The Reasons Why Indonesian Need to Put Shallot on Their Satay

TIMESINDONESIA, 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.

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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? (*)

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