SATE MATANG -KULINER ACEH

Sate Matang is a meat puncture in the form of satay in the province of Aceh. This satay called satay matured because the beginning of this sate was introduced by the seller in the town of Matang Geuleumpang Dua a district town in Bireuen district. In the 90s sate is popular in several big cities in Aceh, now a lot of scattered satay sellers in Aceh and Medan city of North Sumatra that sells satay with the label "sate matang ".

The main ingredient of mature satay is goat meat, due to the price of goat meat which is more expensive then often cooked sate made using beef. The process of making and cooking the cooked satay is not much different from other regions of Indonesia, cut pieces of meat that have been cleaned and cut into small dice. Once pinned on the prick satay then soaked in spice mixture in the form of spices in a long time. Next satay ready to be burned in roasting.

As a complement is a typical gravy goat broth for sprinkling leek, slightly thick and taste spices such as curry dishes. The spices used in making this broth produce a strong aroma, fresh and warm. The spices used consist of cardamom, mace, cloves, cinnamon and pepper.