Sate Maranggi Cibungur: Sweet Meat Sugar That Make Hooked

The flesh is tender with a sweet, savory seasoning that permeates. Warmly enjoyed with sliced tomatoes mixed with green chili sauce. Ah, it's delicious!

Yes, once tasted sate is guaranteed to be addicted. Sate typical Purwakarta is also favored by many people. Very popular at homecoming because of its location not far from the toll booth Cikampek.

The appearance of sate maranggi Cibungur stall is somewhat changed compared to some years ago. A dining area in the form of bleachers and a long dining table arranged in a wider area. The place to burn satay and parking is also wider.

The aroma of fragrant satay that was being burned was immediately suspended as we sat at the table. A few grills of coconut shell charcoal ceaselessly puffed up.

There are several basins containing dozens of satay ready to roast. Can choose goat satay, chicken satay or chicken satay. Besides satay can order another menu. There are grilled chicken, grilled fish, pepes ati ampela, goat soup, meat soto, gado-gado, karedok until siomay.

Not long sat waiting for satay served. There are waitresses offering scallops (shellfish), pickled vegetables, fresh cut tofu and fried tempeh. If interested can be taken directly. The price ranges from Rp. 15,000 per serving.

Ten meat skewers (Rp.40.000) served with sliced ​​tomatoes mixed with green chili sauce. The aroma is fragrant with fresh tomato scent.

The meat is cut into small pieces with a slice of fat. Per puncture is about 4 pieces. Satenya skirt is also not too dense with meat. The color is a bit oily.

It was sweet savory with crispy coriander accents and scented onions. Satay is different from the sate which is generally a cut of meat that is burned directly.

The pieces of meat were seasoned and soaked in spices for a while. The taste of onion, garlic, coriander and sweet brown sugar was permeated into the flesh. Similar to empal spices. It's just that there is a little trace of sour taste of Java is sour delicious.

The texture of the meat is tender, this is because soaked spice in a long time. The use of Javanese acid makes the meat texture soft and tastes good. Also because of the use of veal so that the fat is tender juicy.

Chicken satay and goat not much different taste. It's just chicken sate feels lighter seasoning. This delicious cocktail mate is a typical 'salsa' blend Cibingur stall.

The fresh half-cooked red tomatoes are sliced thin and stirred with red pepper and garlic. It tastes fresh and spicy at the same time. The contrast tastes with the taste of satay. But it feels good in the mouth.

Satay without peanut seasoning and soaked spices before being burned is typical of sate maranggi. Sate which pioneered by Hajjah Yeti has a branch in another location.

It is said that the name maranggi given by customers because 25 years ago when he opened a satay stall, sate racikannya have no name. Called maranggi because it is similar to sate from Eretan, Kedunghaur, Indramayu.

If you like, can be eaten with warm rice served in banana leaf wrap (Rp 6.000). Some people like to add sweet soy sauce. However, if eaten just like the sweet taste is fitting.