Satay made from material seafood
Fish and seafood
Sate Ikan Tuhuk
Blue marlin Satay, a delicacy from Krui, Lampung.
Sate Ikan Pari
Stingray Satay, a satay dish from Tana Tidung Regency, North Kalimantan.
Sate Bandeng
Milkfish Satay, from Banten. It is a satay made from boneless bandeng (milkfish). The seasoned spicy milkfish meat is separated from the small bones, then placed back into the milkfish skin, clipped by a bamboo stick, and grilled over charcoal.
Sate Belut
Eel Satay, another Lombok rare delicacy. It is made from belut, (lit. eel) commonly found in watery rice paddies in Indonesia. A seasoned eel is skewered and wrapped around each skewer, then grilled over charcoal fire, so each skewer contains an individual small eel.
Sate Gurita
Octopus satay, a specialty dish from Sabang.
Sate Kepiting
Crab Satay. In Langkat Regency of North Sumatera, the crab's outer shell is removed and the crab is fried in flour mixed with bumbu and then skewered.
Sate Kerang
Shellfish Satay, Cockle Satay or Clam Satay. The most popular variant of sate kerang is from Medan, North Sumatra, it is rich spicy cooked shellfish in skewer and often become oleh-oleh (souvenir) for visitors visiting Medan. In Java, sate kerang it is mildly marinated and boiled, also served as a side-dish to accompany soto. In Southeast Sulawesi, sate pokea is made of pokea clam or Batissa violacea var. celebensis and the satay is smeared with peanut sauce and eaten with burasa or gogos.
Sate Tanjung
Fish satay from Lombok. It is made from fish meat which is smeared with spices consisting of coconut milk and spices. The fish used in this satay are usually skipjack tuna and giant trevally.
Sate Temburung
Telescope snail Satay, a dish from North Kalimantan.
Sate Tuna
Tuna Satay, a specialty satay from Gorontalo.
Sate Udang
Shrimp Satay that uses large shrimps or prawns, shelled and cleaned and often with the tails off and lightly grilled. Some recipes call for a marinade of thick coconut milk with sambal (chili paste), powdered laos (galangal root), ground kemiri (candlenut, one can substitute macadamia nuts in a pinch), minced shallots and pressed garlic. One can add salt to taste. Shrimp satay seldom served with the peanut sauce so popular with other satays, because it might overpower a delicate shrimp flavour.
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