Sate bandeng
 Sate bandeng served in a prasmanan | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Banten |
| Created by | Bantenese |
| Serving temperature | Hot or room temperature |
| Main ingredients | Milkfish, deboned and spiced, stuck in large bamboo skewer and grilled |
Sate Bandeng is a popular Sundanese traditional cuisine from Banten, a province near Jakarta, Indonesia.[1][2] Sate Bandeng is made of deboned milkfish (Chanos chanos; Indonesian: ikan Bandeng) grilled in its skin on bamboo skewers over charcoal embers. [3][4][5]
See also
References
- ↑ Suryatini N. Ganie (5 February 2006). "Dinner with a baby shark in South Banten". The Jakarta Post. Archived from the original on 4 March 2016. Retrieved 27 June 2013.
- ↑ "Gurihnya Sate Bandeng Khas Banten". kompas.com. 29 July 2009.
- ↑ Yasa Boga (2008). Masakan Indonesia. Gramedia Pustaka Utama. p. 166. ISBN 9792234454.
- ↑ Ida Purnomowati; Diana Hidayati; Cahyo Saparinto (2007). Ragam Olahan Bandeng. Penerbit Kanisius. p. 81. ISBN 979211730X.
- ↑ Sri Owen (2008). The Indonesian Kitchen: Recipes and Stories. Interlink Publishing Group. ISBN 1566567394.
