Japan's leading chef, Hirohisa Koyama curious about the sate Indonesia. Presiden NPO Nippon Exchange Culinary Institute who is also the owner of the restaurant Aoyagi in Tokushima Japan and Jakarta Basara was also distinguishes it from sate of his country.
Koyama also membedahnya in his talk with the headline "Exploring Culture Japanese Cuisine and Relation to Indonesia" in Restaurants Basara, Jakarta last week. Apparently, he knows exactly Indonesian satay ingredients and seasonings, especially chicken and goat meat, spices and cooking methods. Koyama then find out the history of Indonesian satay.
"Apparently the menu Indonesian satay skewers much older than the Japanese. Sate in Indonesia there since 200 years ago," he said.
He explained that the new age Japanese satay-50s. "Much younger because there is a new Japanese sate after the second World War," Koyama said.
Do not want to teach something only through speech and images. In the middle of his talk, Taka'e, chef at Restaurant Basara bearing plate contains three servings of satay and seasonings.
He explained the difference between Japanese satay (satay chicken is tender, sliced green onions, and meatballs) and Indonesia (satay chicken and goat). Sate Japan appear more presentable (not covered in various spices) and the burnt flesh color more evenly. Meanwhile, Indonesian satay fuller (more meat) and there are parts slightly charred some are still white.
It was also different, the Japanese tend to be savory satay leads to salty, while the Indonesian satay there are more tasty and sweet taste for wearing the sweet soy sauce.
When he explains the difference was, from the left side and smell fragrant smell of charred flesh. Hmm, apparently someone was grilling satay. Shortly afterwards, the waiters bring out tens of Japanese and Indonesian satay portion distributed to each audience.
After eating satay, Koyama peeling artificial distinction sate and sate the nation of Indonesia. Sate Japan is not black (charred) and not much oily as only seasoned, rather smeared, Japanese salt purchased from Bali and soy sauce.
Meanwhile, Indonesian satay using various spices. How to burn it was different because the type of charcoal used is also different.
Tailor satay in Jakarta using charcoal from the burnt shell of degrees lower than bincotan charcoal (from wood) used to burn the Japanese satay. Bincotan own charcoal imported from Japan Sumatra. As a result we sate near the embers of the fire to be burned which makes the surface of the meat tends to burn.
Clearly charred meat is not good for health. Not only that, the fans Koyama sambal satay handyman suggested that Indonesia reduce oil consumption by mixing peanut sauce or oil because excessive fat is not good for the body.
That fortunately exchange ideas with other nations. Can learn to cook food with more healthy way and results. (Wahw33d.blogspot)
See also: sushi, steak
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