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Nyate: The tradition of making satay in Bali

"WhoisBali.com - More than just knowing Bali"

Publish: 02 Jun 2018, Edited: 28 Jun 2018
The tradition of making satay in Bali
Nyate can be regarded as one of the traditions or of Balinese society when welcoming Hindu festivals or in certain events. Because the tradition of Nyate is passed down from generation to generation (Balinese culture) and is always done to commemorate the Hindu feast and on several occasions.

Nyate means an activity or process to make satay. In practice, the satay made by Balinese people is very diverse. Starting from satay for the offerings during religious ceremonies, up to satay made to entertain guests and relatives.

Usually, besides Nyate there is also Ngelawar, Ngelawar have meant "make lawar". Lawar is a typical Balinese food made with some mixture such as meat, coconut, peanuts, young papaya stew or young jackfruit stew. All the dough is mixed together with Balinese spices.

In the process, Nyate depends on the type of ceremony or activities to be performed and the type of satay to be made will vary. In Bali there are several types of sate most commonly made by the Balinese people are:

  1. Sate Empol (Satay Empol), made with dominant satay dough using meat and usually satay dough will be softer because it contains coconut milk.

  2. Sate Lembat (Satay Lembat) has a shape resembling Sate Empol but has a difference from the form of "katik sate" and also the dough. The sate sticks of Satay Lembat are flat and thin, and the dough is more dominant with the grated coconut.

  3. Sate Guting (Satay Gunting), made by using the chicken liver or pork liver that is shaped like a pair of scissors. Usually formed with three pieces, the first square-shaped piece is placed at the base and the other two triangular pieces are placed after the square piece. All three pieces are arranged to resemble scissors. The shape of satay sticks or "Katik Sate" for Satay Gunting is resembling the form of Satay Asem, where the difference lies on the end that is halved.

  4. Sate Balung (Satay Balung), made by using bone pieces clamped on satay sticks. Usually use a pig bone which is then clamped using a special satay stick to sate Balung.

  5. Sate Asem (Satay Asem), resembling skewers in general but has a slightly different shape of the stick satay. Sate Asem is made by stabbing three small pieces of pork or chicken that have been given seasoning.

Of the five types of satay whoisbali.com mention, there are still many types of satay made by the Balinese people. The five types of satay mentioned above are the most common type of satay made by the Balinese people, especially on the celebration of Galungan. The type of satay mentioned above can also be distinguished from the shape of "katik sate" used.

Satay in Bali is mostly made using pork or chicken meat as the basis of the dough. On some occasions or Hindu ceremonies in Bali, sate is also made with duck meat.

In the process of making satay or commonly called "Nyate", especially in making Satay Empol and Satay Pusut, there is a process called "Ngilit Sate" or the process by twisted sate dough to stick to bamboo pieces (satay sticks) that have been provided. In this process, sate dough will be formed and twisted around the satay sticks that has been provided. Like when rolling the threads, making the satay is also done by rotating the satay stick while pressing the dough to make the dough stick firmly.

Usually, the satay that has been twisted will be fried or burned depending on the desire. If you want a stronger flavor and aroma, then you can choose to burn it by using coals made of wood charcoal and coconut shell. But if you want satay last longer, then you can fry it.

Whoisbali.com has a recording of the Nyate process performed to commemorate the day of Dharma's victory against Adharma or commonly called the Galungan. You can watch it at the end of this article.

More unique, there is special satay made at certain ceremonies, this satay is named "Sate Pebangkit". Sate Pebangkit made by placing the head of boiled pigs as a base in the making of satay, then sate arranged with certain rules. Each part that is in the “Sate Pebangkit” series has its own meaning or philosophy. The size of Sate Pebangkit is very large because of this satay in the form of a series of several types of satay. On another occasion, we will discuss more this type of satay.

Such is the article about the Nyate tradition which is practiced by Balinese people. Hopefully, it can provide additional information for you about the culture in Bali.
Nyate: The tradition of making satay in Bali

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