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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":501,"pronunciation":526,"substitutions":527,"slug":540,"title":541,"shortTitle":541,"nativeName":542,"countrySlug":543,"baseServings":544,"prepMinutes":545,"cookMinutes":546,"restMinutes":547,"difficulty":548,"course":549,"diet":552,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":572,"updatedAt":572,"authorSlug":573,"summary":574,"localeSlug":540,"alternates":575},[394,397,400,403,406],{"answer":395,"question":396},"Satay is most widely traced to Java, Indonesia, in the nineteenth century, where street vendors are thought to have adapted skewered-kebab ideas from Arab and Indian traders into small, fast-grilling skewers. From there it spread across Southeast Asia, and Malaysia, Singapore and Thailand all developed strong satay traditions of their own. So Indonesia has the strongest origin claim, but satay genuinely belongs to the whole region today.","Where does satay come from — Indonesia or Thailand?",{"answer":398,"question":399},"Traditionally no — Indonesian vendors grind roasted peanuts fresh, then simmer them with kecap manis (sweet soy sauce), garlic, chile and water. Smooth peanut butter is an honest home shortcut that gets you most of the way there, because the flavor is really defined by the seasonings: sweet soy, garlic, lime and a little heat. Grinding your own roasted peanuts gives a coarser, more authentic texture if you have a food processor.","Is chicken satay peanut sauce just peanut butter?",{"answer":401,"question":402},"Yes. A cast-iron grill pan heated until it smokes, or a broiler with the skewers close to the element, both give real charred edges. What matters is fierce heat and small pieces of meat, so the outside caramelizes before the inside dries out. Charcoal adds smoke you cannot fully fake, but pan and broiler satay is still very good.","Can I make satay without a charcoal grill?",{"answer":404,"question":405},"No — the classic sauce is made almost entirely of peanuts, and even the skewers themselves are often brushed with peanut sauce during grilling at street stalls. For a nut-allergic guest, skip the peanut sauce entirely and serve the grilled skewers with kecap manis mixed with chopped shallots, chile and lime — a genuine Indonesian alternative (it is how goat satay is usually served in Java).","Is satay safe for someone with a nut allergy?",{"answer":407,"question":408},"The woven bamboo fan drives air through a narrow charcoal brazier, pushing the coals to a very fierce heat for short bursts. Satay pieces are small and would dry out over slow, gentle coals; the vendor's constant fanning chars the outside in a couple of minutes while the inside stays juicy, and flares the dripping fat into the smoke that flavors the meat.","Why do satay vendors fan the coals?",[410,411,412,413,414,415],"Use boneless chicken thighs, not breast. Satay cooks fast over brutal heat, and thigh fat is the only insurance against dry meat.","Cut the chicken small — about 2 cm pieces — and thread them snugly. Small pieces are the whole point: maximum charred surface, minimum cooking time.","Soak bamboo skewers in water for at least 30 minutes so they do not ignite, and shield the exposed ends with a strip of foil on a grill pan.","Marinate at least 1 hour so the sweet soy penetrates; the sugars in the marinade are also what give you those caramelized, charred edges.","Do not walk away while grilling. The line between beautifully charred and burnt is about thirty seconds — turn the skewers every minute or so.","Loosen the peanut sauce with hot water to a pourable, just-coats-a-spoon consistency; it thickens as it sits.","🍢","Sate ayam is Indonesia's chicken satay: small pieces of thigh meat threaded onto bamboo skewers, marinated in sweet soy sauce, garlic and turmeric, and grilled fast over charcoal until the edges char and the sugars caramelize. It comes buried under a warm peanut sauce — ground roasted peanuts loosened with kecap manis, garlic and lime — that is sweet, salty, nutty and gently hot all at once. The pleasure is in the contrast: smoky charred meat against creamy sauce. At home, a screaming-hot grill pan or broiler gets you honest char, and the sauce comes together in ten minutes from peanut butter without