Sate bandeng explained
| Sate bandeng |
| Country: | Indonesia |
| Region: | Banten |
| Creator: | Bantenese |
| Course: | Main course |
| Served: | Hot or room temperature |
| Main Ingredient: | 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
Notes and References
- News: Dinner with a baby shark in South Banten . Suryatini N. Ganie . 5 February 2006 . .
- News: Gurihnya Sate Bandeng Khas Banten . 29 July 2009 . .
- Book: Masakan Indonesia . . 2008 . Yasa Boga . 9792234454 . 166 .
- Book: Ragam Olahan Bandeng . . 2007 . 979211730X . Ida Purnomowati . Diana Hidayati . Cahyo Saparinto . 81 .
- Book: The Indonesian Kitchen: Recipes and Stories . Sri Owen . Interlink Publishing Group . 2008 . 1566567394 .
