Sate Lokan, Satay Culinary Specialties Pesisir Selatan

Sate lokan in Makmur Bersama stall, at Ampiang Parak, Sutera.

Potential marine owned Pesisir Selatan District was not only to be revenue in the field of tourism. Natural resources in the region are also a mainstay for entrepreneurs in the culinary field. Seafood is processed into food typical of Pesisir Selatan District, which can be enjoyed by the tourists who come to visit.

One culinary thing to try when you are visiting the Pesisir Selatan District is "sate lokan" (satay seashell). If during the time we get to know broil scallops, then there is no harm in also try sate lokan. Both of these marine animals of the same species, namely family Cardiidae. The difference is the seashell's size much larger of the scallop, so that the meat was thicker.

Sate lokan usually served with satay sauce typical Padang together several pieces of katupek (from rice), such as satay Padang often we eat. However, not many sate lokan sold outside Padang, so rarely found. No wonder if sate lokan become one of the culinary mainstay of the Pesisir Selatan District. Sate lokan tasted a flavor distinct from satay Padang variants.

One of the famous sate lokan's seller on the Pesisir Selatan District is in Ampiang Parak, Sutera. There stood a number of stalls special selling sate lokan. A portion of the katupek with five skewers sate lokan can be enjoyed by paying Rp 8,000. In addition, you can also order the sate lokan without katupek.

Enjoy sate lokan in stalls designed for relaxing place (lesehan),
sipping sea breezes from the Ocean Hinda.

Thing so that you can enjoy the delicious sate lokan while inhaling the sea breeze from the Ocean Hinda. Because, sate lokan stalls in this area stands right on the beach, not far from the Pasir Putih Beach are included in Lengayang. Moreover, these stalls designed for relaxing place (lesehan) so that linger there were still comfortable.

Besides processed into satay, seashell also widely used to rendang by the Pesisir Selatan residents. Its name is definitely randang lokan. It was almost the same as a meat rendang of Minang culinary. The difference is, the meat is replaced with a seashell. Typically, randang lokan is mixed with fern vegetable.

(Text & photo by Adela Eka Putra Marza)