losing its character.","Satay is one of the great street foods of Southeast Asia, and Indonesia has the strongest claim to its modern form. Food historians generally trace it to Java in the nineteenth century, where street cooks are thought to have adapted the skewered-meat idea from kebabs brought by Arab and Indian Muslim traders, shrinking the meat to small pieces suited to quick charcoal grilling and to local bamboo skewers. From Java it spread across the archipelago and far beyond — Malaysia, Singapore and Thailand all have deep satay traditions of their own, and each will defend its version. The dish belongs to the whole region now; Indonesia is where the story starts.\n\nIn Indonesia, satay is inseparable from the vendor who makes it. The classic image is a man crouched over a narrow charcoal brazier barely wider than the skewers themselves, fanning the coals with a woven bamboo fan in one hand while turning a dozen sticks with the other. The fanning is not theater: it drives the coals to a fierce, fat-dripping heat that chars the meat in a couple of minutes, before the small pieces can dry out. Smoke billows down the street and does the advertising.\n\nSate ayam — chicken satay — is the most common of dozens of varieties: sate kambing (goat) is beloved in Java, sate lilit in Bali wraps spiced minced meat around lemongrass stalks, and Madura island is so famous for its satay that \"sate Madura\" is a genre in itself, sold by Madurese vendors in every Indonesian city. The peanut sauce is the standard partner for chicken, usually with a slick of kecap manis over the top, chopped shallots, and lontong — compressed rice cakes — to mop up what is left. It is celebration food and Tuesday-night food at once.","Cooked skewers keep 3 days refrigerated; reheat them in a hot dry pan or under the broiler so the edges re-crisp — a microwave turns them rubbery. The peanut sauce keeps 5 days refrigerated and loosens back to life with a splash of hot water. Raw marinated chicken can be frozen on or off the skewers for up to 2 months.",[421,422,423,424],"Thigh meat and a kecap-based marinade keep the chicken juicy through fierce, fast grilling.","The peanut sauce is built the warung way — sweet, salty, garlicky — but from pantry peanut butter, honestly.","Works on charcoal, a grill pan or the broiler, with the technique adjusted for each.","Small pieces and soaked skewers mean real char in minutes, not dried-out meat.",[426,427,428,429],"Bamboo skewers (about 16)","Charcoal grill, grill pan or broiler","Small saucepan for the sauce","Basting brush",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},31,22,3,14,40,520,[438],"Steamed rice or lontong (compressed rice cakes), cucumber chunks, and the remaining peanut sauce for dipping.",[440,443,446],{"name":441,"description":442},"Sate Madura style","The famous Madurese street version: a thinner peanut sauce mixed with extra kecap manis brushed on during grilling, so the skewers lacquer and char more deeply.",{"name":444,"description":445},"Sate kambing","Java's goat satay, usually skipping peanut sauce entirely in favor of kecap manis with chopped shallots, chiles and tomato — try it with lamb.",{"name":447,"description":448},"Grilled satay platter","Serve with lontong or compressed rice cakes, cucumber chunks and extra sauce as a full meal rather than a snack — the way satay houses in Jakarta do.",[450,456,460,464,468,471,475,477,482,485,487,489,493,498],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},700,"chicken","boneless chicken thighs, cut into 2 cm pieces","g","For the skewers",{"qty":433,"name":457,"note":458,"unit":459,"group":455},"kecap manis (sweet soy sauce)","or soy sauce + brown sugar substitute","tbsp",{"qty":461,"ref":462,"name":463,"unit":459,"group":455},1,"soy-sauce","soy sauce",{"qty":433,"ref":465,"name":466,"unit":467,"group":455},"garlic","garlic, grated","clove",{"qty":461,"name":469,"unit":470,"group":455},"ground turmeric","tsp",{"qty":472,"ref":473,"name":474,"unit":470,"group":455},0.5,"cumin","ground coriander or cumin",{"qty":461,"name":476,"unit":459,"group":455,"noScale":8},"neutral oil",{"qty":478,"name":479,"note":480,"unit":454,"group":481},120,"smooth peanut butter","or 150 g roasted peanuts, ground","For the peanut sauce",{"qty":483,"name":484,"unit":459,"group":481},2,"kecap