facts about buntel satay:

1. Inspired by kebabs until they were invented by the Chinese

Many believe that sate buntel is a form of influence from the Middle Eastern and Indian dish, kebab. The reason is that in the past, trade on the island of Java grew rapidly so that many traders from the Middle East and India stopped by the areas in Central Java.

It was from them that the Indonesian people began to talk about a culinary called kebab which is basically grilled meat. But then there were various adjustments until finally the creation of sate buntel was ‘born’.

Another story says that the sate buntel was introduced for the first time by a person of Chinese descent, Lim Hwa Youe. In 1948 at Tambak Segaran, Solo, he created a satay innovation where the goat meat was chopped until smooth and then wrapped (buntel) with goat fat.

He deliberately did this to take advantage of the part of the goat meat which tends to be tougher. He thought that the texture would be more tender and the taste better, Lim Hwa Youe chopped the meat until it was soft and removed all the muscles. The end result, goat satay is so tender and juicy.

2. Use sweet pepper and Javanese sugar

The chopped sate buntel is seasoned with pepper and Javanese sugar before finally being wrapped in goat fat and grilled until cooked. Photo: Getty Images/iStockphoto/Anita Handayani

Buntel satay has a distinctive sweet savory taste because it is made using fine spices such as shallots, garlic, peppercorns, salt, and Javanese sugar. Everything will be mixed well with minced meat.

After that the meat is wrapped in a thin layer of fat and then burned until the fat is melted and slightly dry. To serve, buntel satay is equipped with sliced ​​red tomatoes, cabbage leaves, and cayenne pepper. Of course with the addition of sweet soy sauce.

Some places serve buntel satay on a hot plate. There are also those who serve this satay without a puncture because sometimes the size is too big. Buntel skewers usually sell for Rp. 15 thousand to Rp. 20 thousand.

3. Choose the perfect mutton and mutton

The key to delicacy Buntel satay Solo is in the use of young goat meat. In addition to the soft texture, the aroma also doesn’t have a musty smell. Then to outsmart the density of the mutton bundle, some sellers try to outsmart it by mixing eggs.

For wrapping fat, usually what is used is the one from the stomach. This type of fat is thin and transparent so it needs to be stretched carefully.

The trick, cut with scissors to the required size. After that put the fat on the tips of your fingers and start filling them with minced meat. Then coat all sides of the meat with this fat.

President Jokowi’s favorite buntel satay can be seen on the next page.