Indonesia is the country origin of satay, and this dish is known in almost all regions in Indonesia and considered as national dishes and one of the best Indonesian dish. Sate, is an important dish in Indonesian cuisine, served everywhere, ranging from carts street vendors to fine dining in five-star hotels, as well as at home or in a variety of parties, celebrations and festivity. The result has grown satay recipe variations throughout the Indonesian archipelago. In Indonesia there are some restaurants that serve various kinds of satay special, such as a restaurant Sate Ponorogo, Sate Blora, as well as outlets Sate Khas Senayan, formerly known as Satay House Senayan. In Bandung, West Java governor's office known as Gedung Sate which refers to the waterless (mastaka) roof that resembles the sate.

Indonesia has a rich collection of most types of satay in the world. Variations of satay in Indonesia usually named after the place of origin of satay recipe, meat type, material, or process of manufacture.

1. Sate Madura

      Derived from Madura Island, north of the island of Java, this satay type is the most popular in Indonesia. Ingredients meat is chicken or goat meat, sweet soy sauce with spices and sugar, mixed with garlic, fried onions, fried peanuts that have been smoothed, paste, hazelnut, and salt. Chicken satay is usually served with peanut sauce, while the goat satay served with sweet soy sauce plus red onion slices. Sate Madura uses smaller slices of meat. Eaten with white rice, rice cake, or diamond. Sometimes add sliced ​​pickled onions, cucumber, and chili pepper. Madura satay seller usually comes from the Madurese.

 
2. Sate Padang
     Dish from Padang and the surrounding area in West Sumatra made ​​from cow or goat offal boiled with herbs, then baked. Its main characteristic is a yellow sauce sauce made ​​from rice flour mixed with meat and offal broth, turmeric, ginger, garlic, coriander, ginger, cumin, curry powder, and salt. Sate Padang is divided into two types, Sate Padang Pariaman and Padang Panjang, which differ in taste seasoning sauce yellow.

 
3. Sate Ponorogo      Type satay originating from the City of Ponorogo, East Java. Made from pieces of chicken marinated in soy sauce seasoning, served with peanut sauce and chili sauce with sliced ​​red onions and cayenne pepper and lemon juice. This variation in each tusuknya unique because there is only one piece of chicken meat is sliced ​​lengthwise, in contrast with satay usually consisting of four pieces of meat. Previous chicken marinated in soy sauce and spices and through a process of "marinated" in order to enter the marinade is absorbed. Then served with rice cake. Roast made ​​of perforated clay one side to fan the charcoal.

    New young goat satay younger than five months; Tegal is his nickname in satay "balibul" stands for "just five months". Baked in a unit score, which consists of twenty-puncture, and each puncture there are four pieces of meat into two pieces, one piece and another piece of fat meat. Grilled over charcoal embers of nearly ripe or ripe once; may also be asked cooked not overcooked. Sometimes the fat piece can be replaced in the liver, heart, or kidney goats. The meat is not seasoned before baking. When presented, along with soy sauce diluted with hot water, plus sliced ​​peppers, red onions, green tomatoes, and white rice, sprinkled with fried onions.

 

5. Sate Ambal
     Sate of the Ambal, Kebumen, Central Java. Made from chicken meat. Its uniqueness is not a peanut sauce marinade, but tempeh chili mashed and mixed with various other spices. Covered with chicken meat and spices soaked for two hours to taste pervasive. This satay is eaten with ketupat.

 

6. Sate Blora

     Sate dari daerah Blora. Sate berbahan daging dan kulit ayam ini lebih kecil dari sate lainnya. Dimakan dengan bumbu kacang, nasi, dan sup dari santan dan bumbu. 

 

7. Sate Makassar
     Of South Sulawesi, this satay is made from cow or goat offal flavored sauce made from starfruit. Distinctive taste sour and spicy. Unlike other satay, satay Makassar served without seasoning.

 
8. Sate wrapping
     Typical Solo or Surakarta, Central Java. Made of minced beef or goat (especially the stomach or ribs). The meat is then wrapped in fat-rich membrane lining of meat and bamboo puncture wound wraps. The size of this satay is quite large, similar to kebabs Middle East. Once grilled over charcoal, sliced ​​sate is then separated from tusuknya, sliced, then served with a sweet soy sauce and pepper.

 
9. Sate Lilit
     Variations of Balinese satay. This satay is made from minced meat made ​​from beef, chicken, fish, pork, or a turtle. The minced meat mixed with grated coconut, coconut milk, lime juice, red onion, and pepper. The dough is then wrapped around the puncture wrapped bamboo, cane, or stalk lemongrass, then grilled over charcoal embers.
10. Sate Pusut