manis",{"qty":483,"ref":465,"name":486,"unit":467,"group":481},"garlic, finely grated",{"qty":461,"name":488,"unit":470,"group":481,"optional":8},"sambal oelek or chile flakes",{"qty":461,"ref":490,"name":491,"unit":492,"group":481},"lime","lime, juiced, plus wedges for serving","piece",{"qty":494,"name":495,"unit":496,"group":481,"noScale":497},150,"hot water","ml",false,{"qty":483,"name":499,"unit":492,"group":500},"shallots, finely chopped","For serving",[502,506,511,514,519,523],{"text":503,"title":504,"timerSeconds":505},"Stir the kecap manis, soy sauce, garlic, turmeric, coriander and oil together in a bowl, then toss in {qty:chicken} of chicken pieces until every piece is coated. Cover and refrigerate for at least 1 hour, up to overnight. Soak the bamboo skewers in water while it marinates.","Marinate the chicken",3600,{"tip":507,"text":508,"title":509,"timerSeconds":510},"The sauce thickens as it cools — loosen it with hot water a spoonful at a time before serving.","Warm the peanut butter, kecap manis, garlic, sambal and hot water in a small saucepan over low heat, whisking, until the sauce is smooth and just coats a spoon, 3–5 minutes. Take it off the heat and stir in the lime juice; it should taste sweet, salty and nutty with a gentle burn.","Make the peanut sauce",300,{"text":512,"title":513},"Thread 4–5 pieces of chicken snugly onto each soaked skewer, leaving the bottom half of the stick bare as a handle. Pat the threaded skewers lightly with paper towel so surface moisture does not fight the char.","Thread the skewers",{"tip":515,"text":516,"title":517,"timerSeconds":518},"Shield the bare skewer ends with a strip of foil so they do not burn through.","Heat a grill pan or grill until it smokes (or the broiler to its highest setting). Cook the skewers in batches, turning every minute, until the edges char to a deep brown, the sugars catch in dark spots, and the meat feels firm when pressed — 8–10 minutes total.","Grill hard",600,{"text":520,"title":521,"timerSeconds":522},"Pile the skewers on a plate and rest them for 2–3 minutes. Cut into the thickest piece to check: the juices should run clear with no pink at the center.","Rest and check",180,{"text":524,"title":525},"Pour the warm peanut sauce generously over the skewers, drizzle a little extra kecap manis on top, and scatter with chopped shallots. Serve hot with rice or lontong and lime wedges, while the char is still crisp.","Sauce and serve","SAH-teh AH-yam",[528,532,536],{"note":529,"swap":530,"original":531},"A faithful stand-in for both marinade and sauce. The real bottle is inexpensive at Asian groceries and worth keeping.","Equal parts soy sauce and brown sugar, simmered until syrupy","Kecap manis (sweet soy sauce)",{"note":533,"swap":534,"original":535},"Ground whole peanuts are the traditional route and give a coarser, deeper sauce — more work, better texture.","150 g roasted peanuts, ground in a food processor","Smooth peanut butter",{"note":537,"swap":538,"original":539},"Sate babi (pork) is common in Bali; tofu needs a 30-minute press first and gentler turning on the grill.","Pork shoulder or firm tofu, cut the same size","Chicken thighs","chicken-satay","Chicken Satay with Peanut Sauce","Sate ayam","indonesia",4,30,20,60,"easy",[550,551],"main","street-food",[553],"dairy-free",[452,465,490],[556,559,561,563],{"alt":557,"src":558},"Charred chicken satay skewers draped in peanut sauce with chopped shallots and lime wedges","\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-1x1.jpg",[566,567,568,569,543,570,571],"satay","sate ayam","chicken skewers","peanut sauce","street food","grill","2026-08-18","dishroute-kitchen","Indonesian sate ayam: skewered chicken marinated in sweet soy and turmeric, grilled over high heat until charred at the edges, and doused in a rich peanut-kecap sauce.",{"en":576},"\u002Frecipe\u002Fchicken-satay",{"items":578,"total":846,"page":461,"limit":847,"hasMore":497},[579,612,641,651,682,710,741,765,795,821],{"slug":580,"title":581,"shortTitle":582,"nativeName":582,"countrySlug":543,"region":583,"baseServings":544,"prepMinutes":435,"cookMinutes":584,"restMinutes":545,"difficulty":585,"course":586,"diet":588,"mainIngredients":590,"images":594,"keywords":604,"publishedAt":611,"updatedAt":611,"authorSlug":573},"bakso","Bakso (Indonesian Beef Meatball Noodle Bowl)","Bakso","Java",90,"medium",[551,550,587],"soup",[553,589],"halal-friendly",[591,592,465,593],"beef-chuck","tofu","scallions",[595,598,600,602],{"alt":596,"src":597},"Bowl of clear beef broth with springy beef meatballs, yellow noodles, fried tofu, greens and fried shallots","\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-4x3.