Helloindonesia.id – The geographical position of West Sumatra which is directly adjacent to the Indonesian Ocean makes this region has a very long coastline. This province controls about a quarter of the coastline on the west side of the island of Sumatra.
However, Minangkabau culinary offerings made from seafood are not widely known in the wider community. In fact, no one can deny that Minangkabau is known for its rich and appetizing culinary treasures.
One of the many coastal culinary Minangkabau, there is one interesting, namely satay shells or in the local language called satay lokan. This dish is quite easy to find in areas such as Pasaman, Padang, Pariaman and Pesisir Selatan.
As the name implies, this satay is made from shells which are generally derived from the type of green mussels or in Latin known as Perna viridis L. Before being processed, these clam meat has a pale yellow color. However, when cooked or heated, the color of the meat will turn reddish orange.
Like most Minangkabau special satay processing, clam meat is boiled first with spiced red chili, garlic, onion, coriander, pepper, cumin, ginger, turmeric, lemongrass and langkuas that have been finely ground. Once cooked, the clam meat is stabbed with bamboo and burned until browned. The cooked satay is served in a banana-leaf dish with thick sauce.
Interestingly, the sauce is made from used seasoning to boil shellfish mixed with rice flour as well as other herbs and spices dissolved. This appetizing aroma satay is served with pieces of rhombus and a sprinkling of fried onions.
Satay lokan is a great dish to fill the stomach during lunch or dinner. With a strong spice aroma and savory flavors mixed with spicy, clam satay will be more delicious if eaten together with pieces of diamond.
Sate lokan is one of the many culinary riches of Minang, this culinary dish becomes a friend right when relaxing with friends or beloved family. Interested to try it?
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