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Satay, or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It is also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, Ovis aries. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland and Australia. Hogget has become more common in England, particularly in the North often in association with rare breed and organic farming.
Kebab or kabob is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.
The Tongan archipelago has been inhabited for perhaps 3000 years, since settlement in late Lapita times. The culture of its inhabitants has surely changed greatly over this long time period. Before the arrival of European explorers in the late 17th and early 18th centuries, the Tongans were in frequent contact with their nearest Oceanic neighbors, Fiji and Samoa. In the 19th century, with the arrival of Western traders and missionaries, Tongan culture changed dramatically. Some old beliefs and habits were thrown away and others adopted. Some accommodations made in the 19th century and early 20th century are now being challenged by changing Western civilization. Hence Tongan culture is far from a unified or monolithic affair, and Tongans themselves may differ strongly as to what it is "Tongan" to do, or not do. Contemporary Tongans often have strong ties to overseas lands. They may have been migrant workers in New Zealand, or have lived and traveled in New Zealand, Australia, or the United States. Many Tongans now live overseas, in a Tongan diaspora, and send home remittances to family members who prefer to remain in Tonga. Tongans themselves often have to operate in two different contexts, which they often call anga fakatonga, the traditional Tongan way, and anga fakapālangi, the Western way. A culturally adept Tongan learns both sets of rules and when to switch between them.
In culinary terms, white meat is meat which is pale in color before and after cooking. In traditional gastronomy, white meat also includes rabbit, the flesh of milk-fed young mammals, and sometimes pork. In ecotrophology and nutritional studies, white meat includes poultry and fish, but excludes all mammal flesh, which is considered red meat.
Sosatie is a traditional South African dish of meat cooked on skewers. The term derives from sate and saus. It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat is skewered and cooked by braaing (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.
Cutlet refers to:
- a thin slice of meat from the leg or ribs of mutton, veal, pork or chicken
- a dish made of such slice, often breaded
- a croquette or cutlet-shaped patty made of ground meat
- a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel ; often synonymous with steak
- a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail
- a mash of vegetables fried with bread
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
Sup kambing or sop kambing is a Southeast Asian mutton soup, commonly found in Brunei Darussalam, Indonesia, Malaysia, Singapore. It is prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colour. Sup kambing is quite widespread as numbers of similar goat meat soup recipes can be found throughout Malaysia, Indonesia and Singapore.
Sate kambing is the Indonesian name for "mutton satay". It is part of the cuisine of Indonesia. This food is made by grilling goat meat that has been mixed with seasoning. The dish is also called lamb satay and goat satay.
Goat meat or goat's meat is the meat of the domestic goat (Capra aegagrus hircus). The common name for goat meat is simply "goat", while that from young goats can be called capretto (It.), cabrito or kid. In South Asian and Caribbean cuisine, mutton commonly means goat meat. In South Asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat.
Beshbarmak is a dish from Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as turama or dograma in Karakalpakstan, North Caucasus and Turkmenistan, as kullama in Bashkortostan and Tatarstan. It one of the main national dishes of both Kyrgyzstan and Kazakhstan.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Pacific island nations and associated states make up the top seven on a 2007 list of heaviest countries, and eight of the top ten. In all these cases, more than 70% of citizens age 15 and over are obese. A mitigating argument is that the BMI measures used to appraise obesity in Caucasian bodies may need to be adjusted for appraising obesity in Polynesian bodies, which typically have larger bone and muscle mass than Caucasian bodies; however, this would not account for the drastically higher rates of cardiovascular disease and type 2 diabetes among these same islanders.
Meat on the bone, also called bone-in meat is meat that is sold with some or all of the bones included in the cut or portion, i.e. meat that has not been filleted. The phrase "on the bone" can also be applied to specific types of meat, most commonly ham on the bone, and to fish. Meat or fish on the bone may be cooked and served with the bones still included or the bones may be removed at some stage in the preparation.
Sate padang, more commonly referred to as Padang satay is a speciality satay from Minangkabau cuisine, made from beef cut into small cubes with spicy sauce on top. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef and offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. In Medan, many Sate Padang use not only beef but also chicken, goat, lamb and mutton. Also in Medan, fried shallot is served on top of sate padang, and lontong as the side.
Tongseng is an Indonesian goat meat, mutton or beef stew dish in curry-like soup with vegetables and kecap manis. Tongseng is commonly found in Indonesian region of Central Java; from Surakarta to Yogyakarta. However, it is believed that dish was originated from Klego district in Boyolali, Central Java.
Within the Pacific, Tonga is recognised to have some of the highest overall health standards, implementing a combination of preventative and immediate strategies to curb rates of communicable disease, child mortality and overall life expectancy. The Tongan government aims to continue such levels of health through achieving their Millennium Development Goals (MDG) detailing their focus on improving their healthcare system within the areas of maternal and infant health as well as improve access to immunisation, safe water and sanitation.
Sate klatak is a unique goat or mutton satay dish, originally from Pleret District, Bantul Regency in Yogyakarta. In Javanese, the act of roasting satay in an open fire is called "klathak".
References
- ↑ "Lamb breast recipes". BBC Food. Retrieved 2016-01-24.
- ↑ Kentish, Francesca (21 January 2016). "You have probably eaten mutton flaps more times than you'd like to admit". Metro. Retrieved 2016-01-22.
- 1 2 Watson, Katy; Treanor, Sarah (2016-01-19). "How mutton flaps are killing Tonga". BBC News. Retrieved 2016-01-19.
- ↑ "Fatty diet wreaks havoc in islands". New Zealand Herald. 2013-05-03. ISSN 1170-0777 . Retrieved 2016-01-19.
- ↑ Field, Michael (6 January 2010). "Pacific nations in flap over nothing?". stuff.co.nz. Retrieved 2016-01-24.
- ↑ Cumming, Geoff (January 30, 2010). "Fat to the health fire". NZ Herald. Retrieved 2016-01-24.
- ↑ "Mutton flaps ban in Tonga effective July 1". parliament.gov.to. Retrieved 2021-02-04.
- ↑ Purwoko, Trisna; Ramadhan, Muarif. "Berburu kuliner unik sate kronyos di Bantul". inews.id (in Indonesian). Retrieved 8 December 2022.
