關於 sate babi ，我們在網路上蒐集到這些相關的討論、資訊與評價

整個東南亞有許多來自福建與中國東南沿海省分的移民後裔，幾百年下來對於在地的飲食與文化有深厚的影響！大家去東南亞旅行時有注意到這些熟悉又有點陌生的飲食文化細節嗎

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一直以來，華人雖然是印尼的少數族群，但卻在經濟發展上扮演非常重要的角色。此外，華人的一些美食不僅深受土著喜愛，也給當地飲食文化帶來一定的影響。

大致上，印尼的華族美食主要有肉包（bakpao）、肉麵（bakmi，讀音為「bakmee」）、伊府麵（ifu mie，讀音為「ee-foo-mee」，台灣稱意麵）、扁食麵（即餛飩麵，印尼名稱為「mie pangsit」，讀音為「mee pangsit」）、燒賣（siomay，讀音為「sio-mai」，或somay，讀音為「so-mai」）、雜菜飯（nasi capcai）、芙蓉蛋（fuyunghai）、炒粿條（kwetiau goreng）和豬肉沙爹（sate babi）。這些美食的印尼名稱大都譯自閩南語。

肉包，顧名思義，即是以肉類作為餡料的包子，而肉麵則是配有肉類的乾撈麵。印尼華人餐館所賣的伊府麵跟馬來西亞常見的廣府伊麵頗為相似，即湯汁的顏色較淺。扁食麵也就是餛飩麵（「扁食」一詞源自福建閩南地區，意即餛飩），而印尼的燒賣則跟新馬的沒有兩樣。此外，印尼的雜菜飯和芙蓉蛋也跟新馬的頗為相似，前者為炒雜菜配白飯，而後者為添加洋蔥、各種蔬菜以及番茄醬汁的炒蛋。

在印尼，炒粿條是棉蘭（Medan）華人的代表性美食。不少人覺得棉蘭的炒粿條材料比較豐富，也比較美味可口；這好比在馬來西亞，許多人都認為檳城的炒粿條特別美味可口。也有人說，這是因為棉蘭位於蘇門答臘北部，靠近檳城，兩地華人關係密切，就連所採用的炒粿條秘方也頗為相似，因此兩地的炒粿條都特別有名。

值得一提的是，不少移居國內其他地區的棉蘭華人都在新家園開設棉蘭炒粿條餐館，經常吸引不少食客前往光顧。例如，位於泗水（Surabaya）市區的Apeng炒粿條餐館是由移居該市的棉蘭華人所開，許多市民都喜歡光顧，因此餐館經常高朋滿座，以至食客需先領取號碼，再等服務生安排座位。

（以上引用網頁原文）

Soto (also known as sroto, tauto, or coto) is a traditional Indonesian soup mainly composed of broth, meat and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop. Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many warungs and open-air eateries on many street corners, to fine dining restaurants and luxurious hotels. Soto, especially soto ayam (chicken soto), is an Indonesian equivalent of chicken soup. Because it is always served warm with a tender texture, it is considered an Indonesian comfort food.

Some sotos are named based on the town or region where they are created:
Ambon soto – made of chicken and broth, flavored and colored with turmeric, ginger, galangal, garlic, lemongrass and loads of spices. Served with rice, the toppings are blanched bean sprouts, shredded chicken, vermicelli, chopped celery leaves, golden fried shallots, fried potato sticks, kecap manis (sweet soy sauce), hot sauce, and potato croquettes.
Bandung soto – a clear beef soto that has pieces of daikon
Banjar soto – spiced with star anise, clove, cassia and lemongrass and sour hot sambal, served with potato cakes
Banyumas soto, sroto Banyumas or sroto Sokaraja – made special by its peanut sambal, usually eaten with ketupat
Betawi soto – made of beef or beef offal, cooked in a whitish cow milk or coconut milk broth, with fried potato and tomato
Kediri soto – a chicken soto in coconut milk
Kudus soto – made with water buffalo meat due to local taboos of the consumption of beef
Lamongan soto – a popular street food in various Indonesian metropolitan areas, a variation of the Madura soto
Madura soto or soto Sulung/soto Ambengan – made with either chicken, beef or offal, in a yellowish transparent broth
Makassar soto or coto Makassar – a beef and offal soto boiled in water used to wash rice, with fried peanut
Medan soto – a chicken/pork/beef/innards soto with added coconut milk and served with potato croqutte (perkedel). The meat pieces are fried before being served or mixed.
Padang soto – a beef broth soto with slices of fried beef, bihun (rice vermicelli), and perkedel kentang (fried mashed potato).
Pekalongan soto or tauto Pekalongan – spiced with tauco (a fermented miso-like bean paste).
Semarang soto – a chicken soto spiced with candlenut, mixed with rice, perkedel, tempe, and often eaten with sate kerang (cockles on a stick) or tripes and quail eggs. Soto Semarang is also known as Soto Bangkong, named after Bangkong crossroad in Semarang.
Tegal soto or Sauto Tegal, almost same with Pekalongan soto spiced with tauco (a fermented miso-like bean paste). Sauto can be chicken soto, beef soto, or even beef offal.

Soto ayam with clear yellow broth, garnished with emping crackers and fried shallot.
Other sotos are named based upon their chief ingredient:
Soto ayam – chicken in a yellow spicy broth with lontong, nasi empit, ketupat (rice compressed by cooking wrapped tightly in a leaf, then sliced into small cakes), or vermicelli, commonly found in Indonesia, Singapore and Malaysia. Some versions are prepared with cellophane noodles.
Soto ceker – a chicken foot soto, served in rather clear yellowish spicy broth soup, which uses spices including shallot, garlic, lemongrass and turmeric that add the yellowish colour, served with of cabbage, celery, rice noodles, and garnished to taste with sambal, lime and soy. Soto ceker is one of the popular street food in Jakarta, Bali, and most of major cities in Java. In street side warung or humble restaurants, soto ceker is usually offered as a variation of soto ayam.
Soto babat – a cow's or goat's tripe, served in yellow spicy coconut milk soup with vermicelli, potato, and vegetables, usually eaten with rice. It is commonly found throughout Indonesia.
Soto kaki (lit. "foot soto") – made of beef cow's trotters; tendon and cartilage taken from cow's feet, served in yellow spicy coconut milk soup with vermicelli, potato, vegetables, and krupuk, commonly eaten with rice. It is Betawi food and can found in Jakarta, Indonesia.
Soto tangkar – also Betawi specialty soto made of chopped goat or beef ribs (Betawi:tangkar) and beef brisket cooked in coconut milk soup spiced with turmeric, garlic, shallot, chili, pepper, candlenut, cumin, galangal, coriander, cinnamon, Indonesian bay-leaf and kaffir lime leaf.
Soto mi (spelled mee soto in Singapore and Malaysia) – a yellow spicy beef or chicken broth soup with noodles, commonly found in Indonesia, Singapore and Malaysia. Bogor, Indonesia, is famous for its soto mi made with beef broth, kikil (cow's cartilage), noodles, and sliced risoles spring rolls.
Soto babi – a pork soto from Hindu majority Bali island.

Ingredients
500 g pork shoulder or neck, cut thinly
500 g vegetables of your choice okra, bell pepper, egg plant, onion etc.,; cut into bite-size
1 tbsp garlic minced
2 tbsp shallot minced
1 tbsp lemongrass minced
1 tbsp white sesame seeds
1 tbsp sugar
1/2 tsp pepper
1 tbsp oyster sauce
2 tbsp fish sauce
1/2 tsp sesame oil
2 tbsp caramel sauce
a dozen bamboo skewers

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