Sate Matang is a meat puncture in the form of sate in the province of Aceh. This sate called sate cooked because the beginning of this sate was introduced by the seller in the town of Matang Geulumpang Dua a district town in Bireuen district. In the 90s sate was popular in several big cities in Aceh, now a lot of scattered satay sellers in Aceh and Medan city of North Sumatra who peddle satay with the label "sate matang".
The main ingredient of sate matang is goat meat, since the price of goat meat is more expensive then it is often made with cooked beef sate. The process of making and cooking the cooked sate is not much different from other regions of Indonesia, cut pieces of meat that have been cleaned and diced in small size. Once pinned on the prick sate then soaked in spice mixture in the form of spices in a long time. Next sate ready to be burned in roasting.
As a complement is a typical gravy goat broth for sprinkling leek, slightly thick and spices taste like curry dishes. The spices used in making this broth produce a strong aroma, fresh and warm. The spices used consist of cardamom, mace, cloves, cinnamon and pepper.
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