Sate Kambing Pak Yani Young, Mak Nyuus!

"La kyeh, young goat satay arane Pak Yani. Nemen Excellent," said Wasis Gunarto, the son of Puerto Qerto (Purwokerto!) are very proud of the culinary icons hometown. All cities in Indonesia have champion goat satay respectively. However, Sate Yani be reckoned as one of the candidates national champion.

Actually, this satay stall had Mr. Mahyan, Purbalingga origin. However, the name Yani seems to be more attached to him. The first stall is located in Gunung Jati Market. Now it's moved to the protocol, so you can easily visit the expanding fanbase. In this shop, goat median age of three months. In Tegal, satay is commonly called batibul models (under three months) or balibul (under five months).

Young goat satay sect was "copied" from the genre tegal satay. Understandably, wong panginyongan also sometimes identify themselves as citizens of the Navan-Tegal aka Portugal. Accent and dialect is very similar to the language course.

In Prupuk - on the track between Navan-Tegal - for example, there is also a satay stall Haji dost Thoyib famous. Proved, indeed, people like satay tegal Banyumas, though also have chicken satay Banyumasan genre popular.

Because the young goat, do not be surprised if the flesh is soft and tender. Juicy! Burnt plain, no seasoning, pale color, because it was not until charred. Medium-rare, but because the meat is sliced ​​thin, then the color pink undercooked meat is no longer visible.

Satay served on a hot plate. Soy sauce, beans, and chili sauce served separately. Likewise sliced ​​red onions and tomatoes. Before dipped into soy-bean sauce, should be sprinkled first with white pepper powder, in order to live more aroma.

In addition to the mak satenya nyuss, Mr. Yani also provide tongseng goats and goat Gule. Gulenya with coconut milk and spices mlekoh fierce. For me, tongsengnya more qualified thumbs up.

Especially when accompanied by a pot of tea wasgitel - fragrant, Sepet, legi (sweet), and kentel.


(Odi / dyh)