In addition to the delicious taste, the uniqueness in serving satay is also a special attraction.

Sate Matang is one of traditional sate foods originating from the Aceh region. This satay is indeed almost similar to satay in Indonesia in general, but in terms of presentation and tastes very different and very distinctive.  This Sate Matang is one of the traditional foods that is quite famous in Aceh. In addition to being a favorite food of the local people, this food is also often a menu that is sought after by tourists who come there. The Origin of Sate Matang For people who do not know this Ripe Satay, it must be associated with the word "mature" which means "already cooked". But actually the name Sate Matang is taken from the name of a place in Aceh, namely Matang Geuleumpang Dua City, Bireuen Regency. It is said that this is where the Ripe Satay was first introduced by the seller.  Sate Matang then became popular and was known by the wider community since the 90s. Until now, Sate Matang has begun to spread widely, not only in Aceh, but also in several other major cities in Indonesia. Uniqueness and Privileges of Sate Matang One of the uniqueness of Sate Matang lies in its presentation. Sate Matang is not only served with peanut sauce, but also always served with rice and soup soup. In the soto sauce usually also contains pieces of potatoes and meat so that it feels more savory. This blend of flavors from satay and soto sauce makes the Sate Matang taste even more special.  Processing of Mature Satay This Ripe Satay is made from the basic ingredients of mutton or beef. Usually the type of meat is tailored to the wishes of the buyer. The processing of Ripe Satay is almost the same as processing satay in general. But before being burned, the meat that has been stabbed is then soaked into the spices, so the marinade can be absorbed more. For soto gravy in Sate Matang usually use goat broth cooked with special spices. In the soto sauce usually also contains pieces of potatoes and meat. As for flavoring, chives are usually added. Then for the peanut sauce blended with special spices and pounded until smooth.  Ripe Satay Taste Sate Matang has a distinctive taste and is different from other satay in Indonesia. The combination of the taste of satay and savory soto sauce, and the sweet taste of peanut sauce, certainly produces a distinctive and delicious taste sensation. In addition, supported by the soft texture of the meat certainly makes the enjoyment of Sate Matang more complete. Ripe Satay Culinary This Matang Satay is one of the traditional foods that is quite famous in Aceh, especially in the Bireuen area. There are a lot of satay stalls or traveling warriors that sell this Ripe Satay. Besides that, Sate Matang is also spread in several places in Aceh, so for those of you who are visiting or traveling there and want to enjoy it, you can easily find this one food. At that location, a puff of smoke from charcoal that burns cubes of goat and beef in a bamboo stab makes the aroma grab the smell.  The name Sate Matang does not mean that the satay has been cooked and then cooked, but the name was taken from the area where the satay was introduced, since the 90s, namely in Matangglumpang Dua. The area is famous as a culinary center in Bireuen Regency. For 24 hours, he almost never sleeps. There are only inter-city passers who stop by. Most of them intend to rest while enjoying Sate Matang dishes. No wonder if almost in some coffee shops in Matangglumpang Dua not only provide coffee, but also this satay. One of the Syiah Kuala University students from Aceh Tamiang Regency, Sri Atina Putri, said that she often enjoys the delicacy of cooked satay directly in the place of origin of this satay.  According to him, cooked satay in its place of origin is better than when it was in another area. I don't often eat Sate Matang, only when I go home. It tastes better when eating in the original place of satay, "he said. In addition to its delicious taste, the uniqueness in serving satay is also a special attraction, as the makers will slam the soy sauce bottle onto the table when it will serve satay. One of the Sate Matang traders, Zulfikar, when asked why he slammed the ketchup bottle, he said, in fact they did not have any specific reasons, only to make it look more attractive, such as more visitors who visited out of curiosity, and so on. "For slamming soy sauce, there really isn't any purpose. Just to make it look more unique. More for people curious," he said. Initially the main ingredient of Ripe Satay was goat meat, then over time, many traders switched to using beef, but still there are still some places that still serve mutton satay made from mutton.  The process of making Sate Matang itself is actually not much different from the satay in general. It's just that, in terms of taste and presentation that is slightly different. Sate Matang is not only served with peanut sauce, but also comes with soup soup. Previously, Sate Matang had already been smeared with spices that were rich in spices. Then it is burned on charcoal coals about fifteen minutes. For sotonya gravy, usually use beef or mutton broth cooked with special spices. In this soup, there are usually pieces of meat fat and potatoes. In terms of taste, Sate Matang has a sweet taste with a blend of savory Soto .  This unique blend of taste then attracts culinary lovers to try it. Sate Matang can be enjoyed only by spending IDR 25,000 per portion or IDR 3,000 per stick. Many of these satay enthusiasts, traders usually spend ten kilograms of beef every day, and will increase during the homecoming season. "Usually we spend ten kilograms of beef every day. It might increase if the season goes home.