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-1x1.jpg",[580,605,606,607,608,609,610],"beef meatballs","indonesian street food","noodle soup","java","bakso malang","tapioca starch","2026-08-19",{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":543,"region":583,"baseServings":544,"prepMinutes":617,"cookMinutes":618,"difficulty":548,"course":619,"diet":621,"mainIngredients":622,"images":625,"keywords":635,"publishedAt":611,"updatedAt":611,"authorSlug":573},"bubur-ayam","Bubur Ayam (Indonesian Chicken Rice Porridge)","Bubur Ayam","Bubur ayam",15,70,[620,550],"breakfast",[553,589],[623,452,624,593,465],"rice","ginger",[626,629,631,633],{"alt":627,"src":628},"Bowl of smooth rice porridge topped with shredded chicken, yellow gravy, scallions, fried shallots and crushed crackers","\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero.jpg",{"alt":627,"src":630},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-16x9.jpg",{"alt":627,"src":632},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-4x3.jpg",{"alt":627,"src":634},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-1x1.jpg",[636,637,638,639,484,640,608],"bubur ayam","chicken congee","rice porridge","indonesian breakfast","krupuk",{"slug":540,"title":541,"shortTitle":541,"nativeName":542,"countrySlug":543,"baseServings":544,"prepMinutes":545,"cookMinutes":546,"restMinutes":547,"difficulty":548,"course":642,"diet":643,"mainIngredients":644,"images":645,"keywords":650,"publishedAt":572,"updatedAt":572,"authorSlug":573},[550,551],[553],[452,465,490],[646,647,648,649],{"alt":557,"src":558},{"alt":557,"src":560},{"alt":557,"src":562},{"alt":557,"src":564},[566,567,568,569,543,570,571],{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"countrySlug":543,"region":656,"baseServings":544,"prepMinutes":545,"cookMinutes":657,"difficulty":548,"course":658,"diet":660,"mainIngredients":662,"images":667,"keywords":677,"publishedAt":572,"updatedAt":572,"authorSlug":573},"gado-gado","Gado-Gado (Indonesian Salad with Peanut Dressing)","Gado-Gado","Gado-gado","Jakarta",25,[550,659],"side",[661],"vegetarian",[663,664,665,666],"potato","eggs","cabbage","cucumber",[668,671,673,675],{"alt":669,"src":670},"Gado-gado platter of blanched vegetables, boiled eggs and fried tofu coated in warm peanut dressing","\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero.jpg",{"alt":669,"src":672},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-16x9.jpg",{"alt":669,"src":674},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-4x3.jpg",{"alt":669,"src":676},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-1x1.jpg",[652,678,569,679,680,661,681],"indonesian salad","jakarta","betawi","blanched vegetables",{"slug":683,"title":684,"shortTitle":685,"nativeName":685,"countrySlug":543,"region":686,"baseServings":687,"prepMinutes":657,"cookMinutes":522,"difficulty":585,"course":688,"diet":689,"mainIngredients":691,"images":693,"keywords":703,"publishedAt":611,"updatedAt":611,"authorSlug":573},"gudeg","Gudeg (Yogyakarta Sweet Jackfruit Stew)","Gudeg","Yogyakarta, Central Java",6,[550],[661,690,553,589],"gluten-free",[664,465,692],"onion",[694,697,699,701],{"alt":695,"src":696},"Mahogany-brown stewed jackfruit strands beside a browned hard-boiled egg and white rice on a banana leaf","\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-1x1.jpg",[683,704,705,706,707,708,709],"jackfruit","yogyakarta","javanese","palm sugar","vegetarian indonesian","nangka muda",{"slug":711,"title":712,"shortTitle":713,"nativeName":714,"countrySlug":543,"baseServings":715,"prepMinutes":546,"cookMinutes":657,"restMinutes":547,"difficulty":585,"course":716,"diet":719,"mainIngredients":720,"images":724,"keywords":734,"publishedAt":611,"updatedAt":611,"authorSlug":573},"martabak-manis","Martabak Manis (Indonesian Thick Stuffed Sweet Pancake)","Martabak Manis","Martabak manis",8,[717,551,718],"dessert","snack",[661],[721,664,722,723],"flour","condensed-milk","peanuts",[725,728,730,732],{"alt":726,"src":727},"Thick folded Indonesian pancake wedge showing honeycomb crumb oozing chocolate, condensed milk and crushed peanuts","\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero.jpg",{"alt":726,"src":729},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-4x3.