Following a casual chat about food with an Indonesian colleague a few short weeks ago, I was brought to attention about the existence of an Indonesian satay stall close to where I live. Hitherto unaware of the differences between Malaysian satay and Indonesian satay (or "sate"), I learned that the main difference lied in the sauce, and also the fact that their sate was not typically sweeted with honey or other sweetening ingredients.Being my virgin indulgence in this classic Indonesian dish, I decided not to hold back in my choice of sate - I ordered beef, lamb, and chicken, in good quantity of each; and when asked if I'd like some lontong (which means nasi himpit, and not the full-blown Johorean lontong dish), I decided to further extend my indulgence with some.While all three meats proved tasty, in that they were mildly spiced and aromatic, only chicken passed the tenderness test; while beef and mutton both offered more resistant to the chew than was welcome. Their sate came accompanied with Indonesia's own version of a peanut sauce, which was pastier and smoother; and kicap pedas, which is basically sweet black sauce with chillis and onions. Take heed, though, that the kicap pedas was extremely pedas. Think you're tops in handling spiciness? Dare you to pit yourself against this kicap pedas, without aid of drink.Speaking of drink, I sink myself into the natural kampung ambience by ordering coconut water, which they served right out of the coconut before my eyes. While I maintain that I didn't need the drink to soothe the sting of the kicap pedas (of which I admittedly consumed sparingly), the refreshment was very much welcome, and complement my dinner very well.I left feeling full, satisfied, and with wallet intact; if a little bit numb in the jaw from all that chewing.
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