Sate Kere
After last week we discussed Tengkleng, special food from Solo that was born from the difficult times of the people during the colonial period, this time we will again discuss a typical culinary that has a similar beginning.
Sate Kere, which means Poor Satay, was also born from people’s creativity Solo during the Dutch occupation. As we discussed earlier, meat was a luxury food item at that time, and satay was one of the luxurious meat preparations of its time.
While Tengkleng uses goat bones as the main raw material for meat substitutes, Sate Kere uses tofu dregs called gembus. Although the texture is quite different from meat, it becomes delicious when combined with peanut sauce. Similar to Tengkleng, Sate Kere also uses beef offal as an additional menu.
Sate Kere is served by grilling like satay in general, but the gembus is marinated with spices first. As a complement, kere satay is also equipped with rice cake which is then doused with peanut sauce. There are also pieces of red onion and cayenne pepper for those of you who like spicy food.
In Solo, usually Sate Kere is sold at restaurants that specialize in selling Sate Kere. However, you can also find some Sate Kere sellers at street food stalls such as Galabo (Gladag Langen Bogan).
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