RRI.CO.ID, Jakarta - Satay is one of Indonesia’s traditional dishes enjoyed by people of all ages, from children to adults. One of the best-known varieties, found in many parts of Indonesia, is Madura satay.
The name Madura satay is associated with the history of its spread from Madura. According to local historical accounts, the dish was introduced by Arya Jaran Panoleh, the Adipati of Sumenep, after he visited his elder brother, Lembu Kanigoro, who was then the Adipati of Ponorogo and served him satay.
Madura satay is generally made from chicken, beef, or goat meat and served with peanut sauce. In Madura, however, satay is also known for its kemiri or candlenut sauce, while goat satay can be prepared with a mixture of ground peanuts, shrimp paste, and a small amount of shallots.
Sweet soy sauce is also one of the distinctive characteristics of satay from Pamekasan. Madura satay is grilled over charcoal made from coconut shells, giving it a distinctive savory flavor.
Madura satay has been sold by street vendors since the early 20th century, during the Dutch colonial period. At that time, many of the vendors were women, while after Indonesia gained independence, the trade became increasingly dominated by Madurese men.
Madurese migrants later brought the dish to major cities across Indonesia, helping introduce it to a wider audience. Today, Madura satay can be found in almost every region of the country, including Bandung.
Over time, Madura satay has become an integral part of Madurese culinary culture and has gained popularity across Indonesia. The role of Madurese migrants in introducing the dish to different regions has helped make Madura satay one of the country’s widely recognized culinary favorites.
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