The Reasons Why Indonesian Need to Put Shallot on Their Satay

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The Reasons Why Indonesian Need to Put Shallot on Their Satay Illustration: Satay. (FOTO: Sate Kambing Muda H. Paijo/Traveloka)

TIMESPASURUAN, JAKARTA – In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. You will usually find it served with a sprinkle of diced shallot on top of it when you happened to visit this country.

So, what does the shallot means? What does it for? Ok, let us take you a step closer with this kind of onion. Shallot is specifically a botanical variety of the species Allium cepa. The size is smaller than your regular onion but the taste is stronger.

As we all know the grilled satay could produce carcinogenic heterocyclic amines (HCAs) compounds that could lead you to a bigger risk for cancer. This where shallot takes it roles.

Compared with common onions, shallots are a more concentrated source of protein, fibre, and micronutrients, including calcium, iron, magnesium, phosphorus, potassium, zinc, copper, folate, B vitamins, and vitamins A and C.

With all these nutrients in it, shallot is such a good source of antioxidant and antimicrobial compounds. It’s also believed to be able to lower your risk of obesity and diseases like cancer and type 2 diabetes.

So, will you still set aside the shallot in your satay after knowing these reasons? (*)

Baca Berita Peristiwa dan Politik terbaru di Indonesia dan luar negeri lainnya hanya di TIMES Indonesia.

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