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-1x1.jpg",[735,736,737,738,739,570,740],"martabak manis","terang bulan","indonesian dessert","sweet pancake","condensed milk","night market",{"slug":742,"title":743,"shortTitle":744,"nativeName":745,"countrySlug":543,"baseServings":483,"prepMinutes":617,"cookMinutes":617,"difficulty":548,"course":746,"diet":747,"mainIngredients":749,"images":750,"keywords":760,"publishedAt":572,"updatedAt":572,"authorSlug":573},"nasi-goreng","Nasi Goreng (Indonesian Fried Rice)","Nasi Goreng","Nasi goreng",[550,620,551],[553,748],"nut-free",[623,664,465,462],[751,754,756,758],{"alt":752,"src":753},"Dark mahogany Indonesian fried rice topped with a crispy fried egg, with cucumber slices and krupuk alongside","\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero.jpg",{"alt":752,"src":755},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-4x3.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-1x1.jpg",[761,762,543,484,570,763,764],"nasi goreng","fried rice","wok","leftover rice",{"slug":766,"title":767,"shortTitle":768,"nativeName":769,"romanized":768,"countrySlug":543,"region":770,"baseServings":687,"prepMinutes":435,"cookMinutes":771,"restMinutes":546,"difficulty":772,"course":773,"diet":774,"mainIngredients":775,"images":776,"keywords":786,"publishedAt":611,"updatedAt":611,"authorSlug":573},"rendang-padang","Rendang Padang (Minangkabau Dry-Braised Coconut Beef)","Rendang Padang","Randang","West Sumatra",210,"hard",[550],[690,553,589],[591,465,624,692],[777,780,782,784],{"alt":778,"src":779},"Dark, almost dry rendang beef cubes coated in caramelized coconut spice paste, served beside steamed white rice","\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero-4x3.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero-1x1.jpg",[787,788,789,790,791,792,793,794],"rendang","padang","minangkabau","beef","coconut milk","west sumatra","indonesian curry","kerisik",{"slug":796,"title":797,"shortTitle":798,"nativeName":799,"countrySlug":543,"region":583,"baseServings":544,"prepMinutes":657,"cookMinutes":800,"difficulty":548,"course":801,"diet":802,"mainIngredients":803,"images":804,"keywords":814,"publishedAt":611,"updatedAt":611,"authorSlug":573},"soto-ayam","Soto Ayam (Javanese Turmeric Chicken Noodle Soup)","Soto Ayam","Soto ayam",45,[587,550],[553,589],[452,664,665,490,465],[805,808,810,812],{"alt":806,"src":807},"Bowl of golden turmeric chicken broth with glass noodles, shredded chicken, half a boiled egg and fried shallots","\u002Fimages\u002Frecipes\u002Fsoto-ayam\u002Fhero.jpg",{"alt":806,"src":809},"\u002Fimages\u002Frecipes\u002Fsoto-ayam\u002Fhero-16x9.jpg",{"alt":806,"src":811},"\u002Fimages\u002Frecipes\u002Fsoto-ayam\u002Fhero-4x3.jpg",{"alt":806,"src":813},"\u002Fimages\u002Frecipes\u002Fsoto-ayam\u002Fhero-1x1.jpg",[815,816,817,706,818,819,820],"soto ayam","chicken soup","turmeric broth","lemongrass","indonesian noodle soup","bawang goreng",{"slug":822,"title":823,"shortTitle":824,"nativeName":825,"countrySlug":543,"region":583,"baseServings":544,"prepMinutes":617,"cookMinutes":546,"difficulty":548,"course":826,"diet":827,"mainIngredients":829,"images":832,"keywords":842,"publishedAt":611,"updatedAt":611,"authorSlug":573},"tempe-orek","Tempe Orek (Javanese Sweet Crisp Fried Tempeh)","Tempe Orek","Tempe orek",[659],[661,828,553],"vegan",[830,465,831],"tempeh","thai-chili",[833,836,838,840],{"alt":834,"src":835},"Dark glazed tempeh matchsticks scattered with sliced red chili and shallots in a shallow bowl beside white rice","\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero.jpg",{"alt":834,"src":837},"\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero-16x9.jpg",{"alt":834,"src":839},"\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero-4x3.jpg",{"alt":834,"src":841},"\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero-1x1.jpg",[843,830,484,844,706,828,845],"tempe orek","indonesian side dish","fried tempeh",10,24,1788563759088]